Western Himalayan Kangra Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Smoke, Tropical
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Keemunlover
Average preparation
Boiling 4 min, 0 sec 16 oz / 473 ml

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3 Tasting Notes View all

  • “Described as having “clean notes of charred greens, burnt wood, and tobacco” – I won’t argue with that, but I also find hints of tropical fruit and smoke. There is a grape leaf aroma.” Read full tasting note
    80
  • “Had this hot a few days ago with a little bit of honey. Kind of an interesting cup; it’s got some malt to it and a pretty distinct muscatel/raisin sort of taste but a lot of the profile are notes...” Read full tasting note
  • “This tea seems to be very susceptible to changes in brewing parameters. It is very easy to get unpleasant “green nut” bitterness if overleafed or oversteeped. I only had a 10g sample split across...” Read full tasting note

From Vahdam Teas

Courtesy of the renowned Mann tea estate in the scenic region of Kangra in Northern India, this is a delectably clean Oolong tea. The long, wiry grey-green leaves give way to the clean and soft liquor. It carries mixed notes of burnt wood, charred greens, and tobacco which are dominant in the middle, but are short-lived and fade away quickly which gives the signature clean finish. A perfectly light cuppa for anytime of the day!

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3 Tasting Notes

80
23 tasting notes

Described as having “clean notes of charred greens, burnt wood, and tobacco” – I won’t argue with that, but I also find hints of tropical fruit and smoke. There is a grape leaf aroma.

Flavors: Smoke, Tropical

Preparation
Boiling 4 min, 0 sec 4 tsp 16 OZ / 473 ML

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8724 tasting notes

Had this hot a few days ago with a little bit of honey.

Kind of an interesting cup; it’s got some malt to it and a pretty distinct muscatel/raisin sort of taste but a lot of the profile are notes that could easily be ascribed to a green tea; a grassy finish, some astringency/bite, and a smokey quality. Really, it sort of feels like it’s very carefully treading that line between green and black. Honey was a good choice though; it helped with the astringency and fleeting notes of bitterness.

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167 tasting notes

This tea seems to be very susceptible to changes in brewing parameters. It is very easy to get unpleasant “green nut” bitterness if overleafed or oversteeped.

I only had a 10g sample split across two sessions. Overall, I wasn’t terribly impressed; the flavor was similar to an underwhelming Darjeeling black. The green nut-like bitterness was present in many of the brews – BUT, this could be my fault for attempting this gong fu style. The aftertaste, though, was rather pleasant.

My first session yielded more fruit flavors, including muscatel “grape leaf” flavors. My second session had more baking spice and caramel notes. So, I am sure this tea will change depending on your palate. Overall, I got vague nut flavors, particularly raw and slightly bitter nut notes. Nice aftertaste followed.

I would be interested to see what the oolong processing added to this tea – I would like to try it as a green or a black. The whole leaves I could find were all very small – about ¾ inch – not what I’m used to seeing as an oolong. It was processed with very light oxidation and there is no roast to speak of.
*
Dry leaf – grape leaf, some red fruit (red currant, freeze-dried strawberries), horehound, sassafras. Musty with a noticeable bite of bitter herb. In preheated vessel – nuttiness comes through, noticeable sour fruit notes.

Smell – nutty, grape leaf

Taste – green nut, roasted peanut, citrus-like tartness and sourness. Development has some baking spice and caramel as well as green-nut bitterness. Finish has caramel sweetness. Aftertaste of grape leaf, raw nut, caramel, hints of baking spice and fruit.

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