2011 "Golden Key" AAA+ Wuyi Mountain Oolong Tea 125g

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jerry Ma
Average preparation
195 °F / 90 °C 3 min, 0 sec

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19 Tasting Notes View all

  • “It was a nice cool, crisp morning and I had a hankering for a nice roasted Oolong. This "Golden Key" has been a really wonderful friend, but I had not had any since Christmas... so I brewed up a...” Read full tasting note
    90
    ealexandergerster 103 tasting notes
  • “So I've had this one for a bit from a swap with *Dinosara* but you know sometimes it takes a while to get to some teas...or your cabinet is overflowing and your wife says no more tea till you...” Read full tasting note
    77
    thedjbooth 353 tasting notes
  • “A big thank you to Jerry Ma and the China Cha Dao tea store for the samples. My sample tasting has gotten off to an excellent start with this tea. It's very very good - sweet and with a sort of...” Read full tasting note
    93
    ssajami 137 tasting notes
  • “Alright, folks, get ready for nonstop dark oolongs for a bit. Last night I took all my samples from China Cha Dao home and weighed out 4g of tea for my 12oz mug (thanks to recommendations by The...” Read full tasting note
    69
    dinosara 1962 tasting notes

From China Cha Dao

2011 “Golden Key” AAA+ Wuyi Mount Chinese Oolong Tea

A type of wuyi mountain oolong tea! There are more than 40+ type wuyi rock tea in Wuyi mountain.

Aroma – Fresh & Sweet!
Flavor – Sweet & Unique (The Sweet stays in your mouth after drink)
Soup – Bright and Clear

We have been testing and comparing a lot of different Wuyi Mountain Tea lately in Fujian. We test and compare the tea, aroma, price, flavor & quailty etc… more than 70+ different samples! We have work and try so hard on improving our store tea quality lately, and hope you will enjoy our new Wuyi Oolong Series Tea!

About China Cha Dao View company

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19 Tasting Notes

90
103 tasting notes

It was a nice cool, crisp morning and I had a hankering for a nice roasted Oolong. This “Golden Key” has been a really wonderful friend, but I had not had any since Christmas… so I brewed up a nice large cup full before heading to work, and set aside a second steeping to have cold later on. I love the nice roasted aroma and flavor of fresh baked sugar cookies. When hot it is extremely satisfying, and cool it is quite refreshing. I may have to order more of this before all of the 2011 batch is gone. ;-)

Preparation
205 °F / 96 °C 3 min, 0 sec

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77
353 tasting notes

So I’ve had this one for a bit from a swap with Dinosara but you know sometimes it takes a while to get to some teas…or your cabinet is overflowing and your wife says no more tea till you finish what you have. This one has been in my work stash. I have liked all the Wuyi teas that I have tried and this one is pretty good. A little nutty and since the leaves are half oxidized I’m getting a little bit of what I would call that sometimes cherry like flavor and honey hints that at least I pick up from the fully oxidized Oolongs. That you don’t get from green Oolongs.

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93
137 tasting notes

A big thank you to Jerry Ma and the China Cha Dao tea store for the samples.

My sample tasting has gotten off to an excellent start with this tea.
It’s very very good – sweet and with a sort of woodsy kind of taste going on too.
A tea with depth.

Three perfect infusions. The current, fourth, infusion is a bit weak now, but still good.
Recommended!

Preparation
185 °F / 85 °C 1 min, 15 sec

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69
1962 tasting notes

Alright, folks, get ready for nonstop dark oolongs for a bit. Last night I took all my samples from China Cha Dao home and weighed out 4g of tea for my 12oz mug (thanks to recommendations by The Seattle Tea Snob). Turns out each sample pack had about 10g of tea in it, so I should be able to get 2.5 trials out of each tea. I want to try them back-to-back to be able to see how they compare, so I’m going to be drinking a lot of dark oolongs.

I chose this one at random and boy, does it smell roasty. The brewed tea smells like well-toasted rice/grains primarily, with perhaps the slightest hint of a vegetal note behind it. My weighing out the tea leaves seems to have worked, because I’ve been rewarded with a nice full brew. Not to say that this tea is heavy… no, it’s definitely fairly light, but still full of flavor. The toasted grains aroma is there in the flavor, but it’s joined by a bright, slightly sweetish note in the middle of the sip that fades back to toasted grains at the end. As it cools a bit, the sweet, now slightly honeyed note melds with the grain note.

This is not the kind of tea that I would usually decide to try, and in the past it might not have appealed to me as much, but I can definitely seem myself getting more into this type of dark oolong! Thanks again to Jerry Ma of China Cha Dao for the sample!

Preparation
190 °F / 87 °C 4 min, 0 sec
The Seattle Tea Snob

Glad it worked out! Sometimes I consider putting the scale away and just eyeballing it, then I decided I’d rather have a consistently good cup of tea for a little extra work. Plus it provides my friends with much entertainment and laughs.

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81
600 tasting notes

A review of 2011 Golden Key AAA+ Wuyi Mountain (Chinese Oolong Tea sample by China Cha Dao

This sample I received last year from Jerry Ma, tea vendor in China. I have enjoyed sampling all of their teas. I put a teaspoon of the remaining leaves into my cup and poured the hot water into my cup and leaving it to steep with cover on for few minutes.

