Nepal Jun Chiyabari 'Winter Special' Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Almond, Apricot, Autumn Leaf Pile, Cannabis, Cherry, Chocolate, Citrus, Cream, Dark Chocolate, Dried Fruit, Floral, Hay, Herbaceous, Honey, Malt, Mineral, Muscatel, Orange Blossom, Peach, Rose, Smoke, Stonefruit, Tangy, Tannin, Wood, Anise, Brown Sugar, Citrus Zest, Cloves, Cocoa, Flowers, Fruity, Grapefruit, Nectar, Spices, Spicy, Thick, Brown Toast, Coffee, Dark Bittersweet, Peanut, Pleasantly Sour, Plum, Raisins, Red Fruits, Roasted, Blueberry, Butter, Candy, Celery, Cinnamon, Nutmeg, Orange, Popcorn, Raspberry, Tobacco, Vanilla, Violet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by eastkyteaguy
Average preparation
190 °F / 87 °C 2 min, 45 sec 5 g 6 oz / 168 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

6 Want it Want it

1 Own it Own it

6 Tasting Notes View all

  • “I think Derk/White Antlers may have given me a sample of this tea, but I also bought a bag of the 2018 harvest, which is what I’m drinking. I steeped 4 g of leaf in a 355 ml mug at 195F for 5 and 8...” Read full tasting note
    97
  • “[Winter 2018 harvest] I have recently tried two Korean Balhyocha teas (which certainly doesn’t cover such a varied category at all), and this tea reminds me of them, at least when sniffing the dry...” Read full tasting note
    95
  • “Hihi. Moving through my oolong stash. Another one I prefer brewed gongfu. This one does do well with shorter and longer steeps. I didn’t look at the reviews for this Nov 2017 harvest until I did...” Read full tasting note
  • “This was the first of current month’s sipdowns. I wanted to start February off with something a little different, so I went through my What-Cha hoard, found this tea, decided that it had been far...” Read full tasting note
    90

From What-Cha

A hand-rolled tea produced by Jun Chiyabari exclusively in the winter flush, it has a smooth texture with sweet and zesty floral stone fruit notes

Tasting Notes:
- Highly aromatic
- Smooth texture
- Floral stone fruit notes coupled with a zesty quality

Harvest: Winter Flush, November 2017
Invoice: J281-2017
Invoice Size: 3kg

Origin: Jun Chiyabari Tea Garden, Hile, Dhankuta district, Nepal
Organic: Certified organic by IMO Switzerland
Altitude: 1,600-2,000m
Sourced: Direct from Jun Chiyabari
Percentage of price going back to Jun Chiyabari: 30%+

Brewing Advice:
- Heat water to roughly 80°C/176°F
- Use 2 teaspoons per cup/small teapot
- Brew for 3-4 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

6 Tasting Notes

97
286 tasting notes

I think Derk/White Antlers may have given me a sample of this tea, but I also bought a bag of the 2018 harvest, which is what I’m drinking. I steeped 4 g of leaf in a 355 ml mug at 195F for 5 and 8 minutes.

The dry aroma is of hay, chocolate, roses, and stonefruit. The aroma from the cup was so enticing that I sipped this while it was still really hot and now have a slightly burned tongue. The dark chocolate is very prominent, followed, in order of detection, by peach, apricot, nectarine, honey, tangy dried fruit, citrus, rose, cannabis, herbs, wood, smoke, orange blossom, hay, malt, minerals, tannin, cream, and roasted almond. As it cools, the muscatel, stonefruit, and citrus notes become more apparent in the tea and in the aftertaste. I also see how people are getting cherry from this. The second steep is almost as good, featuring fewer of the fruit and chocolate notes and more of the malt/tannins/hay. I get autumn leaves and more astringency.

I was blown away by this tea as soon as I tried it, burned tongue notwithstanding. I immediately tried to find it on the website, only to learn it was out of stock. This is one of the best Nepalese teas I’ve had and one of the highlights of 2020.

Flavors: Almond, Apricot, Autumn Leaf Pile, Cannabis, Cherry, Chocolate, Citrus, Cream, Dark Chocolate, Dried Fruit, Floral, Hay, Herbaceous, Honey, Malt, Mineral, Muscatel, Orange Blossom, Peach, Rose, Smoke, Stonefruit, Tangy, Tannin, Wood

Preparation
195 °F / 90 °C 5 min, 0 sec 4 g 12 OZ / 355 ML
tea-sipper

I hope you find some eventually! Fresh Jun Chiyabari is the best.

