Madame la Marquise

Tea type
Fruit Oolong Blend
Ingredients
Not available
Flavors
Algae, Apricot, Dried Fruit, Floral, Grass, Mineral, Moringa, Smooth, Spirulina, Stonefruit, Sweet, Tart, Thick, Vegetal
Sold in
Bulk, Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
195 °F / 90 °C 4 min, 0 sec 3 g 15 oz / 429 ml

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16 Tasting Notes View all

  • “Sipdown! (47 | 394) So I finally made a Camellia Sinensis order recently. Even though I’ve been trying not to buy much tea, I got a notification that their wintergreen was back in stock so I...” Read full tasting note
    78
  • “My Camellia Sinensis order is here! It’s been a shite Monday thus far, so I feel like the stars aligned to deliver my teas today haha. I was so excited to try this one and it does not disappoint!...” Read full tasting note
  • “Sample from variaTEA, but originally from Roswell if I remember right. This one is actually pretty tasty tonight. I am peached out…but apricot I can get behind. While I don’t love green oolong,...” Read full tasting note
    78
  • “Sipdown (211) This is very oolong today with a touch of that waxy apple flavor that a lot of apple-based tisanes have. It’s alright. But I remember the last cup being better. Thank you Roswell...” Read full tasting note
    68

From Camellia Sinensis

A Chinese wulong blended with dried apricot pieces, a favorite among lovers of creamy, exotic, thirst-quenching beverages.

Makes as excellent an iced tea as it does a hot tea.

Ingredients : wulong tea, apricots, natural flavour.

About Camellia Sinensis View company

Company description not available.

16 Tasting Notes

78
4081 tasting notes

Sipdown! (47 | 394)

So I finally made a Camellia Sinensis order recently. Even though I’ve been trying not to buy much tea, I got a notification that their wintergreen was back in stock so I jumped on it immediately. I mostly chose their Quebec herbal tisanes, but a few flavored tea samples also hitched a ride.

The apricot here is on point. It tastes so natural, with a juicy sweet-tart flavor. Maybe closer to a dried apricot than a fresh one in terms of intensity? However, there’s something about the oolong that I’m just not loving. Mostly it tastes like a fairly standard green oolong – lightly grassy/leafy with a smooth minerality and hints of stonefruit and flowers. However, there’s some other note here that almost reminds me of spirulina, or maybe moringa? It’s like a little punch of vegetal-mineral flavor that throws the whole thing off.

Lovely apricot aftertaste though. Probably not one I would reorder, but I did enjoy sipping through my small sample size.

Flavors: Algae, Apricot, Dried Fruit, Floral, Grass, Mineral, Moringa, Smooth, Spirulina, Stonefruit, Sweet, Tart, Thick, Vegetal

Preparation
190 °F / 87 °C 3 min, 0 sec 2 tsp 16 OZ / 473 ML

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1348 tasting notes

My Camellia Sinensis order is here! It’s been a shite Monday thus far, so I feel like the stars aligned to deliver my teas today haha.

I was so excited to try this one and it does not disappoint! There are huge apricot chunks in the mix and they smell incredible!

I did a quick rinse of the leaves and then steeped it up midway between the recommended times and this tea is so tasty! The oolong stays in the background and doesn’t have that mineral taste that I’m not a fan of. The apricot is present and delightful and becomes more present as the tea cools. There appears a subtle floral flavour as the tea goes from lukewarm to cold.

The second steep is still quite flavourful as well!

1st steep 4.5 minutes
2nd steep 6 minutes

A really great cup and I would definitely order a full-size pouch of this tea!

Preparation
200 °F / 93 °C 4 min, 30 sec 3 g 14 OZ / 414 ML
Tiffany :)

My order has not shipped yet but I think this is one of the 10 I picked out?? I’ve never had apricot in a tea (or if I have I don’t remember) and I enjoy that flavor and I enjoy oolong teas so apricot + oolong sounds right up my alley….

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78
15139 tasting notes

Sample from variaTEA, but originally from Roswell if I remember right. This one is actually pretty tasty tonight. I am peached out…but apricot I can get behind. While I don’t love green oolong, I am ok with them when done well with a flavour. Ie melon oolong :)

Glad to try this one as I’d consider getting it again if I had a hankering for apricot. Reminds me of one of the Paris teas I brought back but can’t for the life of me remember the name. It was an apricot black if I remember right.

Thanks ladies!

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68
6444 tasting notes

Sipdown (211)

This is very oolong today with a touch of that waxy apple flavor that a lot of apple-based tisanes have. It’s alright. But I remember the last cup being better. Thank you Roswell Strange!

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86
16045 tasting notes

Waaayyy overshot the amount of tea leaf on this cup so the oolong was especially tannic and grassy, but underneath that coarse taste and texture was a spectacular jammy apricot note just begging to be noticed and loved. If my tea leaf measurements had been better I think the combo of the floral elements of this oolong with this apricot note would have been a total winner. What happened, though, was that I just poorly under leafed a TGY gongfu session earlier in the morning so I think I was (subconciously) overcompensating in my eyeballing…

So much self sabotage with the oolongs lately!

TeaEarleGreyHot

I find that getting the right amount of leaf in a cup, is one of the bigger challenges in my tea tasting. It is such an empirical process! I tend to weigh out my leaf, until I am very experienced with a particular variety at which point I can eyeball it. As you are very experienced, Ros, I am wondering what your process is. Do you weigh it? Spoon it? Or just eyeball it? Do you use some particular guideline? Or is it pure instinct?

Roswell Strange

I feel like I’ve gone through pretty much every process you can think of at one point in time, haha. I used to very, very religiously weigh out all of my teas – straight, flavoured, you name name. Then I gradually switched back to weighing for straight and spoons for Western cups/flavoured/etc. Now I pretty much exclusively just eyeball it. I think, in part, it’s because I got familiar enough with the weights to not need the scale as much and also in part because focusing so heavily on precision was taking some of the enjoyment out of drinking the tea – it made it feel a bit more like a task. I still weigh/measure everything out when I’m working because in the lab precision is very important – but the moment a tea is for me it’s just whatever instinctively goes in the cup/gaiwan/part or what “looks right”. Long answer, but hopefully that helps!

TeaEarleGreyHot

Great explanation, thanks!

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