Organic Wuyi Hong Shui Tea Cakes, Lot 740

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Bamboo, Smoke, Tobacco, Wet Rocks
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by LuckyMe
Average preparation
200 °F / 93 °C 0 min, 15 sec 5 g 4 oz / 120 ml

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  • “This came as a sample with my last TTC order. Its a Taiwanese wuyi tea pressed into a small puerh like brick. I had no idea how to brew it so I decided to steep half of the 10g brick in a 120ml...” Read full tasting note
    75

From Taiwan Tea Crafts

Elders in our tea-making village will always speak very highly of the Wuyi cultivar and how it makes a fantastic aged tea. If you stay long enough and show genuine interest in their wisdom of the leaf, very often a jar of precious aged leaves will be taken off the highest shelf and a nectar would be infused from it proving without a doubt that their words were not just lore. It therefore simply made sense that we would make it one of our first types of tea to process into tea cakes. This Lot 761 was carefully devised right from the leaf onwards. First, we selected organically-produced leaves that we processed into gently rolled tea instead of ball-style so they would compress into a better cake. Then, as it is our usual practice, we have a marked preference for a spring produced tea as opposed to other seasonal offerings. Taiwanese Wuyi tea plants make fantastic darker teas and this Lot 761 is a case in point as it was made into a Hong Shui style tea, allowed to mellow before baking and compressing. It has a bold presence in the cup yet it is a complex and opulent tea that requires several infusions to reveal all of its different layers of taste, texture and aromas. You will be charmed by the beautiful, deep, reddish-brown liqueur that will captivate the nose with a whirlwind of aromas of spices, fruit compote, roasted nuts, and some more sensual fresh tobacco leaf notes.spring tea is usually fruitier and more aromatic with a smoother mouthfeel. This tea can certainly be enjoyed now, but similar to their distant Fujianese Rock Tea cousins, this Wuyi tea shows great potential if allowed to age. Available in both 125 mm cake of 100 g, and 175 mm cake of 300 g, both sizes are proposed in a vacuum-sealed resealable pouch.

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1 Tasting Note

75
381 tasting notes

This came as a sample with my last TTC order. Its a Taiwanese wuyi tea pressed into a small puerh like brick. I had no idea how to brew it so I decided to steep half of the 10g brick in a 120ml gaiwan with short steeps starting at 10s.

The dry leaf had a tobacco and wet rock aroma. I caught a whiff of sandalwood and incense following a rinse. The first steep produced a clear, sorta greenish light golden liquor. Smooth, tobacco-ey, and slightly smokey. The color turned a darker amber with the next steep which was again smooth and roasty but also had hints of black currant and bamboo. Third steep was more or less the same. The fourth steep though was thick, oily, and somewhat pungent and this is where I lost interest and ended the session.

Not a bad tasting tea, but isn’t something I would pick out on my own. It might be appealing to those looking for something aged without the funk of puerh. I’ll just stick to regular yanchas when I’m in the mood for this type of tea.

Flavors: Bamboo, Smoke, Tobacco, Wet Rocks

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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