Leafhopper

I can imagine that fresh Jun Chiyabari is fantastic if it’s this good two years after it was picked!

tea-sipper

YES in my experience Jun Chiyabari loses flavor the fastest of any other tea, so this tea must have been impressive two years ago!

Leafhopper

I’ll have to put buying fresh Jun Chiyabari on my list of tea goals for 2021—or maybe 2022 since I have a lot of tea to get through.

Togo

I’ve had this tea for a while and it didn’t get worse over time or lose pungency as far as I can tell. In fact, I probably liked it most when it was 1 to 1.5 years old. I think it’s mostly the teas that are processed similar to white teas or FF Darjeelings that tend to deteriorate fast and lose a lot of their complexity.

Leafhopper

Togo, I’m glad to hear that. I think around two years is the maximum amount of time that Indian teas keep their freshness. My 2019 SF Rohini Gold Buds is starting to lose its oomph, although it’s still very good.

Login or sign up to leave a comment.

95
722 tasting notes

[Winter 2018 harvest]

I have recently tried two Korean Balhyocha teas (which certainly doesn’t cover such a varied category at all), and this tea reminds me of them, at least when sniffing the dry leaves. However, Winter Special soon shows that it is indeed special. The pronounced and complex profile blends floral, fruity, spicy, and woody aspects into a delightful mix. It is a very fragrant and full bodied tea. In fact, I am tempted to say that it’s the best one from Jun Chiyabari I have tried to date, although with the consistently high quality they produce, it doesn’t have weak competition. One thing is for sure though, I will be bringing this tea out for special occasions.

Dry leaves smell of cocoa, peach pits, cloves, and flowers, while the wet leaves have a very interesting aroma involving notes of pollen, nectarine, chrysanthemum, ammonia, yuzu, and wet rocks.

The liquor has a good bitterness and mild astringency, but a soothing mouthfeel. The texture is thick, bubbly and very active. As I pointed out already, there is an explosion of flavours, from star anise, rose, and orange blossom, all the way to grapefruit zest, cherry, and brown sugar. Aftertaste is incredibly long and fragrant with a colling sensation in the throat, even though the tea is warming the whole body.

Words can’t do this tea justice at all, try it for yourself!

Flavors: Anise, Brown Sugar, Cherry, Citrus, Citrus Zest, Cloves, Cocoa, Floral, Flowers, Fruity, Grapefruit, Honey, Mineral, Nectar, Orange Blossom, Peach, Rose, Spices, Spicy, Stonefruit, Thick, Wood

Preparation
200 °F / 93 °C 0 min, 30 sec 6 g 3 OZ / 100 ML

Login or sign up to leave a comment.

1136 tasting notes

Hihi. Moving through my oolong stash. Another one I prefer brewed gongfu. This one does do well with shorter and longer steeps.

I didn’t look at the reviews for this Nov 2017 harvest until I did a few sessions. Given eastkyteaguy’s thorough review, I don’t think there’s anything to add in terms of aromas and tastes. My general overview: this is a very chocolate-dried fruit fragrant tea with similar, complex tastes. If it just had more texture and body for my preferences, I’d buy this again with no hesitation. But if those aren’t things you specifically look for in tea and you like some light bitterness and slight astringency that produces tongue tingles, I’d say go for it, you won’t be disappointed in its complexity! It really does have a great flavor profile and offers a delayed returning sweetness like a dark muscovado sugar. It’s a very mellowing tea when had first thing in the morning on an empty stomach, and in the evening, I’ve fallen asleep within an hour of a session.

Flavors: Almond, Apricot, Brown Sugar, Brown Toast, Cherry, Chocolate, Cocoa, Coffee, Cream, Dark Bittersweet, Dried Fruit, Hay, Malt, Mineral, Orange Blossom, Peach, Peanut, Pleasantly Sour, Plum, Raisins, Red Fruits, Roasted, Rose, Wood

Preparation
175 °F / 79 °C 5 g 3 OZ / 100 ML

Login or sign up to leave a comment.

