I would buy this again. Must follow steeping directions.
“I would buy this again. Must follow steeping directions.” Read full tasting note
“You know you are in for an experience when the unsteeped tea smells like fish and old barley (anyone want milk for their Cheerios?)… Quite possibly the worst tea I have ever tasted. Sickly...” Read full tasting note
“Ugh. Burnt hay. And the smell that makes me not abLe to tolerate Pu-erh.” Read full tasting note
“I am a big fan of oolong, but not so much of this one. It’s seems to be the consensus among tea reviewers here. It reminds me of the flat barley-flavored bottled teas from Ito En that gives Oolong...” Read full tasting note
This tea’s name comes from the process of successive firings. Each firing adds layers of flavor
Company description not available.
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You know you are in for an experience when the unsteeped tea smells like fish and old barley (anyone want milk for their Cheerios?)…
Quite possibly the worst tea I have ever tasted. Sickly greenish tan in color with aromas with cooked barley. Flavors range form burned hay and cooked barley, to that of chewing on a brown paper bag. There is some acidity on the finish hinting at the “stone fruit” that is listed as a flavor profile, but that’s a real stretch. It also says “5+ resteeps”……………. I would change that to “0 resteeps, place in garbage”…
I am a big fan of oolong, but not so much of this one. It’s seems to be the consensus among tea reviewers here. It reminds me of the flat barley-flavored bottled teas from Ito En that gives Oolong a bad name. After an the initial flavors of burnt toast wears off, the scent and flavor of gingerbread, cherries and brown sugar are present throughout. I prefer my oolong to be on the less oxidized side and this is a good example of hey. The flavor was pretty one note. Nothing to write home about.
Flavors: Brown Sugar, Burnt Food, Burnt Sugar, Overripe Cherries
Dry leaf is very dark roasted chocolate colored little rolled balls. Smells really good like mocha.
I like that this is a low temp at 180F so I’m intrigued. I’m doing a cup Western style as Steepster suggests and also some in my 4 ounce gaiwan bc that’s how I would choose to brew this.
Steeped the Western for 2 minutes.
This is very mochachino-like to me. Both my Western and gaiwan brews taste like dark cocoa mochachino. This is a very interesting flavor,,,it is dipping into the coffee realm of flavors.
I’m getting a dark black cherry but definitely baked/burnt sugar and mocha. The spice I taste is black pepper.
Liquor is a clear golden tan color. This is a completely different Oolong, there is no floral,,which floral has made me quit drinking Oolongs.
This is Mochachino with burnt cherry taste. Really interesting flavor. I’m glad I steeped for only 2 minutes—it doesn’t need to go any more it is too roasted for that.
This one is SUPER roasted so watch your stomach—eat your breakfast before tasting this one.
I can feel it on my stomach even after my usual daily breakfast.
From the Steepster Select Box; October, 2014
Flavors: Burnt Sugar, Cherry, Mocha, Overripe Cherries, Pepper
Have to agree with the other review here … something about this is just unsettling. The burnt flavor is overpowering and grows the longer you steep it. It seems like they left rice in the pan and just forgot about it until it singed black at the bottom. I’ve done this myself and the memory is all too clear here.
Flavors: Burnt Food, Tea