Leaf Type: Oolong
Where to Buy: Boutique Teas
A single trunk oolong tea, over 100 years old, this oolong has floral,peach and apricot notes.
Learn more about this tea here.
I am loving this Phoenix Oolong Tea from Boutique Teas!
My first sip, I was greeted with a pleasing, sharp floral note that is slightly softened with a honey-esque sweetness, and delightful background notes of stone fruit. As I continue to sip, I notice that the fruit notes get a little stronger, particularly a peach-y like taste that I’m finding almost irresistible. It’s so sweet and luscious!
I brewed this the way I would usually brew an Oolong, in my gaiwan, using hot water – but not boiling, I usually brew darker Oolong teas such as this at about 180°F. I do a quick, 15 second rinse, and then I start the infusion time at 45 seconds, and increase the infusion time by 15 seconds for each subsequent infusion. I usually combine two infusions in one cup. This is the way I’ve found that works for my personal taste buds, the tea is the strength that I like it, and I am able to manage at least six infusions from each measurement of leaves … quite often more.
Subsequent infusions proved to be smoother, with the floral tones evening out and becoming less sharp and distinct … they seem to meld with the honey and fruit notes. My favorite cup of the three cups (a total of six infusions) was the second, which was very smooth, with a rich, brothy mouthfeel and a delicious fruit and flower taste with a sweet honey undertone.
I could not find this tea offered individually on the Boutique Teas website at the time of writing this review, but, I did find it as part of this Oolong Tribute Set from Boutique Teas … which looks like a fine assortment of three delightful Oolong teas, including the previously reviewed Big Red Robe! That’s an awesome collection of teas!
Latest posts by liberteas (see all)
- Avonlea Honeybush Tisane from Lemon Lily - March 2, 2015
- Red Hot Cinnamon Spice Black Tea from M&K’s Tea Company - March 2, 2015
- Sarsaparilla Float Honeybush Blend from 52Teas - March 1, 2015