Medium Roast Fancy Grade Ben Shan Oolong of Anxi

Tea type
Oolong Tea
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Roasty, Butter, Milk, Peach, Stonefruit, Char, Drying, Fruity, Roasted, Sweet, Medicinal, Tar
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Edit tea info Last updated by Barsomn
Average preparation
200 °F / 93 °C 0 min, 45 sec 6 g 4 oz / 108 ml

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6 Tasting Notes View all

From Yunnan Sourcing

Anxi Ben Shan oolong was roasted for a total of 10 hours at a temperature of 60C. This heavier roasting technique brings out the aroma and softens the green edge of this Ben Shan oolong. Ben Shan with it’s coarser (thicker) leaves takes well to longer roasting.

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6 Tasting Notes

695 tasting notes

Really had a great session of this, stacked some infusions into a travel tumbler and drank through the afternoon/evening.

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7 tasting notes

The smell of warmed leaves in the gaiwan give a raisin aroma while also looking like raisins in appearance (the tight and small dark leaves). The wash and first steeping produced an altumnal orange colored liquor with a peachy taste. The third steeping was fantastic yielding a more complex flavor profile rounding out with a buttery and milky finish while also mai ting the subtle notes of peach. I haven’t finished brewing but it’s an excellent day drinker !!

Flavors: Butter, Milk, Peach, Stonefruit

Boiling 0 min, 15 sec 5 g 4 OZ / 120 ML

I can see where folks say it has an oily mouth feel at the end of the tasting note but I still think personally it’s a great tea. Everyone’s taste buds are different and that’s a beautiful thang! :)

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258 tasting notes

The smell upon the water first meeting the tea elicits the smell of roast and char but not in a smokey way, as unlikely as that may seem.

First steep in the gaiwan, 15 seconds, produces a surprisingly sweet, almost tart, fruit with only a faint hint of roast. Second steep, 20 seconds, is more of the same with maybe a little more roast flavor. It feels simultaneously juicy and drying in the mouth.

The subsequent steeps were taking down while caring for a 4 month old but what I will say is that it stays fairly consistent in terms of quality with slightly varying levels of that fruity and char flavor until it fades near the 7th steep.

Flavors: Char, Drying, Fruity, Roasted, Sweet

200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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676 tasting notes

Man, it was a struggle getting through this tea. I don’t do well with darker oolongs in general but this one was rougher than most. It has a thick, oily mouthfeel and a taste that can best be described as drinking tar. Can’t taste much beyond the roast other than a little licorice and an odd medicinal note that reminds me of Tylenol. After about 4 steeps, the oiliness fades and you get a nice toasted nut flavor. No sweetness or discernable fruity flavors.

I steeped this for 5 times, starting at 185 F for steep times of 2, 3, 5, 7, and 10 minutes.

Flavors: Char, Medicinal, Tar

185 °F / 85 °C 2 min, 0 sec 2 g 4 OZ / 110 ML

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