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Wuyi Cassia from Harney & Sons

Steepster Score 3 Ratings Rate This Tea

82/100

Wuyi Cassia

Oolong Tea by Harney & Sons

Wuyi Cassia, a cliff tea (Yancha) oolong grows in the Wu Yi mountains in northern Fujian province. Cassia translates to cinnamon, but don’t be fooled by the name! With the oolong’s tight stripe shape and black bloom color, the brewed tea, itself a bright orange color, has toasty, complex flavors.

11 Tasting Notes

ashmanra
ashmanra 5 tasting notes

Thanks to Doodleology, there was a tin of this in my mailbox today! Tea party was two days late this week because of a very full schedule, so this worked out well. The tea is fairly light in color, but the aroma is dark dark! It is a scent I associate with toasted walnuts, and one of my favorite characteristics to find in a oolong. At first I just wasn’t getting any reason for having cassia in the name, but after eating some seriously sweet goodies I took a sip and said, “There it is!”

The contrast now made me pick up a very light and delicate spicy flavor, certainly not as strong as actual cinnamon in the tea, just a hint, a mere breath, of spicy note. Very good! Thank you, Doodleology!

Ah, the resteep of the leaves from last night is exquisite!

Hubby is off today – he works on the military base so of course it is a holiday for them – so when he got home from the gym I offered him a cup. He drank it and declared it good, and held out his cup for more. He wasn’t overly surprised when I told him that this is a resteep from last night’s leaves that were a bit strong for him. He generally does prefer the second steep of dark oolongs.

My veteran’s day story is about my godfather, Jim. Jim was a journalist and he and his wife had no children, so when they became disabled I took care of all their affairs. When they died, I inherited Jim’s desk. All of his things were still in it. I found a yo-yo in the top drawer and remembered the day he took it out and showed it to me. He was so excited that he still remembered how to do tricks with it, and so pleased to have it. He was as excited as a little boy when he showed it to us!

Behind the yo-yo, shoved to the back, was something he had never shown me. It was his Purple Heart. When he was very young he had been hit by shrapnel on the beach in the Philippines. His left arm never moved again. It was locked at a ninety degree angle, and no one knew because he covered it so well and never told anyone. When I was very young, I remember him always having a windbreaker draped over that arm, so it looked very natural for him to hold it that way. After his funeral, friends and coworkers from forty or fifty years back were shocked to learn of his disability and how it happened.

I also found the letter that told how he had been hit while storming the beach, how he had been carried into a forest where they waited 24 hours to be airlifted to a hospital overseas before being sent to Walter Reed hospital. I found letters he wrote to his father, letting him know that everything was okay.

When the war was over, he went back to college. He rented the back porch of a house in Chapel Hill and attended the school there. That’s right. A young, disabled vet sleeping on a screened porch summer and winter. (And I complain when my toes are cold.) He went on to become city editor of our local paper here, and oversaw the reporting of the famous Jeffrey McDonald case. He was a founder of Methodist University, and never told a soul. He arranged for scholarships for young people from underprivileged families, and I never knew – no one did – until they came and told me after he died, because he did everything quietly, and because he thought it was right.

I wish with all my heart that I could be even half the person that man was, and I am thankful and humbled to have known him.

We have been gone almost all day. First we drove to visit my daughter and have lunch at her apartment, then we took Samwise, our puppy, to the trails at the state art museum in Raleigh. It was a beautiful day.

This was one of those nights when I wanted tea and just didn’t know which one. Standing in front of my Harney shelves, my eye landed on this one. I haven’t had it in eight months apparently.

