Joseph Wesley Black Tea

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Recent Tasting Notes

85

This black is worth playing with steeping methods – gongfu and western give you different results, but both very complex.

Gongfu (boil, 1g 15ml), I got a savory tea of chocolate mole, char, bittersweet, molasses. Later steepings got brown sugar and malt sweet. It was never dry.

Western (190F 4g 10oz), the keemun was a meld of savory, fruity and sweet with a dry finish that wasn’t present in the gongfu steeping.

Full review on Oolong Owl http://oolongowl.com/05-keemun-congfu-joseph-wesley-black-tea-tea-review/

boychik

Love it. I do it both ways too

Mookit

Never knew the two steeping styles give such different results! I’ve always just done western for all my teas.

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94

This tea is good, quite good. It is slightly malty. It has chocolate notes. It can be described as creamy. It is one of the best black teas I have tried.

I brewed this once in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 185 degree water for 2 min.

Preparation
185 °F / 85 °C 2 min, 0 sec 3 tsp 16 OZ / 473 ML

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drank Assam by Joseph Wesley Black Tea
335 tasting notes

I had this earlier today and found it to be a tasty, but fairly unremarkable Assam. Smooth, malty, pretty much what I expect from a good assam. Reading other people’s reviews makes me think I should go back and pay a bit more attention. :)

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80

This tea is quite good. It’s not a smoky lapsang. There are some notes of malt in there. There are some notes of chocolate in there. Very tasty.

I brewed this one time in a 16oz Teavana Glass Perfect Tea Maker/Graqvity Steeper with 3 tsp leaf and 200 degree water for 3 min.

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

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90

Bought this at the tea festival in NYC the other day. It is quite good. It’s not malty. It’s not too astringent. Has a bit of a fruity note but not a strong one. It’s a fairly mild tasting black tea in truth. I don’t know if this is a first or second flush Darjeeling. The website says it was picked before the monsoon. They also mention a spicy note and thinking about it now it is in fact there, but mild.

I brewed this once in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 185 degree water for 3 min.

Preparation
185 °F / 85 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML
Joseph Wesley Black Tea

I wanted to interject to tell you that the tea is a second flush Darjeeling! enjoy. -joe

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92

I am brewing this gongfu style. The leaves in a warm gaiwan smell chocolatey and buttery. It has kind of graham cracker crust or toffee scent as well. The wet leaves smell perfumed and floral with fig notes.

The flavor of the first infusion is really pleasant. It’s a good mix of dark fruit flavor like plum or fig, with buttery and floral notes. There really isn’t much bitterness to be found here and the feel of the tea is really smooth.

The second infusion is tasting more floral and plum like, really buttery and mouth-filling, juicy. There are notes of chocolate in the aroma of the liquor. The finish of the flavor is like malt and dark chocolate.

By the third infusion the flavor is darker and more sweet. Notes of chocolate come through more strongly. The flavor is rich and more fruity than floral. There are lingering notes of cinnamon.

The fourth infusion is also deep and rich. More of the same flavors as the third, but not quite as sweet.

I was overall impresed by this tea. I have never had tea from Joseph Wesley before, much less even heard of this company before I got this sample, so I’m glad I was pleasantly surprised. I’ve only had maybe three Bailin Gongfu teas before but this was easily my favorite one. Might have to put this on my wishlist! Thanks mtchyg for the sample!

Flavors: Dark Chocolate, Fig, Floral, Plums, Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec
Liquid Proust

Keeping this on my radar.

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86

No notes yet. Add one?

Flavors: Citrus, Malt, Sweet

Preparation
200 °F / 93 °C 2 min, 30 sec 1 tsp 8 OZ / 236 ML

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86

No notes yet. Add one?

Flavors: Honey, Malt, Sweet

Preparation
200 °F / 93 °C 2 min, 30 sec 1 tsp 8 OZ / 236 ML

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drank Assam by Joseph Wesley Black Tea
978 tasting notes

I’m not quite sure what to say about this one. I am always happy to try tea that my friends generously send me, but in general I don’t really like Indian black teas.

