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Honyama Shizuoka Oolong

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 Shinobi_cha
Average preparation
Boiling 2 min, 0 sec

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3 Tasting Notes View all

  • “I have had the hardest time figuring this tea out! My first expectation was that it would be similar to a phoenix oolong or another dark oolong. However, it is more like a dark green oolong, in...” Read full tasting note
    94
    Shinobi_cha 280 tasting notes
  • “My second go at this oolong. This time i tried 9g for my 180ml kyusu. Added boiling water for 1:30. The result was interesting. First i notice som viscosity, pretty smooth. Then i notice a...” Read full tasting note
    88
    Dagwed 214 tasting notes

From Shirakata Denshiro Shoten

The home of Oolong tea, aromatic varieties in Taiwan, “Xuan money” is. A few years ago, and planted the seeds of Shizuoka Motoyama xuan tea producing the money in his passion for the research and its loyal following Takahashi Satoru Motoyama a local tea production house of the region, from Shizuoka “thatch” Golden brought the as oolong. Brown grew up in the mountains of fresh air Sukusukuto is characterized by elegant sweet like milk, “oolong tea from Shizuoka,” was born as. Please enjoy the scent Shii please.

Takahashi Satoru [producer] said the following Engaged in tea production from the beginning of 1965. Ken Shizuoka tea belongs to Motoyama, pot roast recipe and get authentic Taiwanese tea producers eye to seriously address the next time. Tea is also a wide range of knowledge and insight is also a Japanese tea instructor.

Brewing suggestion: 1g/oz, 212F, 1 minute 30 seconds

About Shirakata Denshiro Shoten View company

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3 Tasting Notes

94
280 tasting notes

I have had the hardest time figuring this tea out!

My first expectation was that it would be similar to a phoenix oolong or another dark oolong. However, it is more like a dark green oolong, in that the liquor is a light greenish-yellow (rather than amber, red, or gold); but like a darker oolong, there is little sweetness nor floral notes present.

The leaves are rolled (mostly) lengthwise, so they are still somewhat long (not rolled up like a ball, but more like phoenix oolong). They aren’t completely black or dark either, there is a slight hunter green hint to them. And they open huge, so it is clearly a hand-picked tea.

There isn’t a strong aroma present, I find mostly the more savory notes you might find from shaded tea, like gyokuro— slightly bitter, very slight marine, and an underlying sweetness that just refuses to come out as much as I’d like. The main flavor the tea leaves in the mouth is strange and unique, like squash or gourd vegetables. Later steeps often taste a bit overcooked, unfortunately.

Like I said, I’ve had a very hard time figuring this tea out; not only what it’s supposed to be like, but how to brew it. However, the more I think of it like a sencha or gyokuro, the more I’ve enjoyed it. I think when I recognized these similarities to other Japanese teas (after drinking and experimenting with most of the ounce I bought!), the more I found redeemable and enjoyable things about it.

That being said, finding a good Japanese oolong is something I’ll still be keeping my eyes open for.

Preparation
Boiling 3 min, 0 sec
Geoffrey Norman

You got a Japanese oolong?! You lucky!

Shinobi_cha

:-) It wasn’t easy, but check these guys out…http://www.thes-du-japon.com/index.php?main_page=index&cPath=1_8 (if it doesn’t come up in English, just go to the home page for the button to switch languages).
They don’t have Japanese oolongs, but they do have 5 kinds of Japanese black teas, including 2 that the producer tried to make like Darjeeling (I guess he was trained by DJ producers in India and is trying to develop the same thing in Japan).
I haven’t tried them, but definitely considering.

Geoffrey Norman

Oh, I know of a place that I can buy from. The folks at Yuukicha. They have a light-roasted one from near tamaryokucha country. I’ll probably get it from there.

Shinobi_cha

That’s true, Yuuki-cha has Japanese oolongs, too.

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88
214 tasting notes

My second go at this oolong.

This time i tried 9g for my 180ml kyusu.
Added boiling water for 1:30.

The result was interesting.
First i notice som viscosity, pretty smooth.
Then i notice a strong flavor of cinnamon that soon turns to astringency and a bit bitter aftertaste.

Usually in japanese blacks with little astringency i tend to try using quite alot of leaf to bring out the flavor. 8-10g / 180ml. But for this tea it was slightly to much. Next time i either use 7-8g leaf or lover time to 1:15.

Second infusion for 1min / boiling. A bit to short it seems. Cinnamon still there but a bit more fruity and much lighter then the first cup.

Preparation
Boiling 1 min, 30 sec

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