Tea Information:
Leaf Type: Oolong
Where to Buy: Beautiful Taiwan Tea Company
Tea Description:
This tea is a premium GaoShanCha. The special reserve teas are grown at very high elevations and take longer to grow. They take their time growing and develop a deeper, fuller flavor. This tea has a heavy liquor, it’s not dry at all or bitter. It’s very clean and refreshing. Explore this tea slowly with many infusions and you might catch such notes as butterscotch. We recommend brewing this tea gongfu style. Like our other teas, this tea is expertly grown, hand-picked, hand-processed and vacuum packed at the source! Only our face-to-face sourcing directly with farmers insures you premium quality!
Learn more about this tea here.
Taster’s Review:
Wow! This is an amazing tea!
The aroma of the dry leaf is intense. It has a strong, sweetly floral fragrance. The brewed liquid smells much softer, but I’m still able to pick up on those lovely notes of flower as well as hints of fruit.
To brew this tea, I grabbed my trusty gaiwan and measured out a little less than a bamboo scoop into the bowl of the vessel. Because of the intense fragrance, I felt comfortable using a little less leaf than I usually would and after taking my first sip, I know I made the right call. I use my instincts a lot when it comes to tea and more often than not, they have not let me down.
I performed a quick rinse (a 15 second infusion that is strained and discarded) and then infused the leaves for 45 seconds. I strained the tea into a teacup and infused the leaves a second time, this time for 1 minute. I strained the tea of the second infusion into the same teacup; hence what I am enjoying now is the combined first and second infusions.
And it is gooooood!
I drink a lot of tea. And I’ve been drinking a lot of tea for many years. For quite a few of those years, I’ve been writing about tea and before that time, I was creating my own tea blends. So, I feel comfortable in saying that I’m knowledgeable about tea. However, I certainly don’t consider myself a tea expert. I think I could be drinking tea and writing about it for double the time that I have and I’m pretty confident that there is still a great deal that I don’t know about tea. Tea is such a vast and somewhat mysterious subject. Perhaps that’s why it keeps me intrigued.
And the reason I bring that up is this: I am finding myself wondering how closely related are a ShanLinXi Oolong Tea (like this tea that I’m drinking) and an AliShan Oolong Tea? If anyone out there has some knowledge they’d like to share with me, I’d really appreciate comments in the comment section.
In the meantime, let me tell you about what I’m experiencing with this tea.
The above description suggests notes of butterscotch. And YES … I taste butterscotch! I couldn’t believe it at first. At first, I thought that my mind was playing tricks on me. But no. This tea has a lusciously sweet, delectable butterscotch-y taste to it. I don’t often experience a caramel-y/butterscotch-esque note to an Oolong like this so I find myself amazed by this tea.
Sweet. Yes, deliciously so. Smooth. No bitterness whatsoever. No astringency. No dryness at the tail. No tangy sensation. Just smooth from start to finish. When I take a sip, It’s almost as if I have one of those yummy butterscotch candies in my mouth and it’s melting over my palate.
Once my palate became accustomed to the delightful sweetness of the tea, I started to pick up on notes of flower. These are mere whispers of flower and the creaminess of the tea softens what sharpness the floral notes might bring to the cup. I am also picking up on delicate notes of spice that complement the butterscotch notes.
For my second cup, I added 15 seconds onto each subsequent infusion and combined infusions 3 and 4. This cup is less butterscotch-y than the first. Oh sure, I still taste some of those delectably sweet notes. The cup is still creamy and sweet, but I find that the distinct butterscotch has softened somewhat to allow my palate to experience the floral notes that were in the background in the first cup. I like the way the butterscotch and flowery flavors play together on the palate. It’s a really unique and delightful experience.
As I said earlier, I’ve been drinking tea for a long time but I don’t think I’ve experienced an Oolong quite like this.
Later infusions proved to be very enjoyable as well. The flavor kept going strong with each infusion – I managed eight delicious infusions! I found that with each cup, the creaminess softened somewhat from what i experienced in that first amazing cup and it was my favorite of the four cups I drank from these leaves. But the three subsequent cups were quite lovely as well and I enjoyed discovering the layers of flavor that this ShanLinXi had to offer.
If you’re an Oolong lover, this tea should be a MUST TRY on your list. Any tea drinker should try this, it’s an incredible tea!
