Cui Feng Lightly Roasted Oolong

Tea type
Oolong Tea
Almond, Flowers, Fruit Tree Flowers, Green, Nutty, Pine, Roast Nuts, Scotch, Smooth, Sugar
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Edit tea info Last updated by Daylon R Thomas
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From Wang Family Tea

Like it’s unroasted counterpart, this tea’s dry leaves have a light sweet aroma to them. Once brewed, this sweetness is enhanced by a rejuvenating mountain fragrance. What do we mean by “mountain fragrance”? Imagine the smell of fresh air, morning dew, cooling mist, lush forests, and aromatic wild flowers. Being a mildly roasted tea, the light smell of longan wood charcoal is also present. We find this combination of aromas to be thoroughly intoxicating. The tea liquor is the color of whiskey. The second round is where this tea really starts to shine. While the previously mentioned flavors and aromas are still present, the charcoal notes are starting to become more dominant. The charcoal is now adding a flavor of cream, and nuttiness. The third round sees an interesting shift back into the more mountainous side of flavor. Now the most dominant flavor is that of flowers. We feel that this tea is everything a well-roasted Gaoshan (high mountain) tea should be; Wonderfully complex, and with an extraordinary depth of aromas and flavors.

About Wang Family Tea View company

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2 Tasting Notes

791 tasting notes

Nothing like a good tea to blow everything else away. I was feeling annoyed. Okay, really annoyed. My FB profile was disabled. I posted something to sell in a garage sale group (marketplace and a few other groups) and for some reason, this group reported the post. After 30 days I received no review of the request I made and now I can’t get in…

Tightly rolled balls, with most still attached to the twigs. A darker shade, greenish brown. That first sip blew my mind. I should have written down more of what I was tasting but my mind kinda felt like it went blank. Superb. That clear, pale, golden liquor. That roasty, toasty, slightly butterscotchy, sweet, aroma. That flavor!! Good heavens. Each cup has produced different flavor profiles, one building on the next. Minerality and a smooth mouthfeel to begin. This third one is a bit more mineral with the light roast notes coming on stronger. The fourth cup is stronger on the roast notes. Charcoal. A bit of burnt toast. On the edges. Still edible. Slather it with butter. Dip it in your tea. Just kidding. Don’t do that. Especially not a tea like this one. A bit of burnt popcorn too. You used the popcorn button, didn’t you? I actually always use that button and have only burnt it once. That was only one steeping! One gong fu of water!!


Welcome to FB jail ;) I got locked out about a year ago on a technicality (it WAS me logging in; I told them twelve times it was ME; and then got mad and gave up when they demanded photo ID). Took a while, but I don’t miss it much now!


(I’d rather talk to you people anyway ;)


I originally got off because I gave it up for lent. I wanted to see if it really was affecting me or if it was something else going on and some of the …withdraw? lol I experienced was strange. I don’t mind not being on it but what really gets me is that I can’t at least get to my photos and videos _

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1466 tasting notes


I should have written a note before I finished off the rest of it. I might have some left, but drank it quickly. This was by far one of my favorite of the lighter roasts from Wang Family Tea. Like most of them, it had the nutty floral combo with the roast. The first steep is very much like almond, but after steep two, the longan charcoal brings out a bit of a caramelized sugar note, and slowly, brings out some fruit notes. They generally fade as the more alpine floral notes take over. The roast is still there, but it is not as present. It also does have a sweetness and like scotch.

It does not have the stone fruit thing going on like the light roast Alishan did, but it was a different balance of subtlety while resembling that one over the Fenghuang Dong Ding and the light roast Li Shan. It also had a little bit more body than the Lishan Light Raost did. This one was a little bit easier for me to pin point flavors overall, but it was also more complex in the florals. I recommend this one a little bit for more advanced drinkers because certain elements might be a little too subtle for newbie drinkers despite how easy it is to drink. It’s sweet and approachable, but does take a little bit of patience to appreciate it. It was doable western, but I ended up rushing a little too much. It was a little bit better suited in a slower Gong Fu, or a slower western at least. Think like Dolly Parton-sings at an even pace and is rounded in all the right places.

So many more teas to add…I think I have five to go. At minimum.

Flavors: Almond, Flowers, Fruit Tree Flowers, Green, Nutty, Pine, Roast Nuts, Scotch, Smooth, Sugar

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