2016 Ban tian yao 半天腰

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Dark Wood, Dates, Mineral, Oats, Raisins, Rum, Smoke, Spices, Tobacco, Fruity, Sugarcane, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 0 min, 15 sec 7 g 5 oz / 135 ml

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2 Tasting Notes View all

From Wuyi Origin

Ban Tian Yao is one of the most famouse bushes among wuyi rock tea. It is also a very scarce and precious variety like Tieluohan and Baijiguan. Not all farmers here have this cultivar.
Location: Qing shiyan (青狮岩)
Harvest time: May 5th 2016
Baking leve: Medium Roasted
Feature: The aroma of this tea is not only on the air but also in the tea soup. The soup is clean and exquisite. A superbly balanced tea.

About Wuyi Origin View company

Company description not available.

2 Tasting Notes

98
317 tasting notes

I open the bag, breath in the smells, and know immediately that I’m going to like this one! Dark whole leaves and aroma of raisins, tobacco, and a hint of smoke. Brews a little darker than the Rou Gui or Bairuixiang, medium orange.

The taste, like the aroma, has a nice raisin/date note as well as flavors of spiced rum, oatmeal, and dark wood. Just a touch of smoke, this tea also reminds me of nice cigars. The flavor lingers in the mouth and is super deep and complex. Really makes my mouth water. As I keep brewing, the flavor becomes lighter and a mild floral note appears. This tea fades faster than the Rou Gui, but gives a decent number of brews and the flavor hits really hard. I definitely need more of this tea!

Flavors: Dark Wood, Dates, Mineral, Oats, Raisins, Rum, Smoke, Spices, Tobacco

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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95
10 tasting notes

Ban tian yao 2016 from Wuyi origin. very pleasant relaxing and balanced tea. It has a little smoky taste, frutal, mineral and with a pronounced sugarcane finish. This tea is very subtle, almost like a Baijiguan, but more roasted and more robust in the beginning.
Wet leaves with typical wuyi aroma with chocolat and woody notes. Medium roast.
I steep this tea with 7 gr. at 87° C. First steep 20 sec., adding 5 sec. each subsecuent steeps until 8th. steep. From 9th. to 12th. 15 sec. each and fron 13th. to 15th. 30 sec.
First infusion shows a subtle smoky flavor with typical mineral flavor and a little frutal aftertaste. This continues fron 2th. to 8th. infusion. Then soup becomes with a very nice sweet and frutal flavor that linger in mouth a lot. Total fifteen steeps.
Tea is very nce and balanced, so subtle. It remains me Baijiguan cultivar, but more complex and a little more strong flavor. It´s a relaxing tea very good to share with your friends

Flavors: Fruity, Mineral, Smoke, Sugarcane, Wood

Preparation
190 °F / 87 °C 0 min, 15 sec 7 g 6 OZ / 170 ML

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