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Yellow Tea
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Edit tea info Last updated by charab
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  • “If I ever thought that out of all the things man can create, a simple cup of tea just cannot be as pompous and presented with an ego equally large as any narcist walking.. This one is a rare...” Read full tasting note
    charab 33 tasting notes

From Teekauppa Chaya

Here’s a tea which will require the re-organizing of the whole western rating system. In Korea it’s called Uricha (Oo-re-cha), which means ‘Our tea’. The way it’s prepared has similarities with oolong, green, puerh and yellow tea. The Koreans categorize this tea as yellow tea. It has a long drying process and the final brew is deep, almost golden yellow. The oxidation is made the similar way as the green tea, although not by rolling as in ‘shaping’, and it’s not de-enzymed like puerh, but riped by fermenting or with time.

Dry leaves are bluish-green and quite large. The scent is roasted and nutty of which one can also find creamy chocolate and crop. The steep if deep golden yellow and it’s full with long chocolaty aftertaste.

1-2 teaspoons, 2-3 minutes, 90-95 dergrees celsius.

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1 Tasting Note

33 tasting notes

If I ever thought that out of all the things man can create, a simple cup of tea just cannot be as pompous and presented with an ego equally large as any narcist walking..

This one is a rare treat indeed.

Have never laughed so hard while reading the description nor when typing it down for this site.

So.

The leaves are indeed leaning into blue hue, and they are well-sized, granted…and it’s still mere tea. No enlightement reached here so far.

The scent if the first to give the chocolate in it, albeit maybe a bit too light for my liking (taking 100% chocolate for delightful snack, 99% made me giggle once while observing as others were trying to restrain from spitting it out. After that nobody gives me permission to buy the chocolates for parties without someone else keeping watch. Killjoys.) After that comes the roasted aroma with the lingering trace of nut. Sadly it’s not as compatible with the chocolate as I hoped it to be. Although hubby seems to fall head over heels for it…his train of thought takes it towards very old malty whisky.

Alright, it may be perfect fit for some.

The scent grows stronger when steeped by each passing second, now the chocolate hits heavily with even more tangible sense of it being roasted. Almost like a soaked pastry made of dark chocolate. The liquid does turn very deep yellow, although it does have a slightly dimmer tone in it when compared to Tit Kom Yum, the oolong yours truly tried out once. The nut seems to be a bit lost now, need to sniff the wet leaves for a while in order to find it again.

Sip.

…The mouthfeel is nice. Not so full as hoped. There are nutty fragments in the taste, but sadly very narrow ones. The chocolate has dimmed down considerately, which is somehow nice since the overwhelming scent was already making me hesitate on the next actions with it. Now the palate is focusing on mainly roasted notes. The crop is barely there and more as in giving support to the roasted flavour rather than standing on its’ own.

This could be a treat with the right food or scotch by its’ side. But on its’ own..hmm. I can taste that it’s sophisticated and does have similarities with puerh….

And there’s something lingering on the tongue. Hoping that to be the aftertaste.

This little Napoleon is taken down a peg or two in my books.

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