Ceylon Idulgashinna 'Blue Nettle' Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Honey, Apricot, Flowers, Hay, Malt, Peach
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Togo
Average preparation
175 °F / 79 °C 3 min, 0 sec 8 oz / 236 ml

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From What-Cha

A delightful tea crafted by workers meticulously hand twisting and tying tea leaves together to form a ‘blue nettle’. The leaves within the ‘blue nettle’ show varying levels of oxidisation and as a result the tea exhibits characteristics typical to white, oolong and black teas!

It has the lightness usually associated with white teas combined with very gentle apricot tones usually found within Indian subcontinent oolongs and a malty (yet gentle) finish to typical to black teas.

Sourced direct from Idulgashinna Tea Estate, a high elevation tea estate with international organic certification.

Tasting Notes:

- Smooth and light

- Subtle apricot tones with a delicate malt finish

Harvest: May 2015

Altitude: 1,800m

Origin: Idulgashinna Tea Estate, Haputale Region, Uva Province, Sri Lanka

Sourced: Direct from the farmer

Percentage of price going back to the farmer: 20%+

Brewing Advice:

- Heat water to roughly 85°C/185°F

- Use 1-2 ‘Blue Nettles’ per cup/small teapot

- Brew for 2-3 minutes

About What-Cha View company

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5 Tasting Notes

75
38 tasting notes

What an interesting dry presentation. . . Looks strange, smells like tamari of all things. . . My cat tried to run off with one (it was safely retrieved with no harm done to either tea or cat). Considerably less unusual in the pot. Nice, light flavor. I didn’t get the advertised apricot, but I did taste a strong overtone of spring wildflower honey that’s very pleasurable and eerily spot on for what my coworker’s bees most recently produced.
It has a downside— unlike most oolong, it did not take kindly to being left in a cooling pot to continue steeping past the initial, recommended point in time, and my second cup was thus bitter. I’d have brewed it in a filter if I’d known it wouldn’t behave as well as most in its class do, but ah well. Hind sight and all that.

Flavors: Honey

Preparation
175 °F / 79 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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921 tasting notes

The pile of WIP on my painting desk is slowly shrinking. See my big plans for Christmas gifts this year are buy a miniature I think the receiver will like and paint it for them. It goes with my usual tradition of making gifts for people, and I wanted an early start. My goal is to get the gifts for family finished first and then do a bit of an open season, open it up to like 15 or so of my online friends and tell them to claim a spot and they get a mini. Thank you Reaper Minis Bones line for being affordable! Also yay for not having a job other than tea rambling, so I can devote a ton of time to painting things for people I care about.

Today’s tea is one of the strangest looking ones I have had the pleasure of brewing, and I admit I got it entirely because it was quirky looking. What-Cha’s Ceylon Idulgashinna Hand-Twisted ‘Blue Nettle’ Oolong Tea as you can tell from the title of said tea, it is an Oolong from the Idulgashinna Tea Estate in Sri Lanka, specifically in the Uva region. This fun little tea bundle is hand twisted by workers, though I admit I have no idea what it has to do with nettle since it really looks nothing like the plant…maybe it is a reference to the jellyfish? Regardless it is quite pretty, the leaves tightly curled and showing a great variety of colors. The aroma is fairly light, a blend of apricots and persimmons with a slightly sour note like unripe plum, it blends sweet fruity and sour fruity very well.

I thought about gongfu brewing this little cluster of surprisingly long leaves, but decided it would be best suited in my tea brewing apparatus, I want to see it unfurl! And you know, even after a couple steeps, it stayed tight together, which I found amusing. The aroma of the leaf pile is sweet, like cooked apricots and persimmons with a definite honey note. The liquid smells like apricots and apple blossoms, very light but sweet.

First steep, it is smooth and pleasant, fairly light, but it has one very distinct note. It tastes like summer squash, specifically summer squash drizzled in honey. It is pretty mild, with an apricot finish, but it is also refreshing in its mildness. So, on we go to another steep.

