Beautiful Taiwan Tea Company

Added perhaps less or about half of a teaspoon, soaked it at 190 F for 3 minutes, and what I got was creamy, fruity purity. I mean something like the weird, sweet creaminess you get from a mango, peach, or a fruit salad rolled with coconut, tangerine, or marshmellow with cucumber as a way to spice it up. There was also a definite floral note, not quite like an orchid, but more so closer to lilac, plumeria, and perhaps honeysuckle. Thank you Andrew for giving me the adjusted advice. The notes that I added earlier are still there save the vegetal and spinach quality. It brewed this way in steep 2 at about 5-6 minutes, and again at 10-12 minutes. Considering I got this from the minimal amount of leaves that I have, I’m totally upping the rating. And the effect it had on me was incredible and soothing. It brought me some clarity.

Andrew boasted that this tea would change my perception of others, and that it might be the best tea I’ve had. Well, it changed my perception of mountain teas, but not the fact that Tie Guan Yins are my favorite. Okay, enough of my bias. On to the tea.

The first steep at three minutes was a lot like other mountain teas I’ve had- floral, light, vegetal, creamy, and lingering. Then the aftertaste kicked in, and it was a more floral, cucumbery, osmanthus like sweetness. The later steeps had more and more of that element until the last steep, which was very clean, pure, and spinach like. Mountain air comes to mind.

I kinda wanted more flavor, but I have more of this, and I’ll adjust the brewing suggestions based on Andrew’s advice (which you will probably give to me soon after this post). So glad I tried this, and I definitely enjoy mountain teas a hell of a lot more.

Sweet pea is what I get more from this one. This is one of the first Baozhangs I’ve had, and it is pretty darn close to being a green tea in terms of taste, but with the crisp, light character of an oolong. I used a morsel of a bare teaspoon since the leaves were so large. It was also sweet and grassy like green beans. Overall, this one was really pleasant and one that I would likely drink again.

I think a green tea lover or someone who likes their teas light, and fragrant would go for this one. I’d recommend the oolong to a lot of people just so that they could try it, though it might not blow their socks off. Otherwise, they’d be tranquil.

I hope this explains as much as it did to me: These steeped 11 times and they were still asking for more, but I had to end them short.
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Almost all white teas are elegant and this one isn’t part of the exception.

Andrew is continuing the tour de oolong, and brought me by a nice stop. Smelling and tasting this reminded me of a description on the Mountain Tea: " it is light yet buttery with lingering flowery finish of morning gardenias and warm milk." I know it’s another company, but those are the words that stick out in my head. Gardenias and warm milk rings, granting an instant visual of spring. This one took a little bit to steep with an approximate tea spoon, about 50 seconds to get the full profile. I got it up to three, and the third one soaked for about four to five minutes to get the exact same taste.

A lot of the reactions to Four Seasons Oolongs are underwhelming, and I may have had one other before, but just that one. The only other standard I can measure this to is the Tie Guan Yin’s I’ve had. This Four Seasons had the same floral character a certain Tie Guan Yin with a more prominent milky note and mouth feel. Now, I only prefer Tie Guan Yin regulars slightly if, and only if they have the Hawaiian plumeria taste and aroma I long for. And this one serves as something altogether different, distinct, and good in its own place.

Andrew, I knew that you would convert me to the Beautiful Taiwan Tea Company. You have, and few might compete.

Note to Mountain Tea Company- there’s still a lot of stuff I want to try from you guys…
the same goes for Beautiful Taiwan and several others.

This one is not for me. It tastes like black tea which I really don’t like. I didn’t pick up any of the flavor notes that others described. No honey, no peach, no butterscotch, nothing except a generic black tea flavor.

Unfortunately, I have steeped the last of this leaf that I got from the Kickstarter. This was a beautiful green tea that was easily brewed. Everything about the cups that this produced was light: aroma, taste, and color. I wouldn’t label it as a fragile type of leaf, but there is an element of elegance to it. The only disadvantage of this tea is that anyone else who got this with the Kickstarter will have also got the Farmer Chang’s Green Oolong which blows this one away… it might be an oolong and this is a green tea, but to compare the color, aroma, and taste between the two the victor emerges immediately.

