REVIEW: Postcard Teas – High Mountain Oolong (Winter 2014)


Tea: Lightly oxidised oolong from Rui-Lin Xu’s Tea Farm in Nantou County, Taiwan
Purchased at: Postcard Teas
Twitter: @PostcardTeas
Link to High Mountain Oolong on Postcard Teas website

Lately I’ve been spoilt with some fantastic spring 2014 oolongs from Taiwan. When I saw this winter 2014 oolong at Postcard Teas, I wanted to compare it to the spring teas. Read on to see what I thought . . . 

Dry leaf:

– The dry leaf is tightly rolled leaves that are a dark green colour

– Although the dry leaf isn’t particularly aromatic, it comes alive and gives off a strong floral aroma when added to warmed crockery

Infused tea:

– The tea cups out a very light green liquor

– Like the dry leaf, the liquor has a light aroma. The leaves in the crockery, though, have a strong floral aroma

– The liquor is bursting with flavour. It is floral, sweet, creamy and extremely smooth. It has a semi-thick mouthfeel and leaves a florally aftertaste that permeates throughout your mouth and sinuses


– Prepare this tea gong fu style with a gaiwan or a Yixing teapot with 90 to 95C water. I prefer a gaiwan. Give the tea a quick wash before making a proper first infusion. You will get at least six infusions out of this tea

– Compared to the spring oolongs I have tried over the past month, this winter oolong is less aromatic (both its dry leaf and liquor), but its flavour and aftertaste is more intense.  The flavours and creaminess are explosive, and its smoothness makes it ideal for all-day drinking. I don’t know if the differences I detect are due to the winter picking or not, but I feel like this tea provides a distinct oolong experience


Retail price: 50 gram refill for £9.95 / 50 gram caddy for £12.95 / 500 gram refill for £79.00


About teaxplorer

I grew up in the Midwest of the US and was introduced to tea at a very young age - unsweetened iced tea, that is! It was not until my early 20s, when I was seeking a lighter alternative to coffee, that I took tea drinking to a new level. I still remember my mother suggesting that I try putting milk in a cup of black tea (something that actually sounded a bit repulsive at the time, but I gave it a go). I quickly became tired of supermarket tea and started ordering teas from shops and companies all over the US. Throughout my 20s and now into my early 30s, pursuits in higher education studies, work opportunities and marriage have given me opportunities to live in the UK, Canada and Germany and travel around the world, which has sparked an even greater interest in tea and the culture of tea. This blog is my outlet to discuss my love of tea and show off some of my photos. All images and opinions on this blog are my own, unless stated otherwise. I retain copyright on all photographs, but please do not hesitate to contact me at if you wish to reproduce any of my images. Likewise, if you would like me to review and photograph any teas for you, please get in touch. I would be happy to hear from you. Thank you for stopping by my blog, and I hope you return many times! Happy drinking! Drew B (@teaxplorer)
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