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“Hmm, I’m confused about this one. It does not smell or taste like a charcoal roasted oolong. It’s seems extremely similar to an oriental beauty and if it is, then its a really good one (and that...” Read full tasting note
Red Oolong is from an organic farm on the rainy East Coast of Taiwan. Only organic vegetable fertilizers are used, and no chemical pesticides. Instead, this tea master applies a powder of the Juniper Tree, which pests dislike. To us though, the essential oil of the Juniper Tree is pleasant, and reminiscent of a forest walk.
Characteristics
Red Oolong is one of our favorite teas and a best seller. It is one of the easiest teas to brew, because there is little chance of bitterness, and yet its flavor is rich and smokey. This is a full-bodied dinner time tea when brewed hot, and a deeply refreshing beverage when brewed cold. Simply steep 3-5 grams overnight and refrigerate.
Harvest: Spring
Oxidation: 80%
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Made in Taiwan
Hmm, I’m confused about this one. It does not smell or taste like a charcoal roasted oolong. It’s seems extremely similar to an oriental beauty and if it is, then its a really good one (and that means something as I am not a big fan of oriental beauty). However, the leaves for this are tightly rolled unlike those of oriental beauty, so I dunno what to make of it.
Either I got the wrong tea in the package or this is a style of roasting that I am completely unfamiliar with. At any rate, it is a good tea, whatever it is! :D
ETA:
I just did a second steep for 45seconds (first was 1min15sec) and the flavor is significantly different than the first steep. I can now recognize the characteristics of a roasted oolong, but still not as strong as I thought it would be. In the first steep, I didn’t detect any of the smoky notes that it is supposed to have. I only detected honey with a hint of floral, much like oriental beauties I have had before, but it had a distinct nutty attribute that made it different. The second steep brings out hints of all that I expect from a heavier roast, but they are not all in-your-face.
I wouldn’t mind having more of this tea in my cupboard, but quality teas are pricey and I am saving my funds for Mantra Tea’s über-awesome Ruby Black. We’ll see how disciplined I am with my money when the time to order comes around :p
Shelley you are substantially correct, as this one is not nearly as heavily roasted as the TGY. I would recommend trying it cold brewed before giving up though :)
We placed 5 grams in 500ml of mineral water, left it in the fridge for three days. It was magical then.
Hsiao
PS have to thank you again for so conscientiously brewing and reviewing our teas.
I still have a lot to learn about teas :) I had expected this one to be heavier roast than the tieguanyin, so that was a surprise. I liked this one too though, it was just not what I was expecting when I brewed it this morning. I still have the leaves waiting for a second steeping and I’ll update my thoughts then. People are always recommending that I cold brew teas, but as many of my followers know, I don’t like cold tea. Call me weird, but I just don’t like to ice my teas (or my coffee). It might seem the thing to do in summer, but there is a reason that fall and winter are my favorite seasons (^^)
Duly noted! I loved your Ruby Black review, btw. Though you said you didn’t have the vocabulary for it, your feelings really came through :)