Comparing this to the winter 2016 unroasted Yushan available from BTTC.
So, what’s the difference in terms of taste? First, there is a definite charcoal flavor in the roasted version. Think charcoal briquette. It’s not unpleasant, but it’s there.
Second, the floral, vegetal, and herbal notes in the arrival of the unroasted version are not there. The arrival of the roasted version is a vague nuttiness with the phenolic notes of the charcoal roast. The salty umami of the unroasted version is also muted in the roasted version.
Finally, the finish and aftertaste are slightly different. The unroasted has a thick fruitiness while the roasted has a bit more tang to it – more citrus and lemongrass notes, even a little medicinal notes in it.
So, overall, it seems the roast does not add much to it. The nuttiness is vague and does not develop on the palate. The charcoal notes are interesting, but not delicious. The more interesting notes of the green version are muted or not present.
I’ve noticed this with several roasted Taiwanese teas, with the roasted versions being more ho-hum than the greens. The strange thing is that I love me some Wu Yi oolongs, and generally don’t drink much green oolong. But, as far as Taiwanese teas are concerned, the green versions have significantly more depth.
*
Dry leaf: peanut shell, dry chocolate, cocoa powder, Mexican chocolate, dill, parsley. In preheated vessel: more nuttiness and syrupy honey sweetness present.
Smell: charcoal briquette, soy/lima bean, buttery and sweet veg – sort of like glazed carrots
Taste: roast nut, peanut shell, charcoal, marine saltiness and umami. Some cilantro and parsley notes. Citrus, lemongrass, cherry, and cherry cough drop (Smith Brothers) in aftertaste.
