Wang Family TeaEdit Company
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Recent Tasting Notes
I got this at the beginning of the year as a birthday present. Brewing 5 grams up in 5 oz vessel Gong Fu, I started out with a rinse of 15 sec, then brewed it 3 oz at 20 sec, then 5 oz at 25, 30, 25, 45, 55, 75, and onto losing cout going into minutes.
The rinse had an interesting hibiscus cream note that was really nice, and lots coming from the aroma. The tea’s texture is very soft with a very clean profile. The first brew was floral, creamy, vegetal, and smooth reminding me of lilies and peach skins. 3rd and 4th brews had more fruitiness, with a little bit of pineapple among hyacinth, and oddly enough, hibiscus in an extremely green body. Thick and viscous, but soft. The mung bean vegetal taste was fairly prominent, but complimented the floral and fruity notes in a fresh mix, occasionally giving off a vanilla-orchid note. The later notes are a little stemmy or spriggy, but not really woodsy. If it is woodsy, it’s kind of like fresh bamboo.
Overall, a really pleasing Lishan I’m glad I got to try. It’s very fresh and forgiving….and long lasting. There are others from Wang Family Tea that I liked a little bit more than this one, especially in terms of their Shanlinxi’s, but the huigan is incredible. This is the kind of tea I’m going to take my time with. There were elements of this that made me think of a Dayuling, especially with some of the rose notes I got midway through, but it was overall thicker.
Rating is between 85-95. It’s high quality for sure that leans more in the 90’s. Price is the main thing keeping me from rating it higher, though this tea might grow on me like it’s long lasting after taste.
Flavors: Beany, Creamy, Floral, Fruit Tree Flowers, Fruity, Green, Green Wood, Hibiscus, Peach, Pineapple, Rose, Sugar, Sweet, Thick, Vanilla, Vegetal
I was pouring tea for a couple of friends (outside! Socially distanced!) and this was a very lovely tea for a lovely Oregon spring day. The first infusion was extremely buttery and a very sweet and smooth finish. The second infusion, grassy notes mingled with the butter. But the third was a revelation, the grass was overshadowed by heavy floral notes that appeared. One of my friends thought I’d switched out for a jasmine tea! Really lovely, will drink again.
Flavors: Butter, Floral, Grass
Love this tea, and one that I thought I added and wrote about on Steepster, but alas, no.
I am working with the same year, 2019, and it’s one of my favorites. It’s got all the notes I associate with Shan Lin Xi-coconut, pineapple, pineapple skin, fresh greens, creamy texture, lingering after taste, and floral aroma that’s so lush and soft that it’s akin to a fabric softener sheet. It’s a little bit more vegetal than some other Shan Lin Xi’s I’ve had, but it’s definitely sweeter and more floral. It’s got enough complexity to boot gong fu going from floral, green, woodsy (slightly), dew, mountain air, jasmine, hyacinth, fruity, to honey and more floral mid steeps, and then sweeter, and it’s well rounded western or even as tumbler grandpa fuel if you are light on the leaves. I got asian pear in steep three yesterday, and it made my easter morning.
What I like about this particular Shanlinxi of the many I’ve had is that it’s incredibly forgiving and has a great energy. The L-theanine-caffeine combo is great and gets me through my mornings. It’s also got decent longevity going up to ten or twelve brews if you really leaf it and flash steep it, but it’s better to have a medium approach and medium to longer brewing time. It’s rarely astringent or too green.
The only downside is price. It costs $10 American Dollars for 25 grams, and though the price is lower as you go up to $28 for 75 grams, it’s still an investment for a tea that is worth the amount, but something that will hurt the pocket if it’s drank daily. Although it’s been my regular ShanLinXi for the last year and a half, it’s mixed in with the other assortment of teas I spend too much money on just to try. I do want to at least keep 25 grams of it around at a time because I like it that much.
Flavors: Coconut, Creamy, Floral, Freshly Cut Grass, Fruit Tree Flowers, Green, Green Beans, Honey, Jasmine, Pear, Pine, Pineapple, Tropical
I’m having a hard time uploading the pictures. Anyway, this was another favorite that I did not write about for some reason last year…before last year. Spring 2019. I’ve mentally combined 2020 and 2021. Man is that nuts. Almost two years ago. It was an early sipdown, and therefore…this is an old backlog. I wish I wrote something down because I remembered tasting all kinds of changes in the finish in each session.
I followed the guidelines of 55, 45, 55, and longer and longer, along with other sessions with less water, shorter times of 30 sec, and grandpa sessions. Green bean is pretty good for this one, but it bears a lot of similarities to Lishan and Cuifeng, especially in the alpine mountain air category. Sometimes, it reminded me of dew. I remember the 2019 season being fresh, and in the category of vegetal done right. The mental justifications of this tea being more than vegetal were lemon verbana and lime in hints. Sometimes, I got more marine qualities and pineapple, though vaguely. I’m not sure how accurate that is, but it’s the impression I remember on top of the sweet finish and the refreshing clean quality of the tea. Only thing is it’s a little pricey, so I save for the other hard hitters Wang Family Tea has as I go through “I must try all the teas before I go back to civilization” Covid phase.
