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Crafted with the tea leaves from Qingxin Oolong tea trees, mixed with natural fragrance extracted from fresh osmanthus, this Osmanthus Oolong Tea has high floral scent, as well as the mellow taste of oolong tea. When brewing this tea, you will first smell the refreshing osmanthus fragrance, and then taste its flavor in the liquid in the mean time feel the sweet flavor. The aroma of osmanthus and oolong will stay in your mouth for a long time. The floral fragrance also brings richer flavor to the oolong tea.
Our Taiwan Osmanthus 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:
Osmanthus Oolong Tea is from Taiwan. The tea tree is Qingxin Oolong, which has thick leaves. This tea is mixed with osmanthus from Yunnan Province, which was picked in winter. Osmanthus is added into finished oolong tea. Thus the tea carries the aroma of oolong tea and the fragrance of osmanthus at the same time. And you can see the little osmanthsu petals spreading in the tea leaves. The best picking time of oolong tea is spring and autumn, for spring tea contains more nutritious substances while autumn tea has high aroma.
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. Polyphenolic compounds in Oolong tea can prevent overall oxidise, and Purine alkaloids have the function of clear free radicals, so that it can have effect of preventing aging.
Qingxin Oolong belongs to small leaf specie. The tree is short, has dense bunches and thick leaf. The leaf is soft and elastic in glossy and deep green color. Presently, this specie mainly grows in the villages in Jiayi County, Taiwan, like Ali Village, Wenshan Village, Haishan Village, as well as Mingjian Village and Lugu Village in Nantou County.
Ali Mountain is a famous scenery in Taiwan. It lies at the east of Jiayi County in a distance of 75km to the downtown. The mountain is 2000 meters high, has a moderate climate. Summer here is cool at the average temperature of 10.6℃, while in winter the average temperature is 6.4℃. Plus the dense forest, Ali Mountain owns a reputation as the best summer resort in Taiwan.
In the year 1855, Linfengchi removed Oolong tea trees from the Wuyi Mountains in the Fujian province of China and traveled to DongDing, which is in Lugu, Taiwan. Once he arrived in Taiwan, he replanted the tea trees, beginning the history of the Dong Ding Oolong , one of Taiwan's most famous teas. During 1858, a British company at that time called Jardine Mantheson & Co. bought semi-finished Oolong tea from Taiwan, spreading it around the world.
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I brewed this tea the Chinese way (gongfu style). In a purple clay teapot (yixing zisha), I covered the bottom of the teapot with tea leaves and added 3 time that volume of 212F water (¼ tea for ¾ water) and steeped 25s to start with (after a 5 sec. rinse). For the subsequent steeps, I only covered the leaves with water, and followed TeaVivre suggestion for steeping time (30s, 35s, 50s…). Wow! Being from Canada, I had no idea what a Osmanthus smelled like or tasted like. To me, this tea smells like buttered popcorn freshly popped! It also had that velvety, buttery feeling in the mouth. The tea itself is of good quality, and it is well balanced with osmanthus to create the perfect equilibrium. Nothing bitter here; it’s rather sweet (and floral, of course). I also felt warmth developing in my throat and stomach. I had this tea in the evening (6pm) and found it to be invigorating and relaxing at the same time. I felt ready for meditation, qi gong, or reiki. This tea speaks to my soul. At the 3rd infusion, I noted a peppery taste in the background and found that the leaves in my yixing also had a strong peppery aroma. I also had a 4th and 5th infusion. I don’t have a favorite tea; green, white, oolong, pu’erh, black, I like them all, and find something special in all of them, but, amongst the oolong teas I had lately, this one will be remembered.
Dry leaves has sweet floral scents. Brewing tea(using gaiwan) is so milky and mellow taste. Fabulous, I love it :)
From the sampler this one came in 4th out of 4.
So generally, I’m not a huge fan of floral teas. Or floral anything. Can’t stand jasmine-scented anything, lavender alarms rather than soothes me. However, this tea is fantastic. Not at all overly-scented or artificial-tasting. It might be my memory playing with me, but I think it’s slightly sweet, far from cloying. The natural floral flavour of the base tea works well with the osmanthus flavouring. Osmanthus still lingering in a resteep, but just barely. I really like this one.
