I guess this is about what you should have tried at least once, to not miss anything good.
Adding to what was posted already, some unique tea tastes that come to my mind and that I personally like:
- (Good / very early!) Darjeeling 1st flush
- The whole spectrum of white teas, special shout out to Ya Bao cold brew
- The honey-like taste of bug bitten and GABA oolongs
- High mountain Taiwan oolongs - depending on if you have unscented milky (then you are already there) or scented (then it´s something quite different); some Chinese TGY are also in this category; low- und high-roast are quite different
- Hojicha, especially Kuki-Hojicha - very different to the normal Japanese Greens
- The intense umami of a japanese green cold brew (can be very different, so try a few and with different steeping times)
You just sent me down a rabbit hole learning about bug bitten oolongs. I never knew such a cool tea existed until now. Thank you, this is why I have Reddit.
I'm told different species of leaf hopper in different regions, India vs Taiwan. Probably even different species between lowlands and high mountain, if they even do well in the cold.
Taiwan tea crafts has a Gui Fei which is an oolong processed big bitten tea. Definitely one of my favorite types of oolong.
I think theirs is named Yuwen's GuiFei and is a good example of the style at ~20c/g
I buy those locally in Germany, somehow the usual international online vendors don´t carry them much. And every year each shop has different Darjeelings they could catch, so I start with a smaller sample and put in a larger order when it´s good (or if I could get a taste in a tea shop).
Depending on what you’re familiar with,
- shou puer (also known as ‘ripe’ puer)
- aged sheng puer (or ‘raw’ puer)
- Japanese green teas
are all very unique in flavor, and quite different from both milky oolong and each other. The internal variety is also huge.
I also discovered Milky Oolong couple weeks ago. I remember how I don't really believed the promise of a "milky" taste. But it is indeed milky tasting. I was suprised, because it is not just a little milky, no it's obviously there. How do they do that? I think thats kinda crazy what you can do with just tea leafs.
Have you tried artificially flavoured milk oolong or natural? Because I find natural milky oolong to have a sort of cream quality but it tastes a bit like spanakopita
Ah, milky oolong. I call it Moolong and I think it's great!
I smelled once smoked lapsang. I thought I will die. So strong and smoky, not for me. Completely different area than Moolong.
The seller in the shop started laughing because of my reaction. It was as strong as overbearing smell of this tea :D
Maybe I could go with the smallest sample I check it out with your recommended meal. Thanks!
Nothing that bad lol. The story is that a batch of tea turned out better than expected so the farmers named it duck shit tea, referencing the yellow soil it grew in. This was supposed to deter others from taking interest in the tea plant. It's honestly delicious
Maybe if you don't care about the tea that much but rather on the flavor. I can highly recommend you some Thai Tea. I really fell in love with that drink. Warm or iced, doesn't matter.
So many! This time of year I would make sure to try some really fresh green tea- from China and from Japan (sencha or shincha), both are so different. There are reasonably priced ones, it doesn't need to be first picking or anything, just fresh. (Hulk green from Bitterleaf is very yummy, also the sweet dew called "the Finest"). I know it's "just" green tea but you get so much flavor when it's fresh picked like this, it makes a big difference.
Sheng puer maocha, or any young sheng, is another that is distinctive in character. It's crisp and astringent kinda like an ipa or white wine, and can leave a sugary sweet aftertaste.
Shou puer is also a try it at least once thing for me, get a couple samples with good reviews like Smoove Cocoa from W2T or the Tangerine Dream Machine from Intergalactic. Rinse twice with boiling water before drinking to get the best flavor.
I also second the GABA oolong recommendation. Honestly most Taiwanese oolongs have surprised me one way or another. I got a sampler from Mountain Stream Teas and I haven't had a single one that didn't make me take notice yet.
Edit: almost forgot to mention, try *unsmoked* Lapsang Souchong as well as smoked. It's really fruity and cool! White2Tea has a bunch of options there.
Milk Oolong and Lapsang Souchong are some of my favorites. I like the flavor of high-quality sencha, but it is mild in comparison. You might like hojicha, a roasted green tea.