Random reflection: I’m extremely contradictory on vegetal teas and whether I like vegetal notes like Goldilocks. I’ve used the same notes for teas that I’ve been bored with, nevermind I was enthralled by this one. It was super well balanced, and I think the experience was enhanced by the fact it was the beginning of a better school year than my first year teaching.And on the back to civilization blurb, I study civilization for a living as a social studies teacher, but I really don’t like interacting with living civilization…so the dead keep good company…man I made that dark. I think that’s a sign I need to drink some lighter tea. Onto some white tea! (Or lie and just go to a bit lighter oolong ‘cause I’m basic and need a hint of darkness in my tea.)
Flavors: Floral, Freshly Cut Grass, Green, Green Apple, Green Beans, Lemon, Lemongrass, Marine, Pine, Pineapple, Sweet
One of my favorite of the medium light roasted oolongs from Wang Tea, and a Tea I swore that I wrote about in some form on here last year. Who knows; I might be going a full Quixote in writing the notes in my head thinking I wrote them on here. It’s more hilarious and I already know it’s true, but tragic as it is farcical.
Enough self-absorption-onto the tea that I wish I could remember in greater clarity. So relying on the notes provided, this is a fairly complex and decadent tea. The roast coaxes out savory-sweeter notes of roasted nuts, honey, and cream, changing from nutty in earlier steeps to cream in the later ones. I personally remember something vaguely peachy in steep for, but I know like other nutty Gaoshan macademia and almond appeared. The was not too floral in earlier steeps, but I remember violet in steep five, and then fading out into creamy nuttiness. It’s also a tea that I probably used almond for in description, but I also remember the tea getting sweeter as I went on. I almost got more of it in my last order, yet I decided to prioritize newer teas to expand my horizons and luxuriate in some newer developments.
I know for sure that I am regretting not buying more of this one because it was very similar to the Phoenix Village Oolong that was in Eco-Cha’s club as it comes from the same village. This tea was less vegetal and more nutty, but not quite as fruity. This one is still one of my favorites from Wang Family Tea and really hits my spots for being easy going and complex at the same time.
Flavors: Almond, Cream, Creamy, Floral, Honey, Nuts, Peach, Roasted, Smooth, Sweet, Violet
Got this at the same time as the Wild Garden Shan Lin Xi.
This is a backlog, though in real time, I’m thinking about brewing some up. I actually had more mixed feelings about this one.
The notes are vivid, and like most of the teas I buy, it’s of the aromatic variety. Pears, magnolia, heavy honey, chrysanthemum, wood, sticks…it’s all there. The tea is so honey note heavy and sweet that it has some similarities to red oolongs and the Dong Feng Mei Ren that the company described. It bordered on malty, kinda like buckwheat honey. Tasty, and viscous, but heavy, even for me.
I’ve personally found that I go through moods with the honeyed styled teas, especially Dong Feng Mei Ren. I have to be in the mood for woodsy. I felt like I was sucking honey on a stick in spring with this one.
With all that said, it’s very good and highly recommend it to anyone, but I personally needed to lighten up to quicker medium 20-30 sec steeps gong fu. Western was a little too heavy and gave me a little more issues. I wish I added this one to Leafhoppers package. Darn.
I’m still figuring this one out. I like it and think it’s high quality, but I’m not sure who I’d recommend it to. It is pretty steep with the price. For now, it’s an enjoyed and new experience. I currently enjoy the wild garden version a lot more, but this one is good, and I still highly recommend Wang Family Tea.
Flavors: Floral, Flowers, Fruity, Honey, Malt, Mango, Pear, Sweet, Wet Wood
Bumpin’ up the rating as I sip this down because it is hands down one of the best Shanlinxi’s and experimental teas I’ve had.
There were more notes with the fruity notes I wrote earlier, but more floral notes and vanilla. Sugar also came up, surprisingly yesterday, along with orchid, peaches, and dessert.
There were more vegetal notes like Swiss chard, lots of orchids and green notes, and green sugar cane. It is more vegetal today, than yesterday with hotter weather and more leaf, but still extremely refreshing and tasty.
To my surprise, this was actually a winter 2020….and it is one of the most unique teas I’ve had. I cannot recommend this one enough for those who want to splurge because it’s special.
I’m having a hard time uploading pictures…oh well.
I’ve had a few teas, and I will say the last two weeks have been tough. We’re back on lockdown…again…in the two weeks after we went fully in person. 1/2 of our students had to self quarantine and then less showed up. A lot of them are afraid, tired, drained, lost, and feeling like their in a weird place. Others are trying to push forward and keep up the good pace they’ve been on. I won’t go into much more detail than that, but I needed a recharge this weekend before I go into work. Specifically, work tonight and for tomorrow morning. So I drank some of this tea today, and I’m beginning with a little mental success of completing my little expo over something I enjoy.
I decided to splurge on this and another sample since I had some saved up. It was $12 for 25 grams, and was not quite sure what to expect. The description is unusually short on the website, but vivid, focusing on the orchid profile, sweetness, and “distinct” fruitiness, implicating buddha fruit and passion fruit.
