Tea type
Oolong Tea
Banana, Bread, Floral, Honey, Malt, Orchid, Plum, Roasted, Sour, Stonefruit, Tangy, Vanilla, Wood
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Edit tea info Last updated by annie
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195 °F / 90 °C 0 min, 15 sec

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From August Uncommon Tea

Dark pearl formosa oolong tea

If you’ve never had a dark oolong, get ready for beautiful deep flavor. We love the delicate sweetness and warming flavors of this tea. The first sip opens with gentle floral scents of steamed banana and chocolate orchid. Next sips recall the rich aroma of freshly cooked sticky rice and burnt wood from a distant bonfire. The best part of brewing this pearl oolong tea is that it tastes more flavorful with the second and third infusion as the tightly rolled leaves open up.

A tea for lovers of aromatic earthy teas.

INGREDIENTS: dark pearl oolong tea from the taitung region of taiwan

TASTES LIKE: sticky rice, steamed banana leaf, orchid
FEELS LIKE: a beach bonfire at sunset

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2 Tasting Notes

1257 tasting notes

Sipdown! I enjoyed this one for the most part, despite being a roasted oolong. It reminded me that sometimes I need to give teas another chance with a different steeping method (western was decent but gongfu was much more fun).

Gongfu: 15 second rinse, 5-15 seconds steep times (it’s been a long time since had a gongfu session, and was with a new set, so I didn’t quite nail it).

Steep 1-2, leaves not fully expanded: these cups had a thick floral and subtle honey sweetness (not as cloying as some), infused with a slightly fruity sour tang. Reminds me most of the small soft purple plums, with a rich gold center, from our old plum tree (RIP – you were an amazing fruit tree).

Steep 3-5, new fully expanded leaves: the sweetness is slowly becoming a secondary and complimentary component to the the sour and malt notes. The vanilla aspect is now noticeably present but is a reminder that that which smells nice isn’t always “sweet” (those who’ve tasted vanilla extract know what I mean). I’m also reminded of a savoury- sweet sourdough, or a starchy banana- maybe a more savoury plantain. My fourth cup is velvety and very good – possibly enhanced by a tiny spoonful of honey I tried prior to gulping No.4 down. No. 5 has the roasted oolong note which I dub ice cream cone.

Steep 6-7, toppings for toast: the honey returns (No, I promise didn’t eat more honey)! These were nice cups, and the wet leaves went from a roasty roast wood aroma to a jam one, but unfortunately it got a bit late last night so that’s the end of that.

Across the board, the aroma is delicious – like vanilla (orchid) and heliotrope (can’t eat but smells divine), with varying levels roasted malt.

This would possibly go nicely with Cantonese style BBQ duck. It’s lovely with the Vindaloo I was eating alongside it- both have a vinegary/sour note that I’m really craving right now. The curry’s profile of roasted cinnamon, mustard seeds, cloves, and other spices really shines with the florals in general – particularly rose – but the stone fruit and vanilla notes of this tea also pair well in a pinch!

Flavors: Banana, Bread, Floral, Honey, Malt, Orchid, Plum, Roasted, Sour, Stonefruit, Tangy, Vanilla, Wood

195 °F / 90 °C 0 min, 15 sec
Lexie Aleah

I have yet to open my sample of this one. I’ve been tempted to SO many times though. I still have a lot more sipdowns to go before opening another tea.


This is a constant battle! A small sample of oolong stretches out a long way too.

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88 tasting notes

I’ve steeped my other August samples following their instructions for the first cup just to see if I like their recommendations and if it helps bring out the flavors listed in their descriptions, but I’ve never had an oolong brewed western style that really wow-ed me so I’m skipping straight to gongfu with Eventide. I’m still quite an oolong newb but they’re growing on me. Water about 200°F, a few little balls of tea leaves sprinkled in the teeny baby gaiwan ‘cause I’m too lazy to weigh it out, steeps starting at 15-ish seconds.

The first couple steeps were mostly just roast flavors and aroma. Nice toastiness, not one of those that smells burnt until the other flavors start coming through. The package lists steamed banana leaf as one of the flavors this tea is supposed to have. I have no idea what steamed banana leaf tastes like but I taste something that could maybe be green leafy something. And something fruity…tropical fruit? I’m so bad at picking out specific flavors. There’s a little bit of floral too, but I only get it while my cup is hot. Once the tea cools the floral vanishes. Weirdly, one sniff of the gaiwan lid smelled exactly like my mother’s caramel cinnamon rolls. The corner rolls, specifically…the ones that start to get a little hard on the edges and the goo is aaaaallllllmost a tiny bit burnt. I don’t know if this tea would be good with baked goods but it has made me want delicious cinnamon rolls and croissants.

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