Saturday Morning Tea


Good morning, my dear tea friends. This morning I am headed out to my monthly polymer clay guild meeting in Rhode Island. I have resurrected a tea post from back when I lived in Upton. It’s a review of one of my most favorite Oolong teas. Enjoy this blast from the past and I’ll see you back here next week when I review a brand new tea!

This morning there is a very cool breeze coming in my windows. As I gaze out over the treetops, I see a variety of reds, oranges, maroons and golds blooming amongst the greenery. October is one of my favorite months because I love so much about this autumn time of year – the aroma of dry leaf as it dances across my path, the explosion of color across the landscape, the crisp, tart taste of a just picked apple, the bright orange pumpkins displayed in wooden carts along the side of the road. This morning, however, I am feeling wistful as the memory of summer slips away. So, in light of my mood, I have brewed up a green Formosa Oolong called Spring Dragon.


After plucking the new growth (2 leaves and a bud), the leaves are spread out to dry and oxidize. They are shaken periodically during this drying period to bruise the leaf and release its volatile oils for flavor. This also helps in the oxidation process, the turning brown process of the leaf. This Oolong is only lightly oxidized so it is carefully monitored during this time. Once the tea master judges the oxidation to be sufficient, the leaves are pan roasted to halt oxidation. Then they are rolled and dryed some more.


It is amazing that you can see the serration on the edges of the intact leaf that I have spread out after I steeped the tea. I left a portion of one leaf still rolled up a little so you can see how it has opened up. The aroma is sweet and delicately flowery. The light honey colored liquor is also sweet with lilac flavor notes. Mmmmmmm….

3 comments on “Saturday Morning Tea

  1. Scott from Ohio says:


    How does Spring Dragon compare to #ZM65 Magnolia Blossom Oolong…I mean, is it more flowery, and how does the Oolong come through in each tea?

    One thing I find interesting is how some people like greener Oolongs, darker Oolongs, or Oolongs somewhere in between. I tend to like greener ones, or those in between. It is not that I don’t like darker Oolongs, there are some really good ones. I noticed #ZO92 Eastern Beauty, is listed in your Favs. Do you prefer darker Oolongs?

    I don’t find darker Oolongs as receptive to multiple steeps, at least the ones I’ve tried. Maybe one of my mistakes is trying to brew most-if not all-Oolongs multiple times. Maybe that is a topic for another tea review…resteeping Oolongs.

    Wow! I didn’t think I’d have much to say this week! 🙂


  2. Scott from Ohio says:

    What a great repost!

  3. artandtea says:

    Hi Scott,

    Thanks for your question. The biggest difference between the 2 teas is their processing – the Magnolia Oolong is actually scented with flower blossoms, like a jasmine tea, whereas the Spring Dragon is not and has a natural flavor note of flowers. So, I think that the Magnolia Oolong has a stronger flowery flavor because of that. That said, you can tell that they’re both Oolong teas equally as well. I prefer greener Oolongs personally but I have met a few darker Oolongs that I really enjoy. 🙂

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