Tea Ave, Tie Kwan Yin Oolong

Tea Ave Description:
The story behind Tie Kwan Yin Oolong goes something like this: Many years ago, a tea farmer from Anxi, China, discovered a tea that he took a special liking to. He named it Tie Kwan Yin, drawing from his Buddhist beliefs that the tree was a gift from the Goddess of Mercy, Kwan Yin. Fittingly, as the trees grow, they give off a pleasant aroma reminiscent of iron (tie).

Our Tie Kwan Yin Oolong is grown in Taiwan, not China, where many merchants who offer the tea source it. The terroir, or growing climate and soil conditions, of the Muzha district of Taiwan enables the trees to flourish, growing into a unique, distinctive-tasting tea. With a rich, deep flavor and a subtle bitterness, our Tie Kwan Oolong is pleasantly balanced by mellow, fruity notes, with a touch of sweetness. An opulent, distinct tea, Tie Kwan Yin is a favorite among oolong drinkers in Taiwan. 

Leaves are reddish brown and curled into balls. Tie Kwan Yin Oolong is an MOA organic tea.

Sample provided by Tea Ave

My Review:
One more oolong review before returning to our white tea extravaganza. This is the third sample from Tea Ave. The first two were excellent. Let's see if the trend continues.

This is a moderately roasted Tie Kwan Yin. It is listed as a 5 out of 10 on the roasting level while being a 5-6 on oxidation. When I opened the bag I half expected to be blown over by roasted notes. I was more than pleasantly surprised. I am also beginning to think Tea Ave is messing with me (just kidding). The roasted note is the strongest scent but I also catch fall leaves and a grape like scent. At least that is how my brains interprets the aroma.

I also was expecting the leaf to be the typical deep green shades. This one looks like a tippy black tea rolled into nuggets like an oolong. I am intrigued.

The gaiwan brewing method on the label recommends 2.5 grams of leaf for 110 ml gaiwan. I will be using a 90 ml gaiwan and the awesome aroma cup set I received from Tea Ave with the samples.

I heated the water to 200 F (95 C) and poured it into the tasting cup and then the aroma cup, to warm them, before pouring it into the gaiwan. The steep time was 3 1/2 minutes. Tea Ave recommends 3-5 minutes. That seemed long for a gaiwan but I went with it.

I used the gaiwan to fill the aroma cup, then covered it with the tasting cup. After a few moments I turned the set upside down and slowly lifted the aroma cup to fill the tasting cup.

The aroma cup is then used to catch the scent of the tea. I am not an expert at this method yet. I was mostly getting the roasted notes. I was kind of hmmm at this moment. Then I pulled the aroma cup away and immediately caught a rush of a floral bouquet. I don't know if it was from the wet leaf or the tasting cup. I just know I liked it.

The liquor is light apricot in color. Except for the leaf bits I let escape the gaiwan, the liquor is clear and bright.

The wet leaf is still partially holding onto its rolled shape. It looks like cooked spinach in the gaiwan.

In tasting, I am getting the roasted notes first and they are dark and nutty. Not at all overpowering as I feared with the long steep time. Beyond this I am getting a creamy sensation. I do not recall seeing this mentioned in any other reviews. This is not at all bitter. There is a slight bite. A sweetness runs throughout the sip. Towards the end I notice floral and fruit.

The fruit notes remind me of apricot. The floral I can't narrow down to any one primary scent. It is kind of a greenhouse scent. One thing I notice is what I am not catching, even in later cups. Normally with a Tie Kwan Yin, there is an abundance of what I have always called geranium. Other reviewers with a less favorable opinion call it latex. However you normally interpret this element, I am not detecting it here except as a very faint trace in the lingering aftertaste.

You can find Tea Ave, Tie Kwan Yin Oolong here.

Tea Ave, Ginger Lily Oolong

Tea Ave description:
Our Ginger Lily Oolong is prepared using the ancient method, in which the tea absorbs the flower fragrance during the baking progress, producing a scented tea that’s aromatic and flavorful without using any additives or chemicals. It’s good for you and delicious. Ginger Lily Oolong has a mild, soothing aroma.

Ginger Lily Oolong is sweet and smooth with a light body. Ginger Lily blossoms from Taiwan are blended with high mountain oolong tea (Alishan Jin Xuan) to yield a tea that has an earthy oolong taste with a light, sweet ginger finish with pleasing honey notes. A lovely, approachable, refreshing tea. Call it summer in a cup.

Sample provided by Tea Ave

My Review:
Today we are taking a short break from our white tea extravaganza to review an oolong.  I want to start by apologizing to Tea Ave for taking so long to get back to their samples. They have not complained, but it has been a month since my first review of Tea Ave. They are a new company operating out of Canada. The sample package they mailed out to several of us for review is more than generous.

The 9 gram sample came packaged in a resealable C-3PO gold colored foil bag with a clear back. The label on this things packs a ton of options for brewing parameters.

Opening the sample I smell biscuits, oats, and a little roasting. This is Alishan. Why do I smell biscuits and oats? Interesting. The roasting level is listed as a 1 on a scale from 0-10. Light but noticeable.

The leaf is rolled into typical green oolong nuggets with a tan stem exposed. I would say the leaf color in reality is darker than the picture appears on my computer screen. It is a more uniform deep green, in natural light, to my eyes.

I used half the sample (about 4.5 grams) in my clear glass teapot. Tea Ave calls for 8 grams of leaf with 130 ml of water (about 4 ounces). I know how I like my oolongs, and for me that is way too much leaf. I would normally use about 3 grams but decided to go heavier as a compromise.

I used about 150 ml of 100 C water (5 ounces and 212 F). The steep was 30 seconds per the gaiwan brewing method listed on the label.

