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Si Hai Cha Zhuang

Recent Tasting Notes


Roasted and crispy, as expected from a Wuyi Shui Xian. A woody aroma and a golden orange color. The first few infusions have very little real flavors on my tongue – more of a sense or feeling of charcoal. I then tried very hot water with a much longer infusion time (about 2 minutes) and was rewarded a very distinct aroma of steamed milk and a somewhat tannic coriander taste on the sides of the tongue.

I don’t have much experience with or knowledge of Gao Shan Lao Cong tea, but I can taste the signs of the title.

Gao Shan oolongs are usually highly praised for their well-defined aromas; this tea has more aroma than taste, although it is not flowery at all. They also tend towards a lighter body which this tea, despite its roast, does as well.

Lao (old) trees tend to be used for producing tea that packs a punch. This tea has just that effect; you can’t miss the charcoal dryness when it hits your tongue.

Not my favorite Wuyi oolong, but an interesting comparison to other Shui Xians I’ve had in the past.

Boiling 2 min, 0 sec

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Richly roasted but bright and energizing in a way that I don’t usually expect from a Shui Xian. The aroma is earthy and comforting. When I bought this tea I actually thought I was buying a Da Hong Pao, but I suppose it’s easy for one roasted Wuyi to taste like another. Dark long twisted leaves with some twigs in there as well, which I usually would prefer not to find, but in this case I think it adds a bit of Hojicha-style nuttiness to the taste. (I imagine there’s a grade of this tea without the twigs too, and I’d love to drink that one.)

205 °F / 96 °C 0 min, 15 sec
Ben Youngbaer

I don’t remember the twigs in mine but maybe I just glossed over them in search of a nice full leaf for my journal

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