Indonesia Toba Wangi 'Golden Needle' Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Blood orange, Brown Sugar, Candy, Cedar, Chocolate, Cinnamon, Cream, Ginger, Honey, Lemon, Malt, Mineral, Nutmeg, Orchid, Peanut, Plums, Raisins, Smoke, Toast, Violet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
Boiling 2 min, 15 sec 6 g 4 oz / 118 ml

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From What-Cha

An aromatic and smooth black tea with a honey sweet accompanied by milk chocolate notes.

Produced by Toba Wangi who have recently established two tea estates (one assamica and the other sinensis) in West Java.

Toba Wangi are run by Galung Atri who has introduced new ideas to the Indonesian tea industry having learnt from tea producers in Wuyi and Japan.

Tasting Notes:
- Strong milk chocolate aroma
- Smooth texture
- Honey sweet taste with milk chocolate notes

Harvest: February 2017

Origin: Desa Cisujen, Takokak, Kabupaten Cianjur, Jawa Barat, Indonesia
Organic: Non-certified organic
Altitude: 1,100m

Variety: Sinensis
Cultivar: Si Ji Chun (Four Seasons)
Propagation: Seeds
Age: Planted 2011 onwards

Sourced: Direct from the farmer Galung Atri

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 2 teaspoons per cup/small teapot
- Brew for 3-4 minutes

Packaging: Resealable ziplock bag

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2 Tasting Notes

93
882 tasting notes

Here is yet another recent sipdown. I think I finished a 10g sample pouch of this tea back around the end of November. I always like to end each month by focusing on polishing off a few sample pouches, so this was set aside specifically for that purpose. I was also going through black teas like crazy and specifically wanted something that was a little different. Toba Wangi does some interesting things, and with this tea, they took a Taiwanese oolong cultivar (Si Ji Chun) and used it to produce a black tea. The results were great.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 5 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of plum, cedar, chocolate, honey, and blood orange. After the rinse, I noted new aromas of orchid, roasted peanut, and malt. The first infusion introduced subtle scents of toast and brown sugar. In the mouth, the tea liquor offered up notes of cedar, plum, chocolate, honey, blood orange, orchid, toast, and roasted peanut that were chased by hints of nutmeg, smoke, and malt. The subsequent infusions introduced scents of ginger, raisin, violet, and lemon candy. Brown sugar notes came out in the mouth along with slightly stronger and more immediate notes of malt and smoke. New impressions of minerals, cream, cinnamon, raisin, ginger, violet, and lemon candy also appeared. By the end of the session, I could still pick up on notes of minerals, malt, roasted peanut, cream, and toast that were chased by fleeting hints of lemon candy, chocolate, nutmeg, and raisin.

This was one unique and satisfying black tea. I especially appreciated the fact that the natural floral sweetness of the Si Ji Chun cultivar was not lost. Too often tea producers can fall into the habit of doing the same old things over and over again, but offerings like this demonstrate that trying new and unusual things sometimes yields tremendously enjoyable results. If this tea is ever offered again or is available elsewhere, make a point of trying it if you are into floral, fruity black teas. I doubt you will be disappointed.

Flavors: Blood orange, Brown Sugar, Candy, Cedar, Chocolate, Cinnamon, Cream, Ginger, Honey, Lemon, Malt, Mineral, Nutmeg, Orchid, Peanut, Plums, Raisins, Smoke, Toast, Violet

Preparation
6 g 4 OZ / 118 ML

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90
46 tasting notes

Has a chocolate taste. Delicious.

I’ll elaborate once I’ve tried it a few more times. But my first impression is definitely, “Yum!”

Flavors: Chocolate

Preparation
Boiling 2 min, 15 sec
Simon Sim

My favourite too. A real surprise too that a South East Asia country, a close neighbour can produce such a yummy black tea. I am from Singapore btw.

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