Back at school and reunited with part of my tea collection, hooray! I spent most of my summer helping my family move to another state, then going abroad on an excavation. So, for most of the summer, I’ve been mostly internet-less and tea-less. Other than that, though, it’s been an amazing summer!

Anyway, I decided to kick off another semester of tea drinking/reviewing with an oolong, since I seem to really like oolongs. I may be a bit out of practise with tea tasting/reviewing, heh. Hope I get back into the swing of this quickly. Thanks for this sample, Angel and Teavivre!

Upon opening the pouch, I could already smell some roastiness with the dry leaves. I brewed this in a mug, with short steep times.

1st steep: Very strong, toasted scent. Hint of sweetness, almost as if there was some type of honey in there.

2nd steep: Toastedness fading a bit, now with more chocolatey hints. Still some honeylike sweetness of sorts.

3rd steep: Still a slightly toasty flavour. Chocolate has disappeared, and it’s more mineral-y. Dry aftertaste. I can’t pick up on anything else though, possibly because I just got back from being caught in the rain without an umbrella and my nose is being odd.

Overall, a pleasant oolong. I might consider having some of my suitemates try this, especially since they tend to find most unflavoured/unsweetened teas to taste like hot water.

205 °F / 96 °C 0 min, 45 sec

So, where did you go?


Israel. Really interesting country, with so much human history!

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So, where did you go?


Israel. Really interesting country, with so much human history!

Login or sign up to leave a comment.



I have far too many interests. Tea is one of them.

Background in bioethics, medical anthropology, and evolutionary biology with aspirations of eventually going into a medical field. I also have strong interests in theater, computer science, and food (which shouldn’t be particularly surprising).

Brewing method is usually Western style for black teas (2-3 minutes at near-boiling), “grandpa style” for shu pu’ers and longjing, and gongfu (with a gaiwan) short steeps for sheng and shu pu’ers (two 5-second rinses, then 5, 10, 15-second steeps with a gradual increase in steep times to taste). The gaiwan is also used for oolongs though I sometimes use a brew basket if the gaiwan is occupied and I’m taking a break from pu’er.

I enjoy black teas, pu’er, and oolongs (leaning towards aged, cliff/Wuyi, or roasted/dark), depending on my mood. I don’t usually drink green tea but do enjoy a cup every so often.

My rating methods have changed over time and as a result, they’re very inconsistent. For the most part, as of 11 November 2014, unless a tea is exceptional in some way (either good or bad), I will refrain from leaving a numerical rating.

The final iteration of my rating system before I stopped (note: I never did get around to re-calibrating most of my older notes):
99 & 100: I will go to almost any lengths to keep this stocked in my cupboard.
90-98: I’m willing to or already do frequently repurchase this when my stock runs low.
80-89: I enjoy this tea, and I may be inclined to get more of it once I run out.
70-79: While this is a good tea, I don’t plan on having it in constant supply in my tea stash.
50-69: This might still be a good tea, but I wouldn’t get it myself.
40-49: Just tolerable enough for me to finish the cup, but I don’t think I’ll be trying it again any time soon.
Below 40: Noping the heck out of this cup/pot.

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