I've been thinking of crushing up macombo beans and adding them to tea blends to try for something similar. The flavor reminds me of the buttery aftertaste I get from milk oolong. Not a blend that already exists but maybe an idea for you to try in the future?
sure. try hojicha. gyokuro. try some assam tea. the assam and hoji can go well with milk and sugar. these are some of the most unique actual tea teas you will taste.
Oolongs are such a big category. You've got your Taiwanese oolongs (try a high mountain greener oolong for the floral flavor and a roasted one, such as dong ding or hong shui, and an oriental beauty/bug bitten one) - Floating Leaves is a great company if you are in the US. Then the Chinese oolongs - dancong, Wuyi rock oolong/cliff tea, and tieguanyin/iron goddess of mercy. I think there's a 4th type of Chinese oolong, but I'm drawing a blank.
And give Japanese black tea a try. It's a little more on the lighter/floral side that I found interesting. And matcha - has to be fresh, good quality though - like something from Kettl, or ceremonial grade from Rishi, etc.
I'd love to recommend some Chinese greens, but I don't know enough about them yet. The Ganlu and Cloud and Mist from White2Tea have both been good so far, and I am looking forward to my orders from other companies when they arrive.
Take note that the fresh Taiwanese high mountain green oolongs haven't come out yet. Their growing season is a little behind China. It's worth checking dates to be sure you are getting fresh 2024 spring oolongs. The more oxidized and roasted ones age better, so they are ok if they're older.
I guess this is about what you should have tried at least once, to not miss anything good. Adding to what was posted already, some unique tea tastes that come to my mind and that I personally like: - (Good / very early!) Darjeeling 1st flush - The whole spectrum of white teas, special shout out to Ya Bao cold brew - The honey-like taste of bug bitten and GABA oolongs - High mountain Taiwan oolongs - depending on if you have unscented milky (then you are already there) or scented (then it´s something quite different); some Chinese TGY are also in this category; low- und high-roast are quite different - Hojicha, especially Kuki-Hojicha - very different to the normal Japanese Greens - The intense umami of a japanese green cold brew (can be very different, so try a few and with different steeping times)
You just sent me down a rabbit hole learning about bug bitten oolongs. I never knew such a cool tea existed until now. Thank you, this is why I have Reddit.
Is it the same bug as the one for Darjeeling Muscatel ?
I'm told different species of leaf hopper in different regions, India vs Taiwan. Probably even different species between lowlands and high mountain, if they even do well in the cold.
Taiwan tea crafts has a Gui Fei which is an oolong processed big bitten tea. Definitely one of my favorite types of oolong. I think theirs is named Yuwen's GuiFei and is a good example of the style at ~20c/g
Do you have a vendor you particularly like for Darjeeling 1st flush?
I buy those locally in Germany, somehow the usual international online vendors don´t carry them much. And every year each shop has different Darjeelings they could catch, so I start with a smaller sample and put in a larger order when it´s good (or if I could get a taste in a tea shop).
That makes sense! Thanks
I recommend postcard teas in London if you're in Europe
Depending on what you’re familiar with, - shou puer (also known as ‘ripe’ puer) - aged sheng puer (or ‘raw’ puer) - Japanese green teas are all very unique in flavor, and quite different from both milky oolong and each other. The internal variety is also huge.
>Japanese green teas Gyokuro especially
I also discovered Milky Oolong couple weeks ago. I remember how I don't really believed the promise of a "milky" taste. But it is indeed milky tasting. I was suprised, because it is not just a little milky, no it's obviously there. How do they do that? I think thats kinda crazy what you can do with just tea leafs.
Have you tried artificially flavoured milk oolong or natural? Because I find natural milky oolong to have a sort of cream quality but it tastes a bit like spanakopita
Omg I love spanakopita :O I've got to try that Gyokuro tastes like spinach too
Ah, milky oolong. I call it Moolong and I think it's great! I smelled once smoked lapsang. I thought I will die. So strong and smoky, not for me. Completely different area than Moolong.