I will definitely be having it more often. When I opened the tin, the dry leaves smelled like chocolate. They were so long and thick and twisty. These are big, gorgeous leaves! This reminds me very much of the Da Hong Pao that the Chinese gentleman at the Asian buffet gave me. He said his tea was very expensive. Well, this one was, too, so maybe they are related! :)

This is a toasty oolong, and it has so much character. Hubby drinks all black tea with milk and sugar – he says he can’t take it any other way. But he likes oolong, green, and puerh plain. This oolong was too much for him. I really think he would like it if he treated it like a black tea, though. It can handle it! I think it would be a shame because I love it just like it is! Grilled stone fruit, yes, but a touch of vanilla perhaps? A little spiciness that isn’t quite cinnamon to me, and when comparing to cinnamon would be more akin to Ceylon cinnamon than Vietnamese or Chinese.

I definitely want to resteep these leaves tomorrow. Beautiful tea!

I went to the no kill shelter to deliver some donations of dog food, and came home with an American Dingo and her three puppies to foster. This on top of two gatherings at my house today and tonight, and another tomorrow. I am still in my jammies and the onions made me cry til I couldn’t see. It is time for a cuppa by the tree!

This is so much spicier than I remembered! I definitely have the toasted flavor, almost burnt toast but not in a bad way, but in addition to the spicy hint of cinnamon I feel like I am getting black pepper today. Maybe I am just extra aware of the toasty notes. Delicious, satisfying, very different, and much needed. No additions, not to oolong….ever!

After a weekend of downing sodas with all the kids – I had five people between 14 and 21 here all weekend – I wanted to cut the sugar today. I love all my teas plain now so choosing the beverage was easy!

I had not had this one in a few months. When I first got it, I loved it. I preferred darker oolongs. My tastes have changed so much, and so quickly. I really prefer green oolongs and green teas right now, words I never thought I would say. But this smelled SO GOOD, so complex, when I opened the tin that I went with it.

This is the toastiest oolong I have ever had in my meager experience! The first cup was smoke, smoke,and more smoke. While I am not really getting cinnamon out of it today, there is a spiciness to it. On the third steep, the aroma of cinnamon seemed to creep in, but not so much in the flavor. This is a very interesting cup!

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Doodleology
86
Doodleology 3 tasting notes

I picked up a sample of this at Harney Soho on Emeric Harney’s suggestion. DAMN what a good Oolong. Next paycheck i will be getting a tin of this.

Harney SoHo had this in their Tea flight this weekend, so they posted a description on their blog. I have updated the Tea info for Steepster, but will also post the description here for those still curious parties:

Wuyi Cassia, a cliff tea (Yancha) oolong grows in the Wu Yi mountains in northern Fujian province. Cassia translates to cinnamon, but don’t be fooled by the name! With the oolong’s tight stripe shape and black bloom color, the brewed tea, itself a bright orange color, has toasty, complex flavors.

Sorry for the lack of description on this one the last time I logged it. I was just overly excited by my new tea.
I am however having a tough time pinpointing the flavors in this. It’s is certainly hard to describe, especially for someone who isn’t that familiar with Oolongs. I however will do my best.
It is a very smooth, mellow but confident flavor. Nothing shoots right up at your taste buds to indicate there may be an underlying spice attached to it. Sightly smokey. but not a strong smokiness. It’s a comforting tea. And according to Emeric Harney you can get about 9 infusions out of it. Which is always good to know.

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Charles Thomas Draper
96
Charles Thomas Draper 2 tasting notes

A superb Oolong. Complex. Spicy notes. I was able to get 6 infusions. I am dying to buy the Lu Xiu Ancient from the Dragonhouse….

I found this today while rearranging my teas. This was the first tea I ever reviewed on Steepster. I brewed it in the Gaiwan and the result was a splendid orange liquor with a complex flavor and aroma. My empty cup smells like an evergreen forest. The tea is nothing short of superb and sure to satisfy all of my friends here. It was infinitely better this time. Maybe my skills are improving….

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Matt Keller
90

This is one of the first oolongs I’ve tried, and it was a very pleasant surprise. It is one of the most complex teas I’ve had. To me, it was a smoky/spicy at the initial taste with a sweet peach-like finish. Very enjoyable.