After the set time, I removed the cover and notice the tea’s color to be a golden yellow, that light amber coloring. This tea smells very clean; nothing hits you at once since it is a very mild tea. With the leaves in the bottom of the cup, you can smell that the leaves have been cooked; that leafy green texture lingers slightly. Once I remove the leaves, I am left with a lovely cup of oolong. I sip and sip until the very end.

This Oolong was very clean and smooth; lush even; the nose of this tea is flowery but more of melons than floral. It is a sweetly and smooth cup of hot tea. It would make a nice cup of iced tea. I like mine hot, just they way I had it. Thank you for allowing me to continue to sample such fine teas.

Preparation
170 °F / 76 °C 3 min, 15 sec

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84
1015 tasting notes

I have been slowly working my way through my Wuyi oolong samples and had been saving this for last since it seems to be the overall favorite of my fellow Steepsterites. Although I have not finished (or even tried) all of the other samples, I felt compelled to brew this one up today. I was wanting something really good and that is exactly what I received.

When I first opened the sample bag, I thought that somehow another aroma had leaked into the tea because I smell juicy, sweet raisins. After a few more long sniffs into the sample bag (long enough that my kitten was starting to worry about me) I have come to the conclusion that it is perhaps the actual tea leaves that are giving off this delicious aroma. Already, I was super excited about this tea just from the aroma alone.

After brewing up a pot, I am greeting primarily with a roasty, toasty oolong with a very nice sweetness that wells up through the middle of your mouth and stays with you long after swallowing that sip. Even my husband, who is very picky about tea said this one was “interesting and pretty good!” And this is all from only the first infusion. I can’t wait to try subsequent steeps – I love how oolongs seem to progress and evolve as time goes on.

My rating is temporary based on this first infusion but if subject to change depending on what else this tea has in store for me.

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90
17 tasting notes

Not to be selfish or anything but I’m revamping how I do tasting notes a bit. They are going to become much shorter and be more tailored to be useful to myself in remembering teas I like and dislike, rather than being a full on review.

Well its sample time, I’ve gotten a number of samples in the mail and its time to start going through them. This one is thanks to Jerry Ma and the China Cha Dao tea store.

This is the first one I tried, and I’ve got to say in the past I haven’t been much of a Wu Yi Yan Cha fan but this one is changing my mind. Delicate, sweet and pretty mellow with good flavor. Definitely would drink again.

I’m going to try all 6 samples and then buy a couple hundred grams of which ever my favorite is.

185F. 4min. 1g leaf per 80ml water.

Preparation
185 °F / 85 °C 4 min, 0 sec

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81
658 tasting notes

Toasty but quite sweet and more subtle than my first China Cha Dao Wuyi sample (the special grade Da Hong Pao). I expected it to be more earthy from the scent, but it was brighter and clearer than I expected. I’m actually left finding it less memorable than the Da Hong Pao, but still lovely. It also has the honey and grain notes, but overall much mellower. It had me coming back for cup after cup (5 or 6) while doing some housecleaning. And the huge, long, twisted leaves were again a joy to watch open up.

Also, I broke in my new gaiwan with this one and it was wonderful! As much as I love my first gaiwan, I wanted a black one to match my tea set-up and went for one from Camellia Sinensis. I didn’t expect to be so in love with it! The black is very sleek and appealing and this thing handles really beautifully. I’d highly recommend it. https://camellia-sinensis.com/accessorie/fiche/New+Black+gaiwan

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68
277 tasting notes

The scent is a rich and deep “oolong smell”, along with a barest hint of wood to it.

The taste is nicely roasted… it has a woodstove kind of taste to it. Lightly and not overwhelming, very nice. There is a slight sweetness to this, but it is very, very, very barely there. It’s more a thought than a taste.

There’s also something very barely fruity about this on the tip of the tongue when swallowing, but I can’t place what it is… maybe raspberry or blackberry.

I like this and would have it again. I’ll have to see what I think in the next couple steepings and on a second batch altogether, but this might be a buyer.

Preparation
Boiling 3 min, 0 sec

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80
223 tasting notes

This is the first sample from China Cha Dao I’ve tried. I brewed it gongfu-style with a 10-second rinse of the leaves before I started.

Dry leaves smell kind of sweet, with woodsy notes and a tiny bit of citrus, though this last note is incredibly faint.

1st infusion: 15 seconds
Tea is pale gold in colour, sort of like honey. The aroma reminds me of the smell of tabacco, though not in a bad way – the sweet, woodsy notes that are also present make this a pleasant smell. The taste is fresh and sweet with vegetative notes (but different to the ones I would expect to find in a green tea – this reminds me of tree bark). Does that make sense?

2nd infusion: 30 seconds
The tea is much darker this time. It tastes and smells pretty much the same as the first, though perhaps not as sweet, but still very fresh.

3rd infusion: 45 seconds
The leaves are still very rolled up. The tea is now more mellow and the tabacco note in the aroma is now apparent in the taste, if only barely (I have never tasted anything like that in tea before – I don’t think it can be contaminated because no-one in the household smokes, but it seems very odd. Not unpleasant, just odd). The tea feels like silk in my mouth.

4th infusion: 60 seconds
The tea is starting to get a little watery now, so this will be my last steep. The taste is mellow with woody notes. It isn’t bitter at all, not even in the aftertaste, which I sometimes find with darker oolongs.

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