Wuyi Dark Roast

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
Not available
Certification
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Edit tea info Last updated by Jason
Average preparation
205 °F / 96 °C 2 min, 0 sec

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17 Tasting Notes View all

  • “This one courtesy of the Amazing Takgoti! Thank you!!! I chose this one for today because Robert Fortune has arrived at the Wuyi mountains in China in the Steepster Book Club book, For All the...” Read full tasting note
    89
    JacquelineM 1112 tasting notes
  • “Well, it turns out that I really needed to follow the instructions on the packaging. I’ve been playing around with this tea at my office with minimal results on the “tasty meter”. It turns out...” Read full tasting note
    84
    LFINCH 161 tasting notes
  • “Passing this along in trades. Its a great intro to Wuyi Oolong but sadly I feel this is one of Samovar's lesser teas. I love Samovar when I can afford them but I feel this Wuyi is a little lacking....” Read full tasting note
    74
    azzrian 807 tasting notes
  • “This is my first unflavored oolong w/multiple steeps. First and second steep, mild , pleasant and relaxing flavor. Not sure if I am crazy about this tea...But again this may be reflective of my...” Read full tasting note
    68
    lorimarantopittman 328 tasting notes

From Samovar

Origin: Wuyi Mountans, Fujian, China

Flavor Profile: Deep and complex…with a rich body, a roasted aroma, and sweet finish of raisin sugar, honeysuckle, and roasted barley. Warm and earthy notes of bittersweet chocolate and peat moss. Expertly dark roasted, the Wuyi oolong has very little floral notes. If you are a coffee lover, this tea will steal your heart away.

Tea Story: This long rolled oolong tea harks from the remote and ancient cliffs Wu Yi Mountains in Northern Fujian province. Produced in China since the 18th century, our dark-roasted Wuyi is also know as Wuyi Qi Lan, Wuyi’s Profound Orchid.

Our Wuyi’s nutty, dark-roasted flavor profile has won over many a coffee-drinker. If you’re someone who’s trying to wean themselves from coffee, this Wuyi is the perfect step into the world of tea. Trust us, we’ve seen many stave off coffee-withdrawal with a smile, sipping the Wuyi.

Samovarian Poetry: A climactic eruption of tea intoxication. Hauntingly ambrosial, with an evolving complexity of carmelized raisins, roasted barley, smoked bittersweet chocolate, & aged peat moss.

Food Pairing: This is the best oolong for pairing with deserts. The roasted, nutty flavors pair excellently with dark and milk chocolate, sweet creams, and the dense sweetness of baked figs or juicy dates stuffed with chevre.

About Samovar View company

Samovar's is dedicated to preserving the simplicity and integrity of the tea traditions and inspiring people to practice peace through drinking tea.

17 Tasting Notes

89
1112 tasting notes

This one courtesy of the Amazing Takgoti! Thank you!!!

I chose this one for today because Robert Fortune has arrived at the Wuyi mountains in China in the Steepster Book Club book, For All the Tea in China! I thought that it would be neat to drink a tea from the very area I am reading about! I am imagining the mists and the dragon skeleton mountains as I sip!!

I did a rinse in boiling water, then did the rest of my infusions at 195 degrees.

The first three steeps had this amazing dark roasty flavor which reminded me of natural peanut butter from the health food store – no salt no sugar! just the ground nuts. It then morphed into something like the barley tea that I had at the Korean restaurant. I’m now getting a good tea flavor with some deep elements. Seven wonderful steeps. This tea had the most dramatic changes in flavor! It was almost like I had three different teas today! I think it could even go for more but I am so full of tea, and need to leave the office soon!

The blurb says it’s good for coffee drinkers – I have to agree. Not because it tastes like coffee, but because it has the hefty presence of coffee. I love it. I definitely would pick some of this up for the winter. I want to see what steeps 8 and beyond hold!! Mmmmm.

