"Chun Lan" Wu Yi Mountain Rock Oolong Tea Spring 2016

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Apricot, Flowers, Mineral, Pumpkin, Musty, Orange Blossom
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by tperez
Average preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 oz / 110 ml

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2 Tasting Notes View all

  • “Brewing this ~100ml, with a wash, 5g (sample), at around 190F Colour is this very clear yellow/gold, looks fantastic (pic: http://imgur.com/H4tY18b). I’m doing standard infusion time: 5s + 3s for...” Read full tasting note
    83
  • “Brews a cloudy yellow-orange. Tastes of raw pumpkin, orange blossoms, and musty basement. It would be ok, expect that it just tastes really flat and one dimensional. Doesn’t last many infusions...” Read full tasting note
    60

From Yunnan Sourcing

Chun Lan is a rare varietal and grown by only a few families in the Wu Yi area. Leaf size is medium-large and yield is similar to that of Da Hong Pao. Chun Lan processing requires great skill to bring out the very character which it’s namesake bears.

About Yunnan Sourcing View company

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2 Tasting Notes

83
47 tasting notes

Brewing this ~100ml, with a wash, 5g (sample), at around 190F

Colour is this very clear yellow/gold, looks fantastic (pic: http://imgur.com/H4tY18b).

I’m doing standard infusion time: 5s + 3s for each infusion.

I normally dislike wuyi oolong teas, due to the heavy mineral/rock taste, but this one is quite smooth and good.

The mineral taste is rather soft, and it isn’t rash but instead complementing. There is a sort of pumpkin taste to it as well as chamomile. It has a flower taste to it too. There is no sense of acidity or acridness from this tea. There is a slight fruit flavour, I would say reminiscent of apricot.

Really refreshing taste, but very weak aftertaste — you lose the taste of the tea after around like 5 seconds, so it’s advised to ‘swirl’ it inside your mouth before swallowing, savouring the flavour. It is a bit ‘one dimensional’ in taste, as it’s not particularly complex nor does it evolve throughout the steeping session (5th steep at the moment), but it’s refreshing and it is a pleasant surprise to one who generally dislikes wuyi oolongs

Flavors: Apricot, Flowers, Mineral, Pumpkin

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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60
315 tasting notes

Brews a cloudy yellow-orange. Tastes of raw pumpkin, orange blossoms, and musty basement. It would be ok, expect that it just tastes really flat and one dimensional. Doesn’t last many infusions either. Overall just a very disappointing tea, probably the weakest offering I’ve had from YS.

Flavors: Musty, Orange Blossom, Pumpkin

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML
eastkyteaguy

Chun Lan has a reputation as being a weird cultivar. From what I’ve read, it’s neither common nor popular overseas. I’ve also seen it constantly described as an acquired taste. One thing that may be worth doing is allowing the rest of it to sit for awhile. I’ve read that many Wuyi oolong connoisseurs will let teas sit for anymore from a couple months to a couple years depending on the roast and cultivar.

tperez

Interesting, I’ll have to check back on it in a couple months

tanluwils

Ditto regarding letting the tea sit. I haven’t had this one yet, but I have been let-down by one 2015 dan cong shortly after it was roasted. Now, it’s a completely different tea and just keeps getting better.

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