Update: brewed it gongfu style and that slightly improved the taste but not by much. The real problem with this tea is it lacks depth/complexity of higher quality Taiwanese oolongs. I actually preferred the lower grade Alishan to this one.

I was excited to try this tea after seeing all the glowing reviews but after brewing it 3 different ways, I’m pretty underwhelmed so far.

I first steeped it according to the package directions – (1 tsp of tea per 8 oz of 185F water for 3 mins) and found it weak. I then upped the tea leaf to water ratio (1 tsp for 4 oz of tea) and used slightly hotter water (195 F) after an initial rinse. Still, no dice. Then I reverted to my standard oolong brewing method: 2-3 grams of tea, 4 oz of 185F water, 2 minute steep following a brief rinse. Got a slight floral note with some nuttiness and astringency. I followed with three more infusions increasing the steep time by a minute and bumping up the water temperature. These steeps opened with a vaguely floral sweetness and an astringent finish. The 3rd infusion hit the sweet spot and the flavor began fading out after the 4th. So I transferred the wet leaves – nice full leaves with stems – from my gaiwan to a teapot, covered with fresh water and left to cold steep in the fridge. Hopefully the iced tea will take away the bitterness and bring out the fresh green flavor.

I have just enough left of my sample for one gongfu session and will report back later on it.

Sipdown (119)!

Thank you Liquid Proust for the sample!

I’ve heard great things about Dayuling Oolong; and I’m very happy to finally get the chance to try one! The high, high altitude at which this tea is grown (greater than 2500 meters) and limited quantity that can be produced because of the geographical location are a giant part of what makes this tea so special. At $20 an ounce, this isn’t the priciest tea in my cupboard but it’s certainly up there – I can’t help but cross my fingers and hope it’s worthy of the price tag. Thankfully I’m not the one who paid for it.

I have to say, the leaf is very beautiful; dry the rolled up leaf gives off a very large, ‘thick’ appearance and has a weight in my hands. After the first infusion I could see why; the leaves are so giant – some of the biggest I’ve ever had the pleasure to brew up. Almost every single one is a completely full leaf, and I even picked out a stem that had not one, not two, not three, but FOUR completely intact leaves branching off it. Just stunning!

I certainly wasn’t going to squander this sample by Steeping it Western Style; so I enjoyed a lovely evening Gong Fu session. Sometimes I feel I can get a little stuck in my head when I’m drinking tea or doing Gong Fu in particular and I focus too much on the technical side of things while trying to pick apart flavour – and I didn’t want to do that with this tea so I just kept doing infusions without really taking physical notes; and I just kind of let the tea ‘speak to me’ while I drank it. It’s so delicate and fragile with very lovely, complex nuances! Teas grown at higher altitude tend to be more complex because, due to the altitude, they grow at a slower pace – and that comes through here for sure.

It’s quite a floral tea, that’s for sure – while the infusions I did blend together I remember the first couple had really lovely, pronounced floral notes of orchid, lily, and a bit of violet as well. Incredibly well balanced though; not ‘perfumey’, forced or over the top in the slightest. Other things I noticed were this very cool, crisp freshness. I kind of instinctively want to call that flavor ‘the smell before it rains’ but I don’t know if there’s a technical word for that. I know petrichor is defined as the smell of rainfall on dry soil/earth (and that’s my all time favourite smell) but this wasn’t quite that: it’s the smell of rain before any has actually fallen. No earthiness.

This was such a pleasant, relaxing tea though! I’m not sure how many infusions I got in total but it certainly lasted quite a while and made my evening magical. Probably well worth the price tag just to say I’d tried a Dayuling, but all in all a very delicious, serene taste experience too. I definitely felt a little tea drunk/buzzed afterwards.

A
Must
Try
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In raw form the Oolong consist of average size pieces with a beautiful dark and light green colour contrast to them. Also some brown is present and the stems on some appear long.

They have a subtle but sweet and floral scent with a milk after scent.

Steeping Method:
Leaf – 5g
Gongfu Teapot – 125ml
Water – 85C
Time: 3 minutes and increase accordingly.

First Steep – 3 minutes

Once steeped the colour is light yellow with a soft, floral scent.

