1283 Tasting Notes
I still have some and need to write a note on it. I was undecided for a while about it, but Togo nailed the complexities of it.
The tea is on the sweeter side and does not exhibit vegetal notes until later steeps western or gong fu, with a very prominent canteloup jackfruit note. I prefer it Gong fu, or with minimal leaves western because the tea is far from weak. It personally gets astringent in steep two and three, but out of all the experimental oolongs I’ve had, this is one of the ones closer to what I think of as an oolong. Going from the Lishan to a cup of this was nearly seamless, only this one is sweeter and has more texture gong fu. The later steeps are immensely yeasty and fruity. It’s also got a little bit of the mental cotton linen note I associate from Darjeelings, but this one has the same fruity and smooth floral profile of other oolongs.
It’s actually my favorite of the Indian Oolongs I’ve had, and while I’ve honestly neglected my What-Cha Indian teas, I’ve at least felt more compelled to come back to this one. I personally have been having some acid reflux/stomach aches that I get from Shengs with this one, which is also why I haven’t come back to it. Maybe I should make it a tea of the day?
Flavors: Cantaloupe, Drying, Fruity, Grass, Pepper, Sweet, Umami, Yeast
I’ve only had this one twice, but I’m not sure about it yet. It’s definitely honeyed, but it’s got a very drying herby quality to it that I’m still figuring out bordering between pepper and lavender. It’s either to thin or too intense causing some indecision for me, especially on whether to raise or lower the leaf ratio.
I’ll come back to it. Interesting one, but not sure if I love it.
Flavors: Herbs, Honey, Lavender, Pepper
Another kind of tea that Daylon is totally biased to. This tea was sooooo satisfying since What-Cha hasn’t had a Zhengyan Qilan in a while. This brings back the glories of the one I had horded in 2016. The roast is barely noticeable in flavor, but a little bit more present in the texture-the flavor is dominated by darker red berry notes like raspberry and really nice jasmine/magnolia notes. It’s not really long lasting, but I’ve been small with the leaves. There are other flavors that kinda remind me of chocolate a little bit….and I usually don’t use that to describe oolongs.
The flavor is just what I was hoping it would be! More notes to come!
Flavors: Bamboo, Chocolate, Cream, Floral, Jasmine, Nuts, Raspberry, Roasted, Smooth
Thank you Trident!
Insanely good and refreshing Long Feng. I got 9 great brews out of it gong fu yesterday, and was hooked. It had the pineapple skin, snap peas, and lemongrass sour floral notes I like, but this particular tea was extremely soft with its vegetals and more floral, and very sweet. The tulip and green apple notes were extremely present with some lettuce and melon in the notes. I can also see the fresh baked bread component-I’ve borrowed “scone” from eco-cha to describe the vegetals before, and it has a warm buttered bread mouthfeel in the texture that’s incredibly with the sweet and lightly tart notes.
I was hugging myself after drinking this, and I was actually late to a workout because of the euphoria of how much I enjoyed this tea. Should have gotten more of this one. More notes to come hopefully.
Flavors: Baked Bread, Butter, Cream, Custard, Floral, Fruit Tree Flowers, Green Apple, Lettuce, Melon, Sweet, Tart
I got this half off along with the coconut oolong for free-the frequent steeper points majorly helped.
I was pleasantly surprised by this one. I really liked the smelly dryleaf and brewed, and did an experimental sessions western. I steeped it up in my french press with about 6 ish grams for a good 12 oz serving, and half of it was poured over ice, and the other half hot. It’s better iced for sure, but I could taste more of the individual flavors hot.
It’s insanely fruity, but like Kittena and Roswell note, there’s a clash between the hibiscus and milk oolong. Icing it helps clear up that clash, but the grassy buttery notes clash with the drying fruity ones of the hibiscus. Oddly enough, the milk oolong actually bugged my taste buds more than the hibiscus…which is a first since I am usually picky with hibiscus. The fake milk flavoring might have gotten to me. I think the tea might have been better if either they held off on the hibiscus and leaned more into the dessert qualities of berries and cream, or if they used a more natural tasting oolong and vanilla flavoring instead with the hibiscus.
I’m holding off on rating, but it’s going to be a great ice tea for the heat waves.
Yeah, I still really like this tea. If I didn’t still have my pre-apocalyptic horde of tea, including a whole pile of expensive tea that I’m not drinking at the moment because…..expensive, but I need to finish, I would have gotten more of this one since it’s a personal favorite from What-Cha’s selection.
I still love the thick heady jasmine with the deeply juicy texture and citrus finish. Gong fu is the way to go with this one, all the way. I put essentially a child’s handful of this tea and flash steeped it, and it’s incredibly fruity like Apple Jacks or Fruit Loops ON TOP of the jasmine in a sclick texture. Now, I want to see more people to review it since I tend to hype teas I really like. Objectively, this is heady yet nicely balanced with refreshing jasmine, smooth, and long lasting gong fu, and really good cold brewed.
