“Another offering from the February TOMC, this one is more like sourdough bread & green beans, LOL. I enjoy oolongs, although my taste tends more towards the roasty ones. The Tieguanyin &...” Read full tasting note
“My first dong ding oolong experience was with Teavivre’s, and it went very badly. Mostly, I oversteeped it (and probably overleafed as well) and it tasted awful. I still have at least one sample...” Read full tasting note
“SIPDOWN! soooo yeah this is a green oolong. which means it tastes like that taste that i’m not a fan of. However, i can appreciate that those of you who like green oolongs would likely find this...” Read full tasting note
“Sipdown, 221. I can’t believe this one doesn’t have more tasting notes! I suppose it is pretty new but there are very few thoughts on this one posted here. I decided to go ahead and use my sample...” Read full tasting note
Taiwanese oolong is an incredible and worthwhile counterpoint to the Tieguanyin growing cross the straights in Anxi. While mainland oolongs tend to be more floral, Taiwanese oolongs edge towards savory. In love with the unique taste, we are pleased to have found this standout example despite difficult growing conditions in Taiwan this past year.
The wet leaf aroma is like being in a small bakery with rising whole wheat walnut currant bread in the oven and redwood bark’s warm smell wafting though an open window. The first steepings start with a bright raspberry tartness followed by a darker note of flax and spicy green peppercorn. These initial flavors swell and then diminish leaving a sweet whipped cream pound cake aftertaste.
Later steepings expand upon the spicy flavor with the sweetness of red bell peppers and the savory satisfying taste of fried cactus paddle. The aftertaste moves towards sweet corn bread and lingers long after the tea is gone.
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