China Wulong Wu Cha Oolong

Tea type
Oolong Tea
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Caffeine
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Edit tea info Last updated by charab
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  • “Second oolong to try out. I'm beginning to enjoy these lazy mornings. This one feels already different from Tit Kon Yum I tried yesterday, from the visual presentation to the scent itself. The...” Read full tasting note
    90
    charab 33 tasting notes

From Théhuone

Lighty oxidized oolong created by combining the preparing methods for Japanese and Chinese tea. Leaves are curled thin to give the most refreshing drink.

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1 Tasting Note

90
33 tasting notes

Second oolong to try out. I’m beginning to enjoy these lazy mornings.

This one feels already different from Tit Kon Yum I tried yesterday, from the visual presentation to the scent itself. The leaves look very delicate and fragile when they’re curled up in tiny shapes resembling a pearl (but still not falling to the pearl tea category). They open up very nicely when rinsed a little and watching tea unfurl is a good way of knowing one has a slow morning. Or just spacing out badly.

The scent itself before brewing is more floral than with the other one, more related to the green teas I’ve enjoyed. Even the leaves are way greener than in Tit Kon Yum. Would associate the scent to peony, perhaps, or chrysanthemum, if not directly then by pure smell impuls. A very delicate-looking yet big and astonishing flower comes to mind. It also appears as if the scent would’ve been tinged with something, something soft, to take the pointiest edge away from the sweetness. Refreshing, I give it that.

When brewing I really don’t know what to expect. Since the first one was so delicious it seems I’ve managed to subconsciously heighten my standards already for this.

First try: there’s something wrong. Minuscule bit of bitterness bites through. Alright, if you need a challenge…maybe waking up fully would do the trick…

Second try: Reminding myself that it has combined both Japanese and Chinese methods of preparing the tea. Best result would be Sencha Kura vol. 2 with the determination of a steel monk accompanied by a Tibetan spaniel with an ego of a Siberian tiger. Let’s prepare for the worst then…

Oh my.

Sweet yet sophisticated, tad flat aftertaste. The floral palette vanished and was replaced with fruity tinge, like pure fruit flesh from an almost overly ripe plum or similar kind. Not tangy but toned down to earthy, like the difference between a bit too raw prunes compared to the almost squishy ones. Very soft, and one could feel there’s something covering up the strongest sweetness. Like velvet or silk in the mouth on your taste buds. Very nice light yellowish, golden tint in the liquid. Slightly more airy and lighter than the previous oolong, very thin aftertaste. Scent when brewed is actually slightly stronger than the actual taste. Not as delicious as the other one, but still giving its’ best.

As the cup turns cold the taste changes into more refreshing, but the floral aspect comes back and pushes the plum away, leaving the tasting itself happen during the first seconds on the tongue, then vanishing the flavour almost completely. Wonder how this would turn out when enjoyed with a glass of twelve-year-old Japanese Hibiki whisky…

I have it bad.

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