Phoenix Supreme

Tea type
Oolong Tea
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Edit tea info Last updated by TheSurfinSipper
Average preparation
185 °F / 85 °C 1 min, 15 sec

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From Ming Cha

From the website: An oolong for connoisseurs. Full of details in aroma, body taste and after taste!

Origin: Wudong, Phoenix Mountains, Chao An, Guangdong, China

Production: Two selective harvests: April-May (Spring) and October-November (Winter) from 2nd and 3rd leaves. Leaves should be young but half open. Multiple hand-turned partial fermentation for 8-10 hours. Longitudinal twisted. Multiple-low temperature for the classic (browned) style.

Character: Round, sweet fruity fragrance. Brisk, smooth and complex infusion. Light clear colour. Refreshing, quenching and sweet after-taste.

Effects: Relaxing. Revivifying. Facilitate digestion and urination. Mucus and cough reduction. Lowering of blood cholesterols and other fatty acids. Cooling of excessive body heat and quenching of the difficult thirst. Antiphlogistic.

About Ming Cha View company

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1 Tasting Note

28 tasting notes

Aroma: Beautiful orange peel, burnt sugar and woodiness, with subtle wafts of light smoke and lemongrass. The intense floral fruity notes are fleeting and fade in the cup a little. Still aromatic on second steeping.

Pallate: Deep and woody but with a complex and delicate floral palate. Distinct orange peel notes. Little to no bitterness. Almost as good on the second steeping, with a little less complexity.

Overall: A really delicate and floral dark oolong. I normally like my oolongs less fermented/roasted, but this has got me hooked. Not a cheap tea though, so for half the price I would rate ’s Order Orchid Nectar Oolong as a better value tea with the same great characteristics.

185 °F / 85 °C 1 min, 15 sec

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