Soft and nutty aroma with a rich, honey flavor and a hint smoke. Made from the Cue Yu varietal. A great introduction to roasted oolong.
This tea grabs you with its sweet, fruity aroma and its tangy, roasty flavor and then lets you go slowly until you are left with a beautiful sweetness in the back of the throat.
This is an old style tea producer. The "Oh Ba San" cultivates her small cui yu varietal tea grove in Ming Jian in Nantou County. The flavor is full and developed. Roasted in a low temperature oven for over forty hours. The oxidation and the roast meld perfectly. A wealth of flavors and aromas show in this rich, floral, sweet tea. The substance component of this tea is high and nourishing.
Hints of smoke, wonderful nutty fragrance, with amazing aroma and flavor. This high mountain farm is located on Mt. Cui Ran, in the Li Shan mountain range.
Roasted over charcoal in the traditional method, this tea is one of the top choices in blind tastings. It has some nutty aromas with faint hints of smoke and a touch of wood, all the while maintaining some floral undertones and green textures.
This tea is from Shi Zhou, "Stone Table", an area that is famous for tea production, within the Mt. Ah Li growing region. The Ah Li Shan Range is located in Jia Yi County in West Central Taiwan. The elevation of this farm is roughly 4,600 feet, thus it fits into the category of "high mountain oolong". Tea produced at this elevation is considered ideal for a heavier roast to accentuate the tea’s positive qualities. It is best prepared in a traditional oolong manner, oxidized about 35% and baked just over half way, adding a rich texture. The tea is sweet and floral with an amazing aroma.
The three eights is an amazingly lucky tea.
Vanilla creamy texture followed by a mellow citric note followed by some earthy grounding notes. The flavor of this tea comes in three distinct phases that constitute a beginning, middle and an end. This is a sip by sipper, meaning that each sip is a bit different than the last.
Grown in the Taiwan's highest mountain range, Li Shan, and harvested in the spring of 2007, this tea was re-roasted in Eugene, Oregon at The Teahouse. It was roasted for three four hour sesions; the final one being March 5th of 2010. The tea's aroma is very sweet with notes of baked cookies. The flavor has a slight nuttiness and will appeal to those who like a full body flavor. The aftertaste lingers as a sweet sensation rises from the back of the throat.
