Wang Family Tea

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Recent Tasting Notes

92

WARNING- LONG LONG LONG NOTE FOR AN OOLONG.

My stash is the 2020 lot, but it has the same notes as they used in their description for 2021. I actually ordered 50 grams of this last year but got 2 10 gram samples; I contacted the company and they sent me the 50 grams that I ordered.

Reviewing this one, it’s an extremely clean and thick high mountain oolong. It can handle high temperatures and it usually lasts at least 6 steeps for me when I brew it in the 20-30 sec increment scale, but I also follow the parameters on the website rinsing the tea, then going for 60, 50, 65, 90, and then long steeps ahead. The shorter steeps bring out more of the florals you smell in the aroma into the taste, but the longer steeps gong fu give you a more rounded mouthfeel. Boiling water amps up aroma, cooler temperatures make the tea a little bit sweeter in my experience.

The notes on this one are interesting because it really hits you more in feeling, while the tea is not lacking in flavor. It’s a lighter tea that I can see red tea drinkers snubbing, and it’s not as fruity as other Dayulings. While it’s definitely floral, the florals are harder to pin apart other than orchid, some hyacinth, and other more subtle white flowers. Snowdrops kept coming to my mind. It is definitely sweet having a white sugar note in the first two steeps, even in the rinse, and it’s got a refreshing vegetal creamy mouthfeel. The site describes the vegetal notes as being like mountain cabbage, and I can see it in the teas refreshing crisp quality. Sometimes it’s got a white egg quality in texture, and there were times where I get peach in steep 3, but not too often. Orchid, sugar, white flowers, and cabbage are the main notes I get.

Like most Dayuling’s it’s effervescent, and it feels like your drinking a mountain mist cloud in overlooking a forest kind of like the way the describe. Like a cuifeng, it’s got some alpine notes too which I usually don’t get. They were describing petrichor, but I am getting something like drinking dew and misty fog. This tea is the essence of moisture, and moisture is the essence of beauty……(mer-man high pitch pitiful coughing)
Comment if you know the movie reference!

So yes, this is leaf water, but it’s good leaf water that comes from mountains with water falls and mist. Basically, it’s what a Dayuling is supposed to be. I’ve only had one other Dayuling that I’ve liked a little bit more in terms of flavor, but I highly recommend this one mostly because I recommend Wang Family Tea period. Their customer service is awesome and none of their teas disappoint me. If you are looking more for something flavor forward and fruity, then the Fushou Shan might be a better bet or one of the specialty Shanlinxi’s. The cuifeng is also exceptional if you are looking for something cheaper but just as good.

I’m just glad that I finally got to reviewing this one. I know a few of you are probably tired of the constant high mountain oolongs I review. They are becoming a specialty at this point. Leafhopper, if you want me to save some of this for you, I will. Just let me know.

Flavors: Butter, Creamy, Floral, Lettuce, Orchid, Peach, Rainforest, Smooth, Sugar, Sugarcane, Sweet, Vegetal

Preparation
205 °F / 96 °C 1 min, 0 sec 5 g 5 OZ / 147 ML
derk

I’m not tired of your reviews! You stop with that nonsense.

Mastress Alita

I would NEVER miss a Zoolander reference. I’ve had that whole movie memorized for years!

tea-sipper

Not tired of them either!

Leafhopper

Keep those high mountain oolong reviews coming! I have a bit of the Foushoushan but none of the Dayuling, so I’d be delighted if you could keep some for me. We could do another swap in the fall when my stash is a bit more manageable.

Daylon R Thomas

Sounds good!

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Daylon kindly sent me this Dong Fang Mei Ren as an introduction to Wang Family Tea. I had a session with it early in June, and just finished the sample a couple days ago. Following the vendor’s instructions, I steeped 5 g of leaf in a 120 ml teapot using boiling water for 20, 20, 20, 30, 40, 50, 60, 90, 120, and 240 seconds, plus several long brews at the end of the session.

In my first session, the dry aroma was of honey, autumn leaves, apricot, citrus, and flowers. The first steep had notes of honey, candied orange, autumn leaves, wood, and flowers, with an aftertaste of honey that lasted for several minutes. There was a touch of not unpleasant astringency. The second steep added a sappy note, which the vendor describes as hinoki cypress (yes, I had to look that up), but it was mostly about the honey and florals. This was one of the sweetest bug-bitten teas I’ve ever had. The third and fourth steeps had more citrus, sap, osmanthus, orange blossom, butter, and lots and lots of honey. I stopped taking notes here for some reason.

I used more leaf in the next session to finish the sample, which might have been a mistake. As well as the honey, apricot, citrus, and florals I experienced in the previous session, I got wood, Graham cracker, lemon, and tannins. Unfortunately, a thunderstorm came along and I had to turn off my computer for a while, so the notes for this session are spotty as well. I got lots of honey, flowers, sap, and apricot, but the tannins, wood, and autumn leaves never went away and got stronger as the session progressed.

I wish I’d taken more care with this tea and kept better notes. This is a quality Dong Fang Mei Ren with lots of apricots and honey, though it’s a little too sweet for me. It also requires careful steeping.

