Java Hong Cha Lok

A wise man once told me that a tea should be labeled or called as the tea producer labels it or calls it (I am not making that up for fodder, a wise man actually did tell me that – haha). In this case, I would say the word “Oolong” is such a falsehood that I would be remiss if I did not just say that this is a black tea. According to the tea maker, they call it an Oolong because the leaves are harvested from plants that usually are for Oolong tea harvest. (cough)…
Anyways… this is a wonderful black tea!! Rich and malty, reminiscent of fine 2nd flushes from Assam or Nepal yet with a smoothness, acidity and distinct complexity that is very much its own. Heavy hints of cocoa powder on the nose lead you into the very full bodied smokey-brown brunette cup that has a continuation of chocolate, underpinned by distinct herbaceous notes followed by tobacco, cooked tart apples and a long fruity sweet finish which echos the ‘herbal’ terrier. Light astringency pulls gently at your mouth and increasingly develops long after swallowing creating a very well balanced cup. Truly a remarkable tea, even if it is a but expensive.

Steep this tea with Western methods, but allow to cool after removing the leaves to let the flavors open. I still don’t know anyone who can accurately taste a white wine that is under 45-50 degrees F and I feel the same bout boiling hot tea… however with a tea like this a full extraction is essential. Multiple steepings possible, but in this brewing style 2-3 would be max before losing its rich charm and the first is the best.