This oolong tea, which I’m calling “High Mountain Oolong Tea,” was an impulse purchase in a Hong Kong. I’ve included a photo of it below but really have no idea what company and affiliation it is. The translation of the label reveals that it’s famous, high mountain oolong tea.
Review: High Mountain Oolong Tea
This high mountain oolong tea distinguishes itself with its thick, robust flavor at the first infusion. However, while I enjoyed this oolong tea, the woody, smoky flavor to the tea dominated and overpowered the fragrance and taste of the tea. The floral aftertaste of the tea felt like a dissonant afterthought.
Tasting Notes
Brewing Instructions
Bring water to a fresh boil and steep this oolong for 3-4 minutes
Appearance
This oolong is a darker oxidized oolong. The dry leaves are slightly twisted colored from a green-brown to dark brown, and smell earthy and musky. The dry hand rolled leaves are tightly scrunched together. Once infused, the tea leaves unfurl into big leaves and stems to release this tea’s floral notes and earthy flavor. The aroma of the brewed leaves are fragrant, earthy and slightly vegetal.
Taste
The brewed tea is thick and almost buttery on the first infusion, with a deep-bodied woody taste and smoky flavor. The color is orange amber, and looks similar in color to a darjeeling tea. Characteristic of oolongs, the tea finishes with sweet fruity aftertaste. The smoky flavor is almost overpowering in the first infusion. On the second and third infusions, the tea quickly loses both the deep smoky flavor and light floral taste, normalizing to a somewhat bland and watery tea.
Be careful not to oversteep the tea or it will get bitter.
Pricing & Where to Buy
I can’t remember how much I paid for this, but if anyone can help with identifying this tea I’ve included a photo below.
