Wuyi Origin

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Recent Tasting Notes

88

It was 81 degrees in Missouri yesterday. Today it is snowing! After reading so many good reviews I went ahead and placed my first order with Wuyi Origin and broke out this 2017 Rou Gui as the first to try!

The dry leaves smell amazing — a perfectly balanced roast. Very full bodied with strong cacao notes. The flavor is very complex with the typical minerality as its base. Citrusy finish of lemon zest that makes me smile. I brewed at 205 F, but would maybe consider taking it down to 200 next time around. Love the mouthfeel, super thick and oily and leaves a mouth watering menthol flavor all over the palate. After seven infusions the flavor seemed to be keeping steady but I could not go on. Peak flavor at the fourth steep (I will have dreams of that fourth steep!) with intertwining notes of cinnamon, tobacco, and lemon.

Glad I got this one. Am really interested in the Rou Gui “Fruit style” from them as well, but will have to wait till next time. Looking forward to trying the rest and seeing how they compare!

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

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70

sort of grassy, and color is really beautiful

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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92

Ordered some of this based on tanluwils’ recommendation, was not disappointed! This is a somewhat tippier Bai Mudan. Tastes of dry grass, citrus, dried mint leaf, sugarcane, and musk. While I’ve already had a tea session this morning, so I can’t say that it’s all from this tea, I’m getting nice relaxing qi feelings. This is an excellent white tea!

Compared to Yunnan Sourcing’s Bai Mudan, this one is a little bit milder, and tastes more of citrus while YS’s tastes more of peach. Both are excellent, but I think I slightly prefer YS’s.

Today I am repotting my tea plants! It’s long overdue as they are almost two years old and have been in twelve inch pots for over a year. I think they will be much happier with more room to grow :)

Flavors: Citrus, Dry Grass, Floral, Lemon, Mint, Musty, Sugarcane

Preparation
190 °F / 87 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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98

I open the bag, breath in the smells, and know immediately that I’m going to like this one! Dark whole leaves and aroma of raisins, tobacco, and a hint of smoke. Brews a little darker than the Rou Gui or Bairuixiang, medium orange.

The taste, like the aroma, has a nice raisin/date note as well as flavors of spiced rum, oatmeal, and dark wood. Just a touch of smoke, this tea also reminds me of nice cigars. The flavor lingers in the mouth and is super deep and complex. Really makes my mouth water. As I keep brewing, the flavor becomes lighter and a mild floral note appears. This tea fades faster than the Rou Gui, but gives a decent number of brews and the flavor hits really hard. I definitely need more of this tea!

Flavors: Dark Wood, Dates, Mineral, Oats, Raisins, Rum, Smoke, Spices, Tobacco

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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96

Opening the bag I get a roasty and sugary aroma. Reminds me a bit of kettle corn at the state fair. (In a good way) Brews a medium light orange, a bit lighter than the Rou Gui.

Very rich and thick in the mouth. Notes of rock sugar, caramel, minerals, roast, and flowers with a slight “green” quality. The floral note isn’t airy like jasmine, it’s more thick and heavy like bulb flowers; tulip or hyacinth. Besides sugar and caramel, the sweetness reminds me of a really good, really fresh, really sweet raw onion. That may sound like a turn off, but I mean it in the best way possible. This is a very nice tea, but not as much to my personal tastes as the Rou Gui.

Flavors: Caramel, Floral, Mineral, Popcorn

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
tanluwils

Nice notes. I’m also a fan of this vendor’s Rou Gui. And also the aged Tie Luo Han.

tperez

Thanks! The Rou Gui was excellent. I’ll have to order some of the aged Tie Luo Han next time.

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55

I was very excited to find this aged bai mudan cake for such a low price. Opening the wraper, the tea is crumbly and dusty and smells of a damp basement.

Brews a medium orange. Taste is medicinal and musty with a very thin mouthfeel. None of the thickness and sweet dried fruit flavors that I’ve gotten in other aged white teas. To be honest it’s not very enjoyable and a total letdown.

I will store away the cake and hope that the musty character fades over the coming months. I hope it does, since otherwise there’s no way I could finish this whole cake.

Flavors: Medicinal, Mineral, Musty

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
tanluwils

Sorry to hear. I suspect it will change for the better if given proper storage. I have loose leaf shou mei from 2015 that’s gotten thicker and more honey-ed over time. I store it in a paper bag with all my midaged sheng.

Arby

I’ve found white cakes get better after storing them for ~6 months. It gets rid of the wet storage, musty, and medicinal/mineral flavours. I’ve only tried it in a few cakes, but so far I haven’t had any that can’t be saved.

tperez

Thanks, I’ll definitely hold on to it and see if it improves over time.

