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Si Hai Cha Zhuang

Recent Tasting Notes

75

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.

Preparation
Boiling 2 min, 0 sec

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75

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.)

Preparation
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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