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“(Winter 2022) Sweet aroma of sticky rice. Very smooth and round. Sweet/savory palate like congee. Lightly roasted style. Nose is subtle but very pretty.” Read full tasting note
“This reminds me a lot of Mountain Streams Heavy Charcoal Roast. This tea is good, however the problem I’m experiencing with it is it is not very full bodied. It’s quite mild in comparison to other...” Read full tasting note
“Winter 2019 harvest. Filtered Santa Monica tap water just off the boil throughout. Poured from a pear-shaped purple clay tea-pot into a glass cha hai, and served in a porcelain (“peony”) cup. 5...” Read full tasting note
Finally, the long-awaited Wu Yi tea (the one we did a Live video series of, showing the arduous all night processing) has finally arrived after a month of careful charcoal roasting by Master Zhuang! The result, is remarkably groundbreaking.
Like our Wu Yi Organic Black Tea, this tea inherited the impeccable raw material quality from the same plantation, and with our diligent supervision, the oolong version of this tea plantation could only be described as “powerful,” that is why the name of this tea is “Overlord.” There is no other word we could find to describe this unique tea, a tea that Taiwan Sourcing has been aiming to find and make available since our launch in 2015. Without the support of people who love Taiwan Sourcing, it would not have been possible for us to reach this step. That being said, this is also a tea made with gratitude and persistence, for all lovers of Taiwanese tea.
We encourage everyone who is the a fan of Taiwan Sourcing (and again thank you all) to give this tea a try. This tea, like our previous Wu Yi roasted tea (which is running out of stock very soon), and all the teas in our winter 2017 collection, are what make Taiwanese teas such a treasure, and we could not be prouder to offer them to the world.
Varietal: Wu Yi / 武夷
Elevation: 450 M / 肆佰伍拾 公尺
Region: Paguashan / 八卦山
Fermentation Level: 35 % / 分之 參拾 伍
Roast Level: 4 / 肆 分
Company description not available.
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What-ChaThis reminds me a lot of Mountain Streams Heavy Charcoal Roast.
This tea is good, however the problem I’m experiencing with it is it is not very full bodied. It’s quite mild in comparison to other roasted oolongs which kind of confuses me. The other flavor I noticed that is definitely different is tobacco, albeit that flavor is light. I brewed this tea western style for (on my current) fourth infusion. It’s possible I needed more leaves, but even then I don’t think so. The lack of depth on this definitely throws it from Recommend to not recommend.
The flavor on this tea is decent, maybe a slight nuttiness but not much. Decent astringency but almost no bitterness
Winter 2019 harvest.
Filtered Santa Monica tap water just off the boil throughout. Poured from a pear-shaped purple clay tea-pot into a glass cha hai, and served in a porcelain (“peony”) cup.
5 infusions (10, 20, 30, 40, 60 seconds) – flax/pale straw liquor; moderate roast, faint grain, wildflowers and grass in the nose; mild creamy flavor with hints of vanilla, corn silk, and a subtle floral presence. Faint residual sweetness hints at toasted rice or waffle batter. Clean, medium-thick mouth-feel. No bitterness. Linear flavor progression from palate entry to finish and largely from steep to steep (although 30 – 40 seconds seems to be the sweet spot here).
Refreshing, mild, medium-roast oolong that would likely do well iced – while well crafted, it lacks the complexity that you can find in some high grown or mainland varieties (I wouldn’t normally dwell on these sorts of comparisons, but the hubristic name suggesting the highest rank of nobility seems an open invitation to criticism).