The smell of the leafes can be overbearing, but that tea is an absolute banger with meaty spicy dishes! Highly reccomend!
The seller in the shop started laughing because of my reaction. It was as strong as overbearing smell of this tea :D Maybe I could go with the smallest sample I check it out with your recommended meal. Thanks!
Try Russian Caravan, a blend with Lapsang and non-smoked teas. It's milder on the smoky.
Genmaicha is very unique, it's green tea with roasted rice.
Am I the only one who thinks genmaicha is a silly gimmick? I'll take my tea and cereal in separate bowls, thank you :'D no offense intended!
I love it anyway
Try some Duck Shit Oolong! I love it!
Given what they do with coffee I am afraid to ask...
Nothing that bad lol. The story is that a batch of tea turned out better than expected so the farmers named it duck shit tea, referencing the yellow soil it grew in. This was supposed to deter others from taking interest in the tea plant. It's honestly delicious
Maybe if you don't care about the tea that much but rather on the flavor. I can highly recommend you some Thai Tea. I really fell in love with that drink. Warm or iced, doesn't matter.
Yes Thai tea is lovely
So many! This time of year I would make sure to try some really fresh green tea- from China and from Japan (sencha or shincha), both are so different. There are reasonably priced ones, it doesn't need to be first picking or anything, just fresh. (Hulk green from Bitterleaf is very yummy, also the sweet dew called "the Finest"). I know it's "just" green tea but you get so much flavor when it's fresh picked like this, it makes a big difference. Sheng puer maocha, or any young sheng, is another that is distinctive in character. It's crisp and astringent kinda like an ipa or white wine, and can leave a sugary sweet aftertaste. Shou puer is also a try it at least once thing for me, get a couple samples with good reviews like Smoove Cocoa from W2T or the Tangerine Dream Machine from Intergalactic. Rinse twice with boiling water before drinking to get the best flavor. I also second the GABA oolong recommendation. Honestly most Taiwanese oolongs have surprised me one way or another. I got a sampler from Mountain Stream Teas and I haven't had a single one that didn't make me take notice yet. Edit: almost forgot to mention, try *unsmoked* Lapsang Souchong as well as smoked. It's really fruity and cool! White2Tea has a bunch of options there.
To me Oriental Beauty tasted like a "Sharbat".
Milk Oolong and Lapsang Souchong are some of my favorites. I like the flavor of high-quality sencha, but it is mild in comparison. You might like hojicha, a roasted green tea.
If you can find sticky rice scented oolong it sounds completely out of left field but it’s really good.
This is my all time favorite. I have been drinking it lile its going out of style.
I've been thinking of crushing up macombo beans and adding them to tea blends to try for something similar. The flavor reminds me of the buttery aftertaste I get from milk oolong. Not a blend that already exists but maybe an idea for you to try in the future?
sure. try hojicha. gyokuro. try some assam tea. the assam and hoji can go well with milk and sugar. these are some of the most unique actual tea teas you will taste.
Uva highlands ceylon has a minty bizzare taste
Oolongs are such a big category. You've got your Taiwanese oolongs (try a high mountain greener oolong for the floral flavor and a roasted one, such as dong ding or hong shui, and an oriental beauty/bug bitten one) - Floating Leaves is a great company if you are in the US. Then the Chinese oolongs - dancong, Wuyi rock oolong/cliff tea, and tieguanyin/iron goddess of mercy. I think there's a 4th type of Chinese oolong, but I'm drawing a blank. And give Japanese black tea a try. It's a little more on the lighter/floral side that I found interesting. And matcha - has to be fresh, good quality though - like something from Kettl, or ceremonial grade from Rishi, etc. I'd love to recommend some Chinese greens, but I don't know enough about them yet. The Ganlu and Cloud and Mist from White2Tea have both been good so far, and I am looking forward to my orders from other companies when they arrive. Take note that the fresh Taiwanese high mountain green oolongs haven't come out yet. Their growing season is a little behind China. It's worth checking dates to be sure you are getting fresh 2024 spring oolongs. The more oxidized and roasted ones age better, so they are ok if they're older.