Roanji (TTES #17) Oolong Tea Burma

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Butter, Floral, Green, Pine
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Lion
Average preparation
195 °F / 90 °C 0 min, 45 sec 4 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “I was about to start saying that this one’s really different from the rest of the thai oolongs, but this is from myanmar! So I guess that makes some sense. This is a lot like a baozhong crossed...” Read full tasting note
  • “The dry aroma of the leaves is rich, creamy, and buttery with lush green notes of evergreen forest and flowers. The wet aroma is the same but more vibrant. Brewing in a gaiwan, the first infusion...” Read full tasting note
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From TeaSide

Burmese Oolong Tea №17 (Roanji, Ruan Zhiu) #AAA, 2200m

Growing Region: Myanmar (Burma), 2200 meters. Hand-picked high mountain oolong.

Appearance: Lightly roasted, lightly fermented, hemisphere-shaped. Look at the photos – the leaves are irreproachably rolled. Steeped tea is also worth admiring.

Taste and Aroma: Dry leaves aroma is intense. Flavor is sweet and floral with savour of berries. It becomes more intense in the warmed gaiwan. Rinsed tea aroma has notes of raspberry and apples and thus reminds me of Da Yu Ling oolong from Taiwan.

The liquor possessed a light, subtle foreground taste, caramel and floral in flavour. The tea reveals wide taste spectrum in foreground, here is creamy floral-berry wave with tones of safflower and chrysanthemum. By the fourth-fifth brew sugar sweetness appears on the back of the tongue. Caramel taste becomes stronger and you start to feel mellow milk flavour.

Probably, there is no need to say that this oolong confidently holds seven steepings, then I usually stop do not check. But it is certainly worth mentioning how beautiful changing the tea taste from first to subsequent infusions, delighting with new tones. Steeped leaves smells raspberry caramel and apples.

There are more sweet oolong teas in our tea-shop but the tea with such a deep taste is quite a rarity. Let me save your time and recommend you two more oolongs of the same strength from my collection: Si Ji Chun Oolong Tea #AAA and Roanji Oolong Tea No.17 #AA

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2 Tasting Notes

141 tasting notes

I was about to start saying that this one’s really different from the rest of the thai oolongs, but this is from myanmar! So I guess that makes some sense. This is a lot like a baozhong crossed with an anxi tie guan yin. It starts out really perfumey and floral, with a little astringency and bitterness at 100C, and nice green tea sweetness. Notes of asparagus, broccoli, spinach, seaweed, lots of umami, and a nice thickness to the brew. This isn’t really a profile that I would tend towards and this one isn’t making me reevaluate that at all. But in a certain mood it’d be nice. It’s definitely not a bad tea by any means. I’d recommend.

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45
294 tasting notes

The dry aroma of the leaves is rich, creamy, and buttery with lush green notes of evergreen forest and flowers. The wet aroma is the same but more vibrant.

Brewing in a gaiwan, the first infusion tastes subtle, green, and buttery, though there’s a surprising tang in the finish. I’m moving ahead to the next infusion as this one turned out a bit too subtle to really analyze. The second infusion is again buttery, green, this time a lot more floral, and there’s a somewhat bitter finish. Third infusion quite similar.

Fourth infusion I’m getting more floral than anything, reminds me a bit of Jasmine.

I anticipated really enjoying this tea from the aroma, but there’s something missing. There is no sweetness to it at all, and not enough umami to balance the floral tones. The finish comes off rather dry, and at times bitter. I don’t detect a lot of complexity and overall i feel this tea is sour.

I went ahead and checked their description to see what I’m supposed to be getting here and I’m not getting any of the sweet berry tones (unless we’re talking pretty tart berries), I can see the safflower and crysanthemum references they made though. Definitely not getting sweetness or a caramel taste even by the fifth brew. I did find that it was subtler and more flavorful on the fifth brew though, with less tartness.

Of course, I don’t mean to speak badly of this tea. It’s just not one that leaves a great impression on my palate. I have this problem with certain varietals of green rolled oolong, particularly Alishan. This one reminds me of that. Others might like this more than I do.

Flavors: Butter, Floral, Green, Pine

Preparation
195 °F / 90 °C 0 min, 45 sec 4 g 3 OZ / 100 ML

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