90
1022 tasting notes

This was the first of current month’s sipdowns. I wanted to start February off with something a little different, so I went through my What-Cha hoard, found this tea, decided that it had been far too long since I had reviewed an oolong from Nepal, and then immediately tore into it. I found it to be a near excellent Nepalese oolong, though I found the body and texture to be lacking at times.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 176 F water for 5 seconds. This infusion was chased by 16 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 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, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, the dry tea leaves produced aromas of hay, malt, chocolate, roasted almond, raisin, and prune. After the rinse, I detected new aromas of roasted peanut, wood, brown sugar, and blackberry that were accompanied by subtle touches of tobacco and cannabis. The first infusion introduced aromas of anise, violet, candied orange, Muscatel, and honey. In the mouth, the tea liquor presented me with notes of honey, malt, roasted almond, cream, prune, raisin, and wood that were chased by hints of brown sugar, tobacco, chocolate, Muscatel, and butter. The subsequent infusions brought out aromas of rose, cherry, celery, plum, orange blossom, butter, cream, and vanilla that were accompanied by some smoky accents. Hints of hay, cannabis, roasted peanut, blueberry, and anise came out in the mouth along with belatedly emerging notes of candied orange and violet. I also picked up some hints of smoke, black raspberry, and popcorn as well as more dominant impressions of minerals, nutmeg, rose, vanilla, orange blossom, cinnamon, cherry, plum, and celery. As the liquor faded, I primarily detected notes of minerals, malt, wood, cream, roasted almond, and vanilla as well as stronger roasted peanut and hay impressions. There were also some fleeting hints of Muscatel, tobacco, cherry, plum, black raspberry, raisin, popcorn, nutmeg, and butter lingering in the background.

This was a strong and incredibly complex Nepalese oolong with a gorgeous mix of aroma and flavor components. I just wish that the body had not struck me as being so thin and the texture of the tea liquor had not seemed so lifeless in many places. One of the greatest things about Nepalese teas is the little bit of sharpness their liquors display, but I did not get much of that with this tea, and quite frankly, I found myself missing it greatly. I, however, did not miss that characteristic enough to score this tea less than 90. It was still a fascinating tea with a tremendous amount to offer, so I could not justify abstaining from giving it a high rating. If you are looking for an incredibly complex and satisfying Nepalese oolong and do not mind a couple slight imperfections, then this would be a tea for you to try.

Flavors: Almond, Anise, Blueberry, Brown Sugar, Butter, Candy, Cannabis, Celery, Cherry, Chocolate, Cinnamon, Cream, Dried Fruit, Hay, Honey, Malt, Mineral, Muscatel, Nutmeg, Orange, Orange Blossom, Peanut, Plum, Popcorn, Raisins, Raspberry, Roasted, Rose, Smoke, Tobacco, Vanilla, Violet, Wood

Preparation
6 g 4 OZ / 118 ML

Login or sign up to leave a comment.

94
1350 tasting notes

Good frick easteaguy, we would probably restock the same selection of teas if we were to ever swap because you added this one first.

Well, this oolong is certainly special. Although I would easily re-order all of the teas I got in this recent order, and I am staving off drinking them down to keep them as long as possible, this one has a special place out of most of them so far. I expected this tea be something similar to a Darjeeling or an Oriental Beauty, but there is more to the tea than stonefruit notes, muscatel red grape notes, and slight woodiness.

First off, the dry leaf scent is amazing. Autumn leaves, honey, fruit flowers, fried rice, and butter was what I got. Drinking it, this tea had the nectarine-peach-apricot note that I’m used to from Nepal teas, but it also was brimming with the scent and the taste of bee pollen mid-sip, and ever lingering in the honeyed thick aftertaste. They combine so well with a slight and pleasant dryness in the mid sip to be finished off by honey sweetness. The color was amber, and so that was the color of its energy….whoah…shades of gold displayed naturally …Again, that bee pollen note makes me think I’m drinking a sunset on an orchard in the spring, or even a sunset in the fall with the trees aging and the fruit ready for harvest. This really should be a fall tea because of its autumn leaf qualities, and it is the kinda tea that you read a book near an ornate fireplace, but the bee pollen note….it’s so good.

If only this were not one of the pricier ones. Obviously, this tea ranks as a good one if it gave me synesthesiatic visions. A part of me preferred this to the Bouquet because I could drink it any time of year with its sunny bee-pollen notes, but the Himalayan Bouquet did have some of my favorite notes in a greener oolong without the grassines… Anyway, I deeply enjoyed this one, and I recommend it more for tea snobs, or for someone that you can see turning into one because it is that seductive.

derk

Seductive is a good characterization.

Yet playful.

Login or sign up to leave a comment.