Flavors: Apricot, Astringent, Autumn Leaf Pile, Butter, Citrus, Floral, Graham Cracker, Honey, Lemon, Orange, Orange Blossom, Osmanthus, Sap, Sweet, Tannic, Wood

Preparation
Boiling 5 g 4 OZ / 120 ML

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95

I’m amping up the rating because I keep on coming back to it. It was fruitier today, maybe due to the Michigan humidity, but it was the perfect balance between lilac, hyacinth, chlorophyll, green apple, grass, and creamy green coconut water notes. I even grandpa’d the remainder on steep 8 in a cup, and it evolved from creamy, green, lemongrass, osmanthus to melon and snappeas. Soo soothing and clean. I know the notes aren’t that different from any Alishan, and it’s not quite as peachy as some higher grade stuff I’ve had, but this one strikes the right balance of vegetal/grassy with other profiles that makes it stand out, like it’s exceptional aftertaste.

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95

I’ve had this one for a while, and I yet again thought I already wrote about it.

I’ve actually had both the 2019 and 2020 versions of of this tea, but I don’t know which one I’ve just opened. I am dumb.

Anyway, this was an extremely easy going Alishan that I drank in under a week the first time I had it, and I see myself finishing it quickly again. The light roast version of it is fruitier, but this one is extremely refreshing. I’ve found that Alishans are either really vegetal, or very fruity, but always floral and creamy in texture. I usually prefer the other mountains, yet if the Alishan is on the fruitier end, I will go for it.

This is one of the first teas in the middle of fruity and vegetal for my palette, leaning more on floral and green. I get some lemongrass and coconut on occasion, but I mostly get subdued fresia in the florals, some very light magnolia, under a heavy and heady orchid flavor/aroma. Either way it’s sweet. I actually brewed this unlike how I typically do it. I didn’t rinse it, and brewed it close to a minute, and then shortened the steeps 10-15 sec each time until I got to a good 27 sec steep four and five, and then I amped the tea back up to a minute, 2 minutes, and so on….and it kept on going and the huigan kept on giving, becoming lighter like lettuce.

I’ll just quote the company for the notes:

“Dry tea leaves are bright green, and smell of chlorophyll. First round of brewing brings out a strong floral flavor and fragrance. The tea liquor is a beautiful amber color. This tea is already starting to impart a long lingering aftertaste; the flavor starts floral, and moves to the deeper taste of orchids. The second of brewing imparts an additional woodsiness of mountain forests. Think freshly sprung bamboo shoots and old growth pine trees. The florality of the first round grows sweeter. This sweetness makes the tea liquor seem almost thick in the mouth. The fragrance of the second round is sweet, woodsy, and has an undercurrent of grass to it. The third round enhances all the notes of this tea. The woodsiness, florality, and taste of orchids are especially pronounced here. The aftertaste is very sweet, and lasts for many, many minutes.”

I’m not sure about the woodsiness, but it’s not a dry wood by any means. I know I’m using “ocean air” in my notes, but it’s got the feel of the heights in tropical mountains that is almost hydrating to inhale. I usually rate Alishans that are fruitier higher; however, the feels and fresh quality this tea gives me is making me put it above just the 90’s number I hover around.

It’s got a little bit of pine compared to most Alishans, and it’s got this really refreshing morning dew/mountain air quality that’s super easy to drink. It’s not the most flavor forward Alishan I’ve had, but it’s one of the most easy going ones that has enough complexity to make me think about it. The tea has enough sweet florals to balance out the grassy notes. Wang Family tea tend to specialize in the Shan Lin Xi’s, but this one is very well balanced and surprisingly fast and easy for me to down.

Flavors: Coconut, Cream, Creamy, Floral, Freshly Cut Grass, Fruit Tree Flowers, Green, Green Wood, Lemongrass, Ocean Air, Orchid, Osmanthus, Rainforest, Spinach, Spring Water, Sweet

Preparation
195 °F / 90 °C 1 min, 0 sec 5 g 5 OZ / 147 ML
Leafhopper

Sounds like a tasty tea, and I’m glad I picked some up in my order. :)

Daylon R Thomas

You did?! I am so excited to see what you think!

Leafhopper

Yeah, I picked up basically all the high mountain oolongs, including the Li Shan, Cui Feng, Shan Lin Xi, and Chi Lai Shan. I even got a 10 g sample of the Fushoushan. However, I tried to save a little money by buying the High Mountain Experience set, which I thought contained 2021 oolongs but may in fact contain oolongs from 2020. I guess that means I’ll have to get to them quickly!

Leafhopper

I just heard back from the vendor and it looks like the oolongs in the experience set are from 2021. Good news!

Daylon R Thomas

Yay! And all of those are really good.

Leafhopper

Glad to hear it! :)

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93

I just got a big order from Wang Family Tea, and I couldn’t be more excited! This was one of the teas I was most looking forward to trying. I steeped 6 g of leaf in a 120 ml teapot in boiling water for the recommended 55, 45, and 55 seconds, then had to guess about subsequent brews because the vendor doesn’t provide any instructions. I chose to steep it for 1:15, 1:30, 2, 3, and 5 minutes.

