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Kawaii433 drank Golden Peony Oolong 2018 by Mandala Tea

379 tasting notes

Addition notes:

Upped the rating. I’m on the last of this, and while it was a bit too perfumy for me when I used gongfu style, it was so much better using Mandala’s suggestion. One tablespoon in 8 oz for 30 sec infusions. I didn’t have to go through perfume stages but instead got a full-bodied, lovely cup of roasted rock tea that consisted of sweet potatoes, stonefruits, honey, floral, roasted nuts and minerality and more.

I hope you’re all having a good Tuesday. :)

Preparation

195 °F / 90 °C 0 min, 30 sec 6 g 8 OZ / 236 ML

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Evol Ving Ness
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And you too, Kawaii!

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Evol Ving Ness
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And you too, Kawaii!

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Bio

Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.