I didn’t read the description on this tea before trying it, so I was impressed with myself for being able to tell the style (lightly oxidized rolled oolong) just from smelling the dry leaf after tearing the packet open, before looking :D

Brewed, it smells very much like a Tie Guan yin, floral and creamy and sweet, but the flavor is more buttery, reminiscent of Samovar’s Four Seasons (also a lightly-oxidized Taiwanese oolong, that one is actually cultivated from a Tie Guan Yin varietal). I’m also getting a bit of vegetal green flavor on the front now, on my 3rd steep, though the back-end and aftertaste are still very floral. Think water lilies.

This is lovely, I was going to say it’s a bit weak, but the 3rd steep actually has a lot of character – maybe my 2nd was just a bit short. I’m still planning to do the other sample gong-fu style, for comparison’s sake.

1 sample pack, 8oz water, 3 steeps so far

205 °F / 96 °C 2 min, 0 sec

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Some notes on ratings:

I’d have separate rating scales for tea types if that were possible (probably Black, Flavored Black, Darjeeling/Dark Oolong, White/Green/Light Oolong, and Herbal) because the flavors and quality markers are just too different. A flavored black rated 100 isn’t better than every oolong I’ve ever drunk, just delicious for a flavored black.

Ratings are a combination of my enjoyment and the perceived quality – I do often demote teas a few points for artificial flavorings, small quantity of steeps supported, or weakness of flavor (requiring extra leaf).

I pay less attention to the number than the order of my ratings; I don’t necessarily keep a stock of everything rated 80+, but if two breakfast blends are rated 82 and 84 I consistently enjoy the 84 more.

And in case it’s not obvious? I am not an expert. I don’t even know what I like until I taste it sometimes, but I’m ok with that :) I like learning to like new teas, as well as enjoying the comfort of familiar ones.


Boston, MA



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