The dry aroma of these big tea nuggets is of orchids, brown sugar, and stonefruit. The first steep is surprisingly sweet, with orchid, brown sugar, butter, other florals, lettuce, and lots of peach. I still don’t really know what osmanthus tastes like and haven’t knowingly had mung bean paste, though I have had red bean buns, which may or may not be relevant. The second steep has more orchid, butter, grass, that other flower that I suspect is osmanthus, beans, and lots and lots of peach, especially in the back of the throat and in the aftertaste. The next couple steeps have a little less stonefruit and more florals and beans, but are still very smooth. I also get a hint of sap that is typical of Shan Lin Xi. The sappy character continues in the next two rounds, along with peach, beans, orchids, osmanthus, and grass. Near the end of the session, the stonefruit and florals fade and I get grass, beans, and spinach.

As Daylon states, this oolong isn’t complicated, but the flavours come through beautifully and there’s virtually no bitterness. I value these things highly in green oolongs and my rating reflects that.

Flavors: Beany, Brown Sugar, Butter, Floral, Grass, Lettuce, Orchid, Osmanthus, Peach, Sap, Smooth, Spinach, Vegetal

Preparation
Boiling 6 g 4 OZ / 120 ML
LuckyMe

I’ve heard a lot of good things about Wang Family Tea. Gotta give them a try soon.

Daylon R Thomas

You’d like the High Mountain sampler if it’s available. I was really satisfied with all of them, and even the niche specialty ones are extremely good. I’ve been aching for their Shui Xian Shan lin Xi.

Leafhopper

You should definitely check them out! They have great service and I’ve enjoyed the teas I’ve tried from them so far.

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89

Quick note.

I got this at the beginning of the year as a birthday present. Brewing 5 grams up in 5 oz vessel Gong Fu, I started out with a rinse of 15 sec, then brewed it 3 oz at 20 sec, then 5 oz at 25, 30, 25, 45, 55, 75, and onto losing cout going into minutes.

The rinse had an interesting hibiscus cream note that was really nice, and lots coming from the aroma. The tea’s texture is very soft with a very clean profile. The first brew was floral, creamy, vegetal, and smooth reminding me of lilies and peach skins. 3rd and 4th brews had more fruitiness, with a little bit of pineapple among hyacinth, and oddly enough, hibiscus in an extremely green body. Thick and viscous, but soft. The mung bean vegetal taste was fairly prominent, but complimented the floral and fruity notes in a fresh mix, occasionally giving off a vanilla-orchid note. The later notes are a little stemmy or spriggy, but not really woodsy. If it is woodsy, it’s kind of like fresh bamboo.

Overall, a really pleasing Lishan I’m glad I got to try. It’s very fresh and forgiving….and long lasting. There are others from Wang Family Tea that I liked a little bit more than this one, especially in terms of their Shanlinxi’s, but the huigan is incredible. This is the kind of tea I’m going to take my time with. There were elements of this that made me think of a Dayuling, especially with some of the rose notes I got midway through, but it was overall thicker.

Rating is between 85-95. It’s high quality for sure that leans more in the 90’s. Price is the main thing keeping me from rating it higher, though this tea might grow on me like it’s long lasting after taste.

Flavors: Beany, Creamy, Floral, Fruit Tree Flowers, Fruity, Green, Green Wood, Hibiscus, Peach, Pineapple, Rose, Sugar, Sweet, Thick, Vanilla, Vegetal

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95

I was pouring tea for a couple of friends (outside! Socially distanced!) and this was a very lovely tea for a lovely Oregon spring day. The first infusion was extremely buttery and a very sweet and smooth finish. The second infusion, grassy notes mingled with the butter. But the third was a revelation, the grass was overshadowed by heavy floral notes that appeared. One of my friends thought I’d switched out for a jasmine tea! Really lovely, will drink again.

Flavors: Butter, Floral, Grass

Preparation
Boiling 1 min, 0 sec 20 g 1000 OZ / 29573 ML

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97

Love this tea, and one that I thought I added and wrote about on Steepster, but alas, no.

I am working with the same year, 2019, and it’s one of my favorites. It’s got all the notes I associate with Shan Lin Xi-coconut, pineapple, pineapple skin, fresh greens, creamy texture, lingering after taste, and floral aroma that’s so lush and soft that it’s akin to a fabric softener sheet. It’s a little bit more vegetal than some other Shan Lin Xi’s I’ve had, but it’s definitely sweeter and more floral. It’s got enough complexity to boot gong fu going from floral, green, woodsy (slightly), dew, mountain air, jasmine, hyacinth, fruity, to honey and more floral mid steeps, and then sweeter, and it’s well rounded western or even as tumbler grandpa fuel if you are light on the leaves. I got asian pear in steep three yesterday, and it made my easter morning.

What I like about this particular Shanlinxi of the many I’ve had is that it’s incredibly forgiving and has a great energy. The L-theanine-caffeine combo is great and gets me through my mornings. It’s also got decent longevity going up to ten or twelve brews if you really leaf it and flash steep it, but it’s better to have a medium approach and medium to longer brewing time. It’s rarely astringent or too green.

The only downside is price. It costs $10 American Dollars for 25 grams, and though the price is lower as you go up to $28 for 75 grams, it’s still an investment for a tea that is worth the amount, but something that will hurt the pocket if it’s drank daily. Although it’s been my regular ShanLinXi for the last year and a half, it’s mixed in with the other assortment of teas I spend too much money on just to try. I do want to at least keep 25 grams of it around at a time because I like it that much.

