Gao Feng "Wu Shi Cai" High Mountain Light Roast Oolong Tea - Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Green, Nutty, Sugar, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 2 oz / 70 ml

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  • “After a visit to the doctor, I was informed there was a stomach bug going around, and that if anything, the white tea I had been drinking probably helped ease my symptoms. So, I went back on the...” Read full tasting note
    92

From Taiwan Sourcing

This high mountain oolong is from the highest part of Wu She area which is located at 1700 meters above sea level, and was picked and processed during the most perfect weather conditions, which proved tricky due to the Jeckyl and Hyde weather conditions that prevail in Wu She’s high mountain environment. The combination of human skills and nature’s fleeting benevolence makes this a beautiful and solid representation for winter high mountain oolong.

Roasted tea provides a special nuance and is especially enjoyable in the cold winter months. As such, we decided to have our Wu She roasted under the hand of a master. The masterful roasting did not only transform this tea into an almost “Dong Ding” like character, but further brought out the “winter rhythm” character we discussed in the jade oolong version. Not only it is surprisingly similar to a Competition Grade Dong Ding both in aroma and body, but also has more depth than one. Moreover, thanks to the superb raw material “Wu Shi Cai” this year, the tea this year is very surprisingly good to the Gao Feng fans.

Harvest: Spring 2017 / 春 貳零壹柒
Varietal: Qin Xin Oolong / 青心烏龍
Elevation: 1700 M
Region: Wu She Gao Feng / 霧社 高峰
Oxidation Level: 25%
Roast Level: 2.5
Best Time of Savouring (Reference Only): Anytime

About Taiwan Sourcing View company

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1 Tasting Note

92
77 tasting notes

After a visit to the doctor, I was informed there was a stomach bug going around, and that if anything, the white tea I had been drinking probably helped ease my symptoms. So, I went back on the tea last night. I had never had this type of oolong previously. I brewed this in a clay teapot. I found it to be one of the sweetest oolong teas I’ve experienced so far. The dry leaf smell had a nutty aroma that came out even more after it was in a heated teapot. I didn’t detect any burnt smells or notice any smokiness to the dry tea leaves that a reviewer had posted for a previous harvest. After a quick rinse and in further steepings, the wet leaves smelled fresh and green and never took on a vegetal, stewed spinach smell, which is a plus for me.

This is a delicate tea. The flavor is very delicious, but it is not strong and could be overwhelmed, so choose any food pairings wisely. I was using our well water, which has some mineral content, and it really worked great with this tea. I asked my wife to taste it, and she agreed that it was exceptionally sweet. It was sugary in the front of the mouth and on the teeth. I went through about 3/4 of a liter of water using a 70 ml teapot, so it went around 10 infusions and held up well. Interestingly to me, if I pushed the tea or kept the steeps short with hotter water, the strength changed, the liquor was darker, but it really did not change the flavor profile of the tea. This would be a good tea to serve with a bland meal, with a light dessert, or solo.

Flavors: Green, Nutty, Sugar, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 5 tsp 2 OZ / 70 ML

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