The tea for today is Tillerman Tea’s 2020 Spring Traditional Oxidation Dong Ding. This is a Qing Xin cultivar, 35% oxidized, unroasted oolong by the grower Chen Kuan Lin. Leaf and Steeping Method Holy Hoots, big leaves! Traditional Oxidation Dong Ding leaf smells lightly like tulips and lemon drop candies. I used 1 gram of leaf per 15ml of vessel size, gongfu steeped in boiling water. After a rinse, the leaves smell like fresh laundry and floral. Tasting of Tillerman Tea’s 2020 Spring Traditional Oxidation Dong Ding Oolong First, Second, and Third Infusion: Tillerman Tea’s Traditional Oxidation Dong Ding brews… Continue reading, hoot!
Typically every tea season Floating Leaves Tea does blind tastings with all the new High Mountain oolongs. This year obviously group tastings cannot be a thing. A number of my friends reported Floating Leaves Tea’s 2020 Spring Shan Lin Xi was amazing this year, so I went in on 2oz. It was an easy sell as I tend to prefer Shan Lin Xi out of all the High Mountain oolongs. Leaf and Steeping Method The leaves smell creamy and buttery with a slight vegetal scent. I used 1 gram of leaf per 15ml, gongfu style with boiling water. Floating Leaves… Continue reading, hoot!
On the tea table is Moychay’s 2019 Lao Chahu shou puer. This shou material is of 2017 tips, twisted, and thin leaves from Myanmar (formerly Burma), then pressed in 2019. Before I get into the tea, Moychay has been highly requested to be featured on Oolong Owl for their cool wrapper art, large selection, fair prices, and Russian mystique. They contacted me first and sent me a lot of tea try. They ship out of Moscow, and with their express delivery, it took only 7 days to get to Seattle! Leaf and Steeping Method 2019 Lao Chahu’s leaves have a… Continue reading, hoot!
Another year, another Green Hype sheng puer in the White2Tea Club. Every year I enjoy Hype more and more. This sheng puer house blend always tastes good and is of good value (at this time, $38 for a 200gram cake), especially if you got it through the White2Tea club ($29.99, including shipping!). This month also included a 2020 Nightlife mini, but I set that tea aside for later. Leaf and Steeping Method 2020 Green Hype’s leaves have a strong fuzzy peach aroma. As usual, I did gongfu style, 1gram to 15ml ratio, steeped in boiling water. After a rinse, the… Continue reading, hoot!
The Alishan for today is from Tillerman Tea. This Alishan is a light roasted, Qing Xin Cultivar, High Mountain oolong from the Meishan (Plum Mountain) District of Chaiyi County, Taiwan. Leaf and Steeping Method Alishan Meishan District has a candied sweet floral aroma. I used around 1 gram of leaf per 15ml vessel size, steeped in boiling water. Again, I usually use a gaiwan but I’m too lazy to find one, so this fast pour teapot is my tea steeping vessel today. Steeped up, the leaves are more honeyed and floral. Tasting of Tillerman Tea’s 2020 Spring Alishan Meishan District… Continue reading, hoot!
Our oolong for today is from Eco-Cha – a Summer 2020 Alishan High Mountain Jin Xuan from Ruifeng, Taiwan. Leaf and Steeping Method Alishan Jin Xuan has a strong grassy buttery scent with some marigolds thrown in. As usual, I used 1 gram of per 15ml of vessel size, gongfu steeped in boiling water. After a rinse, the scent of the leaves moves to hot buttered grass and floral. Yes, I usually brew in gaiwan but today I couldn’t be bothered to get up and locate a gaiwan. Tasting of Eco-Cha’s Summer 2020 Alishan High Mountain Jin Xuan First and… Continue reading, hoot!
May 2020 White2tea club is the yearly exclusive The Thing Still Is mini cake. In addition, this club has a 12 gram square of 2020 Biscuits sheng puer, which you can buy more of. May 2020 White2tea Club – 2020 The Thing Still Is Sheng Puer The legend that is The Thing Still Is starts with an Instagram video up a mountain. I love these 50 gram cakes as the quality is crazy high, is it is a nice treat. The leaves smell of floral green peppers. I used a gongfu ratio of 1gram of leaf per 16ml of vessel… Continue reading, hoot!
Finally, a vendor that has Hojicha Powder! I’ve tried Hojicha “matcha” a few times at tea industry conventions and enjoyed it. When I heard that 3 Leaf released two Hojicha Matchas – Hojicha and Banana Hojicha Powder, and I immediately purchased so I can my roast on. The instructions on making Hojicha powder is vague, even with a quick google. Overall, it seems a serving is 1 teaspoon and you add “hot” water to taste, around 8oz/ 235ml/1 cup. Hojicha Powder from 3 Leaf 1 tsp clocked in at 2.3 grams (call it 2 grams). I added a little bit… Continue reading, hoot!
After being impressed with Pique Tea‘s Wuyi Oolong and White Peony White Tea, I had to get my hands on their puer. Their puer sports 250-year-old trees and triple toxin screened for mold and metals. Pique Tea’s Pu’er Green Tea I used their suggested 175F/ 79c water, but I find going around 185-200F/ 85-93c has a more pleasing, stronger taste. However, if you do not like bitter, go to the 175F/ 79c water temperature. Pique Tea’s Puer Green is surprisingly good. It sips in smooth in texture tasting of driftwood with a strong stone fruit floral aftertaste that lingers for… Continue reading, hoot!
HER-CHA is a tea startup from California that specializes in premium teas that are packed in small serving tins to preserve their freshness. In the HER-CHA line up are six teas – Green Oolong, Dark Oolong, Black, Wild White, Green, and Ripe Puer. Each tin has 1 to 2 servings, comfortably to do a small teapot brewed western style, or a 100ml gongfu style. The Discovery Collection contains one of each tea in their selection. The packing of this tea collection is well put together and of high quality, ensuring the leaves are kept intact. It is packaged perfectly for… Continue reading, hoot!