Flavors: Coconut, Creamy, Floral, Freshly Cut Grass, Fruit Tree Flowers, Green, Green Beans, Honey, Jasmine, Pear, Pine, Pineapple, Tropical

Leafhopper

LOL, some Shan Lin Xis indeed remind me of fabric softener due to their combo of heavy florals and vanilla. Also, based on my experience, US$10 per ounce is fairly normal for Shan Lin Xi. The one from Camellia Sinensis is slightly less, given the exchange rate, at about CAD$11 per ounce. The offerings from Floating Leaves and Tillerman are maybe a few dollars more. Let me know if you can find a good SLX for less. My wallet would be grateful!

Daylon R Thomas

You know I will. Actually, me and Liquidproust were on a quest for one four years ago. We didn’t find anything perfect, but a lot of what we got was from farmers, ebay, etc. I used to get Lishan from Berylleb King Tea along with Dayuling that was cheaper than some others. I would recommend that company if it weren’t for the change in name. The $6 new customer discount at Wang Family tea also made a huge difference.

Daylon R Thomas

The most affordable Shanlinxi staple we found at the time was Beautiful Taiwan Tea’s Misty Mountain. I’m not sure what the Canadian Rates are or the current price. I stopped buying from them because there was a season that I did not like, and then I took a break from them and explored other companies.

Daylon R Thomas

Their traditional Dong Ding is very good and peachy.

Leafhopper

Daylon, sorry, I just saw your comments. I might order from BTTC in the future. I had a Jin Xuan from them that was nice. Your Shan Lin Xi quest sounds fun.

If it weren’t for their hefty shipping charges, I’d give Wang Family Tea a try, and I might do it anyway because their teas sound so good. However, I’ll wait till the spring teas come out and I have fewer oolongs in my stash!

Daylon R Thomas

Good idea. I’m curious to see what the spring is like this year, too.

Leafhopper

Apparently there’s a drought in Taiwan, which could reduce the amount of tea produced by 30 to 50 percent. I’m not sure if it would affect the quality. Fingers crossed!

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94

I’m having a hard time uploading the pictures. Anyway, this was another favorite that I did not write about for some reason last year…before last year. Spring 2019. I’ve mentally combined 2020 and 2021. Man is that nuts. Almost two years ago. It was an early sipdown, and therefore…this is an old backlog. I wish I wrote something down because I remembered tasting all kinds of changes in the finish in each session.

I followed the guidelines of 55, 45, 55, and longer and longer, along with other sessions with less water, shorter times of 30 sec, and grandpa sessions. Green bean is pretty good for this one, but it bears a lot of similarities to Lishan and Cuifeng, especially in the alpine mountain air category. Sometimes, it reminded me of dew. I remember the 2019 season being fresh, and in the category of vegetal done right. The mental justifications of this tea being more than vegetal were lemon verbana and lime in hints. Sometimes, I got more marine qualities and pineapple, though vaguely. I’m not sure how accurate that is, but it’s the impression I remember on top of the sweet finish and the refreshing clean quality of the tea. Only thing is it’s a little pricey, so I save for the other hard hitters Wang Family Tea has as I go through “I must try all the teas before I go back to civilization” Covid phase.

Random reflection: I’m extremely contradictory on vegetal teas and whether I like vegetal notes like Goldilocks. I’ve used the same notes for teas that I’ve been bored with, nevermind I was enthralled by this one. It was super well balanced, and I think the experience was enhanced by the fact it was the beginning of a better school year than my first year teaching.

And on the back to civilization blurb, I study civilization for a living as a social studies teacher, but I really don’t like interacting with living civilization…so the dead keep good company…man I made that dark. I think that’s a sign I need to drink some lighter tea. Onto some white tea! (Or lie and just go to a bit lighter oolong ‘cause I’m basic and need a hint of darkness in my tea.)

Flavors: Floral, Freshly Cut Grass, Green, Green Apple, Green Beans, Lemon, Lemongrass, Marine, Pine, Pineapple, Sweet

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95

One of my favorite of the medium light roasted oolongs from Wang Tea, and a Tea I swore that I wrote about in some form on here last year. Who knows; I might be going a full Quixote in writing the notes in my head thinking I wrote them on here. It’s more hilarious and I already know it’s true, but tragic as it is farcical.

Enough self-absorption-onto the tea that I wish I could remember in greater clarity. So relying on the notes provided, this is a fairly complex and decadent tea. The roast coaxes out savory-sweeter notes of roasted nuts, honey, and cream, changing from nutty in earlier steeps to cream in the later ones. I personally remember something vaguely peachy in steep for, but I know like other nutty Gaoshan macademia and almond appeared. The was not too floral in earlier steeps, but I remember violet in steep five, and then fading out into creamy nuttiness. It’s also a tea that I probably used almond for in description, but I also remember the tea getting sweeter as I went on. I almost got more of it in my last order, yet I decided to prioritize newer teas to expand my horizons and luxuriate in some newer developments.

