Purple Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Nuts, Sap, Sweet
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by SaiFai
Average preparation
205 °F / 96 °C 2 min, 0 sec 7 g 77 oz / 2268 ml

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4 Tasting Notes View all

  • “And yet another one from the teaswap with Togo. Thanks! I started taking tasting notes and quickly figured out by smell and taste that this is probably the same tea as What-Cha’s Indonesia...” Read full tasting note
    93
  • “Sipdown (571)! This ended up being my last tea in Regina before moving to Montreal – it wasn’t supposed to be, but I found myself awake at 2AM waiting to leave for a flight at 4AM and at that point...” Read full tasting note
  • “This is a dark roasted oolong with sweet woody aroma of tree sap. The taste is also sweet and nutty with no bitterness and dry finish. It seems like a it would be a nice dessert tea. It is quite...” Read full tasting note
    76

From World Tea House

Our 99% oxidized purple oolong steeps a full, rich brew that delivers a full roasted dark purple infusion with solid notes of cinnamon, musk, and amber. A rare treat from Sumatra, Indonesia. This tea can be steeped multiple times.

About World Tea House View company

Company description not available.

4 Tasting Notes

93
542 tasting notes

And yet another one from the teaswap with Togo. Thanks!

I started taking tasting notes and quickly figured out by smell and taste that this is probably the same tea as What-Cha’s Indonesia Harendong #12 ‘Jin Xuan’ Dark Roasted Oolong, which I adore and have reviewed.

I’m not sure if this is a different harvest or if leafing it a gram more than the What-Cha tea revealed some differences between the two. With this one, I did pick up on a cinnamon aroma in the dry leaf (think cinnamon sugar wheat toast) and some raisin. I also noticed some astringency which I don’t recall getting in What-Cha’s tea. This one had more defined cream-caramel and red/purple fruit flavors and a really strong returning rock sugar sweetness but less minerality.

I’d say the two teas are equally pleasing and I don’t think I’d rate this one different if I had gone into this blind because the overall theme of the tea is the same: roast/char, toast/grain, wood, berries, stone fruit, cream, light caramel, grass, mineral.

Preparation
200 °F / 93 °C 5 g 3 OZ / 100 ML

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8975 tasting notes

Sipdown (571)!

This ended up being my last tea in Regina before moving to Montreal – it wasn’t supposed to be, but I found myself awake at 2AM waiting to leave for a flight at 4AM and at that point I certainly wasn’t going to go back to sleep. So what else did I have to do other than make myself some tea!?

I steeped this a good twelve or so times, though I did “stack” my infusions in groupings of two so I only drank about six cups of tea for my twelve steeps of it. Most of my teaware was long since packed or sent out to Montreal at that point, so I only had my mom’s large Western teacups to pour into, and they perfectly held two steeps from the one gaiwan that I hadn’t packed yet.

It was a nice tea; I definitely liked it better steeped Gong Fu over the Western cup that I had a few months ago. I’d say that predominantly this was a more nutty and sweet profile with a light roast to it – reminded me at times of a mix between sesame, barley, and peanuts. It’s still not the most robust flavour overall; more subtle and smooth. It was a very nice 2AM kind of tea though, and made me feel a little cozy before the flight, which was important since it was so stressful.

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76
447 tasting notes

This is a dark roasted oolong with sweet woody aroma of tree sap. The taste is also sweet and nutty with no bitterness and dry finish. It seems like a it would be a nice dessert tea. It is quite infusable, but makes for a long gong fu session, since the later steeps have to be pushed a fair bit.

Flavors: Nuts, Sap, Sweet

Preparation
205 °F / 96 °C 2 min, 0 sec 8 g 150 OZ / 4436 ML

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