Tea type
Oolong Tea
Ingredients
Not available
Flavors
Alkaline, Apricot, Bark, Brandy, Brown Sugar, Cedar, Chocolate, Clean, Cream, Dried Fruit, Eucalyptus, Floral, Forest Floor, Fruity, Lemongrass, Lilac, Maraschino, Mulberry, Nutmeg, Peach, Pine, Plum, Resin, Roasty, Sweet, Baby Powder, Cherry, Dry Grass, Herbs, Leather, Pear, Perfume, Sandalwood, Tannic, Tar, Wheat
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by beerandbeancurd
Average preparation
205 °F / 96 °C 5 g 3 oz / 90 ml

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2 Tasting Notes View all

  • “Another tea form beerandbeancurd that commanded my appreciation of the moment. Taking notes for this one proved very difficult. I’m not too much a fan of roasted Taiwanese oolong but this one was...” Read full tasting note
  • “Opened my day up with this little beauty. Tasting a new tea is so exciting, nevermind when it’s amazing… what a delightful thing. Quite a dark and moody little scoop of nuggets, the charcoal notes...” Read full tasting note
    94

From Global Tea Hut

“Pärand” means “Legacy” in Estonian (Quenya), and this amazing tea truly represents a legacy and a mastery worthy of the name “gongfu.” It was roasted by Master Lu Li Zhen. Everything about this tea speaks to heritage, mastery and refinement. And since oolong tea is often considered the most complex and difficult tea to create masterfully, Pärand might arguably be near the top of all tea production worldwide. Pärand is from a biodiverse and healthy, clean farm on Mount Ali in Chiayi County, Taiwan. It rests at around 1,500 meters above sea level and is home to some older Qing Shin varietal trees, ranging from twenty to fifty years old. More than the location the tea comes from, this tea is what we call “traditional oolong,” meaning higher oxidation and a deeper roast. Traditional oolong was oxidized between 40 and 70 percent and then well-roasted afterward. Back in the day, tea was rarely finished at the farm the way it is today. “Maocha,” or “rough tea,” was sent to shops and tea houses where the owners did the final roasting to their customers’ tastes. Roasting skills, like farming and processing techniques, were handed down generationally at tea shops. Over time, they became refined secrets that brought the unfinished teas to perfection. Nowadays, there are very few tea shops left that do their own roasting. Some may roast a tea or two for fun or as a specialty item, but there aren’t many that roast all their teas the way Master Lu Li Zhen does. Pärand was carefully roasted over days using Master Lu’s own secret methods.

About Global Tea Hut View company

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2 Tasting Notes

1634 tasting notes

Another tea form beerandbeancurd that commanded my appreciation of the moment. Taking notes for this one proved very difficult.

I’m not too much a fan of roasted Taiwanese oolong but this one was something special. Very flavorful with some fun redwood rasp; not obnoxiously roasted or sweet or nutty. As the florals, roast, dried fruits, blooming apricot aftertaste and throat cooing of the first third of the session transitioned into the second, I recall a prominent and quirky eucaluptus-citronella note coming to the fore. Last third of the session smoothed out into a really classic roasted oolong peachy and forest floor profile with some creaminess.

Thank you, tea friend, for my first taste of Global Tea Hut’s offerings.

Flavors: Alkaline, Apricot, Bark, Brandy, Brown Sugar, Cedar, Chocolate, Clean, Cream, Dried Fruit, Eucalyptus, Floral, Forest Floor, Fruity, Lemongrass, Lilac, Maraschino, Mulberry, Nutmeg, Peach, Pine, Plum, Resin, Roasty, Sweet

Preparation
205 °F / 96 °C 5 g 3 OZ / 90 ML
1 comments
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beerandbeancurd
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Interesting place. Good tea.

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94
392 tasting notes

Opened my day up with this little beauty. Tasting a new tea is so exciting, nevermind when it’s amazing… what a delightful thing.

Quite a dark and moody little scoop of nuggets, the charcoal notes coming off the steam took me aback a bit. Poured a light tan, scents of pine and woody perfume; the flavor of cedar followed up in the first sip. Reminded me at the top here of What-Cha’s charcoal roasted Taiwan oolong. Second steep saw some floral poking through, with just a whisper of tar.

I was surprised by the tannins that came through in steeps 3-5 or so — not unpleasant at all, and not very drying, but definitely present. Leather here in the 3rd, too.

Some fruit started opening up in the fourth, which was so fun. I was half-expecting the tannins to pour out into wateriness, but this little gem had waaaaay more surprises in store. Pear, wheat crackers, dry grass in this steep.

Tannins are still present; bay leaf in the fifth.

And then! Baby powder in the top of the sixth steep, and then sweet, thick-syruped cherry pie, I kid you not… stuck around for 3 steeps before we watered out.

Lovely journey, not only in terms of intrigue but just in straight-up delicious dawdling. Looking forward to more of this!

Flavors: Baby Powder, Cedar, Cherry, Dry Grass, Floral, Herbs, Leather, Pear, Perfume, Pine, Sandalwood, Tannic, Tar, Wheat

4 comments
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Cameron B.
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Moody little scoop of nuggets! XD

beerandbeancurd
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They had me second guessing, bahaha!

ashmanra
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My Wenshan Baozhong smells like baby powder and I love it! I am glad to see a tasting note where someone else smells/tastes baby powder in tea!

beerandbeancurd
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This is the second tea I’ve found it in — it took me off guard the first time!

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