I know for sure that I am regretting not buying more of this one because it was very similar to the Phoenix Village Oolong that was in Eco-Cha’s club as it comes from the same village. This tea was less vegetal and more nutty, but not quite as fruity. This one is still one of my favorites from Wang Family Tea and really hits my spots for being easy going and complex at the same time.

Flavors: Almond, Cream, Creamy, Floral, Honey, Nuts, Peach, Roasted, Smooth, Sweet, Violet

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Got this at the same time as the Wild Garden Shan Lin Xi.

This is a backlog, though in real time, I’m thinking about brewing some up. I actually had more mixed feelings about this one.

The notes are vivid, and like most of the teas I buy, it’s of the aromatic variety. Pears, magnolia, heavy honey, chrysanthemum, wood, sticks…it’s all there. The tea is so honey note heavy and sweet that it has some similarities to red oolongs and the Dong Feng Mei Ren that the company described. It bordered on malty, kinda like buckwheat honey. Tasty, and viscous, but heavy, even for me.

I’ve personally found that I go through moods with the honeyed styled teas, especially Dong Feng Mei Ren. I have to be in the mood for woodsy. I felt like I was sucking honey on a stick in spring with this one.

With all that said, it’s very good and highly recommend it to anyone, but I personally needed to lighten up to quicker medium 20-30 sec steeps gong fu. Western was a little too heavy and gave me a little more issues. I wish I added this one to Leafhoppers package. Darn.

I’m still figuring this one out. I like it and think it’s high quality, but I’m not sure who I’d recommend it to. It is pretty steep with the price. For now, it’s an enjoyed and new experience. I currently enjoy the wild garden version a lot more, but this one is good, and I still highly recommend Wang Family Tea.

Flavors: Floral, Flowers, Fruity, Honey, Malt, Mango, Pear, Sweet, Wet Wood

Leafhopper

LOL, I kind of wish you’d added it to my package, too! (Thanks for including their Dong Fang Mei Ren.) I was drooling over their Shan Lin Xi oolongs a while ago, but their shipping to Canada is steep, especially for a company located in Taiwan.

Daylon R Thomas

Their Shan Lin Xi is one of my top favorites right now. It’s becoming a go to morning tea before I run out of it.

Leafhopper

Maybe I’ll have to make my yearly splurge order for spring high mountain oolongs with this company. Have any Canadians ordered from them? If I remember rightly, their shipping is $20 to Canada and $8 to the U.S.

Leafhopper

Yeah, that’s what I thought. I might try contacting them to see if they can provide a lower rate by shipping from their Taiwanese warehouse, as they might be calculating the cost to ship from their U.S. store.

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98

Bumpin’ up the rating as I sip this down because it is hands down one of the best Shanlinxi’s and experimental teas I’ve had.

There were more notes with the fruity notes I wrote earlier, but more floral notes and vanilla. Sugar also came up, surprisingly yesterday, along with orchid, peaches, and dessert.

There were more vegetal notes like Swiss chard, lots of orchids and green notes, and green sugar cane. It is more vegetal today, than yesterday with hotter weather and more leaf, but still extremely refreshing and tasty.

To my surprise, this was actually a winter 2020….and it is one of the most unique teas I’ve had. I cannot recommend this one enough for those who want to splurge because it’s special.

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98

I’m having a hard time uploading pictures…oh well.

I’ve had a few teas, and I will say the last two weeks have been tough. We’re back on lockdown…again…in the two weeks after we went fully in person. 1/2 of our students had to self quarantine and then less showed up. A lot of them are afraid, tired, drained, lost, and feeling like their in a weird place. Others are trying to push forward and keep up the good pace they’ve been on. I won’t go into much more detail than that, but I needed a recharge this weekend before I go into work. Specifically, work tonight and for tomorrow morning. So I drank some of this tea today, and I’m beginning with a little mental success of completing my little expo over something I enjoy.

I decided to splurge on this and another sample since I had some saved up. It was $12 for 25 grams, and was not quite sure what to expect. The description is unusually short on the website, but vivid, focusing on the orchid profile, sweetness, and “distinct” fruitiness, implicating buddha fruit and passion fruit.

Going back to the tea, I would say tasting it blind, I’d think it was a Li Shan with how intensely fruity and aromatic it is. The orchids were prominent and the tea was sweet dry and wet; yet, the fruits pick up intensely in the second brew gong fu and the first steep western. Melon, gardenia and lightly cooked peaches personally came to mind, and it was extremely lush. I know I’ve used those notes for other High Mountain oolong teas, but it was dense and yielding. I got seven solid steeps in the gong fu, each fruity until steep eight. I did the 30 second measurement for that one, and about 5 grams for 5 oz. I could have gone heavier, but the aroma was perfect.

I can see the Buddha Fruit citrine comparison-it’s soft, sweet, vaguely citrusy, but not totally there. The passionfruit is a lot more dominant in steep 3-4 gong fu, and as it cools western.

I think that if I hadn’t have ShuiXian before, I think I might have mistaken this for a high end gaoshan. Again, not a bad thing at all-it’s more of a compliment piled on top of a compliment, but I personally got a deeper appreciation for it knowing what it is. I’ve had some varietals from localities that don’t always work for me, but this one worked well for me because it was flavor forward. I could taste a lot of similarities to the Zhangping pillows version of the Shui Xian in terms of the florals, especially the gardenia note I would get, but the heavy fruit notes, especially the peach, reminded me of the later steeps of the Wu Yi rock version. The light roast could be pushing forward the sweetness along with an oxidation of at least 25 or30% by my guess, but still.