Flavour is very soft but bares soft, sweet floral tones. I liken it to gardenia and lily, with a touch of cream in the after taste.

Second Steep – 3 minutes 30 seconds

Still a soft steep but the gardenia is becoming crisp with grass notes. The milk covers my tongue like silk as it slips down. With some sweetness that lingers in the after taste, also with a touch of dryness.

Third Steep – 4 minutes

Still sweet and floral though the milk is toning down to a more buttery affair. Also dryness remains minimal in the after taste though it lingers softly on my tongue.

Fourth Steep – 5 minutes

Buttery flowers with a hint of grass and fresh sweet hay. So soft and delicate in strength and tone, but pure tasting.

Sixth Steep – 6 minutes

Very subtle at this point with very little left. A touch of sweet flowers is all that really remains.

Overall: This was a soft and delicate Oolong with floral and milk notes that developed into butter and grass. Pure and natural tasting with no bitterness and only very minimal dryness. An Oolong that uses very little leaf but gives beautiful flavours despite the soft strength. Note – The after steep picture of the leaf was all one part that was connected at the stem. It is one of the largest full ‘one’ pieces I have found in an Oolong after steep.

For pictures and more information please view my blog. http://www.kittylovestea.co.uk/2015/08/19/an-introduction-to-beautiful-taiwan-tea-company-with-paul-adamson-interview/

The raw leaves are long, thinly rolled and with some curl. From what I can tell they look full leaf for the most part, I can tell easier after steep once they open. Colour is deep, dark green. Scent is sweet with hints of butter and grass and honeysuckle floral finish.

Steeping Method:
Leaf – 7g
Gaiwan – 100ml
Water – 85C
Time: 3 minutes 30 seconds and increase of 1 minute each steep after that.
(Note) Why the long steep for a gaiwan? Don’t forget these leaves are big and full so they will take longer to steep in general.

First Steep – 3 minutes 30 seconds

The colour is yellow with a grass, butter and fresh spinach scent.

Despite the long steep the flavour is subtle, even compared to it’s mineral scent. It’s soft and delicate with a hint of butter, grass and flowers (sweetpea). Refreshing due to it’s subtleness though a hint of dryness in the after taste. Further sips reveal some mineral flavours albeit soft, spinach and kale springing to mind.

Second Steep – 4 minutes 30 seconds

Still delicate but an increase of butter and spinach notes. Very clean tasting. No astringency. After taste is of sweetcorn with some dryness though not increased from the first steep ie minimal drynes still.

Third Steep – 5 minutes 30 seconds

At this point it’s starting to become even softer which alleviates the grass flavour. An increase of the dryness is noticeable in the after taste. Still beautifully buttery and the fresh spinach is still poignant.

Fourth Steep – 6 minutes

So much butter and spinach is left in this steep, though it’s short lived and does not linger for long in the after taste.

Fifth Steep – 7 minutes

My last steep. All that really remains is butter and spinach but there has still been no harshness/astringency throughout to speak of. The dryness slowly increased but it still at a reasonable level.

Overall: This was delicate in strength but it’s pure, clean flavours had a beautiful eloquence that made it delicious and special. It’s freshness and quality was wonderful and I will be honest to say it exceeded my expectations. Perhaps the nicest BaoZhong I have had the pleasure of tasting. Note the after steep pictures, they show whole leaf (mostly) and with no imperfections.

For pictures and more information please view my blog. http://www.kittylovestea.co.uk/2015/08/19/an-introduction-to-beautiful-taiwan-tea-company-with-paul-adamson-interview/

Stephanie shared this tea with me – thank you so much
Im on oolong quest. I know that im not a fan of floral oolong especially those ones rich in white flowers notes.

This tea reminded me gingerbread cookies in first five steeps. Its spicy, sweet and cinnamon-y. Yum. later on florals took over but they were still pleasant.
i steeped this tea dont know how many times and left for tomorrow as grandpa style.

Overall I’m very happy being able to try this tea. Its my 3rd sample from BTT. I find their teas very impressive. If you are Oolong lover this tea shouldnt be missed.

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My ShanLinXi from Beautiful Taiwan was labeled “2015 premium.” I’m going to assume that this is the same tea but forgive me if it is not.

