Vietnam Red Oolong - Kim Tuyen

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Butter, Creamy, Honey, Mineral, Smooth, Toast
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Skysamurai
Average preparation
185 °F / 85 °C 4 min, 0 sec 12 oz / 354 ml

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2 Tasting Notes View all

  • “ Samurai TTB #43 I really enjoyed this one! The texture is super smooth and creamy and the flavor reminds me of a slice of toast with butter and honey. There is a slightly mineral note to the...” Read full tasting note
    85
  • “Another advent tea gift. I find it interesting that while this one is a rolled style the others I have come upon are shaped into balls. So it makes me wonder why the farmer decided to make that...” Read full tasting note
    80

From Simpson & Vail

This exquisite oolong comes to us from Northern Vietnam, where some of the old tea plants are still partially grown wild. Local villagers traditionally process these leaves and the resulting tea is unique and delicious.

The large leaves resemble a black tea, however, the brewed cup is distinctively oolong in character. The aroma is bright with slight spice and floral notes. The amber cup imparts a toasty aftertaste with a slight honey sweet flavor.

Brew tea at 212º – steep for 4 minutes.

About Simpson & Vail View company

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2 Tasting Notes

85
825 tasting notes

Samurai TTB #43

I really enjoyed this one! The texture is super smooth and creamy and the flavor reminds me of a slice of toast with butter and honey. There is a slightly mineral note to the aftertaste that I wasn’t crazy about, but overall, this was a really nice straight oolong.

Flavors: Butter, Creamy, Honey, Mineral, Smooth, Toast

Preparation
185 °F / 85 °C 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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80
826 tasting notes

Another advent tea gift. I find it interesting that while this one is a rolled style the others I have come upon are shaped into balls. So it makes me wonder why the farmer decided to make that change. It is a gorgeous leaf. Dark chocolate in color with light brown flecks here and there. The flavor is mineral, musty, and filled with wet wood notes. There is honey in the after taste. It isn’t strong but the way it lingers is very unique. My aroma cup doesn’t reveal much for the liquid but the wet leaf is earthy and kinda mineral. I say kinda because it hides. Sometimes you sense it and sometimes you don’t. Some oolongs can last for many steepings but this one seems to have had its limelight in the first and second steepings. Though as I’m coming upon my 7th? infusion now I’m find some of the sweeter notes are really shining. The instructions also say to brew four minutes, which I assume would be western style. I’ve tried both western and gong fu but so far I prefer the gong fu. It offers the ability to test it out more at more stages, not that you can’t in western but it just doesn’t steep the same.

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