Backlog, and thank you Alistair! I was wanting to try this one for a while.
So it’ a fun and very balanced light roast. I gong fu’d it in 150 ml, 185-190 F, time increments: 15, 45, 30, 55, 45, 60, 90, 2 min, 3 min, guess work….. you get the gist.
The charcoal was noticeable, but it’s not really distinct until the fourth steep. The roast is still present, and it combines with the florals in a cooked veggie/ buttery honey graham cracker note. The graham cracker profile continues until steep three with some florals, creamy texture, and almond nutty roastiness. Fourth steep is kinda like light roast coffee with some caramel in flavor/texture, and then some healthy amount of browning char. Later steeps are more like cooked vegetables and floral, mainly honeysuckles and grain accenting it.
I personally enjoyed trying this one. I would have really like this when I was first getting into tea, and it’s like a more balanced and creamy light roast Tie Guan Yin’s I’ve had, but better. I don’t think I’d reach for it due to my annoying snobby preference (the 2015 Qilan….soooooooo goooooood), but it’s a really nice light roast that is far from boring that I’d recommend for more intermediate drinkers.
Flavors: Almond, Baked Bread, Butter, Char, Charcoal, Cookie, Creamy, Floral, Graham Cracker, Grain, Honey, Oats, Roast Nuts, Vegetal, Zucchini
This one is no longer on the Renegade Tea site, but this was one of their earlier methods for making black tea from 2019 and was one of the company’s first. The closest you can get from them right now is their Burnished Beauty from what I remember reading from one of their blog posts, which I have yet to try.
I got it because it was a sweet mellow and has the elusive cocoa note, and it’s the easiest of the Renegade Teas I got to drink. Dryleaf, it’s chocolaty/breadsy and has an floral autumn leaf aroma and taste like high quality 2nd Flush Darjeelings; albeit much softer and less acidic or spicy. Like all of the Georgian Teas I’ve had, it’s very forgiving. Even though it technically expired last month, it’s held up pretty well and actually tastes better than when I first opened it and bears a lot of similarities in body to the Eco-Cha Alishan Black I have.
To compensate for the expiration. I’ve dumped between 7-10 grams in a French press for 12 oz of hot water. Western has been the best style, and while it’s decent Tumbler/Grandpa style after 10 minutes, the tea can get a weirdly drying fruity/leafpile sitting too long in water astringency that I’m not sure how to describe. I’ve only done 2 Gong Fu attempts, but the session requires hefty leaf or only lasts between 3-4 cups, first and second being the best of the session.
Since all of the teas I got from Renegade Tea were a little bit lighter than I expected, apart of me thinks I should have tried the more bolder teas to see how bold they actually were. I personally do not like intense Assams or Sri Lanka Teas, so a full bodied Georgian tea might have a little bit more nuance in comparison. I’m going to try to finish of the rest of this that I can today..unless someone can stop me. I am glad I am actually catching up my backlogs and inventory, and I think this company deserves more love because they have some very unique teas that are all very mellow and notable.
Flavors: Autumn Leaf Pile, Baked Bread, Brown Sugar, Chocolate, Cocoa, Drying, Floral, Grain, Malt, Savory, Smooth, Sweet
Lighter malt in comparison to the Evening Lilac, but more punchy with flavor. Berry Breeze won my heart over the Evening Lilac catching me by surprise. Their notes" red currant, raspberries and hibiscus. A fresh and fruity black tea, no sharp edges." are spot on despite it being a forgiving tea. It has a little bit of cocoa nib dryness to it that’s kinda nice in contrast to it’s juicy body. I haven’t iced this yet, so I can’t say if it tastes like a hibiscus iced tea.
Like it a lot Western, need to experiment gong fu and grandpa.
Flavors: Berry, Black Currant, Cocoa, Cranberry, Drying, Hibiscus, Raspberry
Backlog: Got 100 grams of this because I thought I’d really like it. Renegade Tea mostly does large servings of 50 grams, and I almost picked the white, but I decided too late as it ran out of stock so I got more of this tea and an older one, First Kiss, which is no longer on the site.
This one’s extremely floral and heavy with Lilac, and juicy and smooth like cranberry juice. In contrast to the sweeter notes, it’s got a little bit of a buckwheat dryness behind the floral component.
I haven’t done a proper session with this one in a while, but it’s a soft, resilient tea lacking astringency. It can get a little bitter like jasmine after an extremely long steep, so grandpa style might not be the way to go unless I figure it out a different way.
That’s all I’ll right for now, but it’s a tea I’m having a hard time getting through. I enjoy it when I have it, but I have to be in the mood for it.
Flavors: Cranberry, Drying, Floral, Grain, Jasmine, Wheat, Wood, Yams