I was more than a little stressed out by the end of work today. Come home, vent to my housemate, put on pajamas, open the kettle. Teatender, give me an oolong, something floral and sunny that’ll knock me down for a few hours. Himalayan Bouquet? Okay.

November 2017 harvest.

I went through my notes then perused the reviews. Daylon R Thomas’s grandpa brew (see the second of his three notes for this tea) was very similar to my experience gongfu. I don’t have anything new to offer when it comes to brewing it hot besides some additional tastes listed below. Cold-brewed, though, was such a floral blast it gave me a headache. Tread lightly if you enjoy floral oolong but are sensitive to them like me. I’ll stick to hot infusions. Good stuff. Beautiful oxidized green-brown-red leaf to boot.

Flavors: Almond, Bitter, Butter, Dandelion, Dry Grass, Drying, Floral, Green Wood, Honey, Hops, Lemon Zest, Mineral, Orange, Orange Blossom, Round , Straw, Toast, Umami, Vanilla, Walnut, Wood

Preparation
175 °F / 79 °C 5 g 3 OZ / 100 ML
LuckyMe

I find green oolongs taste too perfumey when cold brewed. I prefer them hot steeped myself. And that’s coming from someone who loves floral teas.

Daylon R Thomas

I used to cold brew the very last steeps of my gaoshan over night, and it’s worked well for those…granted, they were Lishans and Alishans at the end of their life. The Nepalese oolongs I’ve had tend to be astringent if over steeped anyway for me.

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Comments

LuckyMe

I find green oolongs taste too perfumey when cold brewed. I prefer them hot steeped myself. And that’s coming from someone who loves floral teas.

Daylon R Thomas

I used to cold brew the very last steeps of my gaoshan over night, and it’s worked well for those…granted, they were Lishans and Alishans at the end of their life. The Nepalese oolongs I’ve had tend to be astringent if over steeped anyway for me.

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No Sugar Added!

Tea habits:

Among my favorites are sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, all teas Nepali, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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California, USA

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