Overall, I’m deeply impressed with this one. I would be on the border of splurging more on this one, but I recommend this for people who want to treat themselves for special occasion. My special occasion was the need for extravagant coping and sensory grounding, but I do think that this tea is approachable for new comers to oolong, but it’s price point is more for the experienced drinkers who are tea nerding.

It’s good for western or Gong Fu, but I personally prefer it gong fu…nevermind it was frickin awesome tumbler fuel with an extremely light amount of leaves. I’m probably going to add more to this in the future because I think it’s got more to offer.

Flavors: Floral, Fruity, Melon, Orchid, Passion Fruit, Peach, Savory, Sweet

Leafhopper

Wow! If I ever order from these guys, this tea will be in my cart.

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92

I wish this site would actually save my notes….

Okay, I need to let out some tea verbiage confetti. Before I do that, I will say that the majority of the teas that I’ve drank so far and have mentioned are not on steepster yet, so it will take some time for me to put them up. I missed it when companies used to put the teas on here themselves. Oh well.

Moving onto this one, Wang Family teas never dissapoint. Oolongs dominate their catalogue, but they are all different, but they are all smooth and easy to drink. Gaoshan’s are usually smooth by default, but Wang’s teas smoothen out the rougher edges of their teas, whether that edge is the nuclear spinach quality of most high mountain green oolongs, or the smooth out their roasting edge by relying on charcoal, or at least roasting the tea to caramelize the sugars evenly in their tea.

The Dragon Boat Festival brought up a few new finds on their website that I had to try. I was already scouting out their Oriental Beauty, and thinking about getting more of their Shan Lin Xi because it works as a good morning tea, but then they had to add a few more interesting additions, including this fine tea.

It’s a wild grown one, so I expected some heavy florals, maybe fruitier qualities. The companies description is vivid, breaking it down session by session after the rinse and the 55, 45, 55 second pattern. They describe sweet orchid coating the tea’s flavor, and then detail osmanthus and mung bean in the middle steeps. They found stonefruit and brown sugar in the aroma of the later steeps.

I personally got it in reverse order, and used around 5-6 grams instead of 7. The dry leaf is extremely sweet, having some stonefruit and brown sugar qualities with the already in the dry leaf. I also got more of those notes in steep one after the rinse rather than the third ones. Orchid, followed by osmanthus were obvious. Mung bean and orchid described the rest of it. It was not as vegetal as other Shan Lin Xi’s I’ve had, which is nice given how sweet it is. I also find that it did not evolve to much in the later brews up to brew 7, but they were balanced, sweet and refreshing.

I really enjoyed this one, and the leaves were huge. Even the dryleaf looked like oversized dragonheads. My only nitpick is the price, since it was $16 per 25 grams. I usually expect a little bit more complexity with that price point. It’s a quality tea for sure with a sweetness that stands out against other Shan Lin Xi, but it still has the flavors you can usually expect from this quality tea. I don’t regret buying it for a minute, and I recommend Gaoshan devotees to try it, but I can also see more people being picky about the lack of complexity.

I’d like to see if someone has a similar reaction, though I have a feeling I’d rate it on the higher end than some people just because of my preference for easy going teas. I’m tossed up between 87-92 for the rating.

Flavors: Beany, Brown Sugar, Floral, Orchid, Osmanthus, Stonefruit, Sweet

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

Ah! Nice to see a new review, especially one of yours.

LuckyMe

Your tasting notes are winning me over. Gotta give this new tea shop a try!

Daylon R Thomas

Wang Family tea is great. Most of their teas tend to need longer steep times, but they are durable. They have some unique selections though. They usually have a good spectrum of roasts too. Their Wuyi won me over and I’m usually not a huge fan of the Wuyi Taiwanese teas.

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97

Long backlog and sipdown. I’ve mostly been pre-occupied with reading, school-work, parent contact, and binging youtube videos and Netflix to maintain a sense of humor…and of course drinking mugs of tea.

I’ve relied more on longer steeper times and western more than I have gong fu, mostly relying on larger amounts of water for my mugs. I’ve been bad and purchased more sachets, but I still plow through my good loose leaf western. I’ve also used an uncomfortable amount of sachet teas lately for the BWB blends I love (Cardamom French Toast….), but I still turn to the amounts I have from Wang, Whispering Pines, and What-Cha pre-epidemic.

Though I have splurged on Whispering Pines, Tea Spot, and Lupicia (crossing figures it gets to MI alright and the MOMO SUPERGRADE and RIPE MANGO are good- I really wanted Queen’s muscat, but the expiration date for the tea was in July of this year).

Finally getting to this tea from Wang, there is a lot going on with it. It tops as a must try sample in my opinion despite being more expensive, and it honestly competed with the Da Yu Ling from the company.