Ali Shan High Mountain Oolong Tea from Green Terrace Teas
Tea Information:
Leaf Type: Oolong
Where to Buy: Green Terrace Teas
Tea Description:
Ali Shan is one of Taiwan’s most famous tea growing areas due to its high elevation and rich soil. The cool and moist climate allows the tea leaves to grow more slowly, developing a higher level of complexity and flavor. Our premium grade Ali Shan High Mountain Tea, or “gao shan cha” in Chinese, is grown at elevations of 1,300 meters (4,265 ft) and above. It has a sweet buttery taste with a creamy body and mild floral undertones. The tea becomes more vegetal after a few steepings, bringing a pleasant variation of tastes among each infusion. Overall, this is an exquisite and savory oolong that can be enjoyed at any time of day.
Learn more about this tea here.
Taster’s Review:
Love!
No matter how many times I drink Ali Shan Oolong, it seems like my very first reaction after that first amazing sip is “Oh my god! Oh wow!” And that’s because Ali Shan is just that good. There’s a reason why it’s my favorite Oolong teas (and one of my very favorite teas of all).
And this Ali Shan High Mountain Oolong from Green Terrace Teas is one of the best I’ve had. It is so incredibly sublime that it feels like I’m floating in the clouds when I’m sipping it. Yep, it’s heavenly.
The leaves look very much the way I’d expect an Ali Shan tea too look. Vivid green leaves that have been tightly wound into pellets that unfurl slowly in hot water to release their flavor. The aroma of the dry leaf is floral – an intense floral note. The brewed tea keeps that floral note, although it is softened significantly.
To brew the tea, I reached for my gaiwan and added a bamboo scoop to the bowl of the gaiwan. I heated freshly filtered water to 180°F and added enough liquid to cover more than cover the leaves and let this ‘steep’ for 15 seconds. Then I strained off the liquid and discarded it. (I rinsed the leaves!) Then I refilled the gaiwan with the hot water and let the tea steep for 45 seconds. I strained this first infusion into my special Yi Xing mug that is just for Ali Shan teas. Then I continued the process, adding 15 seconds onto each subsequent infusions, until the mug was full (4 infusions).
The first sip of this first cup (the first 4 infusions), elicited the aforementioned response of: Oh my god. Oh wow! And then my second sip elicited the response: Oh that’s lovely! It’s a good thing that my Ali Shan Yi Xing mug holds 4 infusions because I would have finished the whole cup before I was able to get any sort of lucid comments about this tea for the review.
This is sweet and lusciously smooth. It’s like what I’d imagine drinking liquid silk to be like, only much tastier. Maybe liquid silk mixed with thinned honey. Even then, I wouldn’t quite have captured the true flavor of this delightful tea, because it has so much complexity. So many delicious layers of flavor. The top layer is floral, reminiscent of orchids but I also want to say that I taste honeysuckle too.
To illustrate what I’m experiencing with this floral note, I’ll use an example that I’ve used many times in the past: my bedroom in my grandparent’s former house in California. When I was young, they had a honeysuckle vine that grew just outside the window of the bedroom. And when the Santa Ana winds would make their way through the area, the breeze would pick up the amazing scent of the honeysuckle and bring it into my bedroom and I’d smell that delightful aroma and even taste the air. Now, if my grandmother also had an orchid plant or two outside my window … the combined “air” that would filter into my window would be what I’m tasting right now.
Other layers of this tea offer a soft, buttery taste and texture. Hints of vegetation. Honey. Very soft, very silky, very sweet. And a pleasure to sip.
My second cup (infusions 5 -8) was just as lovely as the first (and perhaps even lovelier!) with it’s sweet, creamy, honeyed notes. The floral notes are soft, they seem just a tad softer than they were in the first cup. The sip starts out smooth and silky and it maintains this texture all the way to the finish. There is very little astringency to this. And when I say ‘very little’, that is to say that there is only a hint of dryness toward the tail. That’s it!
A beautiful tea from start to finish and offers so many lovely infusions, making this not just a lovely tea to sip, but a good value too! If you’re looking for THE one Ali Shan to add to your tea cupboard, I highly recommend trying this one – it’s an excellent Ali Shan. I’ve had some really amazing experiences with Green Terrace Teas and I think I saved the very best of those experiences for last.
Top Grade Oriental Beauty Oolong Tea from Fong Mong Tea
Tea Information:
Leaf Type: Oolong
Where to Buy: Fong Mong Tea
Tea Description:
Taiwan characteristic Oriental Beauty Oolong Tea, a long narrow strip like of various colors, is also called Bai Hao Oolong Tea. Bright white-tipped leaves, a symbol of high level Oriental Beauty Tea, can only be cultivated irreplaceable strong fragrance in organic ecological tea plantation. This tea, with very limited quantity, can only be produced by a senior experienced tea master at one harvest each year.