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98
drank 2017 Rougui 肉桂- by Wuyi Origin
297 tasting notes

Nice whole dark leaves with a fruity aroma. Brews a light orange. Prominent fruit flavor like ripe melons, cinnamon spicyness, and notes of baked bread, mineral water, and dry wood. Dark chocolate bitterness, low astringency. Puts up with quite a few infusions, considerably more than I am used to for a Wuyi oolong.

This stuff is top notch! Smooth, complex, infusable, and most importantly tasty. This is the best Wuyi oolong I’ve had, can’t wait to try the others that I got from Wuyi Origin.

Flavors: Baked Bread, Cinnamon, Dark Chocolate, Melon, Mineral, Oak wood, Spicy

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Rich

I have some of this on its way to me. Looking forward to trying it!

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98

Steeped 13th times at 7, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60 and 75 secs each steep with 8 grs. of tea. water temperatura 190 farenheirin a gaiwan 160 ml.
Wet leaves has a wondeful deep rocky aroma. Liqour of deep brownish golden color. It’s smell so milky, so creamy. First infusional has a very very deep yanyun taste. It’s amazing powefull and intense. It’s maybe the must intense Wuyi Yancha I has ever taste. It has a large varieties of flavors: Mineral, wood, chocolat, milk, spicy, sweet and no bitter at all. The finish is very round, but it’s intensity it’s wonderful. Just with the first drink you have your mouth full of yanyun flavor. It’s a shot of flavors but all armonize them and the finishi is indescribably mineral and sweet. Second, thirth, fourth, five, six infusions keep their strength and the amazing absense of bitterness. Untill seventh infusion you can distinguish a ground sensation in the base of your tongue, but the aftertaste is so rich, so intense, so powefull. From eight to thirteen infusion, mineral notes go away very slowly but never go down completely.
Finally the tea gives you a lot of energy, is like Popeye eating it’s spinach, and at the end of the session you are full of yancha notes that say you: “you can’t forget me”.
I can’t express with words the the magnificent experience with this tea. If you are curious to know it, you must try it.

Flavors: Creamy, Dark Chocolate, Milk, Mineral, Spicy, Wood

Preparation
190 °F / 87 °C 0 min, 15 sec 3 tsp 5 OZ / 160 ML

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98

Infused 10 sec. first steep, adding 5 seconds each next steep until 1 minute, then 15 sec each until fourteen infusion..
Wet leaves has an almond aroma, fresh, creamy, flowery. First infusion shows subtle mineral notes, almond notes, nutty notes, very sweet, round, elegant, fine and a lovely balance. Liquor of bright golden color and a sweet aftertaste. From second to eight infusion the almond notes predominates accompanied with a very subtle mineral notes a deep sweetness and an overall roundness. Difficul to resist its charm. untill thirth infusion the tea hugs me, very slowly with an irresistible seduction. Oh my God! its sweetness makes me drunk. Then I was spellbound with it’s flavor. It’s like the kiss of a beautiful woman who just brushes my lips. Then The liquor runs through my body giving it a warmth of life. Then, after the ninth infusion it’s beginning to slow down, but now I’m full of it’s wonderful flavor. It’s like the woman who kiss me goes out, but my lips remain vibrating with his memory. After all it’s beauty, it’s roundness, it’s sweetness remains now in my memory because is one of the great moments that a cup of tea gaves me. The tea vibrates and I vibrate with it. I don’t know if it’s the best tea that I was tried but it allows me to feel its essence…

Flavors: Almond, Flowers, Milk, Sweet

Preparation
190 °F / 87 °C 0 min, 15 sec 3 tsp 6 OZ / 170 ML
tanluwils

I see you’ve had quite a bit of Wuyi Origin’s teas. It’s almost impossible to find teas of that quality from Western vendors at the price Cindy sells them. All the teas I’ve had from her are excellent.

Jorge Luis Vazquez Ochoa

That’s right tanluwis. I’m enjoying a lot every sup of tea from Cindy Chen. I’m surprised with it’s quality. Then it’s our responsability as consumers to alow the growth of his bussiness in occidental countries. otherwise, where do we can find tha quality teas? We must spread it’s quality with tea lovers. And we will all win.

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I’m not sure how it happened, but somehow, I’ve turned 180 degrees from my stance on black teas at the beginning of my tea journey. When I started exploring loose leaf teas, I could not find black teas that I enjoyed. Now, it’s the type of tea I drink most.

Maybe I just needed to find the good ones.

This is a good one.

Tasting notes:
Sweet, floral aroma to the dry leaves, with a backbone of sweet potato
Brewed aroma: floral, fudgy, sweet potatoes
Brewed tea: rich, smooth, full, malty, sweet potato flavors, starchy

There is an addictive quality to a very few black teas, something in the smell and taste that drives my senses wild. This tea has it. Another black tea with that quality is Whispering Pines Wild Taiwanese black, although this tea is heavier while I think of the Taiwanese as quite light in nature.

