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Category: TeaGschwendner


Loose Leaf Tea: Formosa Fancy Superior Choice Oolong

Tea Company: TeaGschwendner

Tea Company Description: Each year only a few hundred kilos of Bai Hao Wu Long attain such heights. The mist-shrouded highlands of Hsinchu County are the ideal growing environment for a masterpiece such as this. Painstakingly produced in several dozen steps, the Fancy Superior Choice is a glorious amber with rich, mineral notes of wet stone, sandalwood and dried apricot. Multiple infusions are possible and recommended.

China Fancy Oolong Tea merchants Dry Leaves

Brewing Instruction: Two heaping teaspoons per 8oz cup of filtered, boiling water. Allow to brew 3 minutes.

Ingredients: Oolong

Origin: Taiwan


Dry Leaf Assessment: The dried leaves display assorted greenish to brown shades with presence of fewer tips covered in fine silver hair-fuzz. The leaves are long, wiry and well-formed and neat. The aroma of the dry leaves is reminiscent of a dry sweet fruit, like dates, combined with sandalwood and flowery overtones on the background. This Formosa Oolong is “amber” style, which means that tea leaves were allowed to oxidize slightly more. The prolonged oxidation process results in a range of various hues of brown in color.

China Fancy Oolong Tea merchants infusion

Infused Leaf Assessment: Infused leaves completely unfurl and the structure of the whole leaf is clearly noticeable after the infusion process. The aroma of the wet leaves is smooth and sweet, intense flowery with a definitive sandalwood nuances. After steeping, the green center and the fermented edges of the wet leaf are well noticeable.

Liquor: The infusion is medium-dark sparkling amber in the cup, full-bodied, complex in flavor and highly aromatic without astringency. Well pronounced dry apricot notes contrast with malty, earthy depth of taste and slight spiciness that lingers on the palate for a prolonged time.

Recommendation: Oolong is a remarkable type of tea. A variety of colors and shapes are feasible, all depends on skills, experience and the creativity of a tea master. Processing of Oolong is considered an art. The flavor and characters are developed by artisanal vision of the master. Taiwanese (Formosa) Oolongs are considered the best in quality and the most affordable and can be steeped multiple times without losing the flavor profile. Regarding brewing tips, I will recommend using filtered water instead of tap water; otherwise the taste will be affected.

Score: 95 – Excellent.

LOOSE LEAF TEA REVIEW – TeaGschwendner: Sumatra Oolong Barisan

Loose Leaf Tea: Sumatra Oolong Barisan

Tea Company: TeaGschwendner

Tea Company Description: This delicate, high quality Oolong from Indonesia is comparable to quality jade Oolongs from Taiwan. Skilled processing and high-altitude cultivation delivers a fragrantly floral, jade-green color. The cup offers a mild grassiness that gives way to lush, buttery floral hyacinth and vanilla notes sure to make a lasting impression on your palate.

Sumatra Oolong Barisan Tea Merchants

Brewing Instruction: One heaping teaspoon per 8oz cup of filtered water, boiled and cooled for approximately 5 minutes to 90°C/194°F. Allow to brew 2 minutes.

Ingredients: Oolong

Origin: Indonesia


Dry Leaf Assessment: This Indonesian Oolong is lightly oxidized; the color of the leaves tightly rolled in nuggets varies from light to dark green. The clusters are various sizes, shiny and live. The presence of some stems indicates a maturity of leaves used to make this Oolong tea. The scent of dry leaves has a vegetal note (mostly asparagus) with an undoubted presence of cream.

Sumatra Oolong Barisan Tea Merchants Infusion

Infused Leaf Assessment: The first infusion lets the leaves unfurl partly. Oolongs are typically used for multiple infusions, therefore the leaves open more with every infusion. Steeping for the third time gives me an idea that the average leaf is about an inch in length. Wet leaves are shiny, lively, and reflective with a brown line along the edges – sign of the bruising process. The color of infused leaves varies from olive green to somewhat terracotta, which proves the assumption of light oxidation. The bouquet of steeped leaves is deeply vegetal, hazel nutty and creamy.

Liquor: The color of the infusion is a pale golden. Creamy, medium-bodied taste with less prominent asparagus nuance smoothly covers the palate leaving subtle buttery sweet floral lasting impression.

Recommendation: Oolongs, in general, are my forte. I appreciate smooth, silky creamy taste of most slightly fermented Oolongs and spiciness of deeply oxidized ones. Oolongs do not require any additives; can be steeped multiple times and drunk throughout a day. This particular product being grown in the coffee land deserves the attention of avid tea drinkers and noobies.

Score: 85 – Very good.

Loose Leaf Tea Review – TeaGschwendner: China Milky Jade Oolong

Loose Leaf Tea: China Milky Jade Oolong

China Milky Oolong Tea MerchantsTea Company: TeaGschwendner

Company Tea Description: A curious, lightly oxidized specialty of Fujian Province, Milk Oolong is produced by placing the leaves over a gentle steam bath of milk and water. Sweet, creamy notes blend effortlessly with the floral nature of the leaf, delivering a green-yellow cup that is truly a unique tea experience.

Brewing instruction: Two level teaspoons per 8oz cup of filtered water, boiled and cooled to 80 C/176 F. Allow to brew 2 minutes.

Ingredients: Not provided

Dry Leaf Assessment: Dry leaves are bluish-green, lightly oxidized, tightly rolled in clusters. Presence of stems shows that mature leaves used to make this tea. The smell of the dry leaves is definitely milky. First impression makes me think about condensed milk or milk candies.

China Milky Oolong Tea Merchants InfusionInfused Leaf Assessment: After the first infusion, the leaves partially unfurl. Milky sweet aroma unfolds with green notes. I would say fresh cut grass, followed by vegetal (artichoke) notes. Oolongs are great for multiple infusions. And this Milky Oolong is not an exception. With every infusion, the tea leaves open more and fill up the pot. Perfectly sized two leaves on the stem have definitive sign of the bruising process – broken edges of the leaf. Unfurled leaf has a color of a green olive with brownish edges and veins that proves light oxidation.

Liquor: The color of the liquor is canary-yellow with pleasant slightly milk scent that is not as prominent as in dry leaves. Taste is very smooth, thirst quenching that leaves a sweet caramel aftertaste and lingers for a prolonged period of time reminding of an unique experience.

Recommendation: Curious tea drinkers will definitely have to put this tea on their bucket list. Tea that is steamed over milk bath totally deserves attention. I would recommend this product to anyone who health consciously consumes great amount of tea a day. Milky Oolong is very mild, mellow and is great for this application. Plus, this type of Oolong is considered a rarity. Give it a try.

Score: 95 – Excellent

Website: TeaGschwendner


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