Got a free sample of this including with the rather disappointing GABA tea. This is a nice green oolong with a floral sweetness and spiciness very reminiscent of a Tie Guan Yin, but it is a Taiwanese cultivar.

Can’t give exact brewing directions because I did it in my kamjove, but would start with enough leaf to cover the bottom of a gaiwan, water about 185-195 degrees, and 30 second first infusion, increasing time for at least 5-6 infusions. Didn’t have enough to test the stamina of the leaves for many many infusions.

190 °F / 87 °C 0 min, 30 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Also debunix on TeaForum.org and TeaChat.


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