This is light with some high notes. It’s not as acidic/astringent as I normally find Assam teas. The fact that I’ve drank three cups of it tonight must mean that it’s not that far out of my comfort zone. I guess that also means that this is not a typical Assam. I’m sure this is a quality tea – JW has great teas, but it’s just not to my tastes/preferences.

Thanks Sil for the opportunity to try it. :))

Sil

haha no problem – better that you get a chance to try it before you buy it! :)

Dexter

I agree – I would never buy Assam for myself. Is nice to get to revisit it from time to time. You never know when your tastes change.
Best part of getting random samples is that you get to try stuff you would never chose for yourself. Always a fun adventure

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It’s not too often that I get teadrunk off of an oolong, but 47 Instagram photos later, here I am. The first time I had this tea, I used 4g in a 100ml gaiwan (actually, the 100ml gaiwan that Joseph Wesley so generously gave away, which was to me :-) and it was just ok. Both Cwyn and Boychik have both recommended not to skimp on the leaf, and they were right. So this time I crammed about 7g into my tiny little 100ml yancha pot, which was as much as it would hold, and used boiling water and short steeps. The result is a tea that is nothing short of fantastic. Sweet, roasty, nutty goodness, with a lovely mineral aftertaste and lingering mouthfeel. My only regret is that I bought only 25g.

boychik

yay! i got me 75g because his limited editions sells out.

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90

Very good.
Really enjoying this! There is a certain profile of oolong that really gets me, and yes, this is IT. Roasty. A bit fruity. Peach maybe? Highly oxidized. Mineral notes. Honey.
I can’t wait to try this in a gaiwan. and now I’m sad there’s only 25g. Le sighs.

Kirkoneill1988

is this an oolong?

Indigobloom

Yep, the only oolong JW sells!

Kirkoneill1988

hmm… interesting

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86

This company has recently sparked my interest, for I had never noticed them until just recently. I enjoy their product appearance, and I knew I had to give them a go. I acquired some of this tea, so I decided to brew it up. The leaf consists of small delicate ebony curls that give off a sweet musky cherry scent. I was also picking up some dark chocolate tones. I placed them inside the warmed teapot and gave them a shake. The scent became a sweet butter or molasses scent. I was still picking up the chocolate tone, only it became much more smooth. I washed the leaves once and prepared for brewing. The steeped leaves transform towards more sharper tones of malt, dark wood, and burnt sugar. The flavor began as pure buttery molasses. The taste was sweet, smooth, and lasting. The second steep brought more maltier and wood flavors. The next steeping session slowly pushed the tea into a rough and robust direction. I really enjoyed this tea, but I believe it should be brewed western instead of gongfu. I know that I should explore more from this company, and I am happy to have tried this.

https://www.instagram.com/p/BAGFeNqTGZQ/?taken-by=haveteawilltravel

Flavors: Butter, Cherry, Dark Wood, Molasses, Smooth, Sweet

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML
boychik

It’s good either way

Haveteawilltravel

Yes, I agree, but I think it’s a long steeped tea.

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93

Uhhhhm ok so this tea? so good. So so so freakin good!
The first steep was wonderful. Even after it had cooled a bit, I found the flavour to have an essence of warmness about it. Like sitting by a fire, but not too close.
Something creamy in there as well. I found that there were fleeting hints of cocoa as well, but never for long enough for me to grasp it.
The second steep was good too, more like the traditional high quality keemums I first fell in love with and then couldn’t find again, years ago. Not quite as warming or dark, with definite emerging cocoa notes this time, and an edge of creaminess. Finally, I noticed a lingering honey like sweetness in the aftertaste.
It’s been a long time since I was excited about a third steep, so fingers crossed it delivers!

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This tea is fantastic. i love heavy roasted Yancha. the roast is skillfully done so it has no ashtray taste. i tried it twice and placed an order last night for another 75g. since its Limited edition tea. last year Da Hong Pao and Qi Lan were sold out pretty quickly

The brew is deep red color. its mix of fruity floral and some roasted nuts in the background. this kind of tea i always brew with boil water and short steeps. it gives me nice long lasting sweetness.

