Taiwan 'Charcoal Roasted' Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Honey, Smoke, White Grapes, Apple, banana, Burnt, Butter, Cedar, Char, Chocolate, Cinnamon, Coconut, Coffee, Cream, Grass, Herbaceous, Kale, Lettuce, Marshmallow, Mineral, Olives, Peanut, Pine, Pineapple, Roasted Barley, Sugarcane, Tar, Toast, Toasted Rice, Vanilla, Vegetal, Banana, Brown Sugar, Caramel, Floral, Lemon, Menthol, Milk, Nuts, Nutty, Orange, Orchid, Osmanthus, Peach, Plant Stems, Red Fruits, Round , Sugar, Violet, Wood, Creamy, Flowers, Forest Floor, Grain, Herbs, Peppermint, Roasted, Smooth, Sweet, Walnut
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 5 min, 0 sec 4 g 6 oz / 176 ml

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6 Tasting Notes View all

  • “A sweet oolong with a clear but very well balanced charcoal taste that’s extremely forgiving to brew. Well priced too, after tasting a sample I immediately bought a bigger bag (bigger than I...” Read full tasting note
    70
  • “Hi, Steepster! How ya doin’? It’s always so difficult for me to get started on reviews when I haven’t posted on a regular basis in a long time. I’m still spending most of my tea drinking time going...” Read full tasting note
    84
  • “This is another tea I received in a swap with derk. Many thanks! Last night was our writers’ group meeting and I try to serve tea and a little something to eat or snack. Yesterday I ground some...” Read full tasting note
  • “Alright! I have another harvest of this thanks to M. What-Cha’s kindness. April 2020. The other experience with this tea was a Spring 2016. The aroma of this tea is sweet, nutty, floral and cool...” Read full tasting note

From What-Cha

The tea has a distinct charcoal aroma and taste, which is well balanced and gives the tea a smooth sweetness and warm taste.

A traditional charcoal roasted oolong which is unfortunately becoming increasingly rare, due to the skill and difficulty in charcoal roasting compared with modern electric roasting.

The tea is stuffed into bamboo which is roasted over a charcoal fired pit, a process which takes days and requires the skill of a specialist roaster.

The tea is a good candidate for ageing as it should change over time as it rests from the roast.

Tasting Notes:
- Smooth texture
- Mineral and sweet roast notes
- Non-dominant roast

Harvest: Spring, April 2016
Roasted: September 2016

Origin: Mei Shan, Yunling County, Taiwan
Altitude: 650-800m
Sourced: Specialist Taiwanese wholesaler

Cultivar: Qing Xin
Oxidisation: 15-20%
Roast: Medium (Level 5-6)
Picking: Hand

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 2-3 minutes

Packaging: Non-resealable vacuum-sealed bag packaged in Taiwan

About What-Cha View company

Company description not available.

6 Tasting Notes

70
9 tasting notes

A sweet oolong with a clear but very well balanced charcoal taste that’s extremely forgiving to brew.
Well priced too, after tasting a sample I immediately bought a bigger bag (bigger than I usually do).

Taste: honey sweetness, smoke, little bit of grape in the aftertaste. Nice full texture. Astringency is noticeable but not distracting.

I wouldn’t call it a particularly interesting tea, but more of a nice, comfy, “daily drinker”-type. 90% of the time I end up brewing it grandpa-style (just leaves in a big cup), and it’s perfect for that. Unless you really over-leaf it, the taste doesn’t get too strong. Doesn’t even matter if you forget your cup, it’s still tasty when cooled down.

Flavors: Honey, Smoke, White Grapes

Preparation
205 °F / 96 °C 8 min or more 1 g 8 OZ / 250 ML

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84
943 tasting notes

Hi, Steepster! How ya doin’? It’s always so difficult for me to get started on reviews when I haven’t posted on a regular basis in a long time. I’m still spending most of my tea drinking time going through teas I have purchased larger amounts of over the past two years. This was one of my more recent sipdowns (relatively speaking )as I finished what I had of this tea a couple weeks ago. I found it to be a very nice roasted oolong, though I also noted that the roast was really the only thing that provided any interest. Otherwise, this probably would have been a solid if relatively boring oolong.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of rolled tea leaves in 4 ounces of 203 F water for 10 seconds. This infusion was followed by 16 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, 3 minutes, 5 minutes, 7 minutes, 10 minutes, and 15 minutes.

