Honey Jade Oolong

Tea type
Oolong Tea
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Edit tea info Last updated by Tamarindel
Average preparation
180 °F / 82 °C 3 min, 0 sec 10 oz / 295 ml

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From Mountain Tea

Bitten oolong originated in Taiwan, and is continuing to gain a devoted following year by year. Our FengHuang GuiFei follows a traditional method of crafting bitten oolong, which involves roasting the bitten leaf to draw out more honey and fruit flavors. Following tea trends in the East, demand for a floral and green version of bitten oolong has been increasing. We crafted our Honey Jade Oolong to answer that call; and both East and West will undoubtedly find this tea above all expectations.

The aroma of pressed flowers and the verdant color of the rolled leaf is clearly identifiable as a very green oolong, at or under 25% oxidization. When brewed, reddish amber is visible along the edges of the wet leaf, lending a unique aesthetic touch. The flavor starts floral—Jasmine, baby’s breath—with an oft overlooked tinge of pit fruit. The aftertaste oozes honey, with a thick and syrupy mouthfeel to match. Try Honey Jade for a green oolong unlike any other in your collection, unless you happen to have another green bitten.

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2 Tasting Notes

4 tasting notes

While the “honey” part of this tea is a bit questionable, it is a very good, clean oolong. Sweet, fragrant, and one I wish I had ordered more of.

175 °F / 79 °C 3 min, 0 sec 2 tsp 10 OZ / 295 ML

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790 tasting notes

This is lovely. I’ve had it several times now but am just now doing a note for it. Green oolongs are my favorite oolongs.

Visually this is appealing as are most oolongs. Leaves unfurling to immense sizes compared to the tight little balls they start as. And there are little hints of reddish brown around the edges which is neat.

This one has nice floral notes up front with a light buttery feel. Almost a jasmine but not really. Second steep becomes more like jasmine. It goes well with a jasmine green tea rubbed goat cheese drizzled with a tiny bit of honey. The strong sour notes in the cheese are offset by the floral jasmine tea leaves, which also bring out more jasmine in the tea itself.

Lengthy steeping brings out a faint bitterness so avoid that. I started with about 30 seconds, left leaf in water while drinking, so probably 2:00 for second cup, 4:30 for third, 6:00+ for fourth – by then it was developing some bitter notes. Watch water temp as well.

With the second pitcher, I waited about a minute before pouring the first cup. Third pitcher was still decent.

Fourth pitcher and a large portion of the flavor was gone. So a good 8 ounces, a decent 4 ounces and then a not great but drinkable 4 ounces on a teaspoon and a half of leaves.

And continuing Use All The Teaware month:


I think I got this travel set from Verdant last spring. I really haven’t used it much. It’s pretty but 1) I’m nervous about traveling with glass and 2) the infuser basket takes up a good chunk of water space. It came with 6 cups but you’d only be able to serve 4 mostly full ones on a single steeping. I like the cup size, but for this pitcher, they are too large. Not that it matters tons, I rarely have anyone at all to drink tea in this style with me, much less 6 someones. :)

185 °F / 85 °C

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