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Avery F. drank Golden Concubine High Mountain Oolong Tea by mud and leaves

135 tasting notes

I tried the Summer 2020 version of this ‘bug-bitten’ tea. While not heavily roasted, the leaves are a dark brown colour and the brew is rich gold. It has a very nutty, sweet flavour that’s complex and strong without being overwhelming. The texture is smooth and full.

This is one of my favourite oolongs, though some dan cong oolongs provide close competition. It’s certainly my favourite roasted oolong. I originally had it in a sample pack, but ordered a larger quantity afterwards.

Flavors: Honey, Nutty, Round, Smooth, Sweet

Preparation

205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing