China Fujian Brandy Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Cream, Floral, Honey, Mineral, Plums, Brandy, Malt, Molasses, Spices, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 0 min, 15 sec 3 oz / 80 ml

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2 Tasting Notes View all

  • “Liquor: Very dark. Clearly a heavily oxidized oolong. Aroma: Honey and flowers. Taste: Prunes/Plums, cream, honey, a moderate floral note that dies off in later infusions. Can easily be infused 8...” Read full tasting note
    80
  • “The free sample came in a resealable ziplock bag. Looking up the tea, here’s something a little different… Oxidation: 90% and Roast: 0. The leaves are dark, rolled up with a sweet floral aroma. The...” Read full tasting note
    88

From What-Cha

A delightful brandy oolong with a splendid thick sweet taste of honey and molasses.

Sourced direct from Taiwanese farmers who setup a garden in China to produce high quality Taiwanese style oolongs.

Tasting Notes:
- Very smooth texture
- Sweet taste of honey and molasses

Harvest: Spring 2018

Origin: Longyan, Fujian, China
Altitude: 1500m
Sourced: Direct from the farmer
Percentage of price going back to the farmer: 30%+

Cultivar: Qing Xin
Oxidation: 90%
Roast: 0%

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 1 teaspoon per cup/small teapot
- Brew for 2-3 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

2 Tasting Notes

80
2 tasting notes

Liquor: Very dark. Clearly a heavily oxidized oolong.

Aroma: Honey and flowers.

Taste: Prunes/Plums, cream, honey, a moderate floral note that dies off in later infusions. Can easily be infused 8 times. I would recommend infusing 10+ times at least once as when infused this many times the leaf took on a surprisingly strong dry rock minerality that blew me away!

Brewed gongfu style using 5 grams of leaf per 100 ml of water at boiling temperature. 20 seconds for the first infusion, +5 seconds for each subsequent infusion.

Flavors: Cream, Floral, Honey, Mineral, Plums

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88
292 tasting notes

The free sample came in a resealable ziplock bag. Looking up the tea, here’s something a little different… Oxidation: 90% and Roast: 0.

The leaves are dark, rolled up with a sweet floral aroma. The liquor is a clear but dark amber, almost pu’er-like, with a honey-like aroma. The taste is superb with honey-molasses-like flavors but with light floral, light spice notes. It’s medium-bodied, but it’s rich and has a super smooth mouthfeel, and a long finish (I still taste it and I finished a while ago). The prominent molasses, honey, malt notes absent of bitter notes makes it a wonderful wake-me-up tea.

Porcelain gaiwan, 3.6g, 80 ml, 90°C/194°F, 25s, 35s, 45s, 55s, 1m5s.
Note: I split my sample in two, so I can try it again at a later date so that’s why I didn’t have the typical 5-6g.

Flavors: Brandy, Floral, Honey, Malt, Molasses, Spices, Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec 3 tsp 3 OZ / 80 ML

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