Wu Yi Varietal Organic Charcoal Roasted Oolong Tea - Winter 2017

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Astringent, Butter, Fruity, Stonefruits, Umami, Bitter, Char, Citrus, Citrus Zest, Coffee, Mineral, Stewed Fruits
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Togo
Average preparation
170 °F / 76 °C 4 min, 45 sec 6 g 9 oz / 275 ml

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2 Tasting Notes View all

  • “A very nice roasted oolong with a stewed fruit and citrus like aroma. The roast is a bit stronger than I would normally prefer, but I think it works well for this tea. The taste is mineral and not...” Read full tasting note
    82

From Taiwan Sourcing

Wu Yi Oolong is back again, and this winter with more depth to explore with! Before introducing this tea, let’s have a quick review of what “Wu Yi” means.

Don’t be confused, this is not a Wu Yi Rock Tea from mainland China, but instead a unique varietal that was brought to Taiwan around 200 years ago. Until today it is difficult for us to tell which exact varietal was brought from Wuyi region of China back then, so this varietal has earned its unique name to commemorate its origin ─ “Wu Yi” as a result.

Inherited from the extremely clean tea plantation, this Wu Yi has become our favourite teas to drink daily. With more traditional process, and very exquisitely unique roasting technique by Master Zhuang who has been researching the possibility of roasting in his roasting studio, this tea is very special in its taste and warm feeling.

We encourage everyone who is the fan of us (and thank you all) to give a try of this tea. This tea, like our Egret 17 Baozhong Bug Bitten Oolong, are what we have been working and waiting for since our launch in 2015, and we could not be prouder to offer this to the world. Enjoy!

Harvest: Winter 2017 / 冬 貳零壹柒
Varietal: Wu Yi / 武夷
Elevation: 450 M / 肆佰伍拾 公尺
Region: Ming Jian / 名間
Oxidation Level: 30 % / 分之 參拾
Roast Level: 4 / 肆 分

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2 Tasting Notes

82
447 tasting notes

A very nice roasted oolong with a stewed fruit and citrus like aroma. The roast is a bit stronger than I would normally prefer, but I think it works well for this tea.

The taste is mineral and not as fruity as the smell and definitely more bitter than sweet, although there are some sweet and sour flavours in the background too. The taste profile is actually not too dissimilar from some lighter oxidation Dan Cong teas, with charcoal notes that are usually absent in those. In the aftertaste I get coffee notes as well as astringency that disappears soon enough and gets replaced by slowly increasing sweet sensation at the back of my mouth. The aftertaste is long and actually more like Wu Yi oolongs I reckon, not floral at all, rather quite sweet and roasty.

I like to do slightly longer steeps for this one, as it enhances the body. There is bitterness though, so depending on your preferences, you might not want to go crazy. The texture is bubbly, slightly sticky and milky with long steeps. I also get a cooling sensation in the throat while drinking that actually becomes warming later on.

Another point to note is the body sensation induced – very warming and somewhat rushy. This tea has an incredible price/quality ratio I would say. Overall, if you like roasty and bitter oolongs, I would suggest you pick this up. The tea doesn’t really lack in any way other than the taste. If it was a bit more aligned with my preferences, this would be a ~90 kind of tea for me.

Flavors: Bitter, Char, Citrus, Citrus Zest, Coffee, Mineral, Stewed Fruits, Stonefruits

Preparation
200 °F / 93 °C 1 min, 30 sec 7 g 5 OZ / 150 ML

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