Learn more about this tea here.
Taster’s Review:
This is not the first time that I’ve sampled and reviewed Fong Mong Tea’s Top Grade Oriental Beauty Oolong, but with every new year comes a new harvest and this is a top notch Oriental Beauty! It’s definitely worthy of another examination because it’s one of the best Oriental Beauty Oolong teas that I’ve encountered.
To brew this tea, I reached for my gaiwan. I measured 1 bamboo scoop of leaves into the bowl of the gaiwan and then I heated the water to 180°F. After a 15 second rinse, I steeped the leaves for 45 seconds and strained the tea into a small teacup. The teacup holds 2 infusions, so I went ahead and infused the leaves a second time, adding 15 seconds onto the steep time (1 minute) and then combined the two infusions into the cup before I started sipping.
The first cup was delightfully sweet with notes of fruit that are peach-like. There is a honey-like sweetness to the cup as well. The liquid is very smooth and has a soft, rich mouthfeel. It has a barely there astringency. By the time I reach mid-cup, I start to pick up on a light floral tone and subtle woodsy tones.
I noticed the flavors became more developed with the second cup (infusions 3 and 4). The fruit and honey notes remain the strongest flavors of the cup and these flavors have intensified. The peach notes are like a soft, ripe peach. I can almost feel the soft, luscious texture of the peach as I sip this tea.
There is a little more astringency with this cup than in the first cup, but it is still quite a light, barely noticeable astringency. The floral notes and woodsy tones I started to notice at mid-cup are a little stronger with this cup. A pleasantly sweet and beautiful cup to sip.
Later infusions offered an even stronger sweetness. In the third cup, I noticed the floral notes emerging a little more and I found these to be sweet and as they melded with the honey notes and the sweet peach notes it intensified the sweetness of the overall cup. I also started to pick up on some earthier qualities.
A very intriguing tea, I highly recommend this one to all Oolong enthusiasts!
Taiwan Sun Moon Lake Ruby Black Tea (Competition Grade) from Cameron Tea
Tea Information:
Leaf Type: Black
Where to Buy: Cameron Tea
Tea Description:
Region: Sun Moon Lake, Taiwan
Type: Black Tea
Harvest Time: Winter 2013
Oxidation level: Fully oxidised
Taste: Natural flavour of cinnamon with a slight hint of mint.
When to drink: Throughout the day
Learn more about this tea here.
Taster’s Review:
Having tried and LOVED the Premium Grade Sun Moon Lake Ruby Black Tea from Cameron Tea, I was excited to try their Competition Grade Ruby Black to see how it would compare.
I brewed this tea in my ceramic teapot which I warmed using hot tap water prior to measuring out the tea leaves. I pinched out what appeared to be the equivalent of two bamboo scoops of the tea into the vessel. This tea – because of it’s long, wiry leaves – is difficult at best to attempt to actually measure out with my trusty bamboo scoop. So, unless you have a scale, you’re probably better served to use the noggin here and give it your best guess rather than to try to measure this tea with scoops or spoons. I personally do not have a tea scale – and I don’t want one! Tea should be simple and scales = scientific. Science = not simple.
Anyway, after putting an estimated 2 scoops of tea into my teapot, I then added 16 ounces of near boiling (205°F) water to the teapot and let the tea steep for 3 minutes. The result is a near perfect cup of tea! (Well, actually, a mug of tea!)
It’s been a little while since I last tried the Premium Grade Sun Moon Lake Ruby Black Tea, but what immediately caught my attention about this tea is the cinnamon-y spice notes! I don’t remember the spice notes being quite as forward in the Premium Grade version of this tea, and I’m not sure why that is.
Just beneath the cinnamon-like notes I notice flavorful notes of cacao – now those flavors, I remember! I think that the big difference, at least in flavor, between the two grades is that this Competition Grade has a more pronounced spice note and the Premium Grade has a stronger cacao focus.
Other than that, this tea is very similar to the Premium Grade … both are rich, satisfying teas that would serve well as a breakfast tea or mid-to-late morning tea. There is a strength to this cup that I find appealing, it’s the kind of tea that I want early in the day to keep me going.
This is really quite lovely on a day like today, when the weather is getting just a little cooler. Not a lot cooler yet, but, I’m certainly ready and eagerly awaiting more signs of autumn to appear! But this tea definitely has an autumnal sort of flavor going on and I like it a lot.
Another cup of AWESOMENESS from Cameron Tea!
