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“Impressive job with the packaging. It’s beautiful, inviting, and informative. However, the tea is unprotected. Yes, it comes in a canister, which is in a box, but I feel a foil package… or perhaps...” Read full tasting note
“15th and final day of the Tiger Box from a couple of years ago, which also means I’m officially done with all of my lingering countdown boxes and ready for advent season. I was so glad to see an...” Read full tasting note
“Gongfu! This tea was the sample for the final day of Lunar New Year and the Tiger Box! I was a little surprised to see an oolong since all the selections had been in order of tea type so far – I...” Read full tasting note
Growing up in a tea family that specializes in tencha farming (raw material for matcha), my father pushed me out of the tea world to secure a better future for myself where it’s less labor intensive. But working at a desk job had me reminiscing about working in the tea garden, and marveling at my father’s tea making mastery. I knew I had to go back. When we decided to grow and make rock teas in Wuyi Mountain, we had to learn everything from… Read more
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Impressive job with the packaging. It’s beautiful, inviting, and informative. However, the tea is unprotected. Yes, it comes in a canister, which is in a box, but I feel a foil package… or perhaps that is foil inside the package that I am seeing? I am not getting enough aroma. There is a small amount, but not nearly as strong as I had hoped.
Dry Leaf appearance: Dusty, dark brown, long leaves, fairly tightly twisted. Not super tight like some teas. Which I prefer for oolongs. Doesn’t take so long to open.
Initial steeping aroma: Oh yum. I am excited. Mineralality. Fruity notes.
Flavor: More roast notes come out the longer you steep. Lovely fresh charcoal notes with hints of charred wheat bread. Note: Slightly charred bread that is still good for some jam.
I tried some cardamom just now to see if her tasting notes matched mine. I do think cardamom is a good descriptor.
Mouth feel: Licking a rock. Silky.
Wet Leaf aroma: Fruity. Mineral. Slight clove.
15th and final day of the Tiger Box from a couple of years ago, which also means I’m officially done with all of my lingering countdown boxes and ready for advent season.
I was so glad to see an oolong for the last day! This is definitely a good fit for a cold, wintry day. I steeped this gong fu style and oversteeped it a few times, but it is actually very forgiving. The oversteep just made the roasty, mineral notes stronger and cozier. I think part of the reason it takes an oversteep well is that there’s no bitterness or astringency here. Yes, it’s a bit drying, but not in that sharp way. It’s getting late now so I should probably cut off my caffeine for the day, but I think I’ll make a full mug of this and stash it for tomorrow.
Oh how jealous! I dream of being done with my previous seasonal teas before the season comes again the following year (but this includes spring greens and summer fruity and autumn cozy etc. not just winter/advent). Someday! Congrats on getting done and a in early November to boot :)
Oh yeah no I definitely don’t finish ALL of my seasonal teas within a year. This is about as close to an accomplishment towards that goal as I’m going to get.
Gongfu!
This tea was the sample for the final day of Lunar New Year and the Tiger Box! I was a little surprised to see an oolong since all the selections had been in order of tea type so far – I just assumed that meant we would be finishing with a pu’erh. However, despite the surprise, I’m certainly not disappointed! This was a very lovely yancha with a deep roast and woody mineral intenseness to it! Awesome grilled stonefruit notes right off the bat! However, it softened slightly over the steeps and the floral plum undertones continued to slowly build. A really beautiful way to close out this experience!
Tea Photos: https://www.instagram.com/p/CaA52RTON_c/
Song Pairing: https://www.youtube.com/watch?v=7tanz2wHqNQ
