Tea type
Matcha Oolong Tea
Ingredients
Not available
Flavors
Ash, Biting, Bitter, Cut Grass, Gardenias, Cream, Dirt, Earth, Floral, Grass, Sugarcane, Bread, Butter
Sold in
Not available
Caffeine
Not available
Certification
Not available
Average preparation
180 °F / 82 °C 4 g 8 oz / 236 ml

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3 Tasting Notes View all

  • “I’m so so disappointed with this one. When I heard about this tea in Red Blossom’s teashop, the idea of a matcha made from Lishan oolong material was so exciting to me. They even grind it in house!...” Read full tasting note
    28
  • “I used my last sampler, and I still wasn’t satisfied. I used cold water, mixed it into a paste, put it in a double wall tumbler with hot water, shook it, and poured the drink into a small cup. The...” Read full tasting note

From Red Blossom Tea Company

漢字 梨山烏龍抹茶

origin Lishan, Taiwan

craft qing xiang, ground

flavor notes gardenia, vegetal, sugarcane

Our Lishan Matcha is a fantastic (and entirely unique) alternative to Japanese matcha. Unlike Japanese green tea-based matcha (which is usually grown in low-elevation mass plantations and manually shaded), the high-elevation growing environment of Lishan provides all the requisite factors to create rich flavor naturally.

Peaking at 2200 metersRead more

About Red Blossom Tea Company View company

Company description not available.

3 Tasting Notes

28
114 tasting notes

I’m so so disappointed with this one.

When I heard about this tea in Red Blossom’s teashop, the idea of a matcha made from Lishan oolong material was so exciting to me. They even grind it in house! I kinda wish I had asked more questions like, do you remove the stems to simulate tencha, like matcha? How often is the oolong ground? Maybe it was the marketing that got to me, because this tea powder is a terrible stand in for matcha, as it was advertised.

I was very careful to make this to the package suggestions, making sure that the water temp and ratio was just right. I sifted the powder and was hit with a very strong floral notes, just like you’d think a Taiwanese oolong would have. I slowly added water and then let my whisk do it’s frothy thing. The resulting brew was grainy and bitter as hell, with the strong floral at the forefront making way for the grassiness and bitter bite underneath. I tried my best, but I couldn’t even finish the cup. Now I sort of wish I had made it into a latte, perhaps I could have finished it then…

I think i remember trying some powdered oolongs from The Tea Kings eons back… come to think of it, it was weird then too XD

Flavors: Ash, Biting, Bitter, Cut Grass, Gardenias

Preparation
180 °F / 82 °C 4 g 8 OZ / 236 ML
Show 3 previous comments...
Barsomn 2 years ago

I didn’t know this existed! But I can understand your frustration, when a matcha is bad the concentrated nature of koicha or usucha amplifies all the bad notes making it hard to finish. I’ll stick to my current sources.

beerandbeancurd 2 years ago

Ah, sad. :(

ashmanra 2 years ago

Oh no! After an aroma like you describe, that is truly disappointing.

MiepSteep 2 years ago

Yeah :/ it was fun to explore a different form of a Lishan oolong, but I think it’s sort of misleading to label it as matcha or even an alternative of matcha. Whole leaf is so much more tasty heh

LuckyMe 2 years ago

I once had a very floral Chinese matcha from Matcha Outlet that tasted a lot like Taiwanese high mountain oolong. Unfortunately it’s no longer available.

I do like the idea of an Lishan tea powder though. Could just be that this vendor’s execution of it wasn’t so good.

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1745 tasting notes

I used my last sampler, and I still wasn’t satisfied. I used cold water, mixed it into a paste, put it in a double wall tumbler with hot water, shook it, and poured the drink into a small cup. The tea wasn’t nearly as clumpy and better mixed, but was still grassy and bitter. It had the trademark Lishan creaminess, orchid, plumeria, and even buttery bread complexities, but they were undercut by the bitterness.

I’m not sure if I used too much matcha. I used a single serve sample for 14 oz, which should allow for more diffusion of the powder. Maybe I’m a clutz, but I have not had this kind of issue with regular matcha. I may just have to try this matcha again in the future, but right now, I’m not sure I’d recommend it without some practice. If you do ever decide to get one, make sure your matcha skills are on point or use a filter, maybe a smaller amount? I could just be unrefined because I do not drink matcha as much as I used to. I am still impressed with its complexity and that Red Blossom is doing something original, but the price and bitterness are deal breakers for me personally. I’m also not going to rate it because I do not think I’d be the best judge, unless someone has had the same experience.

Flavors: Bitter, Bread, Butter, Cream, Dirt, Floral, Grass

Leafhopper 3 years ago

My matcha-making skills are nonexistent, so I’m glad I didn’t decide to get this. It’s a fun concept, though, and I’m sad it didn’t work out as well as intended.

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