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Teavivre bought this tea from Lugu township, Taiwan. As a mixture of 95 percent of traditional Oolong tea and 5 percent of American ginseng, this tea is called Ginseng Oolong. American ginseng is a kind of panax, which can promote blood circulation and improve immunity. Ginseng Oolong tea has not only the aroma of oolong, but also a particular flavor of American ginseng. This tea is much suitable for people interested in the health effects of teas.
Our Taiwan Ginseng (Lan Gui Ren) Oolong Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
Oolong tea helps promoting metabolism. While mixed with american ginseng, it could be good to stomach. Tea lovers who concern about stomach health can therefore have more choices for tea. In the manufacture of ginseng oolong, the American ginseng is mixed during the process of roast. After 4 – 6 hours of roasting in the temperature of 200 – 220 ℃, ginseng’s fragrance could be fully expressed as well as finely combined with the aroma of oolong tea leaves. The final production is more redolent. The aroma could last long in your mouth after swallow. You could even taste sweetness if you drink plain water. Discriminated from normal oolong tea, Ginseng oolong looks smoother in its appearance, and has powders on the surface. Those are American ginseng powder. Besides, in order to brew the tea leaves entirely, the higher grade the ginseng oolong is, the more infusion times or the hotter water it is needed.
The substance in the tea helps to prevent the decaying of teeth and halting the plaque build-up and also reduce the growth of glucosyltransferase. Being lightly fermented, these teas are high amino acids, vitamins, polyphenols and antioxidants. These combine into a tea that reduces cholesterol and helps reduce hardening of the arteries, and so can help reduce risks of heart attacks. The antioxidants it contains can also help guard against some forms of cancer, and also help fight the affects of aging and bacterial infections. American Ginseng can nourish the body, and also health improving. Ginseng Oolong tea can refresh your spirit, help you maintain beauty, prevent coronary heart disease.
The original place of this tea is Dongding mountain in Lugu Township, Nantou county, Taiwan, at which the average temperature is 22 ℃, precipitation is around 2200 mm. The mountain is about 800 metres high with abundant rainfall, misty environment, rich organic matter in soil, which are best condition for planting tea trees.
Nantou has about 8000 hectares Tea garden, which is 46% of the total acreages in Taiwan. Nantou is the main tea-planting area in Taiwan, as well as the main origin of High Mountain Oolong. It located in the middle of Taiwan province, with warm climate and normal landscape of basin, platform, hills and mountains. The tea area distributes in the elevation between 200 meters to 2500 meters on the mountain. In the area the mean annual temperature ranges from 15℃ to 24℃, which is very suitable for the growing of tea trees. Tea gardens are mainly in Mingjian Township, Lugu Township, Zhushan Town, Ren’ai Township, Xinyi Township, Yuchi Township.
Si Ji Chun is the most widely cultivated Oolong tea tree in Nantou. This species sprouts early, can be picked in four seasons of the whole year (more than 6 pick times per year). It is consequently called “Si Ji Chun (Four Season Oolong)”.
In the early 1800's a Fujian tea merchant took some seeds to Taiwan to see how well the plants would grow there. It proved to be very successful and so in the following years tea production in Taiwan became very widespread. However for the first half of the century most of the tea was sent back to Fujian to be processed there. This changed in 1868 when a British man named John Dodd decided this was hugely inefficient, and so hired some Fujian tea masters to setup tea processing in Taipai. This worked out very well, and in the following year Dodd shipped 127 tonnes of what was then called Formosa tea to the United States, where it was a great success. From that time on, Oolong tea has been the most widely exported type of tea from Taiwan.
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I bought this recently and was not disappointed. Very high quality with a sweet tingling aftertaste on your palate. Highly recommended.
Apparently ginseng is NOT for me. It tastes a little sweet and a little like oolong but mostly it tastes like licorice and medicine. So, WARNING, if you do not like the taste of licorice beware of ginseng!
This is the last of my free oolong samples for review from TeaVivre. I know I’ve had a couple of ginseng oolongs before, but I can’t remember whether I liked them or not, and I figured anything they can do, TeaVivre can do better. :P The pellets resemble tiny moss-covered rocks, and I find them super cute. They’re coated with a dark olive green powder with a somewhat rough texture. Dry scent is deliciously sweet with a definite herbal, almost minty aroma. The steeped tea has that same sweet smell, but to a lesser extent. I can also smell a strong grassy aroma along with a vegetal scent similar to raw salad greens. Hm, the taste actually isn’t sweet like I expected it to be. There’s a strong grassy presence as well as raw greens. I think the ginseng is adding a sparkling mineral taste to the tea, and I also get a slight creeping sweetness on the back of my tongue and throat after each sip. Very interesting and unique, and I do like it!
After the sales lady at Ten Ren recommended a ginseng oolong tea, I thought I would try Teavivre's version. This tea has the taste of a high-quality oolong with the characteristic ginseng sweetness. It compares favorably to Ten Ren's--a nice change of pace from my usual oolongs. Thanks for the free sample!