Organic Rose Ginger Oolong Tea from Aftelier Perfumed Teas
Tea Information:
Leaf Type: Oolong
Where to Buy: Aftelier Perfumed Teas
Product Description:
Organic Muzha Tieguanyin oolong tea, from Taiwan, is a rare tea that is oxidized and roasted for two days by a traditional tea master. This full-bodied oolong opens with ripe fruit notes and finishes with a smooth aftertaste, blending beautifully with the spicy rose flavor that Mandy creates with our Aftelier Chef’s Essences: Fresh Ginger and Turkish Rose. These tightly rolled leaves unfurl during the first steeping, and may be re-infused up to 4 times, retaining their fragrance.
Learn more about this tea here.
Taster’s Review:
I reviewed this tea previously – well, no, not exactly. I reviewed a tea that is similar, but since writing that review, Mandy from Aftelier Perfumes changed her recipe for the tea blend slightly to use an organic Muzha Tieguanyin Oolong tea rather than the Tieguanyin she used for the tea that I sampled for that first review.
And I’ve come to learn (and greatly appreciate!) that organic definitely DOES make a difference. It is especially noticeable (by taste) with tea bases (tisane bases) like rooibos, but I have also noticed differences between conventionally grown Oolong teas versus organically grown Oolong teas. Yes, the possibility exists that the differences are only mentally imposed differences – that is to say, I think, “Oh, this is organic and therefore it is better,” but even with that mentally imposed difference, I still taste something better.
Hey, let’s face it, organic IS better. It’s better for the earth and I believe it’s better for the tea drinker as well.
But really, I don’t need to justify revisiting this tea, because it’s a remarkable tea and I love the teas that are crafted by Aftelier.
I steeped this the way I typically steep an Oolong – in my gaiwan – performing a 15 second rinse and then I steeped the first infusion for 1 minute and added 15 seconds to each subsequent infusion. I combine two infusions in each cup, so therefore the first cup was composed of the first two infusions and the second cup was composed of the third and fourth infusion, and so on.
I love the way the rose and ginger play together on the palate. It is sweet, floral and just a little zesty from the peppery notes of the ginger. The ginger does not bring a strong, heavily spiced presence to the sip, just a gentle, peppery warmth. However, after sip is gone, the ginger lingers in the aftertaste and I can taste (and feel!) the ginger on my palate. It’s still a fairly mild heat. I really like it because I generally think of rose to be a summery type of tea essence, it seems to bring a sense of summer to the cup, but the ginger gives this a cozy sort of flavor that is distinctly autumnal.
As does the Tieguanyin, which has a delicate earthiness and wisps of smoke in the background. The Tieguanyin has a light creaminess to it and a slight buttery taste that with the roasted notes offers more of a sweet, browned butter flavor rather than a fresh cream buttery type of taste. I also like how the roasted notes seem to diminish the presence of a strong floral and vegetal tone to the Tieguanyin, because it allows the rose to really shine through without competing with other strong floral notes. This roasting process also allows the natural fruit tones of the tea to develop and intermingle with the essences of Turkish Rose and Fresh Ginger!
The slightly smoky, roasty-toasty notes emerged a little more prominently in the second cup (infusions 3 and 4), and I was very pleased to find that the rose and ginger notes remained for these infusions. The rose notes are softening somewhat in this cup and is more reminiscent of the taste of the air that surrounds while strolling through a garden of roses. The smell and flavor of the rose is distinct and definitely there. 
The ginger is warming on the palate, especially in the aftertaste. The Tieguanyin is sweet, not quite as creamy as the first cup, but still quite toasty tasting with wonderful notes of stone fruit. Warm and sweet and beautifully fragrant, just like summer, but also cozy and comforting like autumn. A really beautiful cup.
I was surprised to find that those wonderful rose and ginger notes were still present in the third cup (infusions 5 and 6)! With many flavored Oolong teas, the flavoring tends to be indistinguishable by the time I’ve reached the fifth and sixth infusion. The tea is still delicious, of course, because the Oolong is still flavorful on its own, but usually the flavors have softened to the point of barely noticeable. That is definitely NOT the case with this tea, though.
The rose is still lovely and the ginger still warm and peppery. Sure, these flavors are softer now than they were with the first cup, but, that’s alright, because I am getting plenty of flavor from the Tieguanyin – sweet, fruity, toasty, nutty flavors – but I can also still taste sweet floral notes from the rose and zesty notes of ginger.
This is a really lovely and unique flavored Oolong – you’re not going to find another one like this anywhere!