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“Another sample from the wonderful folks at Tealet. This one is a dark green coloured classical looking oolong. There is a slight floral scent from the dried leaves, nice and subtle. Creamy, very...” Read full tasting note
“The recommended serving for this is 1 Tbsp., but I just used a tsp. because (a) all I’ve got since my steeper went out of commission is a little basket strainer that fits in the top of the cup, and...” Read full tasting note
“Oolongtastic! Love this oolong – it’s got amazing texture with lots of thick creamy fluff with a light finish. The creamy mouth feel lingers for a long time too! The flavor is sweet with buttery,...” Read full tasting note
This type of tea has a famous history, but this form of art tradition is almost lost in the world. It’s story is deep and rich. The Goe family has been growing and processing oolong tea for hundreds of years. A newer generation led by grower Lin that has turned towards processing heavily oxidized teas versus traditional lightly oxidized High Mountain Oolong. Grower Lin learned about the art of Taiwanese black teas from Tea Master Aones who has won awards from Taiwan Tea Competition and the Development and Extension of Multiple Tea Products. He has now gone on to popularize the new breed of black tea TTES no. 18 and no. 21. Grower Lin has introduced innovative technology to their processing such as Aerodymaics during the withering process.
HOW TO BREW
Use 2 grams (1 teaspoon dried tea leaves) for 8 fl. oz. water in your favorite teapot or infuser (use bottled drinking water for best flavor, let boil and steep at 190F). Steep for 1.5 minutes. Leaves may be infused at least 3 times.
These are suggested brewing instructions. We encourage you to experiment and share your own brewing methods as you continue to grow in the tea culture. If you’re new to tea this is a good way to start.
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Tea Masters BlogAnother sample from the wonderful folks at Tealet. This one is a dark green coloured classical looking oolong. There is a slight floral scent from the dried leaves, nice and subtle.
Creamy, very creamy and smooth tea, slightly floral. I don’t get any toffee. the flavours are oh so subtle. Not in your face like some oolongs that I have enjoyed in the past. There is a tiny amount of bitterness but it works in the tea’s favour as it cuts through the rich creamyness. Very silky mouth-feel.
For the second infusion I steeped the leaves with less water, 120 ml, and for longer duration of time, 5 minutes. Really silky mouth-feel. Almost a sea-weed, nori-like taste from the tea this time around. Still very little bitterness, yet more of a floral aspect for the second round with a hint of toffee.
You can tell when great care and love has went into the production of a tea and with the quality of this tea you know that the people at Goe tea give a damn. A fine oolong this is.
Flavors: Butter, Creamy, Floral, Orchids, Toffee
The recommended serving for this is 1 Tbsp., but I just used a tsp. because (a) all I’ve got since my steeper went out of commission is a little basket strainer that fits in the top of the cup, and there’s no way 1 Tbsp of rolled oolong leaves would fit in it once the water hit them and (b) I wasn’t keen to use the whole tin in one go.
Now that I’m trying it, a Tbsp still seems unnecessary, but maybe 1.5 tsp would have been good. It is just slightly on the weak side. That aside, the flavor is great, very smooth with that classic Taiwanese honey-floral oolong taste. A bit of mellow pinenut flavor too. There are few things as comforting as a honeyish oolong.
Oolongtastic!
Love this oolong – it’s got amazing texture with lots of thick creamy fluff with a light finish. The creamy mouth feel lingers for a long time too! The flavor is sweet with buttery, pine nuts, and orchid notes. Later infusions there is a bit of dryness, but keeps the flavor going.
Full review on my blog, The Oolong Owl http://oolongowl.com/zhushan-oolong-goe-tea-via-tealet-oolong-owl-tea-review/
