“It was past midnight, and I was reading the comments on this blog post on brewing oolong tea (http://themandarinstea.blogspot.com/2009/10/oolong-tea-brewing-now-and-then.html). For some reason the...” Read full tasting note
“The scent of this right out of the bag was vaguely peachy, which is always lovely. This is my first straight up oolong. It had a nice, mild flavor, very pleasant.” Read full tasting note
“This tea was superb. Chocolatey, sweet, aromatic, and full-bodied. Unfortunately, it is now all gone, and Floating Leaves will not be getting more for a while…There is no substitute, so I’ll just...” Read full tasting note
“Great value tea from FLT. Not an overly complex oolong, but very enjoyable regardless. Aroma and flavor are both mostly roasted nuts, coffee, and a strong caramel-sweet finish. This one does a...” Read full tasting note
Taiwanese tea farmers emigrated from Fujian, and brought a lot of tea cultivars with them. This cultivar is called Wuyi named after Wuyi Mountain where it was discovered. It was probably originally cultivated from a hybrid that had grown wild in the mountains of Northern Fujian. Related to Shiuxian, Rou Gui and other famous cliff teas.
This particular tea is processed in the Taiwanese rolled oolong style. It is roasted, giving it a slight coffee aroma. The broth is full bodied, but soft. It does not over brew easily. A strong infusion will be pleasantly thick and maintain roundness in the broth. This is a hearty tea, and an excellent daily drinker if you are looking for something with some oomph.
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