Indonesia Harendong #13 'Cui Yu' Jade Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Apricot, Butter, Cream, Grass, Mineral, Orchid, Peach, Pear, Seaweed, Spinach, Sugarcane, Vanilla, Violet, Astringent
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 1 min, 0 sec 5 g 4 oz / 114 ml

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2 Tasting Notes View all

  • “I have a few free minutes right now, so I will at least get a start on cleaning out the backlog. I finished a sample pouch of this tea several weeks ago, though I cannot pinpoint a precise date....” Read full tasting note
    68
  • “This was my least favorite of the What-Cha oolongs I ordered. The giant green nuggets had the faintest aroma and smelled a little stale. When brewed, the tea was flat with a seaweed like flavor...” Read full tasting note
    62

From What-Cha

A smooth, sweet and floral oolong with a creamy texture reminiscent of Taiwan’s jade oolongs.

Sourced direct from PT Harendong Green Farm, a young Indonesian tea farm located in the western end of Java, in Banten Province. The farm was established in 2005 with tea plants imported direct from Taiwan and has since achieved international organic certification. All of Harendong’s tea has a very ‘clean taste’ which is unsurprising as it located in a pollution free environment next to a natural reserve and uses only fresh spring water direct from local mountains.

Tasting Notes:
- Creamy texture
- Sweet and floral taste

Harvest: Autumn 2016

Origin: PT Harendong Green Farm, Halimun mountains, Banten, Java, Indonesia
Organic: Certified organic by IMO Switzerland
Download Certificate: Here
Altitude: 800-1,000m

Cultivar: Cui Yu (TTES #13)
Oxidisation: Very low (~5%)
Roast: None

Sourced: Direct from the farmer Dr. Alexander Halim

Brewing Advice:
- Heat water to roughly 85°C/185°F
- Use 2 teaspoons per cup/small teapot
- Brew for 1-2 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

2 Tasting Notes

68
847 tasting notes

I have a few free minutes right now, so I will at least get a start on cleaning out the backlog. I finished a sample pouch of this tea several weeks ago, though I cannot pinpoint a precise date. While I generally tend to like the teas that What-Cha sources from PT Harendong Green Farm, this one ended up being my least favorite of the ones I have tried. It was still not a bad rolled oolong by any means, but it did not display quite as much character as I would have liked.

Naturally, I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of rolled tea leaves in a 4 ounce gaiwan filled with 185 F water for 10 seconds. This infusion was followed by 12 additional infusions. Steep times for these infusions were as follows: 12 seconds, 16 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 emitted mildly floral and fruity aromas. I could not pick up on much of anything specific. After the rinse, I found more pronounced scents of orchid, cream, and vanilla underscored by some stone fruit character. The first infusion then introduced aromas of violet and butter to the tea’s bouquet. The tea liquor started off crisp and clean in the mouth before hints of orchid, vanilla, butter, cream, and apricot started to emerge. Subsequent infusions saw the nose turn a bit fruitier, though vegetal qualities also appeared. Stronger flavors of orchid, vanilla, butter, cream, and apricot were apparent in the mouth, while new impressions of sugarcane, minerals, grass, spinach, seaweed, pear, and peach also made themselves known. Violet notes appeared in the mouth as well. The final infusions emphasized lingering orchid, mineral, and sugarcane notes, though some faint wisps of butter, spinach, and seaweed were also still present in the background.

This oolong was decidedly different from the Taiwan Cui Yu oolongs I often enjoy, but unfortunately, it started off timid in the mouth and then faded rather quickly. The mouthfeel of the tea liquor was also somewhat thin for my liking. The aromas and flavors that were present during this tea’s comparatively brief peak were highly enjoyable, however, and that alone pushed me to appreciate what this tea had to offer. Harendong produces better oolongs, but I still do not regret trying this one. Fans of Taiwanese jade oolongs should at least consider giving this tea shot. If nothing else, it very capably demonstrates the effects that a different terroir can have on a tea cultivar.

Flavors: Apricot, Butter, Cream, Grass, Mineral, Orchid, Peach, Pear, Seaweed, Spinach, Sugarcane, Vanilla, Violet

Preparation
185 °F / 85 °C 6 g 4 OZ / 118 ML

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62
413 tasting notes

This was my least favorite of the What-Cha oolongs I ordered. The giant green nuggets had the faintest aroma and smelled a little stale. When brewed, the tea was flat with a seaweed like flavor and a vague floral note. Dry mouthfeel and overall, just seemed to lack freshness. Given What-Cha’s steller track record though, odds are I had a bad or old sample.

Flavors: Astringent, Seaweed

Preparation
200 °F / 93 °C 1 min, 0 sec 4 g 4 OZ / 110 ML

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