Preparation
Boiling 0 min, 45 sec
Rabs

Absolutely lovely note! I haven’t gotten to the Wuyi part of the book yet, but I must try and drink some too when I get to that. :)

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84
161 tasting notes

Well, it turns out that I really needed to follow the instructions on the packaging. I’ve been playing around with this tea at my office with minimal results on the “tasty meter”. It turns out that this oolong truly needs the boiling water to make it sing. Previous efforts yielded decent yet average results in the 70-75 range. Kind of bland…not what I expect from Samovar. The tea tasted more like charcoal than “roasted”. The phrase, “Taste the meat, not the heat” comes to mind. No matter how long I steeped, I ended up with blasé charcoal water.

Boiling water made all the difference.

Everything about the tea improved. The smell, the taste, the color of the liquor…all drastically heightened. The liquor is darker, the taste more complex. Now Samovar’s description is making sense. Earthy (I’m guessing this is where the peat notes come in), nutty (especially in the aroma), light barley…but more charcoal-y in my opinion. Much more robust! Now we’re talking! Sometimes it pays to follow the instructions.
But not always. :)

Preparation
Boiling 3 min, 0 sec
wombatgirl

Yeah, not always..

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74
807 tasting notes

Passing this along in trades. Its a great intro to Wuyi Oolong but sadly I feel this is one of Samovar’s lesser teas. I love Samovar when I can afford them but I feel this Wuyi is a little lacking. Its good, don’t get me wrong, but as I said a good starter Wuyi. Its not as complex as it could be. Sipdown of the tin I had and still have a box to dig out and pass on as well.
Flavor notes:
Mineral
Honey
Cocoa
Salt
Roasted Notes
Floral after taste.

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68
328 tasting notes

This is my first unflavored oolong w/multiple steeps. First and second steep, mild , pleasant and relaxing flavor. Not sure if I am crazy about this tea…But again this may be reflective of my personal tastes/oolong inexperience and not necessarily the quality of this oolong…

I would have to disagree w/Samovar’s claim that this is a replacement for coffee- it certainly does not have the rich and strong undertones present in coffee….

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83
37 tasting notes

Decided to give my new gongfu style oolong pot a try from Samovar, paired with their Wuyi Dark Roast. In my opinion, this is the best method for preparing this oolong. Each infusion exhibits stronger singular qualities that are typically hidden when brewing en masse. The Wuyi slowly develops into the sweeter honeysuckle and raisin qualities with each brew and loses some of the stronger peat/chocolate notes that are present at the start.

Preparation
200 °F / 93 °C 0 min, 45 sec

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87
248 tasting notes

I jumped straight onto the Samovar website when Kevin Rose tweeted the special tea sampler that he was doing with Samovar – it had Maiden’s Estacy, Ryokucha, and this Wuyi Dark Roast. It’s been so long since I’ve had a wuyi oolong. My last one was the Wuyi Ensemble from Adagios (very delicious)! I can’t really compare the two since it’s been so long since I’ve the Adagio one. But I’m a big fan of the roasted/nutty taste of any wuyi tea.

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43
10 tasting notes

I tried this tea several ways, trying to unlock its secrets. Long steep-lower temps(1min+, 185F), boiling short-steeps(30 seconds), varying quantities of water. I literally have tried everything. None of the attempts jumped out as enjoyable for me. The Barley flavour is overpowering for about 3 steeps (plus rinse). At that point the caramel or raison sweetness start to present itself, with the barley still lingering. The aroma of hay/barley persists up to the fifth steep easily. This might be more suitable for dark-roast or coffee lovers, but for my money, I’d rather spend the few extra dollars and get Samovar’s Monkey Picked, which tends to evolve better with every steep. In Wuyi’s case, its just the same for one too many steeps for me.

Preparation
Boiling 0 min, 30 sec

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72
36 tasting notes

Very woodsy, yet sweet undertones.. color is more caramelish. Great morning cuppa.

Preparation
195 °F / 90 °C 2 min, 45 sec

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67
14 tasting notes

This tea was a dark cup, with a very heavily roasted smell (hence the name I suppose…) Given the darkness and roasted smell, I was expecting something with a fairly bitter aftertaste, not so. It actually was quite smooth, very full, and good. I was expecting a lot more powerful taste but it is actually very mellow. Overall very good, not really what I was expecting, but good!

See the full review and more at www.teageek.org

Preparation
Boiling 3 min, 0 sec

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50
3 tasting notes

This oolong was good, but a little too sweet for my tastebuds.

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