I have been so happy with all my BTT oolongs! This was no exception. It started out SO SWEET! Very lightly vegetal and slightly mineral…later steepings became more vegetal and got increasingly buttery. The mouthfeel is silky and amazing. MMMMmmmmm goood tea :)

Thanks again, Nicole! These black, twisty, giant (but tiny tree branches) leaves look like they should create such a mean cup, but I guess I should know by now! The brew is actually quite light. I thought it would be like Butiki’s Taiwanese Assam but not so much. For some reason, the only flavor note I’m getting is mild tomato soup which has usually only been happening with tiny leafed assams lately, not teas like this. But surprise! This is actually assam. I was trying to find other flavor notes but I couldn’t! Just subtle notes of tomato, cream. Otherwise simply sweet and smooth. I’m not getting the “dark, rich, malty” from the description. Unless I was supposed to use WAY more teaspoons than two.
Steep #1 // 2 tsps. // 10 minutes after boiling // 2 minute steep
Steep #2 // just boiled // 3 min steep

Needed a green tea so pulled this one out. Brewed it at a slightly higher temperature than I normally do for green teas (Set the microwave for 2 and a half minutes – usually, I set it to about a minute and 45 seconds). It came out at about 178 degrees when I poured the water over the tea leaves.

I’m still getting the bitter vegetal taste I got last time I had this tea, but this time it was less bitter and more vegetal. Which I find a little odd, since it’s brewed slightly higher than last time (or maybe it’s the same and I’m a little thrown off because of the 5-degree increments on Steepster).

It’s a little like liquid spinach. That may not sound too appealing, but I’m enjoying it a lot. Heh, I ought to find a tea that tastes like liquid tomato (not tomato water – too weak on the tomato flavor).

Drank it this morning, so my impressions are a little bit rusty. This was very nice. It tasted a bit vegetal and bitter, but in a pleasant way. I didn’t really notice anything special about it for a green tea, but it’s nice.

Yesterday I received a care package from Stephanie with many samples. This sample was one of them. I wanted to try it for some time.

Im oolong explorer. So far i think i love dark roasted oxidized oolongs. I prefer dried fruits and nuts notes and florals… lets just say we are not friends and not enemies lol

Muzha Tieguanyin is a beautiful tea. I tried one recently from Teaave and really liked it. but im not going to compare these two teas. they have very different profile .

This particular tea is delicious. very aromatic. The roast done right. its not stated on website roast level or oxidation or any other useful info for novice like me. Hopefully they will add this info. I think its medium roasted TGY but please correct me if im wrong.

6.5g into 100ml pot, 200F. flash rinse and steeps of 10/15/20sec etc
The brew is dark yellow color. Smells really nice of roasted nuts and fruits. tastewise its not that fruity. it was more on floral spectrum for me. It has very thick mouthfeel. Later steeps ( i dont remember how many i had , 12 maybe) produced strong mineral note which remind me Wuyi oolong. Once i had a long steep close to 1min. it was too bitter and strong for my taste.

I think this tea is very interesting. i highly recommend to try it. Since its only 2 Muzha TGY i’ve tried i cannot declare that this is the best. A lot of samplings are ahead to figure out my likes and dislikes.

Thank you so much Stephanie for sharing your tea with me

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I am really exhausted right now and I’m loving it. Being this busy makes me feel so alive and appreciate the moments in life where stillness occurs and there is time to just relax. Savoring that time wasn’t so easy when I was unemployed, so I’m glad to have some time to reflect on it.
It has been a great day as I am progressing at my job over these 9 hour shifts. Coming home to mow the lawn, cook, and read up on some legal issues with being an LLC (which was some BS scam letter that took 15 minutes to figure out) was actually fun. Now I’m sipping away at this beautiful tea while I prepare the gift bags for my sale next week for my birthday… purely because I can’t sit down and have tea with everyone in the world, so I figured a small way to give back is just that.

Anyways, this is wonderful and being tired while drinking this makes me feel high. My body is a bit worn because I’m in the mood to keep pushing after mowing the lawn. Sitting down and drinking this makes me feel amped with energy but not using it makes me just bug out a bit.

I’m happy and I’m quite glad to not just feel it but know it.