Second steep, the aroma is picking up some malty and squash tones along with the persimmon and apricot. I like how the tea is kinda orange and the things it smells like (malt aside) are all orange. This is truly the tea to usher in Autumn, hey blenders, maybe use this in a pumpkin themed tea…because it no longer tastes like just summer squash, it tastes like pumpkin! It is still a bit light, defintely a tea that both has a presence and can be slurped without paying attention, at one point during the second steep I reached to pour myself more and realized my steeper was empty…and was confused as to where the tea went. Clearly I slurped it up and didn’t even notice. I also tossed a couple bundles into my tea infuser (sorry no picture, was really distracted with medical crap that day) and this tea handled the long steep very well, bringing the malt and pumpkin sweetness, it was a great accompaniment to a stressful day…and I have a suspicion I am going to get more of this tea to keep around for travel steeping fun.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/09/what-cha-ceylon-idulgashinna-hand.html

Equusfell

I am extremely excited for persimmon season!

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84
9579 tasting notes

This is a queued tasting note.

Earlier near the beginning of the month we had the monthly ‘engagement meeting’ at work which of course, as my departments rep, I had to attend. Despite the content discussed at the meetings themselves, they’re actually fairly low-key and I love getting to learn about the different departments and how they’re run, as well as just hanging out with all of the department reps each month. It’s a fun time. Genuinely.

Each month one of us brings food as well – generally something relating to our department. This month Jillian, one of the two dietitians, provided food: a lovely mango/cucumber and red onion salsa and chips made out of beans. “Dietitian approved”. While it’s no cheesecake (which is what I brought last time) it was delicious.

And speaking of food/beverages – each meeting we get free coffee made for us by the coffee bar but I don’t drink coffee! Not a drop – the last time I had an actual cup of coffee was (I’m pretty sure) my 20th birthday when my manager bought me one as a birthday present and I drank it so as to not be rude. So I decided to ‘one up’ the coffee drinkers and bring tea. I brought some of DAVIDsTEA’s Movie Night for anyone else who wanted some – there were a few takers. This is what I brought for myself – and I have to say I had a fun few minutes talking to people and explaining why it didn’t look like any tea they’d ever seen before.

I did enjoy two good infusions of this during the meeting; I could have made more but getting up multiple times to do so probably would have been at least a little frowned upon despite the ‘casual’ feel of these meetings. Even though everyone’s having fun there’s still lots of work to be done!

Sadly, I couldn’t devote my full attention to the tea as I was taking minutes in addition to just contributing – so there were moments I was sipping without noticing anything. At the end of the meeting I had that feeling of drinking really good tea but not recollecting anything about it. Thankfully, my tea obsessed self made time to write a few things in the margins of the meeting’s minutes. So, in order of what I wrote and word for word:

- Apricot notes
- Honey finish
- A nice ‘fog’/malt/cream to it
- Taste & mouthfeel
- Reminds me of a good white tea; White Rhino?
- (A drawing of ‘The Rhino’ from Spiderman)

Christina / BooksandTea

What sort of explanation did you give them? I’m curious about how you described it to tea newbies and what their reactions were.

Roswell Strange

I started by explaining the basics of oxidization being the main thing that differentiates general kinds of teas, and then told them that because of the unique way this tea is tied together that affects the oxidation and causes traits characteristic of several types of tea to be present. I think it went over some people’s heads – others were much more interested but because we had to move the meeting along I didn’t go into much more detail.

Shae

I love this note! I really enjoyed how you described your surroundings alongside the tea so I could put myself there with you. Also, writing your tea notes in the margins makes this feel intimate and so real. Thanks for sharing with us.

Plunkybug

Very nice! I’ll have to check out the page for this, as I remember liking White Rhino, so if this is a suitable replacement, I may need to have some. :)

Roswell Strange

@Plunkybug, which I was certainly reminded of aspects of White Rhino I feel like I should definitely point out that this is an oolong blend, and has lots of traditional oolong notes as well. It is delicious though, and I definitely recommend trying it!

Plunkybug

Oooh, you just said a magic word…oolong! :)

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