Flavors: Caramel, Floral, Malt, Sweet Potatoes

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I’ve had many sessions with this tea and it continues to impress. Dried leaves smell like roasted leaves without any remarkable scent, but once hot water hits them I am immediately hit with rich, almond (yes, really!) essence, sweet buttercream, orchids, and hazelnut. The rinse is thin-bodied, but already exudes a nice mouthfeel. This is a testament to the skill and expertise that went into the roasting, which has enhanced the inherent qualities in the leaf.

The next 4 steeps intensify in aroma, qi, texture, mouthfeel, and flavor. The almond here reminds me of fresh traditional Cantonese almond cookies. It’s very full in the mouth and feels nice in the throat. This one goes strong until the 7th or so steep where it gradually fades. It performs best in a chaozhou red clay teapot.

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93

A nice tea to which you want to return again.
I brewed in a Gong Fu 150 ml, 8 gr. of tea. After rinse, 5 sec. Infusion 5 sec.

Flavors: Orchid, Passion Fruits

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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96

Exemplary, requisite caramel, malt and throw in some dried blueberry and clove. A real gentle sweetness that last throughout the gong fu session and absolutely no bitterness or astringency. Leaf quality A+, long thick firm strands steeping out to 10-12 times and a cha qi that sneaks up and places you on a cloud. Again exemplary.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 110 ML

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85
drank Qi Lan by Wuyi Origin
338 tasting notes

Soft & gentle roast, honeyed sweet body. I found it fairly light with the orchid perfumes but there is a gentle hint of fruits in the background, I have found this with other WO teas. Its a good thing having fruit flickering in & out (especially for me who likes fruit-forward in everything), even if verrry subtle on this one.

The roast fades pretty quickly over the session into really subtle soft perfumed wuyi leaf oolong. Dark greens, good looking leaf.

‘it is quite welcome by most of the tea friends in China’ on the website, and ‘most approachable’ mentioned here. I think that sums it up.

tanluwils

Cindy’s qilan is one of my staple oolongs. It’s very clean and refreshing.

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85
drank Qi Lan by Wuyi Origin
338 tasting notes

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91
drank Bai Jian Yao by Wuyi Origin
91 tasting notes

Nose; Like a fruit Da Hong Pao, peach, apple, plumeria, toasted grain, slight aloeswood, lilac.
Palate; Peach, apple, lychee, pomagranate, slight toasted grain, plumeria

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81
drank Gong Xiang by Wuyi Origin
91 tasting notes

This is the only tea I have had from Wuyi Origin that was just a little disapointing, not bad, just not as amazing as the others. I am sure this is me, since I don’t care as much for this style of tea.
Nose; Sweet, light, hazelnut, tulse.
Palate; slight floral and vegetal, very much like a Taiwan Oolong or a Tie Guan Yin,

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93

A classic fruity Da Hong Pao with some nice complexity.
Nose; very strong fruit, lychee, raspberry, tulse, toasted nori, plumeria, citrus, ginger, galangal, slight herbal note.
Palate; plum, blood orange, redwood, limestone, strawberry, galangal, a bit dry, limestone.

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87

This is a good example and reminds me of the Verdant one.
Nose; Gardenia, orchid, aloeswood, celery.
Palate; delicate, slight cooked greens, orchid, pear, a bit like Taiwan Sourcing Oriental Beauty.

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95
drank Qi Lan by Wuyi Origin
91 tasting notes

Another stellar tea from Cindy! I have to say that she ( or whoever she has doing this ) is a master at tea firing/roasting, her teas never seem to be over roasted, and yet they have just the perfect processing to bring out flavor and aroma while insuring at least some longevity. I even tried to intentionally " burn " a couple and they held up really well. Another plus since this means the teas are very forgiving regarding brewing.
Nose; Vanilla, hazelnut, cream, very light boiled greens, plum, violets, incense, round.
Palate; light berries, cassis, vanilla, slight malt, hazlenut, chestnut, very light chamomile, slight spice.

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94

I found this tea to be one of the best black teas I have tasted.
Nose; beautiful florals, rose, gardenia, light tulse, parsnip, orchid, very light ozone, like a forest after a rain. delightful.
Palate; similar to nose with the addition of rambutan and plumeria, and a sparkling character.

tanluwils

This is actually an oolong. And probably one of Cindy’s best. I am thinking about purchasing another bag….

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83
drank Lapsang Souchong by Wuyi Origin
91 tasting notes

This is not a typical smoky version of this classic tea. Still it has some characteristics of the well known variety. Almost like a cross between Dehong and the title.
Nose; Malt, sweet potato, peach, apple.
Palate; sweet, malt, apple.

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88

A very nice example of JJM.
Nose; Malt, honey, sweet potato, rich
Palate, similar to nose, slight orange peel, butter, sweet.

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