Benefit Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Cedar, Floral, Geranium, Incense, Malt, Resin, Rose, Sandalwood, Sweet Potatoes, Tannin, Carrot, Cherry, Cream, Gooseberry, Grass, Lettuce, Maple Syrup, Mineral, Pumpkin, Roasted, Silky, Squash, Sugarcane, Tannic, Tart, Vegetal, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Leafhopper
Average preparation
195 °F / 90 °C 6 g 4 oz / 120 ml

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2 Tasting Notes View all

  • “Thank you leafhopper! Quickie note. I was more into this one than I expected. It’s very woody and heavy on the sweet potato / yam side, but super pleasant in smell and taste. It’s on the cedar,...” Read full tasting note
  • “Wuyi Origin released this “benefit tea” to provide a lower-cost option during the pandemic, and I applaud them for their thoughtfulness. What’s more, it’s actually a tea people would want to drink!...” Read full tasting note
    85

From Wuyi Origin

This is a black tea that I use my rock tea raw material to process. The variety is Chunlan (春兰)which is a high-flavor variety in Wuyishan rock tea. I use this raw material to process oolong tea every year, and then I processed a little into black tea version in 2020 and sent it to WuYi Origin Tea Club numbers . This year I also processed a little as benefit tea which is affordable and you can drink it every day. But the quality is definitely higher than the regular Tea .

About Wuyi Origin View company

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2 Tasting Notes

1545 tasting notes

Thank you leafhopper!

Quickie note. I was more into this one than I expected. It’s very woody and heavy on the sweet potato / yam side, but super pleasant in smell and taste. It’s on the cedar, incense, sandalwood spectrum with a little bit of cooling effect in the aftertaste bordering on rosy. The smell is deeply floral like Geranium and Roses. Super comforting. It didn’t change much steep to steep gong fu, but I have some left over to play with. I very much enjoyed it, and actually liked it more than some other Wuyi teas that are more overpowering.

Flavors: Cedar, Floral, Geranium, Incense, Malt, Resin, Rose, Sandalwood, Sweet Potatoes, Tannin

Leafhopper

I also liked this tea, though I didn’t get many florals. What were your gongfu parameters?

Daylon R Thomas

1/2 the sample, 195, 20, 35, 25, 45, 1 min and improvised after

Leafhopper

I always did shorter steeps with this tea. I’ll have to try steeping my black teas longer.

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85
335 tasting notes

Wuyi Origin released this “benefit tea” to provide a lower-cost option during the pandemic, and I applaud them for their thoughtfulness. What’s more, it’s actually a tea people would want to drink! I steeped 6 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.

I’ve had this tea several times and still have trouble pinning down the tastes and aromas. The dry leaf smells like squash, sweet potato, cherry, malt, and wood. The first steep has notes of carrot, pumpkin, tart cherry, grass, malt, maple syrup, tannins, and wood, and has a silky texture. The second steep adds gooseberry, cream, sugarcane, and hints of sweet potato. The next couple steeps have more wood and malt, though they still have very vegetal notes of carrot, pumpkin, and sweet potato. The next couple steeps are more tannic and have notes of lettuce along with the orange veggies. The final steeps have notes of malt, tannins, wood, minerals, and roasted veggies.

This tea reminded me in a good way of the most affordable grade of Wuyi Origin’s 2020 Lapsang Souchong. Unlike the Sweet Potato Zhen Shan Xiao Zhong that I had recently, its sweetness was balanced and it had more complex flavours. I’d say it punches well above its price tag of $10 for 50 g.

Flavors: Carrot, Cherry, Cream, Gooseberry, Grass, Lettuce, Malt, Maple Syrup, Mineral, Pumpkin, Roasted, Silky, Squash, Sugarcane, Sweet Potatoes, Tannic, Tart, Vegetal, Wood

Preparation
195 °F / 90 °C 6 g 4 OZ / 120 ML
Courtney

What a great idea from this company!

Leafhopper

Yes! I thought it was a very nice thing to do.

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