Indonesia Toba Wangi 'Redolent' Green Tea

Tea type
Green Tea
Green Tea Leaves
Butter, Cedar, Citrus, Cream, Floral, Gardenias, Grass, Honey, Lettuce, Malt, Mineral, Oats, Orange Blossom, Pine, Roasted Nuts, Seaweed, Spinach, Straw, Freshly Cut Grass, Hay, Muscatel
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Loose Leaf
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Edit tea info Last updated by eastkyteaguy
Average preparation
190 °F / 87 °C 0 min, 15 sec 6 g 4 oz / 109 ml

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From What-Cha

A smooth sweet green tea, evocative of greener oolongs with a gentle floral quality.

Produced by Toba Wangi who have recently established two tea estates (one assamica and the other sinensis) in West Java.

Toba Wangi are run by Galung Atri who has introduced new ideas to the Indonesian tea industry having learnt from tea producers in Wuyi and Japan.

Tasting Notes:
- Light floral aroma
- Smooth texture
- Sweet taste with a gentle floral quality

Harvest: January 2017

Origin: Desa Cisujen, Takokak, Kabupaten Cianjur, Jawa Barat, Indonesia
Organic: Non-certified organic
Altitude: 1,100m

Variety: Sinensis
Cultivar: Si Ji Chun (Four Seasons)
Propagation: Seeds
Age: Planted 2011 onwards

Sourced: Direct from the farmer Galung Atri

Brewing Advice:
- Heat water to roughly 85°C/185°F
- Use 2 teaspoons per cup/small teapot
- Brew for 3 minutes

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2 Tasting Notes

1026 tasting notes

I meant to get this review up a couple days ago, but I have been swamped and kind of sick lately. As a result, I have had neither the time nor the motivation to post regularly. I know I mentioned it in my review of What-Cha’s Indonesia Toba Wangi ‘Needle’ Green Tea, but this was the other tea from the Toba Wangi green tea shootout I recently did. Unlike the other tea, this one was produced from Si Ji Chun, a cultivar of Camellia sinensis var. sinensis most popular in Taiwan where it is heavily associated with oolong production (four season oolongs, anyone?). I had seen this tea described as coming across almost like a Dancong, and I have to say that description is largely accurate. I greatly enjoyed this tea. As a matter of fact, this may have been the most unique green tea I have tried to this point in the year.

I prepared this tea gongfu style. I normally do not rinse green teas, but since this tea had been in storage for some time and I had flash rinsed the other tea in the shootout, I flash rinsed this tea as well. After the rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 185 F water for 5 seconds. This infusion was chased by 13 subsequent infusions. Steep times for these infusions were as follows: 7 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, the dry tea leaves produced interesting aromas of honey, pine, cedar, and roasted nuts. The rinse brought out malt, citrus, and flowers. The first infusion brought out a touch of straw on the nose. In the mouth, the liquor offered delicate notes of honey, malt, grass, and straw balanced by hints of roasted nuts and fresh flowers. Subsequent infusions grew considerably more complex. Impressions of cream, butter, nectar, orange blossom, tangerine, oats, spinach, seaweed, tea flower, pomelo, gardenia, pine, cedar, lettuce, and minerals all appeared at one point or another. The later infusions offered a more pronounced mineral presence and mild notes of spinach, seaweed, pine, and cedar coupled with fleeting hints of cream, butter, and roasted nuts.

An incredibly complex and decidedly nontraditional green tea, this tea honestly had a lot in common with many greener oolongs. I do not think it would be a stretch to state that your enjoyment of it will likely depend upon your perceptions of such oolongs. Personally, I love Taiwanese four season oolongs, jade Tieguanyin, Wenshan baozhong, and some of the lighter Dancongs, so this tea was right up my alley. I would definitely recommend it highly to adventurous green tea drinkers and oolong fans alike.

Flavors: Butter, Cedar, Citrus, Cream, Floral, Gardenias, Grass, Honey, Lettuce, Malt, Mineral, Oats, Orange Blossom, Pine, Roasted Nuts, Seaweed, Spinach, Straw

185 °F / 85 °C 6 g 4 OZ / 118 ML

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2 tasting notes

Clean, floral, slightly dry

Flavors: Floral, Freshly Cut Grass, Hay, Muscatel

190 °F / 87 °C 0 min, 15 sec 2 tsp 3 OZ / 100 ML

I meant to write more than that! This is really nice and fresh. It was the Mystery Tea in my first order from What-Cha, and it seems a bargain at £3.50 for 50g. Joyful and clean. The leaves look and smell delicious, a sort of heather silvery tinge to the long thin sinuous green. I’m drinking it gong fu and it seems pretty robust also.


It’s a lipsmacker, really delightful (5th steep, 30 seconds). Wish I could edit my review to bump it up a few points. Slight tingly oolong-style dancing on the tip of the tongue. One or two steeps left in this.

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