I was not quite sure what to expect for this one since it is a Tieguanyin varietal grown in Taiwan. I used to love Tie Guan Yin’s, but the orchid-pepper notes have bugged me lately, and switched to Taiwanese teas a while back. Trying this one out, the Cui Feng notes are more prominent than the Tie Guan Yins. It’s very green and has the orchid/green been notes that you get in a Tie Guan Yin, but it’s loaded with the alpine forest notes, some woodiness, but heavy amount of lilac and hyacinth among a thick body and mouthfeel. It is also sweet, and orchid becomes more prominent.

I’ve mostly done western for this one since it does take some time to develop for what I’ve gotten. I could see it working with a lot of leaf gong fu, but it’s very durable western. I’ve gotten six cups minimum, using brewing increments based on minutes. The minimum I’ve done is a minute, but I usually do 1 minute 45 to two minutes in the first two brews either in my 10 oz kyusu or french press.

I’m not sure how else to describe it. It’s a THICC Tie Guanyin-Gaoshan Baby.

Leafhopper

I’ve always wanted to try a Taiwanese green Tie Guan Yin. I might have to check this company out once things settle down. I wonder how much it costs to ship to Canada… That’s always the deal breaker.

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92

Backlog

I should have written a note before I finished off the rest of it. I might have some left, but drank it quickly. This was by far one of my favorite of the lighter roasts from Wang Family Tea. Like most of them, it had the nutty floral combo with the roast. The first steep is very much like almond, but after steep two, the longan charcoal brings out a bit of a caramelized sugar note, and slowly, brings out some fruit notes. They generally fade as the more alpine floral notes take over. The roast is still there, but it is not as present. It also does have a sweetness and like scotch.

It does not have the stone fruit thing going on like the light roast Alishan did, but it was a different balance of subtlety while resembling that one over the Fenghuang Dong Ding and the light roast Li Shan. It also had a little bit more body than the Lishan Light Raost did. This one was a little bit easier for me to pin point flavors overall, but it was also more complex in the florals. I recommend this one a little bit for more advanced drinkers because certain elements might be a little too subtle for newbie drinkers despite how easy it is to drink. It’s sweet and approachable, but does take a little bit of patience to appreciate it. It was doable western, but I ended up rushing a little too much. It was a little bit better suited in a slower Gong Fu, or a slower western at least. Think like Dolly Parton-sings at an even pace and is rounded in all the right places.

So many more teas to add…I think I have five to go. At minimum.

Flavors: Almond, Flowers, Fruit Tree Flowers, Green, Nutty, Pine, Roast Nuts, Scotch, Smooth, Sugar

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96

I’ve had a few Wu Yi style mimic teas, and I’ve personally had mixed feelings about them. The ones I’ve had in my experience tend to up the charcoal and juice out as much stone fruit and cannabis as possible in taste…which I am personally not a huge fan of, especially the one served by Taiwan Sourcing. But this one was a different story and a much needed surprise.

Opening the bag, it is woody and roasty….and almost nutty….like hazelnut or chestnut. I try this out, and the aroma is fairly smokey, but the taste….holy crap it’s smooth and heavenly. I played around a lot with this one, and did a semi western while sipping it ever so often in a smaller vessel. After about 30 seconds, I pour my kyusu, and it is super sweet. It reminded me of Japanese milk candy, but with a slight roast in the aftertaste.

I do it again after about 12 sec, and some fruit comes along. Not quite sure what. The roast is there, but the tea is still super viscous and not cloying or overwhelming.

I brew the rest of the pot after about another minute, and what I was tasting was unusual. It got the milky caramel candy notes with the fruity and the roast, but it rose from floral, to milky, to fruity, to whatever-the-hell is this sweetness is, and then, to a woodsy charcoal in a silky finish that contrasts and balances nicely. I then thought-holy heavens WTF IS THIS. Smoke on the water…..Fire IN MY TEA CUP! DE-NE-NA-ne-NA!

Here’s how they described it on their page:

“After rinsing, the leaves give off a light aroma of sugar, and a strong aroma of wood. The first round of brewing expresses the warming smell of longan charcoal. The first sip gives you a calming feeling. The taste is that of sweet cream with a hint of hazelnut. Already the tea is expressing a mellow cha qi (tea energy). The color of the tea liquor is a dark golden brown. Second round intensifies the woody aroma. The cha qi continues to spread throughout the body. It causes a pleasant warmth. The third round introduces the flavor of stone fruits. With the stone fruits, the charcoal flavor, and the sweetness, it reminds us of flambeed fruit. At this point, the cha qi has spread throughout our entire bodies. We feel deeply relaxed and calm.”

Pretty much exactly what I got. The tea was medium in its re-brew strength, and I usually got 5-8 cups from 5 grams using 10 oz, averaging closer to 6. It’s good both Western or Gong Fu, and good light with grand pa, but I find that I prefer most of Wang Family Teas western.

The Wuyi oolong has quickly become a favorite becuase it is so easy to drink and smooth. It’s warming and relaxing, and perfect for a rainy day. I thought that I’d prefer the greener teas or the lighter roasts, but man, does this tea kick most of their leaves out of the water in balance and smoothness. Now, I pick teas deliberately if they are smooth, but I did not expect it from something that is supposed to emulate a Wuyi style, which tend to be rougher from my experience.