The leaf gently moved about the water as it slowly unfurled. The leaf nearly filled the water. It was graceful to watch. I highly recommend a clear brewing vessel so you don't miss the show.

Pouring the clear honey colored liquor created two distinct aromas. The first is the wet leaf. It has a very noticeable roasted scent. I am not a fan of highly roasted tea so this stands out to me. It is lightly roasted but I notice anyway. The second aroma is from the liquor itself. Yes, this is Alishan. What a lovely floral aroma. Sweet and flowery. I can't wait for this to cool.

While the cup is cooling I poured the wet leaf out on a plate. It is a lot of huge leaf and it isn't even completely relaxed. For me, I made the right call in reducing the leaf.

Finally I get to taste. Oh, this is lovely. It is more subtle than I expected. Up front there is a wave of floral typical of better quality Taiwan high mountain oolong. Yet, it is more because it is delicately enhanced by the ginger lily fragrance that was absorbed during processing. To me it is different than what I normally associate with ginger. It isn't spicy or hot. It is sweet.

The sip continues as this becomes quite milky in taste and feel. It is followed by just a touch of the roasting note. It gives it a nutty flavor. It really works here.

The aftertaste swirls and transitions through all the wonderful flavors found in the sip. I love Tea Ave's description of this as, "summer in a cup." It's just what I'm looking for today. This will steep 3-4 times (at least) and I intend to find out.

You can find Tea Ave, Ginger Lily Oolong here.

Tea Ave, Cape Jasmine Oolong

Tea Ave Description:
Our Cape Jasmine Oolong is prepared using the ancient method, in which the tea absorbs the flower fragrance during the baking progress, producing a scented tea that’s aromatic and flavorful without using any additives or chemicals. It’s good for you and delicious.

An elegant, luxurious tea, Cape Jasmine Oolong has a subtle fragrance of the fog that it was grown in. Cape Jasmine Oolong has a clean, aromatic floral scent, and its flavor slightly sweet with just a hint of spice. Classic vegetal oolong undertones.

Sample provided by Tea Ave

My Review:
Tea Ave is scheduled to open their webstore on March 1st. Several of us in reviewland were contacted to preview some of their teas before the opening. It is my understanding Tea Ave intend to concentrate on oolong teas.

When my sample package arrived, it seemed more like one of those swag bags the rich and famous receive at the Oscars. Actually, it was better because there were two of everything. My oldest son claimed one set. That is what I get for trying to elevate his tea drinking up a notch or three.

Each pack included a nice size and durable looking tote bag. My wife tried to claim it but it really will come in handy for my use, so back off woman! (Did I say that out loud?) Next was a nicely boxed aroma/sipping cup set with an oak tray. I have seen these for sale and they are not cheap. I am still getting the hang of using it. I attempt a short review below. Then there are the three oolong samples. Mine included a roasted Tie Kwan Yin oolong, a Ginger Lily oolong, and the one I am reviewing today - Cape Jasmine oolong.

This is a really amazing treat for those of us who were fortunate enough to receive them. Thank You Tea Ave. It is much appreciated. It won't affect my review, but I am impressed with how you have treated your reviewers.

So. first off, each sample is about 9g. It comes in a resealable aluminum back and clear front pouch. The label has a plethora of information, including 4 ways to brew the teas. The one thing that I do not see is a list of ingredients. The base is listed as Alishan Jin Xuan oolong. The leaves are scented with Jasmine though that is not clear from the label.

Opening the sample releases a light jasmine mixed with a buttery milky scent. The scent is light and really pleasant. The leaf is dark tight balls with a lighter green stem sticking out.

I used the gaiwan with half the sample. The label says to use 8g for a 130ml gaiwan. My gaiwan is only 90ml. Anyway that sounds like a lot of leaf. Normally I would use 3g but I am trying to follow Tea Ave's guidelines. Boiling water was added and the steep was 1 minute.

The gaiwan was used to fill the tall thin aroma cup. The remainder was poured into a small cup not in the picture. The tasting cup was placed over the aroma cup and the whole thing turned upside down. Next the aroma cup is lifted slowly filling the sipping cup. The thin cup is then sniffed.

The aroma is much like that of the dry leaf. The color is pale yellow and quite pretty. The taste is very lightly jasmine. Next is a fresh floral aroma of high mountain oolong.

The taste is similar, except I get flashes of citrus. It is like orange and lemon bouncing off each other. Maybe that is what Tea Ave reports as spice? Anyway, it is very tasty.

For the second cup I repeated the process and added 15 seconds to the steep. The liquor is darker and the gaiwan is very hot. I am not as in love with this cup. For my tastes it is just too much leaf. I am getting a strong geranium taste. Each to his own but I am switching to my usual method for the third cup.

With number three, I put the leaf in my clear glass teapot and added about 10 ounces of boiling water. The steep was about 1m 15s. The liquor pours a pretty golden green. The main aroma is the floral oolong with the jasmine being very faint.

This is much more to my liking. The tea is floral yet not overly so. It is a bit mineral but in a good way. I can taste the spice now, though I can't identify what spice. The aftertaste is lingering and pleasant. It is kind of sweet. There is no hint of bitterness in this cup (there was in the second). A drying sensation is present. The tranquil properties of the tea have just kicked in and I am becoming very mellow.

This  would steep at least another time, maybe many more.

Final analysis - If you love Alishan you will love this. If you like jasmine but often find it too strong for you, then you will love this as the scent and taste are pretty subtle. My advice, unless you are accustomed to steeping with a large amount of leaf, is to ignore the quantity on the label and go with 2-3g of leaf for a 6-10oz cup.