Wild Elephant Organic Assamica Black Tea - Winter 2016

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Baked Bread, Bitter, Dark Wood, Drying, Floral, Mineral, Rum, Sweet, Apricot, Dry Grass, Flowers, Fruity, Honey
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by derk
Average preparation
205 °F / 96 °C 1 min, 15 sec 5 g 6 oz / 175 ml

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  • “Some extra notes from today’s session: The dry leaves have a strong fruity smell, mostly reminiscent of apricots. In the wet leaves, I get a lot of the “barrel aged” aroma, while the empty cup...” Read full tasting note
    79

From Taiwan Sourcing

Our “Wild Elephant” black tea is wild-grown from a robust Assamica varietal called Elephant (象) which was imported from Burma in the first half of the 20th century to compete with Japanese black tea varietals growing in Taiwan. The original producer of this tea (Mister Guo) traveled to Burma himself to gather the seedlings from local Burmese growers and brought them back to Taiwan. For decades this “Elephant” black tea was relatively popular in Taiwan but by the 1960’s this style of tea was losing favor. In the 1970’s Taiwan voted to leave the UN and lost access to the huge overseas Black Tea market, which led to the decay and complete abandonment of this plantation.

Not until 2011 did the Guo family return to this land and start the process of managing and re-building the processing facilities on this now nearly century old plantation. For decades the tea trees grew wild without intervention, which made the process of organic certification very easy to achieve! The tea trees are healthy with deep root systems growing in a natural bio-diverse environment. The robust mineral sweetness present in the tea and it’s ability to be infused many many times without losing power is a testament to it’s growing conditions and unique history.

Harvest: Witner 2016 / 冬 貳零壹陸
Varietal: Elephant (Burma) Assamica / 象
Elevation: 600 M / 陸佰 公尺
Region: Puli / 埔里
Oxidation Level: 85% / 分之 捌拾伍
Roast Level: 0 / 無

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2 Tasting Notes

79
353 tasting notes

Some extra notes from today’s session:

The dry leaves have a strong fruity smell, mostly reminiscent of apricots. In the wet leaves, I get a lot of the “barrel aged” aroma, while the empty cup smells mostly of honey, flowers and dry grass.

I decided to crush some of the leaves instead of using longer steeps. As a result, the brew is smoother and thicker without getting too rough around the edges. The bitterness stays with you in the aftertaste, which is interesting, it takes a long time until it transforms. Also, it somehow reminds me of the bitterness found in some raw pu-erh – like the YS Dehong Ye Sheng Cha for example.

When I came home today, I was craving some raw pu-erh, but in the end I decided for this one and it was a good choice. In some strange way, its profile is not too distant from an aged sheng, definitely not your standard black tea. I have to increase the rating, because this session I enjoyed it more than the last time.

Flavors: Apricot, Dry Grass, Flowers, Fruity, Honey

Preparation
205 °F / 96 °C 1 min, 0 sec 5 g 7 OZ / 200 ML

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