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Andrew boasted that this tea would change my perception of others, and that it might be the best tea I’ve had. Well, it changed my perception of mountain teas, but not the fact that Tie Guan Yins are my favorite. Okay, enough of my bias. On to the tea.

The first steep at three minutes was a lot like other mountain teas I’ve had- floral, light, vegetal, creamy, and lingering. Then the aftertaste kicked in, and it was a more floral, cucumbery, osmanthus like sweetness. The later steeps had more and more of that element until the last steep, which was very clean, pure, and spinach like. Mountain air comes to mind.

I kinda wanted more flavor, but I have more of this, and I’ll adjust the brewing suggestions based on Andrew’s advice (which you will probably give to me soon after this post). So glad I tried this, and I definitely enjoy mountain teas a hell of a lot more.

Liquid Proust sent me another lovely sample, with lovely leaves. I brewed it six times gong fu, two of those brews being a cold ones overnight. Changing, gorgeous, and nearly divine. This is how I like my teas, oolongs in particular, which brings back my fondest memories. I kinda got tea drunk after this one, then felt a great sense of connection and peace. Yet that’s the qi, i.e. caffeine or whatever energy you like to call talking.

This tea has and shall become something special. That’s all I can say for now.

Sweet pea is what I get more from this one. This is one of the first Baozhangs I’ve had, and it is pretty darn close to being a green tea in terms of taste, but with the crisp, light character of an oolong. I used a morsel of a bare teaspoon since the leaves were so large. It was also sweet and grassy like green beans. Overall, this one was really pleasant and one that I would likely drink again.

I think a green tea lover or someone who likes their teas light, and fragrant would go for this one. I’d recommend the oolong to a lot of people just so that they could try it, though it might not blow their socks off. Otherwise, they’d be tranquil.

Andrew is continuing the tour de oolong, and brought me by a nice stop. Smelling and tasting this reminded me of a description on the Mountain Tea: " it is light yet buttery with lingering flowery finish of morning gardenias and warm milk." I know it’s another company, but those are the words that stick out in my head. Gardenias and warm milk rings, granting an instant visual of spring. This one took a little bit to steep with an approximate tea spoon, about 50 seconds to get the full profile. I got it up to three, and the third one soaked for about four to five minutes to get the exact same taste.

A lot of the reactions to Four Seasons Oolongs are underwhelming, and I may have had one other before, but just that one. The only other standard I can measure this to is the Tie Guan Yin’s I’ve had. This Four Seasons had the same floral character a certain Tie Guan Yin with a more prominent milky note and mouth feel. Now, I only prefer Tie Guan Yin regulars slightly if, and only if they have the Hawaiian plumeria taste and aroma I long for. And this one serves as something altogether different, distinct, and good in its own place.

Andrew, I knew that you would convert me to the Beautiful Taiwan Tea Company. You have, and few might compete.

Note to Mountain Tea Company- there’s still a lot of stuff I want to try from you guys…
the same goes for Beautiful Taiwan and several others.

Okay, I had less leaves this time and I needed to wake up for a workout, so I have energy bias towards this one. Also, this was like $2.75 per ounce, so it was SUPER cheap. It still tastes like cookies, but I like the Pu-Erh and Black base significantly more this time. It also has a maple syrup like sweetness that I am digging. Definitely upping my rating, and that may be because I used fewer leaves and longer soaking.

I tried 7 Oolong Blend again today, and as with any mixture of different tea leave varieties, this one changes from day to day depending on the leaves I get. There was more osmanthus , roasted oolong, and Tie Guan Yin in this one making it significantly more floral and sweeter. The Li Shan’s and Dong Ding were there, but not nearly as prominent as TGY and a part of me preferred the TGY dominance.

I usually don’t like Darjeelings, but this one was really pleasant. The smell had a floral woodsy quality that was sweet and smooth, and the tea had the texture too. It didn’t have any drying effect on my throat and was silky throughout. It also gave me no jitters like others had.

The thing that I usually don’t like about Darjeelings is their raisin taste, but this one had a fruitier taste that was fresh and lingering. It was muscatel like it was supposed to be with a faint citrus finish.

So yes, I recommend this tea. It does partially resemble Champagne, and a fresh one at that without a skunked taste.

Almond Oolong comes from a Michigan based company, and my preferred selection at the dearly passed Grand River Coffee. The tea base was unique to me, being close to a Wu Yi rock but peachier. Turns out it was a Shui Xian, and I apparently love them.

This was by far one of my favorites, having the distinct, natural notes of the almond. It was oddly flowered up by the clover and added a weird dimension to the Shui Xian, which is a darker oolong but a light cup. I re-steeped it ten times when I had it in 16 ounces, being about a tablespoon when drinking it. This also made a great latte that wasn’t too dark nor too light; it was nuanced yet so simple.

Drinking one cup now brings disappointment and nostalgia. I wish Grand River Coffee didn’t close. Many graduates came there flooding the shop with computers and intellectual conversation. It was my refuge from the snow and for my studies. Now, I have but a memento in my cup. Fortunately, I know where they wholesaled, and I can continue the memory.

My only complaint are the smaller leaves. The bigger ones where taken with the whole clovers laving scrap left over, and a second cup entirely different from the others I’ve had.

Wow, this was a pleasant surprise. I got this at the Oriental Mart nearby, and decided to get some to see if it was any good. It was, and it is a good light oolong. The package doesn’t say what type with the exception of it being from Taiwan. Every time I’ve had it, it’s had a slightly different taste. It’s a medium roast, but at first I could have sworn it was like a Jin Xuan. Later on, it was more like a Li Shan, but a little more floral and less salty.

Steeping is very forgiving for this and it changes over time. At three minutes, it’s light, vegetal floral, and a little creamy, but at five minutes, it’s more buttery and almost nutty with the same profile as before. I can steep it again at least once. This matches the descriptions that I’ve seen of Li Shan, and most of the others that I’ve had were way too light and salty. This one is flavorful and still simple. I’d probably introduce people to oolong with this one because the steeping is so forgiving. Even more experienced drinkers might at least appreciate it.

I might up the rating later since it’s so good yet so cheap, but it definitely works for my college setting.

Wow, I’m really the first one to review this? I’m surprised, because this is a really good chai.

Brenden’s description is very accurate. This tea is an obvious chai with a weird mesquite undertone that really reminds me of traveling in Egypt. It was not as sweet as I was expecting it to be, but the taste was consistent in every steep with the mellow white tea contrasting to spicy texture hinted by berries.