Tea Information:
Leaf Type: Oolong
Where to Buy: Le Palais des Thés
Tea Description:
Oolong tea lovers consider it one of Taiwan’s best.
Oolong tea with intermediate oxidation (30-40%). Naturally low in caffeine.
The tea is named Ding Dong (“Icy Peak” in Taiwanese) after the mountain that overshadowed the village of Lu Gu and its lake. It is the principal example of tea rolled into large, very dense pearls.
The pearl-shaped leaf is semi-oxidized, giving the liquor a unique yellow-orange color.
Its scent is both silky and intense, and its taste combines the flowery aspects of the less oxidized oolong teas with the fruitier, woodier Fancy teas. This exceptional harvest should be enjoyed according to the rules of Gong Fu Cha.
Learn more about this tea here.
Taster’s Review:
When it comes to fine Oolong teas like this Dong Ding Oolong from Palais Des Thes – from their Grand Cru collection of teas – it’s important to understand that proper brewing is important. If you don’t have one already, I’d highly recommend picking up a gaiwan.
I did a quick google search on “Easy Gaiwan” looking for a source for the gaiwan that I use. I didn’t find what I was looking for within a few minutes (about 15 minutes actually) so I gave up that search and told myself that someday, I’ll do a more in depth search for it. For now, I will say that as I was searching I found many well thought out blog posts in defense for the use of a gaiwan so I don’t feel like I really need to go into the reasons for a gaiwan in depth here, so instead I’ll just say this:
After having brewed teas in just about any way you can imagine, I’ve found that the best way to steep an Oolong is with a Gaiwan, using short steeps. I get the best flavor and the most infusions this way. And really, when I drink tea, I drink it because I enjoy the flavor. So why not take that extra step and grab the tool that will get the best flavor out of the tea? Especially when using a gaiwan, especially an “easy gaiwan” like I own – is so easy!
If you want more a more in depth article on why you should be using a gaiwan for your Oolong brewing – google it. Trust me. You’ll find more than enough information that will convince you.
Anyway, let’s get back to this review.
To brew this tea, I did use my gaiwan (surprise, surprise) and I added a bamboo scoop of tea to the bowl of the gaiwan and then added just enough hot water (180°F) to cover the leaves for a quick rinse. I let the tea steep for 15 seconds and strained the liquid, discarding it. Then I infused the rinsed leaves for 45 seconds for the first infusion, and with each subsequent infusion, I added 15 seconds to the steep time.
The aroma is sweet, floral and slightly nutty. These essences translate to the flavor, although I taste more nutty tones than I smell, and there are fewer floral notes than the fragrance led me to think there would be.
The sip begins with a strong honey-like flavor with hints here and there of flower. Shortly after the start, I pick up on sweet, creamy notes that transform into a stronger nutty presence. This is a very smooth tea from start to finish, and in this cup (a combination of infusions 1 and 2), I am getting virtually no astringency to speak of. It is not bitter. It’s just pleasant and lovely from beginning to end and then an aftertaste that is almost equally as enjoyable with hints of flower and luscious sweetness.
The second cup (infusions 3 and 4) is just as smooth as the first cup. It’s not quite as creamy as the first cup was, but it’s still quite sweet and pleasantly nutty. The floral notes are beginning to emerge slowly, but they aren’t sharp or overly aggressive. They are soft, delicate flowery essences that mingle with the sweet nutty notes. It’s almost like a sweet corn flavor – only sweeter than any corn I’ve ever tasted. Like a sweet creamed corn with notes of butter.
With the last cup (infusions 5 and 6), I started to pick up on a light astringency. This cup was lighter – not as creamy. The nutty flavors are still present and it’s still a pleasantly sweet cuppa. I found the aforementioned sweet creamed corn notes still present although it wasn’t as “creamy” as creamed corn this time, it tasted more like corn on the cob that had been roasted and then very lightly buttered. The floral notes have emerged in a more prominent way now and I can taste distinct notes of orchid and even hints of jasmine.
A really enjoyable Dong Ding! Recommended to all tea lovers!
Huoshan Huang Ya Yellow Tea from What-Cha Tea
Tea Information:
Leaf Type: Yellow
Where to Buy: What-Cha Tea
Tea Description:
A rare tea produced only a few days each Spring that features a great bamboo nose and a slight nutty taste followed by a lingering sweet after-taste.
Learn more about this tea here.
Taster’s Review:
Yay! Yellow Tea! It’s been quite some time since I’ve tried a “new-to-me” yellow tea for review. Yellow Tea is my all time favorite type of tea. I love it. And I LOVE this Huoshan Huang Ya Yellow Tea from What-Cha Tea!
To brew this tea, I used my gaiwan and measured one bamboo scoop of tea into it, and then I heated the water to 170°F. First I rinsed the leaves with the water, by infusing them for 15 seconds and then straining off the liquid and discarding it. Then I steeped the first infusion for 45 seconds and added 15 seconds to each subsequent infusion. I strained each infusion into my very special Yellow Tea Yi Xing mug. This mug is a little larger than my Ali Shan and Jasmine Yi Xing mugs, so I can fit 6 infusions of tea in the mug. So that’s what I did. I’m now sipping on the results of the first six infusions of this tea. 
