Medium Roast Fancy Grade Ben Shan Oolong of Anxi

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Char, Drying, Fruity, Roasted, Sweet, Medicinal, Tar
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
195 °F / 90 °C 1 min, 15 sec 5 g 4 oz / 105 ml

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2 Tasting Notes View all

  • “The smell upon the water first meeting the tea elicits the smell of roast and char but not in a smokey way, as unlikely as that may seem. First steep in the gaiwan, 15 seconds, produces a...” Read full tasting note
    79
  • “Man, it was a struggle getting through this tea. I don’t do well with darker oolongs in general but this one was rougher than most. It has a thick, oily mouthfeel and a taste that can best be...” Read full tasting note
    58

From Yunnan Sourcing

Anxi Ben Shan oolong was roasted for a total of 10 hours at a temperature of 60C. This heavier roasting technique brings out the aroma and softens the green edge of this Ben Shan oolong. Ben Shan with it’s coarser (thicker) leaves takes well to longer roasting.

About Yunnan Sourcing View company

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2 Tasting Notes

79
257 tasting notes

The smell upon the water first meeting the tea elicits the smell of roast and char but not in a smokey way, as unlikely as that may seem.

First steep in the gaiwan, 15 seconds, produces a surprisingly sweet, almost tart, fruit with only a faint hint of roast. Second steep, 20 seconds, is more of the same with maybe a little more roast flavor. It feels simultaneously juicy and drying in the mouth.

The subsequent steeps were taking down while caring for a 4 month old but what I will say is that it stays fairly consistent in terms of quality with slightly varying levels of that fruity and char flavor until it fades near the 7th steep.

Flavors: Char, Drying, Fruity, Roasted, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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58
407 tasting notes

Man, it was a struggle getting through this tea. I don’t do well with darker oolongs in general but this one was rougher than most. It has a thick, oily mouthfeel and a taste that can best be described as drinking tar. Can’t taste much beyond the roast other than a little licorice and an odd medicinal note that reminds me of Tylenol. After about 4 steeps, the oiliness fades and you get a nice toasted nut flavor. No sweetness or discernable fruity flavors.

I steeped this for 5 times, starting at 185 F for steep times of 2, 3, 5, 7, and 10 minutes.

Flavors: Char, Medicinal, Tar

Preparation
185 °F / 85 °C 2 min, 0 sec 2 g 4 OZ / 110 ML

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