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“Well this smells just like summer would…sweet and full of nature. Sweet Grassy/Floral smells. Lovely. Once infused the leaves are very big! A nice bold oolong taste – woodsy yet sweet!” Read full tasting note
“Today I brewed my homemade teabag, for the first time! The little baggie came in last week, and I tried its sealing effect by putting a small bunch of Sweet Summer Oolong tea grains (weighed later...” Read full tasting note
“First Steep: Color is a bit like a glass of white wine. This is smooth and very bright. The primary flavor is floral, but it’s paired very nicely with a clean and fresh note. There is a very faint...” Read full tasting note
“This morning, I decided to try Taiwan Sweet Summer Oolong for the first time. The leaves smell woodsy, kind of herbal. I brewed it at 205 for 3 minutes. The leaves expanded tremendously! I think...” Read full tasting note
Production Year: 2009
Production Season: Summer
Production Region: Nantou County, Taiwan
Style: Traditional green style
Brewing method for oolong, ball-shaped dry tea leaves:
Vessel: gaiwan or small teapot
Water temperature: newly boiled water (nearly 100°C or 212 °F)
Amount of leaves: 5 gram for every 120ml total volume (Or reduce the amount to 3 gram for some heavy oxidation and/or heavy roast products)
Warm-up infusion: pour hot water in the vessel, and immediately drain it. Wait for about 1min. before starting the next infusion.
Time for each of the first 3 infusions (after warm-up): 20sec. (Or reduce the infusion time to 10-15sec. for some heavy oxidation and/or heavy roast products)
Extend infusion time based on taste for later infusions. Most oolong tea can well last for at least 5-7 infusions.
Company description not available.
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I am really enjoying the oolong samples from Life in Teacup. I’ve been wanting to try them, but I wanted to be sure I had the time to really do them justice and I’ve been fortunate to be able to spend some time with them recently.
The dry leaves are dark green and tightly rolled. They have a scent that reminded me of asparagus, fluctuating with a grassy, hay-like aroma.
Indeed, “fluctuates” is a word that describes this tea pretty accurately. I steeped this in the gaiwan at 195F for six steeps, starting at 15 seconds and increasing in 5 second increments, and I found that it moved back and forth in both aroma and flavor between floral and buttery, though with respect to the flavor the butter didn’t come out until the later steeps.
In the earlier steeps, 1, 2, and 3, the flavor was brighter and more “green,” vegetal and strongly floral, even though the aroma had a sort of buttery, milky aspect to it. The buttery flavor didn’t really come out until the last couple of steeps. Even then it wasn’t as strong and creamy as some tieguanyins, but it was still very tasty.
I liked it a little better than the green jade I had yesterday, but a lot of this has to do with mood. If I was looking for something with a brighter, more green tea like flavor, I’d choose the jade. Something more green oolongy, I’d choose this.
Flavors: Asparagus, Butter, Floral, Milk
