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“Although the leaf might not impress you with its looks it carries a promising flowery fragrant aroma with a dry roasted edge. It brews into clear burgundy infusion with subtle flowery and fresh...” Read full tasting note
“A good soft sunday afternoon tea.” Read full tasting note
This tea is one of our tea master’s creations and is one of our most popular teas. Of course, the popular price helps but don’t let this fool you. This is by no means a cheap tea. One sip of this smooth, fruity nectar with hints of caramelized roasted nuts with convince you to make it your everyday mid-afternoon soother. The inexpensive nature of this tea comes from choosing to work with mechanically harvested leaves instead of hand picked leaves. In the case of a low oxidized, green style oolong, this might not be the best choice since it renders a sappy taste to the cup. In the case of a roasted tea, like here, the twigs and stems which are found in mechanical cuts actually help build a distinctive nutty character to the brew, much like it is the case in Japanese Hojicha tea. Our master’s 3 generations of knowledge is showcased here in bringing out all the fruitiness the Si Ji Chun hybrid can propose and finishes it to render a smooth cup with no dryness or tartiness. Simply charming.
Additional Information
Style of tea
Roasted Oolong Tea
Picking Date
Spring 2012
Oxydation level
Medium-Low
Roasting Level
Pronounced Oven Roasting
Terroir
Baguashan
Administrative Region
Nantou County
Picking Style
Mechanically Picked
Varietal(s) Used
Si Ji Chun
Garden Elevation
350 m
Company description not available.
Although the leaf might not impress you with its looks it carries a promising flowery fragrant aroma with a dry roasted edge. It brews into clear burgundy infusion with subtle flowery and fresh notes with hints of stone fruits rising from the surface.
First sip is crisp with sweetness at the tip. Later on roasted and flowery elements, along with notes of stone fruit, are more prominent on the palate with short lasting dry bite in the back (common with high roasted oolongs). Roasted elements in this tea add up to its thickness and medium body with more sweetness coming in subsequent infusions.
Wet leaf leaves a lot of rich and baked notes with hints of stone fruits. This tea takes boiling water very well and can be steeped at least three times. If there’s a critic to this tea than it can be easily recognized in the leaf – it has a relatively large amount of long stalks.
(Tasting setup: 4gr 180ml 95-100C 1m-1,5m-2m-3m)
