95

I bought Heritage Honey Oolong from Mountain Tea 8 years ago, sipped it once or twice, and have kept it stored in a sealed jelly jar since then. And it STILL tastes great! Today, I brewed 2.5g in 8oz boiling alpine spring water for 4 min (after a 10s rinse), which allowed the huge leaves to unfurl nicely in the steel infusion basket. The aroma is intoxicating and the flavor powerfully divine! Floral and so very sweet, with strong tropical fruity flavors on the top of my tongue. I can’t call out a single fruit, so let’s call it ambrosia salad! The long, long-lasting aftertaste lingered, keeping a smile on my metaphorical mug. A second long steeping (like 10 minutes because I got distracted) was equally enjoyable. If one were to better limit the infusions to a couple minutes each, I’m sure this would have gone for 4-5 great rounds, and possibly more if starting with cooler water. I don’t remember why this got pushed to the back of my cupboard — surely not for lack of merit! Checking the Mountain Tea website I am shocked to find it now on clearance at a sweet price meaning my full session would now cost a quarter for the leaf, and I spent more just for the spring water! Mountain Tea does not transparently track lot numbers or production years for it, but I see prior reviewers from a few yr ago also mentioning clearance events on this tea, so they must just be making room for the next shipment. Here’s an opportunity for you! I hope you like it as much as I do. I’m rating it as a 95 only because of my prejudice favoring black teas.

Flavors: Floral, Fruity, Smooth

Preparation
Boiling 4 min, 0 sec 2 g 8 OZ / 236 ML

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Bio

Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker since the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

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Chicagoland-USA

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