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Autumn Hearth drank Thai Mountain Oolong by Teavana

300 tasting notes

This is a general review as in I didn’t drink this tea today (I actually haven’t had anything but traditional medicinals) but I’ve had it several times at work and just last week dropped by I tried this in a blend. I remember when I was all excited for Teavana’s new tea launch and nothing excited me more than two new straight oolongs. I was not however terribly impressed by them and that was before trying non-Teavana oolongs.

Auspicious Ayame seemed like a lesser version of Phoenix Mountain Dan Cong to me and this a slightly less orchid slightly creamy version of Monkey Picked Oolong. I can now make out more differences and have a greater appreciation for both dark and greener oolongs. I also played around with short steeps at work, but now that I have tried some other amazing oolongs, I think this still lacks some complexity.

That being said, last week when writing a review for Teavana’s Detox Blend I had the idea that this would be the ideal oolong to pair with Gyokuro and Silver Needle due to its creamy and less floral nature. I was right, very well suited. But not enough to stock up on it.

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

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