Mmm! Sweet and delicious. The texture is creamy and smooth. The sip starts out sweet with nutty nutty notes. By mid-sip, I’m picking up on notes of flower. The sweetness remains throughout the sip. The aftertaste is delicately floral with a light sweetness.
What I like best about Yellow tea versus say, a white or green tea or even a green Oolong is that there are elements of most of these teas: I taste creamy notes that you might find in these three tea types, but it’s not quite as heavy in texture as an Oolong or even a green tea might be. It has subtle floral tones but they aren’t as sharp as with these other teas types. And there is less of a vegetal note than with these other three tea types. In fact, I’m having a hard time detecting ANY vegetal note to this cup, and I’m searching for it. There is a very, very faint vegetal note hiding in the distance behind the sweet, nutty flavors and the notes of flower in the breeze.
It’s simply a wonderful tea, and this yellow from What-Cha is beyond wonderful. Better than wonderful. It’s absolutely, exquisitely perfect!
Snow Chrysanthemum Flower Tea (Xue Ju Hua Cha) from Teasenz
Tea Information:
Leaf Type: Flower
Where to Buy: Teasenz
Tea Description:
A ‘heavenly’ rare flower tea that is grown only in the Kunlun mountains, where slow flower growth results in a delicious flower taste with notes of caramel and dark red tea liquor. Snow Chrysanthemum flower tea contains high amounts of amino acids and proteins, which are beneficial to your health by lowering blood sugar, reducing high cholesterol, and preventing heart diseases. A Teasenz favorite.
Learn more about this tea here.
Taster’s Review:
I have tried a few chrysanthemum teas in the past, but I have never tried a chrysanthemum tea like this Snow Chrysanthemum tea from Teasenz. The flowers are dark red – burgundy! – the chrysanthemum teas I’ve had in the past have been white, and the petals are yellow. The aroma of the dry flowers is (not surprisingly!) floral and sweet.
The tea brews up dark. After reading more of the information provided about this tea on the website, I may have oversteeped these flowers, since it says that you should stop steeping when the liquid turns slightly red. This liquid has a deep burgundy hue similar to the color of the centers of the flowers. (For point of reference, I steeped these for five minutes.)
But the flavor is delightful, so I’m not complaining! I’m not upset … this doesn’t taste like over-steeped tea to me!
It has a wonderful, honey-caramel flavor. And even though the color would indicate that it’s “over-steeped” as I said, the flavor offers no such indication. It’s not bitter, and the flavor is remarkably mild and beautifully sweet with pleasing notes of flower. It’s very smooth from start to finish. The aftertaste is lightly sweet, reminiscent of the aftertaste I might experience if I were to have eaten some wildflower honey.
According to the Teasenz website, this is not only a tasty beverage, but a healthy one too:
Due to 18 kinds amino acids, researchers claim that it can prevent high blood pressure, high cholesterol, high blood sugar, coronary heart diseases, inflammation, colds, and insomnia when consumed in form of tea. Wild Kunlun snow daisy has been passed down from generation to generation as a Uighur medicinal herbal flower tea.
Now, I don’t usually drink something just because it’s healthy. There has to be a flavor payoff for me too. I have to like the way it tastes. What can I say? Life’s too short to drink something that tastes bad. But this doesn’t taste bad! It’s actually quite a tasty tisane!
It’s a very relaxing, soothing drink. I found it most enjoyable while the tea was hot. As it cooled, the flavors diminished somewhat, but it was still quite tasty. That is to say, it’s better when it’s hot, but it’s still good when it’s cold.
Temomi Shin Cha Green Tea from Sugimoto America
Tea Information:
Leaf Type: Green
Where to Buy: Sugimoto America
Tea Description:
Temomi Shin Cha is one of the rarest and highest quality Japanese green teas. The word temomi means “hand-rolled”. From the meticulous picking of the best young tea leaves to the final process of kneading the leaves to fine needles, the whole practice is done by the hands of elite temomi artisans. A method used in Japan centuries ago, the temomi technique is vanishing due to the adoption of today’s machines to produce tea. Temomi Shin Cha is offered to the Japanese Emperor each year in a ceremony celebrating the first tea of spring.
Learn more about this tea here.
Taster’s Review:
I have tried Shin Cha teas in the past, but I have never had this very rare Temomi Shin Cha tea before. What an amazing opportunity to try it!
This is one of the finest green teas I’ve yet to try.
The dry leaf is long and elegant. The photo above almost suggests an appearance of a Japanese Sencha, and … it does look a little bit like that, except that the leaves are longer. These aren’t a finely cut leaf, they’re the tender, young leaves – whole – that have been assiduously rolled by hand. Each tiny, beautiful leaf has been rolled into a long, very slender, sleek “needles.” They’re gorgeous.