Prior to the rinse, the dry leaves produced aromas of toasted rice, vanilla, roasted barley, charcoal, and cedar. After the rinse, I noted new aromas of sugarcane, toasted coconut, caramelized banana, smoke, chocolate, and roasted peanut. The first infusion introduced aromas of burnt toast and tar. In the mouth, the tea liquor presented notes of toasted rice, roasted barley, vanilla, cream, caramelized banana, and sugarcane that were chased by hints of toasted coconut, smoke, chocolate, roasted peanut, and cedar. The subsequent infusions introduced aromas of pine, butter, juniper, apple, green olive, cinnamon, grass, coffee, and grilled pineapple. Notes of tar, and burnt toast came out in the mouth alongside stronger and more readily noticeable impressions of smoke, cedar, and roasted peanut. New impressions of pine, marshmallow, cinnamon, grass, juniper, kale, apple, grilled pineapple, green olive, coffee, butter, watercress, turnip greens, minerals, and cooked lettuce also emerged. As the tea faded, the liquor emphasized notes of minerals, toasted rice, cream, butter, and roasted barley that were balanced by hints of vanilla, grass, roasted peanut, pine, green olive, smoke, kale, sugarcane, apple, caramelized banana, watercress, and cooked lettuce.

As indicated earlier, this was a very enjoyable tea. The roast had settled quite nicely and allowed some of the tea’s underlying qualities to shine through, though its characteristics had thankfully not disappeared entirely. Unfortunately, most of the tea’s most interesting qualities were provided by the roast, and as the tea liquor started to settle and fade, there was not much left to hold my attention. All in all, this was a very good roasted oolong, but if you are not a fan of such teas or expect a ton of interesting characteristics aside from those provided by the roast, then you should probably steer clear of this tea.

Flavors: Apple, banana, Burnt, Butter, Cedar, Char, Chocolate, Cinnamon, Coconut, Coffee, Cream, Grass, Herbaceous, Kale, Lettuce, Marshmallow, Mineral, Olives, Peanut, Pine, Pineapple, Roasted Barley, Smoke, Sugarcane, Tar, Toast, Toasted Rice, Vanilla, Vegetal

Preparation
6 g 4 OZ / 118 ML
derk

Oh, hi!

Kittenna

Glad to see you back :)

Evol Ving Ness

hey! always a pleasure to see you.

Kawaii433

Doing good, working on sipdowns. I hope you’re doing good too. Great reviews as always.

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2545 tasting notes

This is another tea I received in a swap with derk. Many thanks!

Last night was our writers’ group meeting and I try to serve tea and a little something to eat or snack. Yesterday I ground some hard red whear, which has a nicem nutty flavor, and made chocolate chip pecan Tollhouse cookies. I usually serve a mild green tea or a jasmine tea to the group as they are not necessarily into tea like I am, but I really thought this would be a much better choice.

Even though there were only four of us last night, we finished off two large tetsubins of this. I think it is safe to say that it was a hit! It has a nice nutty flavor, and I would call it a medium roast. We were steeping western style of course.

Since we were reading, eating, and listening, I didn’t give it all the attention it really deserved, but I can say that it was delicious and I would definitely order this, and would also try it gong fu to see how it changes.

Excellent tea. Thank you, derk!

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1022 tasting notes

Alright! I have another harvest of this thanks to M. What-Cha’s kindness. April 2020. The other experience with this tea was a Spring 2016.

The aroma of this tea is sweet, nutty, floral and cool with notes of peach, walnut, sesame, honey and alpine air. As I pull away from the cup, a scent of wintergreen trails away with me. The brew is at first nutty to an extent that I don’t find enjoyable (I’m not a fan of nutty flavors as a result of roasting) but that note mellow within a few infusions. The tastes are of sweet mineral water, nuttiness like macadamia, honey, balsam wood and strangely peppermint. An aftertaste of peach skin and pit comes quickly. The tea is surprisingly clean; there are no lingering strong roast notes. As the session progresses, the brew retains its honeyed, nutty and balsam flavors as the minerality drops away and cream/creaminess become dominant.

The Spring 2016 harvest was probably my gateway into heavier roasted Taiwanese oolong and it didn’t leave me with a favorable impression. This time around, even with a such a fresh roast in comparison, I came away satisfied. While not as complex as the 2016, this 2020 harvest was overall mellow, cooling, nutty, honey-sweet and gently floral. It also had great longevity and oversteeped without complaint. Good oolong for daily drinking.

Thank you Alistair :)

Flavors: Cream, Creamy, Flowers, Forest Floor, Grain, Herbs, Honey, Milk, Mineral, Nuts, Nutty, Peach, Peppermint, Roasted, Round , Smooth, Sweet, Walnut, Wood

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95
6 tasting notes

I’m super addicted to this tea. It has a super high quality roast flavor. The aftertaste is insanely great. Easily can get three steeps out of this tea. I highly recommend this to anyone who likes roasted Oolongs. Works great for both Gong Fu and Western

Preparation
205 °F / 96 °C 2 min, 0 sec 2 tsp 8 OZ / 236 ML

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