Indonesia Harendong #13 'Cui Yu' Red Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Almond, Baked Bread, Butter, Cinnamon, Cream, Dried Fruit, Grain, Honey, Mineral, Raisins, Straw, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by eastkyteaguy
Average preparation
6 g 4 oz / 118 ml

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  • “It has been way too long since I have posted anything. School and work have eaten up all of my time for the past week or so, and when I have been available to review tea, I have not been motivated...” Read full tasting note
    49

From What-Cha

A smooth sweet tasting red oolong, very approachable due to it’s low roast and being free of any astringency.

Sourced direct from PT Harendong Green Farm, a young Indonesian tea farm located in the western end of Java, in Banten Province. The farm was established in 2005 with tea plants imported direct from Taiwan and has since achieved international organic certification. All of Harendong’s tea has a very ‘clean taste’ which is unsurprising as it located in a pollution free environment next to a natural reserve and uses only fresh spring water direct from local mountains.

Tasting Notes:
- Smooth without astringency
- Good sweet taste with honey notes

Harvest: Autumn 2016

Origin: PT Harendong Green Farm, Halimun mountains, Banten, Java, Indonesia
Organic: Certified organic by IMO Switzerland
Download Certificate: Here
Altitude: 800-1,000m

Cultivar: Cui Yu (TTES #13)
Oxidisation: High
Roast: Low

Sourced: Direct from the farmer Dr. Alexander Halim

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 3 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

1 Tasting Note

49
900 tasting notes

It has been way too long since I have posted anything. School and work have eaten up all of my time for the past week or so, and when I have been available to review tea, I have not been motivated to do so. Well, I suppose it is time I did something about that. This was yet another of the What-Cha samples I finished back in June. While I tend to be a big fan of What-Cha’s offerings from Indonesia, the previous Harendong Cui Yu I tried was not one of my favorites. This tea was a roasted version of that tea, and I have to say that I found this one to be even less impressive. It was an oddly bland and grainy roasted oolong and did not possess enough depth, complexity, or longevity for my liking.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of rolled tea leaves in 4 ounces of 194 F water for 10 seconds. This infusion was chased by 13 additional infusions. Steep times for these infusions were as follows: 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 produced aromas of straw, honey, raisin, and prune. After the rinse, new aromas of butter, wood, and baked bread appeared. The first infusion then brought out a hint of malt on the nose. In the mouth, the tea liquor offered muted notes of straw, malt, honey, raisin, prune, and wood backed by a faint hint of cinnamon on the swallow. Subsequent infusions brought impressions of spice, roasted almond, and cream to the nose. Baked bread and butter notes belatedly appeared in the mouth alongside new impressions of minerals, cream, roasted almond, and roasted grain. The final infusions emphasized lingering mineral, straw, cream, and roasted grain notes balanced by subtler notes of honey, butter, roasted almond, and raisin.

An oddly simplistic and unrefined tea compared to some of Harendong’s other oolong offerings, this one was a disappointment for me. Though the aromas and flavors it displayed worked well together, the mouthfeel was oddly thin and gritty, and the tea just did not offer enough to sustain my interest over the course of a gongfu session. I also tried this tea Western style, and it did not offer all that much better of an experience when prepared differently. Try as I might, I cannot see this tea appealing much to drinkers of roasted oolongs. It was just too plain and mediocre with flaws that could not be overlooked.

Flavors: Almond, Baked Bread, Butter, Cinnamon, Cream, Dried Fruit, Grain, Honey, Mineral, Raisins, Straw, Wood

Preparation
6 g 4 OZ / 118 ML

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