Since I do not own a kyusu, I steeped these leaves in my gaiwan. My gaiwan is not the “standard” gaiwan, it has a fairly wide, shallow chamber and it is the perfect size to accommodate these precious leaves. How this tea is brewed is very important. The temperature should be only 100°F – yeah! I did a double take on that temperature too. I don’t think I’ve ever encountered a tea where such a low temperature was required!
Fortunately, my Breville One-Touch doubles as a variable tea kettle as well, and while it doesn’t have a setting for a temperature so low, it does show the temperature as it builds and I was able to pull the kettle at 100°F. The steep time is 2 minutes. After two minutes, look at the leaves and see if they’ve opened. They were beginning to open at this point, but not fully open, so I gave the tea one more minute. After the extra minute, I strained the tea and sat back to enjoy my this rare tea experience!
The color of the tea is very pale. But even though there isn’t a lot of color to the liquid, there is a LOT of flavor and texture. It is sweet and the texture is thick. Thicker than any other Japanese green tea I’ve ever tried (Matcha is not included in that statement.) It is rich and buttery with a strong vegetative taste that is somewhat grassy. Sweet and grassy.
In the literature that comes along with this tea, it says:
Temomi Shincha is consumed in small amounts, very much akin to enjoying a rich and strong flavored espresso.
And I get that. No, I’m not tasting espresso here. But it does have a very strong and forward flavor, just like you might experience if you were to be sipping on an espresso – but without being brash like espresso can be. Hey, what can I say, I’m not into espresso … I’m a tea drinker through and through.
For the second infusion, I used 130°F water and steeped for only 1 minute. This cup is not quite as thick as the first was, but it maintains the same level of flavor and the same sweet, grassy, rich taste that I enjoyed in the first cup. Still buttery, but because it isn’t as thick, it doesn’t seem quite as buttery or creamy as the first cup was. It still has a really luscious texture though, it’s just a little lighter. I notice a bit of astringency to this cup.
I brewed my third infusion the same way, but I added 15 seconds onto the infusion time, steeping for 1 minute 15 seconds. The extra 15 seconds made a difference, and I’m getting that same soft, thick texture that I experienced in the first cup with this cup. It’s thick and buttery and delightful.
This third cup may be my favorite of the three. It has the same rich, brothy texture of the first cup, but with a softer vegetative presentation, the flavor is a little softer and this accentuates the creamy texture.
And because I wasn’t quite ready to say goodbye to this tea just yet, I decided to do something that I don’t ordinarily do: eat the leaves! I brought the kettle to a boil, and poured the boiling water over the leaves to soak them for five minutes to remove any tannic qualities of the leaves. So after I finished drinking this tea, I enjoyed a warm salad of tea leaves and a light dressing of sesame oil and orange. It was tasty!
This is – unquestionably – an exceptional tea and offers not just a journey that’s well worth taking but also represents an opportunity to taste a rare tea that is available only in limited quantities. I highly, highly recommend this tea to all those who truly love tea.
Da Ye Xiao Qing Tuo (Big Leaf Mini Green Tuo Cha) from Seven Cups
Tea Information:
Leaf Type: Oolong
Where to Buy: Seven Cups
Tea Description:
This tea has a light aroma and rich, smooth flavor with a long finish through multiple infusions. The liquid is light and clear, and the infused leaves are the color of bamboo leaves. You can feel the sweetness of the tea in your throat after a few sips.
Learn more about this tea here.
Subscribe to Steepster Select here.
Taster’s Review:
I’m love LOVE loving this Da Ye Xiao Qing Tuo Pu-erh from Seven Cups! It’s so remarkably sweet – one of the sweetest Pu-erh I think I’ve ever encountered.
The sweetness was strong from the very first cup, and this sweetness only developed with each subsequent infusion. I taste a very light vegetal tone to the first cup as well, but mostly what I taste is a honeyed sweetness that is absolutely delightful.
The second cup was where I noticed the sweetness developing into a creamier note. I could also taste the vegetal notes a little more with this cup. The combination of the cream and the veggie notes gave it an almost “creamed spinach” type of flavor, although the vegetal notes were sweeter than spinach.
The third cup was a little less sweet and a little more vegetative. The creamy notes were not as noticeable this time. The flavor is more of an earthy vegetation this time. Still very flavorful, but, I found myself missing the sweet creaminess that I experienced in cup number two and the joyful sweetness of the first cup. This is still good, just not as delicious as the first two cups.
I decided to have one more cup to see what flavors were in store for me, and I found that with this cup, there were no creamy notes and the sweetness was not the same. It was more of a sweet vegetative taste rather than a honeyed sweetness or a creamy sweetness of the earlier infusions.
I am sure that this Pu-erh could have gone through many more infusions, but, I think that because I so enjoyed the first two cups so much, that I found myself missing what those two cups had to offer and I couldn’t appreciate the later infusions as much.
A really nice Pu-erh, and I’m glad that I got to try it. Another great tea offering from my Steepster Select box!