Hwang Cha (Partially Oxidized 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 meenerz
Average preparation
190 °F / 87 °C 1 min, 15 sec

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8 Tasting Notes View all

  • “I received this - and two other Korean green tea samples - directly from Hankook several months back. What took me so long to get to them? Um...unicorns? (I have no good reason.) Hwang Cha...” Read full tasting note
    92
    The Lazy Literatus 346 tasting notes
  • “Almost finished with my first batch of this tea. Today I was prepping a thermos full of it and realized I only have one more bulk brewing session or two more selfish solo sessions left. ...” Read full tasting note
    92
    teaddict 311 tasting notes
  • “This is an easy tea to drink. It's mellow, smooth, no bitterness and no astringency. It's good, but it's also kind of boring, which is why I like drinking it at work. I don't feel like I'm...” Read full tasting note
    67
    nakedsushi 1 tasting notes
  • “Because it can't technically be categorized as a "oolong", it should not be tasted like one. The most significant difference is that this tea is not good more multiple steepings (like a traditional...” Read full tasting note
    73
    meenerz 3 tasting notes

From Hankook Tea

Partially oxidized and pan-fired, Hwang Cha is recognized for its elegant and bold aroma that makes a statement every time you steep it. Made with first flush tea leaves, Hwang Cha steeps a clear, amber liquor that is smooth on the palate. The deep and complex nuances of this full-bodied tea ends with a subtly sweet finish that lingers on.

Yang Won Suh (tea master and CEO of Hankook Tea) has been recognized as the 34th “Grand Master of Traditional Korean Foods” by the Republic of Korea for his work in developing and crafting this artisan Hwang Cha, as well as matcha (powdered green tea).

About Hankook Tea View company

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8 Tasting Notes

92
346 tasting notes

I received this – and two other Korean green tea samples – directly from Hankook several months back. What took me so long to get to them? Um…unicorns? (I have no good reason.)

Hwang Cha instantly held my fascination because it was dubbed a “yellow” tea. However, it was not to be confused with Chinese yellow tea – Huang Ya. I’m not sure how this one is classified. Is it an oolong? Is it a black tea? I have no clue.

Point is, it’s a beast unto itself. It’s nutty, it’s sweet, it’s slightly smoky…it’s hard to classify. As are Korean green teas.

Full [fictional] write-up here: http://lazyliteratus.teatra.de/2012/09/06/everybody-hwang-cha-tonight-gamnong-style/

Preparation
180 °F / 82 °C 3 min, 0 sec
Azzrian

Those dang unicorns at it again! GAD!

Geoffrey Norman

Pesky pointy horses!

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92
311 tasting notes

Almost finished with my first batch of this tea. Today I was prepping a thermos full of it and realized I only have one more bulk brewing session or two more selfish solo sessions left. Fortunately, I am not too far away from the store, and can go buy more soon. I would miss it too much if my supply were cut off. It’s not a tea that I crave daily, but it’s very comforting to know that it is there, available, reliable, delicious, when I do need a hit.

Preparation
205 °F / 96 °C 0 min, 30 sec

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67
1 tasting notes

This is an easy tea to drink. It’s mellow, smooth, no bitterness and no astringency. It’s good, but it’s also kind of boring, which is why I like drinking it at work. I don’t feel like I’m missing out on anything by sipping on this thoughtlessly.

Fairly easy to brew, even in the strainer + cup thing I have at work. Even though I usually do lots of leaves + short infusion time, this seems to be better with fewer leaves and longer infusion time. Doing it with too much leaves doesn’t really accomplish anything other than wasting leaves.

Preparation
Boiling 0 min, 30 sec

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73
3 tasting notes

Because it can’t technically be categorized as a “oolong”, it should not be tasted like one. The most significant difference is that this tea is not good more multiple steepings (like a traditional oolong would be).

The first steeping has a very smooth texture. The taste notes that can be picked up are fruity, nutty, roasted and (my favorite) chocolatey!

Because this tea is made with first flush leaves, the leaves are very small and delicate. As with all delicate tea, one must be very careful about the temperature of the water and the steep time. To get that chocolate flavor, one must especially pay close attention to these factors.

I love drinking a hot infusion of this tea with a piece of dark chocolate – heaven in my mouth!

The taste drops drastically in the second steeping.
I would describe it as becoming more “sharp” in flavor – the smoothness and roundness of the texture are pretty much gone. Preferring the smooth texture, I usually only steep it once or twice. The loose version is fairly pricey (especially if I only drink the first couple infusions). I go for the teabags, which works just as well. :)

Preparation
170 °F / 76 °C 2 min, 0 sec

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95
1056 tasting notes

Mmm, this tea is delicious! What is it? Well, it’s semi oxidized like an oolong, but missing other processes oolongs usually has, but has similar processes to a black and yellow. Ehhh. I’d lean this one taste wise closer to an oolong.

The tea is smooth and very sweet for an unflavored tea. There is a fruityness (apple pear) to it with a hint of tart. Lots of rich cacao flavor, nutty, roasty and a bit of smoke. It has a richness that normally black tea could have and sweeter than any other tea I’ve had. This tea resteeps very well and is not dry or bitter. I love the flavors in this tea, as well as the mystery on how the processing of this tea gives such a neat combination of flavors..

Full review on my blog, The Oolong Owl http://oolongowl.com/hwang-cha-gold-oxidized-korean-tea-hankook-tea/

By the way, this is for the Gold grade Hwang Cha – first flush sejak. Hankook Tea also sells this tea in Amber grade (second flush) and in tea bag form.

Preparation
175 °F / 79 °C 2 min, 30 sec

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