Indonesia Toba Wangi 'Prime' Black Tea

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Black Tea
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Edit tea info Last updated by Daylon R Thomas
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From What-Cha

A smooth sweet black tea with a taste of gentle malt and carob chocolate.

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:
- Carob aroma
- Smooth texture
- Sweet gentle malt with a carob chocolate taste

Harvest: Spring 2016

Origin: Pengalengan, West Java, Indonesia
Organic: Non-certified organic
Altitude: 1,300m

Variety: Assamica
Cultivar: Gambung 7
Propagation: Seeds
Age: Planted 2011 onwards

Sourced: Direct from the farmer Galung Atri
Percentage of price going back to the farmer: 15%+

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 2 teaspoons per cup/small teapot
- Brew for 3-4 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

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3 Tasting Notes

2 tasting notes

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790 tasting notes

There is a mild menthol scent to this tea and it feels thick. But oddly, I don’t get much flavor at all out of it that I can talk about. Not even “tea”. I would be hard pressed, if given a cup I couldn’t see the liquid in, to even say this was tea. It’s not that it’s bad, it just isn’t much of anything. Thanks for sharing, Daylon R Thomas!

Daylon R Thomas

I’m sorry that the tea was such a let down. I hope that you are enjoying the other ones that I sent!


No worries. They can’t all be hits. :) And it may just be an off day for tastebuds. Never know.

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1670 tasting notes

Here’s to my other insatiable desire for ‘chocolate note’ black tea!

And backlog. What-Cha describes it having a carob profile, and I agree for the most part. I was surprised at how much this tea reminded me of an Assam in its smooth quality. The carob like notes are closer to an Assam. It also has a fruity, chocolate covered raisin aftertaste. Oddly enough, I’ve had the same taste in some coffee from Java. Could be my imagination. More carob and malt in the overall body. It’s a little too strong for my tastes, but I will again play around with the sample. When don’t I play around with the brewing parameters anyway?

Evol Ving Ness

Oh man, are you drinking all these now, tonight?

Daylon R Thomas

No. The ones I drank today are: leftover brewed Taiwan Milk Oolong from What-Cha, Oollo Baozhong, a Hawaiian tea that tasted like a Baozhong (Mauna Kea Green). Tonight: the Chou Shi, the Pine Oolong, and now UNYtea’s Alishan.

Daylon R Thomas

I am on a search for “the perfect green affordable oolong” AGAIN and totally neglected Andrew’s wise advise on them. I listened to him for a few months, then I went green oolong crazy again. I’m convinced its a seasonal thing. I love Taiwan green oolongs, but since they are so weather dependent and so delicate, finding a lasting staple of one is a pain in the wallet. Turned out I wanted ALishan or a Lishan, but every single time I have those varieties, the taste is different.

Evol Ving Ness

Impressive nonetheless. I’d be up till Tuesday with this lineup.

Evol Ving Ness

Non-attachment. I suspect that is the key. Each moment is unique. Each breath is unique.

Evol Ving Ness

What was Andrew’s wise advice on them?

Daylon R Thomas

To be careful and not splerge on them because they can become incredibly expensive.


I don’t know if this is what you are after, but I love Premium Silky Green from Bird Pick Tea, which they have listed as a green tea but which is without doubt (see lots of reviews) a green oolong. It is so buttery and delicious. If I ever get my cupboard whittled down I will buy some more.

Evol Ving Ness

Ah! I am guessing that we’ve all been ignoring that advice then.

And ashmanra, I am writing that one down on my future—distant future—purchase list. Thanks for the tip.

Daylon R Thomas

I’ve seen it. I’m pretty damn sure it’s a Jin Xuan-which have all been hit or misses for me. I did want to try it eventually.

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