Btw Joseph Wesley tea is having giveaway of their brand new gaiwan on instagram. He asked me to help him with it. its gorgeous and very functional. thick, flared so you dont burn fingers and coated with pretty porcelain glaze. the giveaway is till December 21. international too. go try your luck!

https://instagram.com/p/_UqdruBwn1/

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 110 ML
Sil

oooooooooooooooooohhhhhhhh

OMGsrsly

Yesssss, giveaway!

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90

Thank you to the Steepster friend who gifted me this tea. This is one tasty tea. There was virtually no bitterness and little astringency. I detected no malt in this. The Steepster description of chocolate and raisins is fairly close to accurate. There were a variety of sweet notes to this tea. This is my first taste of Joseph Wesley teas and I like it. I will have to add their name to my list of companies to order from. This is I have to say one of the smoothest black teas I have had. No unpleasant notes to it. It was clearly processed right.

I steeped this ten times in a 120ml gaiwan with 7g leaf and 200 degree water. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. This tea was not done at ten steeps but I am at my caffeine limit for the day. This tea keeps going more like a puerh than a black tea. Quite nice.

Flavors: Cocoa

Preparation
200 °F / 93 °C 7 g 4 OZ / 120 ML
Stephanie

Really tasty tea!!!

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100

Finishing the last of this today. It is a truly fantastic tea. It is roasty and rich, has a slightly smokey flavor, and reminds me a bit of coffee in a really good way. No bitterness, just smooth. I am contemplating ordering more of this right now. It is just so damn good.

Flavors: Coffee, Roasted, Smoke

Preparation
195 °F / 90 °C 0 min, 30 sec 7 g 3 OZ / 88 ML

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100

Finally getting around to gong fu-ing this. It is so superior this way. Usually is, right? Also, definitely don’t skimp on the leaves and it will reward you. Richly. Huge uptick on the rating now.

Flavors: Cocoa, Mineral, Toasted

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 118 ML
kevdog19

Gongfu every day. Far superior… Spending the extra time to prepare the tea is well worth it in the end.

mtchyg

Absolutely. I am getting more and more away from western style. I like it for some things occasionally. But gongfu usually produces a better result.

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100

This is a solid heavy oxidized oolong. A wonderful soothing mineral flavor with a soothing mouth and throat feel. A warm delightful roasted scent is evident on the leaves. Many steeps can be had from this. It is currently part of the limited edition portion at Joseph Wesley. It is a lovely tea and I am happy to have purchased it. I brewed it Western style and am excited to try this Gongfu in my gaiwan.

Flavors: Floral, Mineral, Roasted

Preparation
205 °F / 96 °C 1 min, 15 sec 4 tsp 12 OZ / 354 ML

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82

I think I am going to need to try brewing this one again. I followed the brewing instructions that came with the tea and it left me feeling like this tea wasn’t as flavorful or bold as other teas of similar quality. It is a good tea. It is just, as brewed, not quite on the level of others that I have had. I’ll update as needed.

Edit: I brewed in a gaiwan gong fu style this time around with slightly cooler temps. Seemed better flavors came out this time around.

Flavors: Malt

Preparation
195 °F / 90 °C 2 min, 30 sec 2 tsp 16 OZ / 473 ML
boychik

I make these teas gongfu style only. I think you can easily go 3-3.5 min

mtchyg

Yeah, I’m going to try this one gongfu in the future. I mean, I can certainly taste the potential here. Just, in the way that I made it this time, it kind of underwhelmed. I think this just speaks to my evolution with tea. In the past, I don’t think I would have been experienced enough to point out or even realize some of these things.

Indigobloom

That might be too hot. I brewed mine at about 180/185.

mtchyg

Funny you should comment on this today because I tried it again but this time in my gaiwan tonight. I brewed it at about 185. I liked it better this time around.

Indigobloom

Ah, in that case I’ll forgo trying this one at a higher temp! Not often I see a black tea brewed below (near) boiling

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82

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