2012 Spring Anxi Heavy-fire Roasting “Yan Cha” Oolong Tea

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Scharp
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  • “*Leaf Quality:* The long, dark leaves were quite fragrant. They smelled slightly smokey, floral, and fruity. The brewed leaves smelled fruity and sweet. The smokiness wasn't present as in the dry...” Read full tasting note
    88
    Scharp 115 tasting notes

From Chawangshop

Another “Yan cha” oolong which Zhengyunxiang TF produced this year is of a higher roasted kind. This tea is very similar to some medium quality original “Da Hong Pao” oolong. The same materials as with Tieguanyin are used, while the processing as of Wuyi rock teas make this tea very interesting. This is a rare oolong tea from Xianghua village. Clean and fragnant tea soup, nice roasted cocoa flavor, smooth and sweet in mouth with long aftertaste. More roasted oolong teas are great after some years and may be stored for a long time.

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1 Tasting Note

88
115 tasting notes

Leaf Quality:
The long, dark leaves were quite fragrant. They smelled slightly smokey, floral, and fruity. The brewed leaves smelled fruity and sweet. The smokiness wasn’t present as in the dry leaves.

Brewed Tea:
The Oolong was a reddish-brown color. The tea smelled buttery, floral, and fruity. The first sip tasted like honey. Then I began to taste the buttery sweetness from the aroma, as well as the fruity and floral notes.
Second Steeping
The second brew was again buttery-sweet. There was a long-lasting floral aftertaste between sips. The fruity notes changed a bit from the first steeping, but were still present.
Third Steeping
This brew was a golden color. It was also the fruitiest tasting. The aftertaste was more like honey than it was floral. The tea was very smooth, and crystal clear as well.

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