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Arby drank Light Roast Premium Tie Guan Yin Mini Tuo Cha Anxi Oolong Tea by Yunnan Sourcing

3000 tasting notes

Tasty green oolong with a bite to it. I used 1 tuo and tried a short hot steep followed by a cold brew (long steep).

Steep 1: 1 minute, 500mL 70 deg C water
The tuo expanded into lots of leaf. Liquid was amber yellow, smelled toasty.
The liquid is roasty toasty, notes of grain. Aftertaste is bitter, but distinctly of an Anxi oolong. It is a little bit buttery, but the roasted flavour reminds me of loam, minerals, roasted barley, grain. Have you ever tried roasted barley tea? It has this roasty grain flavour to it, but also a bitterness to it.

Steep 2: coldbrew several hours, 300 mL
Toasty, a bit more buttery and less bitter, but there is a very definite “bite” in the initial taste on the tongue. It reminds me a bit of the bitterness you get from char. Very strong flavour of grain (wheat, barley, roasted corn husk), also. I like it, but preferred the tea with some brown sugar added to moderate it a bit.

Flavors: Biting, Bitter, Grain, Mineral, Roasted, Roasted Barley, Toasted, Toasty, Wheat

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Bio

I studied biochem and botany at University with a focus on genetics and evolutionary biology. Now, I work in biology setting up labs for students. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. Most of my teas are older and in smaller smounts, so I can’t offer samples of most blends. But you can still message me any time :)

My cupboard and stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing are both outdated and I have not organized my current list of teas in several years.
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, anise, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, fruit blends without hibiscus, yellow, jade oolong, white, Darjeeling blacks, Longjing

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, green apple, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, turmeric, mushroom/fungus, vegetal and savoury

No
Animal products: [confectioners glaze, gelatine, milk-based natural flavours, white choc chips, caramel bits, etc]
St. John’s wort (herb)
Stevia