The dry leaves smell like regular oolong tea, with a very light osmanthus smell lingering in the background. The floral smell is not strong at all, which is surprising since the milk oolong smell pretty milky, in a good way. When the tea leaves are steeping, the floral note starts to show a little bit. I smell the flower but I don't "taste" it, which is expected. The osmanthus smell gets stronger when the tea cools a bit. So if you want a more floral tea liquor, I suggest using a lower water temperature. There was an osmanthus tree in my grandparents' house when I was little, so the smell is quite nostalgic for me. Lovely.
The dry leaves smell very much like flavored milk oolong, while they look like your typical balled oolong aside from the fact they have very provocative bright orange particles thrown in the pouch with them, presumably the osmanthus. The instructions suggest boiling water, which seems far too hot for a green oolong, so I opted to use 195 degrees Fahrenheit water instead. After soaking in water, the orange particles seem to unfurl into tiny flowers with white petals, and everything smells perfumy. The tea tastes almost… tropical though, for lack of a better word. The osmanthus scenting is well balanced with the oolong base, which is your typical fragrant green oolong, having a bit of acidity like a Chinese Tieguanyin, but not nearly as much. This perception is possibly a result of the osmanthus scenting. When scrutinized, it is clearly a Taiwanese oolong with that region’s distinctive milky reserve. The base tea actually seems to be pretty strong, quite frankly. As a result the second steeping has strong body and mouthfeel as well, while the flavors of both the osmanthus and the base tea blend together seamlessly, becoming hard to separate from one another. I just get a sense of warmth from them really. The third steeping loses some flavor, but is not watery at all. When hot it has a little more flavor, mostly a citric edge with a bit of weight behind it, but not as much weight as the second steeping had. Overall this is a good flavored oolong. It seems like a people-pleaser. I can't imagine anyone not liking it.
My very first time trying osmanthus as an oolong. It has a nice, light floral scent. The flavour is creamy, and sweet. I like grassy oolong base with the osmanthus taste.
I opened the sample of this tea and was greeted by an earthy aroma and little rolled green leaf pellets. I steeped the pellets at 212 degrees for two minutes as recommended by TeaVivre. The brewed color was light gold with a greenish tint. The aroma was slightly floral and grassy. My first taste of this tea produced a very faint sweet, earthy, and grassy flavor. In all fairness, this is the beginning of Fall and allergy season here at home, and my sinuses are already being assaulted. After a few more sips, the sweet, floral, and slightly leafy flavors became more pronounced. The tea was smooth throughout without bitterness. A very gentle floral aftertaste seemed to remain. Even though I live in the Southeast, where Osmanthus is said to thrive, I don’t remember running into it in my neck of the woods. I therefore would not be a good judge of the authenticity of Osmanthus flavor in this tea. Although I initially struggled to register the complete flavors of this blend (again, this could be due to my allergy-challenged sinuses this morning), once I did, I found them to be quite pleasant, peaceful, and polished. I would enjoy sipping this selection in a tea room with friends on a Saturday afternoon while watching THE USC (University of South Carolina) football. This review was originally published on Steepster by Stoo on Sep 30, 2013. TeaVivre has added this whole review here by getting permission from Stoo.
The aroma is extremely floral and sweet. If you have never sniffed an osmanthus flower, the aroma is like a mix of jasmine, honeysuckle, and orange blossoms, it is heady and heavenly, tiny flowers with a very strong aroma. Blend this flower's aroma with a sweet, almost milky, aroma of the oolong. There are also faint notes of chestnut and honey, it is very rich and sweet. The first steeping starts out delicate with a very creamy mouthfeel. It begins with a delicate creamy sweetness that blooms into a strong floral presence that is a mix of honeysuckle and and osmanthus. There is a slightly nutty aftertaste. I had a great moment when I first sipped this tea, I felt like I was standing in a garden in full summer, warm and content surrounded by beauty. I found myself getting lost, and it is only the first steeping! I got five steeps from this tea and every one of them was amazing.
My previous experience with osmanthus oolong left me craving more and I really enjoyed the notes of apple and apricot. My first steep of this tea more than met my expectations and while the flavors are somewhat different than I encountered with the last variety I tried, there was still a fruit-like aspect which appealed to my sweet tooth. Rather than apples and apricots, this tea leans more towards a peach-like flavor. It is full of sweetness, with a subtle floral aspect from the oolong.
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