Taiwan 'Charcoal Roasted' Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Apple, banana, Burnt, Butter, Cedar, Char, Chocolate, Cinnamon, Coconut, Coffee, Cream, Grass, Herbaceous, Kale, Lettuce, Marshmallow, Mineral, Olives, Peanut, Pine, Pineapple, Roasted Barley, Smoke, Sugarcane, Tar, Toast, Toasted Rice, Vanilla, Vegetal, Banana, Brown Sugar, Caramel, Floral, Lemon, Menthol, Milk, Nuts, Nutty, Orange, Orchid, Osmanthus, Peach, Plant Stems, Red Fruits, Round , Sugar, Violet, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 2 min, 0 sec 6 g 5 oz / 151 ml

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4 Tasting Notes View all

  • “Hi, Steepster! How ya doin’? It’s always so difficult for me to get started on reviews when I haven’t posted on a regular basis in a long time. I’m still spending most of my tea drinking time going...” Read full tasting note
    84
  • “This is another tea I received in a swap with derk. Many thanks! Last night was our writers’ group meeting and I try to serve tea and a little something to eat or snack. Yesterday I ground some...” Read full tasting note
  • “Finished off a bag of this recently. I believe it was a Spring 2016 harvest. Prepared with both short steeps in a gaiwan and longer steeps in a teapot. The dry leaf had some fantastic scents:...” Read full tasting note
    70
  • “I’m super addicted to this tea. It has a super high quality roast flavor. The aftertaste is insanely great. Easily can get three steeps out of this tea. I highly recommend this to anyone who likes...” Read full tasting note
    95

From What-Cha

The tea has a distinct charcoal aroma and taste, which is well balanced and gives the tea a smooth sweetness and warm taste.

A traditional charcoal roasted oolong which is unfortunately becoming increasingly rare, due to the skill and difficulty in charcoal roasting compared with modern electric roasting.

The tea is stuffed into bamboo which is roasted over a charcoal fired pit, a process which takes days and requires the skill of a specialist roaster.

The tea is a good candidate for ageing as it should change over time as it rests from the roast.

Tasting Notes:
- Smooth texture
- Mineral and sweet roast notes
- Non-dominant roast

Harvest: Spring, April 2016
Roasted: September 2016

Origin: Mei Shan, Yunling County, Taiwan
Altitude: 650-800m
Sourced: Specialist Taiwanese wholesaler

Cultivar: Qing Xin
Oxidisation: 15-20%
Roast: Medium (Level 5-6)
Picking: Hand

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 2-3 minutes

Packaging: Non-resealable vacuum-sealed bag packaged in Taiwan

About What-Cha View company

Company description not available.

4 Tasting Notes

84
882 tasting notes

Hi, Steepster! How ya doin’? It’s always so difficult for me to get started on reviews when I haven’t posted on a regular basis in a long time. I’m still spending most of my tea drinking time going through teas I have purchased larger amounts of over the past two years. This was one of my more recent sipdowns (relatively speaking )as I finished what I had of this tea a couple weeks ago. I found it to be a very nice roasted oolong, though I also noted that the roast was really the only thing that provided any interest. Otherwise, this probably would have been a solid if relatively boring oolong.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of rolled tea leaves in 4 ounces of 203 F water for 10 seconds. This infusion was followed by 16 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, 5 minutes, 7 minutes, 10 minutes, and 15 minutes.

Prior to the rinse, the dry leaves produced aromas of toasted rice, vanilla, roasted barley, charcoal, and cedar. After the rinse, I noted new aromas of sugarcane, toasted coconut, caramelized banana, smoke, chocolate, and roasted peanut. The first infusion introduced aromas of burnt toast and tar. In the mouth, the tea liquor presented notes of toasted rice, roasted barley, vanilla, cream, caramelized banana, and sugarcane that were chased by hints of toasted coconut, smoke, chocolate, roasted peanut, and cedar. The subsequent infusions introduced aromas of pine, butter, juniper, apple, green olive, cinnamon, grass, coffee, and grilled pineapple. Notes of tar, and burnt toast came out in the mouth alongside stronger and more readily noticeable impressions of smoke, cedar, and roasted peanut. New impressions of pine, marshmallow, cinnamon, grass, juniper, kale, apple, grilled pineapple, green olive, coffee, butter, watercress, turnip greens, minerals, and cooked lettuce also emerged. As the tea faded, the liquor emphasized notes of minerals, toasted rice, cream, butter, and roasted barley that were balanced by hints of vanilla, grass, roasted peanut, pine, green olive, smoke, kale, sugarcane, apple, caramelized banana, watercress, and cooked lettuce.