I received this tea as a free sample as part of one of my orders. In the past I have had Ginseng tea before, but that was a green rather than an oolong like this one. The unique fruity smell of the dry leaves and the physical ‘coated’ appearance of both this and the prior one I tried seem identical. In terms of taste though, this Teavivre tea has darker yellow liquor along with a warmer, stronger bite from the underlying Oolong tea due to its higher oxidation. It is definitely preferable. On the second steeping, some of the sweet taste from the Ginseng subsided a bit, but not the tropical notes that the herb also provides. The liquor was also a darker orange now and the mouthfeel seemed thicker. The third steeping was altogether lighter in both Ginseng and tea flavor. This was a pleasant combination of leaf and root; I am really glad that Teavivre keeps 'classic' pairings like this and their Jasmine scented tea on hand.
I got this tea in my anniversary sampler because the tea looked to neat. I've never seen anything like it. Unfortunately, as it turns out, I don't like ginseng apparently. To me this tasted like licorice which I hate. I'm still giving it 3 stars because the quality was there, I just wasn't a fan of the flavor at all. Glad I got to try it though!
I really like the look of the tea, little oolong nuggets that are coated with ginsegn flour. Golden colour with interesting sweet ginsegn taste that disappears after few steeps. Without the ginseng it tastes really good oolong. I'm not really oolong fan, but I believe people who likes oolong teas will love this.
I think ginseng gives me an extra brain boost, so I wanted to try Teavivre's offering. This oolong looks like little jade pebbles: a ginseng and licorice coating that slowly dissolves with each steep. I know I shouldn't have put a teaspoon of this in my cramped one teaspoon infuser, but I did anyway. I didn't think I should use more than a teaspoon because of the ginseng. I wouldn't want too much. Steep #1 // just boiled // 3 min Even though the water is at boiling, opening the infuser, it seems like the ginseng as hardly dissolved, yet there is plenty of flavor from the ginseng even if the oolong hasn't been able to soak up the water yet. Again, I should have used my basket infuser, but I didn't want all of the ginseng to dissolve into the first cup anyway. This flavor is very intriguing and different to me, so I could sip down the entire mug really fast if I'm not careful. I'm usually not a fan of licorice but this is delicious. Maybe the flavor alone is refreshing enough to wake up my brain. Steep #2 // just boiled // 3 min Another cup where the ginseng has barely dissolved, but the color of the cup is a dark gold, so I know something is happening! The flavor is obvious anyway: it tastes grassy, with hints of minerals, the sweet licorice is a nice addition... I think it would be worse without it anyway. Steep #3 // just boiled // 3 min I think this could be the tea of a hundred steeps! The ginseng is still mostly there, so I'll have to try it again in the basket infuser another time. I'm getting hints of the oolong anyway. I'd buy some of this tough ginseng oolong so each steep slowly releases more ginseng for boosts of brain power throughout the day! Steep #4 // half mug // just boiled // quite a few minutes This didn't get too strong at all, even with quite a few minutes. As usual, I think I should have went with Teavivre's parameters of a few minutes to steep in the first place... they always know how to steep their teas!
Light to medium Oolong with a greenish orange color and an aroma of licorice and herbal medicine. This tea has a sugary sweetness that hits you right away and lingers like I just ate a piece of candy. It taste like a green tea with sugar added to it. I like my tea unsweetened so the sweetness is a little too much for me. Other than that, it has a pleasant taste. The dry tea is interesting in that it is hard and has something similar to a candy coating, probable from the process of adding the ginseng to the tea.
Dark bluish green little nuggets, how unusually shaped they are! I brewed the tea in my glass pot in order to watch the leaves doing their dance. 90 sec. They barely opened up, they are rolled very tightly. The infusion turned slightly green, darker than most oolong. The aroma is definitely oolong, with a twist. Some kind of eucalyptus freshness surfing in my mouth and tingling my tongue, coating and warming my throat along with the buttery taste of oolong. Second steep and the leaves are on their way to unfurl, but not completely yet. I know some of you mentioned that the ginseng powder was pretty much gone after first steep, but I still get quite a bit of that flavour. It is more subtle though, and the oolong flavour is more present. It is very buttery, in a baked cookie kind of way. Another delicious oolong from Teavivre!
Reply: This is a tea which contains 95 percent of traditional Oolong tea and 5 percent of American ginseng. So it can play a little role but not as many benefits as the ginseng root. The tea health benefit plays a very important role. You can have a look of our article of tea health benefit http://www.teavivre.com/info/general-health-benefits/ Thank you.
Reply: There is no sugar used to it. In the manufacture of ginseng oolong, the American ginseng is mixed during the process of roast. Ginseng oolong looks smoother in its appearance, and has powders on the surface. Those are American ginseng powder.
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