Ali Shan Red Oolong Taiwan Oolong - Fall 2015

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Roasted Barley, Spices, Sweet, Sweet, warm grass
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by twinofmunin
Average preparation
195 °F / 90 °C 3 g 2 oz / 60 ml

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1 Tasting Note View all

  • “Received a 7g sample of this; trying it just a few days after receiving. ~60mL porcelain gaiwan. It’s been ages since I spent time with oolong, so I don’t remember what I’m doing. (Ha: I should...” Read full tasting note
    85

From Norbu Tea

The leaves of this dark oxidized oolong tea have been rolled into a ball-shape, similar to the famous green-style oolong teas of the Ali Shan region. When steeped, this tea produces a beautifully clear, reddish-amber infusion with a sweet aroma. There is a familiar, distinct flavor and sweetness unique to the Qing Xin tea cultivar used to produce this tea that comes through clearly in the cup along with some sweet spices (cinnamon perhaps?) and maybe just a touch of dried flowers. The infusion is full-bodied, well rounded in the mouth, and the aftertaste is remarkably sweet & spicy.

Harvest: Fall, 2015
Origin: Alishan Scenic Area, Chiayi County, Taiwan
Cultivar: Qing Xin (Green Heart)
Altitude: 4,000 Ft (1,200 M)
Weight: 50g (1.76 oz)

About Norbu Tea View company

Company description not available.

1 Tasting Note

85
160 tasting notes

Received a 7g sample of this; trying it just a few days after receiving. ~60mL porcelain gaiwan. It’s been ages since I spent time with oolong, so I don’t remember what I’m doing. (Ha: I should have looked at Norbu’s site, which gives brewing guidelines. Whoops.)

Steeps ~5sec, 8sec, 10sec, 15sec, …

First infusion tastes clear and sweet and a bit roasty in the back of the mouth, with some buttery vegetal oolong-ness. Gaiwan aromas strongly and sharply bitter-grassy-sweet. Second steep more of the same sweet roasty flavours with more creamy rounded body. I haven’t had a lot of oolong recently and this is very nice. The aftertaste is sweet and dry. Third steep, gaiwan aroma becomes notably warm-spicy. Tea a bit more strongly roasty, with a hint of spice and the sweetness at the end. Next few steeps continue in the same direction, with some hints of floral starting to come in.

I suspect the flavours stay similar until it’s steeped out. It’s very nice. May have to order some when I’ve tasted my way through my stash.

Flavors: Roasted Barley, Spices, Sweet, Sweet, warm grass

Preparation
195 °F / 90 °C 3 g 2 OZ / 60 ML

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