Art of Tea Oolong Review

Today’s review is four oolongs from Art of TeaRose Oolong, 12:00 PM, Orchid Oolong, and Wuyi of tea oolong - oolong owl (1)

I haven’t had Art of Tea in awhile, but I recall them having some pretty nice teas oolongs like Mandarin Silk and 99% Oxidized Purple Oolong.

Rose Oolong – The dry leaf has a strong rose scent, up there on that potpourri vibe.

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For the reviews today, I did western style, but I also used my grandpa mug (The Wall by Boreal Wildcraft) so I can get an extended infusion for fun. For this oolong, I steeped 5 grams, 200F for 3 minutes. The western ratio here is 1 gram to 56ml. Rose Oolong thankfully steeped up much more tame, with the scent moving to buttery grass with a bit of rose.

Rose Oolong looks great in glass! I love the floating pink petals!

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Rose Oolong sips in a bit tangy, grassy buttery sweet with the finish of sweet rose. The texture is creamy. It is moderate floral in taste. This is a great oolong for those who love floral, and would be a great afternoon tea party tea!

I let the tea sit for another 5 and it got more buttery with a stronger rose finish. After 10 minutes it got bitter. That said, this tea has some flexibility and can get resteeped a few times.

12:00 PM – This oolong is a blend of oolong (I think this is Art of Tea’s Wuyi Oolong), rosehips, marigolds, and natural flavors, the latter likely peach. The dry leaf smells very peachy!

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Similar to the previous oolong, I did 5 grams of tea in 200F water. The flavor is woodsy and fuzzy peach gummy candy rings. The tea is super smooth and gets a bit malty as it keeps steeping, but over time loses peachy flavor. The oolong base is great, grounding the peach flavor and adding a nice autumn feel to it. This tea never got bitter either.

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I was surprised how much I enjoyed 12:00 PM. I was worried about this one being too potent. I do like the choice of a more oxidized oolong over a greener oolong more commonly seen in oolong blends. This tea is a fantastic flavored tea and I can see this being amazing iced or cold brewed!

Orchid Oolong – Upon investigation, this isn’t an oolong that has had floral added to it – it is a renamed unroasted Dong Ding.

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I steeped this tea using a bit less leaf – 4 grams, 3 minutes at 200F (1gram to 70ml). The flavor is buttery and vegetal, like buttered peas, with a hint of floral. The longer infusion tasted better as the floral came out more. It did get bitter quickly over time. The name really threw me off here, I was hoping for an orchid flavored oolong as those are really good and uncommon of a blend. I much prefer my dong dings with roast, so this was my last favorite of the four Art of Tea oolongs.

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Lord Sluggert did enjoy the leaf.

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Wuyi Oolong – The information I have on this tea is that it is from Wuyi Mountain and rocks a 60-80% oxidization.

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I steeped this tea using 4 grams in 200f water temperature.

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The flavor is mellow, roasty, campy and woodsy with a creamy texture. My brain is trying to fill in smoke notes, but I do not think they are actually there. I quite like the roasted woodsy sweetness. I am pretty sure this is the base of 12:00PM as they taste similar, but this lacks the peach flavoring. This tea does well grandpa and western style, but I didn’t have enough to do gongfu.

Art of Tea - Tea of the Month
(tea provided for review | Art of Tea Affiliate)

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  • Oooo, rose and orchid oolongs sound right up my alley. I see ads for Art of Tea all the time; perhaps it is time to check them out.

  • I’ve looked at their selection, so many teas. I have a hard time trying to pick out what might be good.