This tea comes from the same organic garden in Ming Jian that two GABA oolongs from last club editions. You can feel some similar elements, I guess.

You know, I am big fan of well-made Hong Shui oolong and this tea is like that. Generally Hong Shui is high oxidized and low roasted what makes it often close to hong cha, but this Hong Shui was not only oxidized but also roasted in quite strong way.

Aroma of dry leaves is pleasant with notes of dried strawberries, vanilla and butter cookies. Liquor is elegant and gentle with smooth texture and balanced fruity (dried strawberries and peaches) and creamy notes with hints of aromatic wood. It’s not typical long distance runner but you can make at least 7 tasty infusions.


Origin: Ming Jian, Nantou county,  Taiwan.
Harvest: late spring 2023, roasting: June 2023
Tea cultivar: Si Ji Chun

Temperature of water and amount of leaves: 100 C 5-6g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20-25 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


50 g, 100 g


  1. Terrance Harris (verified owner)

    This tastes exactly like strawberry and black currant jam. The roast was very well done and the material was in great condition. During my session at times it tasted like I had bitten into a fresh mouthwatering strawberry. Simply magical!

  2. RedV (verified owner)

    Amazing oolong. Near to the unroasted Ming Jian gaba in terms of notes but darker, more intense licorice and cocoa toasted, almost fermented, notes. The oxidation Is very high, resembling almost a hong cha. You will not find high notes here but complex dark one. It’s missing that distinguishable wet autumn leaves that gaba tea usually have but has replaced it with a much higher overall complexity. For my taste this is an outstanding tea, where caramel, white chocolate, a hint of blackberries and toasted fermented cocoa beans mix all together in a very baroque way. This opulence may be a little too much for someone, I very much enjoy it.

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