Taiwan Wenshan Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Not available
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
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From What-Cha

A lovely black tea produced from one of Taiwan’s famous oolong areas, it has a smooth sweet floral honeyed taste with slight dark berry hints.

Tasting Notes:
- Smooth texture
- Sweet honeyed floral taste with dark berry hints

Harvest: Spring, May 2020

Origin: Wen Shan, New Taipei City, Taiwan

Farmer: Mr. Wong
Altitude: 500m
Sourced: Specialist Taiwanese tea baker

Cultivar: Qing Xin
Plucking: Hand

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 2 teaspoons per cup/small teapot
- Brew for 3-4 minutes

Packaging: Vacuum sealed bag

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1 Tasting Note

1364 tasting notes

Merry Christmas!

I hope everyone is safe. Alistair, I hope you and your family are doing safe under the UK’s new lockdown!

My notes today are going to brief. I won’t go into depth into all of them, but I will wax poetic about the things that strike me. I’m still getting to know this one, but here it goes: this is a very solid tea. I wish I tried it before the Shan Lin Xi and Li Shan Blacks, but those are incredible to say the least.

Like the notes say, it’s more of a honey black tea. It’s clearly black tea, and it kinda reminded me of some Assams in its berry hints. It’s on the sweeter end, but mediumly malty and definitely floral. It’s a little brisker than I expected, like Assams and Ceylons, but it’s a hair more sophisticated than those in its floral-malt-tea combo. Gong fu has yielded more nuance in the berry notes so far than Western-Western makes it taste a lot like its Assam or Yu Chi counterparts. I usually got 4 rounded cups Gong Fu and 3 Western, and it got fruiter and more aromatic in the later steeps, but it was malty, woodsy, and floral in steep one. The later steeps have not changed that much.

I think I’m missing something about this tea. So far, it’s really just tasted like other Taiwanese blacks, but I’m a spoiled brat for what I get and chose. I could taste some of its oolong origins in its texture, but it reminded me of a Taiwanese Assam or a Ceylon. This one was a very tea tasting tea. I’m glad that I tried it, yet I’m going to hold off on the rating. I’m being too picky right now.

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