As indicated earlier, this was a very enjoyable tea. The roast had settled quite nicely and allowed some of the tea’s underlying qualities to shine through, though its characteristics had thankfully not disappeared entirely. Unfortunately, most of the tea’s most interesting qualities were provided by the roast, and as the tea liquor started to settle and fade, there was not much left to hold my attention. All in all, this was a very good roasted oolong, but if you are not a fan of such teas or expect a ton of interesting characteristics aside from those provided by the roast, then you should probably steer clear of this tea.

Flavors: Apple, banana, Burnt, Butter, Cedar, Char, Chocolate, Cinnamon, Coconut, Coffee, Cream, Grass, Herbaceous, Kale, Lettuce, Marshmallow, Mineral, Olives, Peanut, Pine, Pineapple, Roasted Barley, Smoke, Sugarcane, Tar, Toast, Toasted Rice, Vanilla, Vegetal

Preparation
6 g 4 OZ / 118 ML
derk

Oh, hi!

Kittenna

Glad to see you back :)

Evol Ving Ness

hey! always a pleasure to see you.

Kawaii433

Doing good, working on sipdowns. I hope you’re doing good too. Great reviews as always.

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2408 tasting notes

This is another tea I received in a swap with derk. Many thanks!

Last night was our writers’ group meeting and I try to serve tea and a little something to eat or snack. Yesterday I ground some hard red whear, which has a nicem nutty flavor, and made chocolate chip pecan Tollhouse cookies. I usually serve a mild green tea or a jasmine tea to the group as they are not necessarily into tea like I am, but I really thought this would be a much better choice.

Even though there were only four of us last night, we finished off two large tetsubins of this. I think it is safe to say that it was a hit! It has a nice nutty flavor, and I would call it a medium roast. We were steeping western style of course.

Since we were reading, eating, and listening, I didn’t give it all the attention it really deserved, but I can say that it was delicious and I would definitely order this, and would also try it gong fu to see how it changes.

Excellent tea. Thank you, derk!

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70
572 tasting notes

Finished off a bag of this recently.

I believe it was a Spring 2016 harvest. Prepared with both short steeps in a gaiwan and longer steeps in a teapot. The dry leaf had some fantastic scents: vanilla, macadamia, coconut, cream, peach, lemon, white florals and light butter. When warmed, there were notes of peanut butter, wood, orange, chocolate, lemon and pomegranate. Rinsing brought out a more savory tone with wood, cooked greens (more kale/chard, not spinach), tomato, brown sugar along with violet and orchid florals.

I preferred this tea brewed with short steeps so this note is based off what little I jotted down about those, which isn’t much because this tea didn’t really capture my attention beyond the first few steeps.

The first steep brought out sweet notes of peach, rock sugar, caramel, light vanilla and cream, steamed milk, light brown toast, grass and flower stems with a slight butter finish. The aftertaste was floral with orchid and osmanthus, long-lasting. Mouthfeel was mineral and oily. As the steeps progressed, the tea exhibited a stronger brown toast quality but very smooth in its delivery. It was rounded in with peachy, caramel, nutty, grassy, herbaceous and floral tones. The mouthfeel transitioned into a feeling reminiscent of eating a green banana, producing an itch in my throat. Some slight bitterness came out along with menthol. The tea maintained this character for at least 7 steeps, but I didn’t take notes beyond the second one.

I think this tea helped me affirm that I prefer some sharpness in roasted oolong. It might be better suited for somebody who appreciates very rounded, toasty oolong.

Flavors: Banana, Brown Sugar, Butter, Caramel, Chocolate, Coconut, Cream, Floral, Grass, Herbaceous, Kale, Lemon, Menthol, Milk, Mineral, Nuts, Nutty, Orange, Orchid, Osmanthus, Peach, Peanut, Plant Stems, Red Fruits, Round , Sugar, Toast, Vanilla, Violet, Wood

Preparation
205 °F / 96 °C 5 g 3 OZ / 100 ML

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95
6 tasting notes

I’m super addicted to this tea. It has a super high quality roast flavor. The aftertaste is insanely great. Easily can get three steeps out of this tea. I highly recommend this to anyone who likes roasted Oolongs. Works great for both Gong Fu and Western

Preparation
205 °F / 96 °C 2 min, 0 sec 2 tsp 8 OZ / 236 ML

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