I can say that I highly recommend this tea. It is a lot more like a traditional Lu Yu or Dong Ding in style, but it does have some florals and milkiness that Wu Yi’s can. It’s definitely oolong, and I really think almost anyone could enjoy this one, but I think it might be better for intermediate to experienced drinkers. If someone new tries it, I think they would like it if brewed with care. It is pretty forgiving, but I could see it becoming a little too smokey if oversteeped.

Well, my sample is almost gone. I just give it a subjective 96. I might raise it. I might not. We’ll see. It’s been my favorite in quarantine anyway.

Flavors: Char, Chestnut, Cream, Hazelnut, Roast Nuts, Smoke, Smooth, Stonefruit, Sweet, Vanilla, Wood

tea-sipper

I’ve never heard of Beishan before. It sounds interesting!

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처음 맛을 보았을 때는 그냥 밍밍했는데 이번에는 달큰하고 고소하다. 꿀보리건빵 향이라고나 할까? 보리차를 진하게 내려서 꿀을 타도 비슷할 것이다. 차의 세계는 참으로 신비하고 흥미롭기 짝이 없는 것 같다.

Maybe all of my tea samples needed to rest? This wasn’t great the first time I tried it but is remarkably pleasant with strong barley (or other grain) and honey notes this morning.

Flavors: Honey, Roasted Barley

Preparation
4 g 2 OZ / 55 ML

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This one’s good. I didn’t have much to say about the dong pian or the honey scent. But this black tea smells fabulous. Plums? A garden in some hot exotic climate. It is the kind of tea that reminds you that places with much nicer weather exist and makes you wonder if you will ever retire in such a locale. When I say it tastes tropical I don’t mean those chewing gum flavors. I mean it feels like I just landed in some island vacation destination. The history of why the tea came to exist is quite sad. But it is yummy all the same.

Flavors: Black Currant, Plum, Tropical

Preparation
4 g

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drank GABA Oolong by Wang Family Tea
121 tasting notes

Fascinating. I will have to try more GABA tea before I can develop a more nuanced opinion, but I know the following things:

1. It tastes unmistakeably like sweet potatoes (고구마). When my friends were snacking on potato chips, my grandmother was placing endless bowls of steamed potatoes and sweet potatoes on the kitchen table as our grab and go snack so that is the natural level of sweetness to expect – not the candied yams level of sweetness in the American Thanksgiving side dish topped with marshmallows. Capisce?

2. There is an interesting longlasting buzz in the mouth. Hope that is normal and not indicative of absurdly high pesticide content or anything like that.

3. I became used to the roasty toasty taste of the MST GABA and have to admit I prefer that profile. However, MST’s is far more expensive so therein lies the tradeoff. This one from the Wang family is calming but also energizing. The finish is bold and aggressively… sweet potato-y. There is a mild but persistent, uncomfortably arresting sense of raw tuber in the tummy and in the chest that belies the tongue and throat sensations, a rawness that could possibly be avoided or cloaked by eating real food before drinking the tea.

Flavors: Sweet Potatoes

Preparation
4 g 3 OZ / 80 ML
derk

I have a fond memory of a Korean sweet potato truck in Santa Clara. Nothing but a hot, steamy sweet potato tucked into a paper lunch bag.

derk

I know it’s subjective but a persistent buzz or tingling on the underside of my tongue/salivary glands is indicative of high mineral content, ‘clean’ tea.

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96

Sipdown, and bumping up the rating. It was super refreshing, floral, fruity, and creamy this morning. Crystaline defines how clean this tea is. I cannot recommend this one enough.

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96

One of my favorites from Wang so far. Very light color in the liquor, but nicely creamy and citrusy with all the floral you can love, and the freshness of of spring and summer. I’ll be lazy and post their description. This is true gong fu or in tumbler mode.

“Starting with a visual inspection of the tea leaves. We see that the leaves are medium in size, tightly curled, and have a wonderful verdant green color to them. There is a light sweet aroma to the dry leaves. After giving the tea a quick rinse, we are rewarded by an enhanced aroma of sweetness that is joined by a strong aroma of freshly cut grass. Moving on to the first round of brewing, we start to see the true character of this tea.

The tea liquor is as clear as glass, and has the color of citrine. The aroma of this tea continues to sweeten. The previously mentioned aroma of freshly cut grass gives way to the more refined, elegant fragrance of orchids. The taste of this tea is a perfect reflection of the teas aroma, sweet, with the enchanting taste of orchids. The aftertaste of this tea has that distinctive orchid sweetness that grows stronger with time.

The second round of brewing brings more changes to this teas character. While the tea maintains its aroma and taste of sweet orchids, a lighter, more bright character of florality starts to come through. Upon sipping the tea, you’ll notice that the texture of the tea has become softer, and rounder. We feel that this tea has a comforting feeling in the mouth and throat. Very smooth.

The third round kicks up the sweetness. The florality introduced in the last round starts to become more dominant. The aftertaste is also stronger. It now lingers for quite a while."

It’s green oolong done right, and a favorite. I got more florals than orchid alone, like Iris and honeysuckle and orange blossom, but that’s personal. I’ll down this one quickly.

Flavors: Apple, Citrusy, Floral, Freshly Cut Grass, Green, Honeydew, Lemongrass, Orchids, Sweet

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