Going back to the tea, I would say tasting it blind, I’d think it was a Li Shan with how intensely fruity and aromatic it is. The orchids were prominent and the tea was sweet dry and wet; yet, the fruits pick up intensely in the second brew gong fu and the first steep western. Melon, gardenia and lightly cooked peaches personally came to mind, and it was extremely lush. I know I’ve used those notes for other High Mountain oolong teas, but it was dense and yielding. I got seven solid steeps in the gong fu, each fruity until steep eight. I did the 30 second measurement for that one, and about 5 grams for 5 oz. I could have gone heavier, but the aroma was perfect.
I can see the Buddha Fruit citrine comparison-it’s soft, sweet, vaguely citrusy, but not totally there. The passionfruit is a lot more dominant in steep 3-4 gong fu, and as it cools western.
I think that if I hadn’t have ShuiXian before, I think I might have mistaken this for a high end gaoshan. Again, not a bad thing at all-it’s more of a compliment piled on top of a compliment, but I personally got a deeper appreciation for it knowing what it is. I’ve had some varietals from localities that don’t always work for me, but this one worked well for me because it was flavor forward. I could taste a lot of similarities to the Zhangping pillows version of the Shui Xian in terms of the florals, especially the gardenia note I would get, but the heavy fruit notes, especially the peach, reminded me of the later steeps of the Wu Yi rock version. The light roast could be pushing forward the sweetness along with an oxidation of at least 25 or30% by my guess, but still.
Overall, I’m deeply impressed with this one. I would be on the border of splurging more on this one, but I recommend this for people who want to treat themselves for special occasion. My special occasion was the need for extravagant coping and sensory grounding, but I do think that this tea is approachable for new comers to oolong, but it’s price point is more for the experienced drinkers who are tea nerding.
It’s good for western or Gong Fu, but I personally prefer it gong fu…nevermind it was frickin awesome tumbler fuel with an extremely light amount of leaves. I’m probably going to add more to this in the future because I think it’s got more to offer.
Flavors: Floral, Fruity, Melon, Orchid, Passion Fruit, Peach, Savory, Sweet
I wish this site would actually save my notes….
Okay, I need to let out some tea verbiage confetti. Before I do that, I will say that the majority of the teas that I’ve drank so far and have mentioned are not on steepster yet, so it will take some time for me to put them up. I missed it when companies used to put the teas on here themselves. Oh well.
Moving onto this one, Wang Family teas never dissapoint. Oolongs dominate their catalogue, but they are all different, but they are all smooth and easy to drink. Gaoshan’s are usually smooth by default, but Wang’s teas smoothen out the rougher edges of their teas, whether that edge is the nuclear spinach quality of most high mountain green oolongs, or the smooth out their roasting edge by relying on charcoal, or at least roasting the tea to caramelize the sugars evenly in their tea.
The Dragon Boat Festival brought up a few new finds on their website that I had to try. I was already scouting out their Oriental Beauty, and thinking about getting more of their Shan Lin Xi because it works as a good morning tea, but then they had to add a few more interesting additions, including this fine tea.
It’s a wild grown one, so I expected some heavy florals, maybe fruitier qualities. The companies description is vivid, breaking it down session by session after the rinse and the 55, 45, 55 second pattern. They describe sweet orchid coating the tea’s flavor, and then detail osmanthus and mung bean in the middle steeps. They found stonefruit and brown sugar in the aroma of the later steeps.
I personally got it in reverse order, and used around 5-6 grams instead of 7. The dry leaf is extremely sweet, having some stonefruit and brown sugar qualities with the already in the dry leaf. I also got more of those notes in steep one after the rinse rather than the third ones. Orchid, followed by osmanthus were obvious. Mung bean and orchid described the rest of it. It was not as vegetal as other Shan Lin Xi’s I’ve had, which is nice given how sweet it is. I also find that it did not evolve to much in the later brews up to brew 7, but they were balanced, sweet and refreshing.
I really enjoyed this one, and the leaves were huge. Even the dryleaf looked like oversized dragonheads. My only nitpick is the price, since it was $16 per 25 grams. I usually expect a little bit more complexity with that price point. It’s a quality tea for sure with a sweetness that stands out against other Shan Lin Xi, but it still has the flavors you can usually expect from this quality tea. I don’t regret buying it for a minute, and I recommend Gaoshan devotees to try it, but I can also see more people being picky about the lack of complexity.
I’d like to see if someone has a similar reaction, though I have a feeling I’d rate it on the higher end than some people just because of my preference for easy going teas. I’m tossed up between 87-92 for the rating.
Flavors: Beany, Brown Sugar, Floral, Orchid, Osmanthus, Stonefruit, Sweet
Long backlog and sipdown. I’ve mostly been pre-occupied with reading, school-work, parent contact, and binging youtube videos and Netflix to maintain a sense of humor…and of course drinking mugs of tea.
I’ve relied more on longer steeper times and western more than I have gong fu, mostly relying on larger amounts of water for my mugs. I’ve been bad and purchased more sachets, but I still plow through my good loose leaf western. I’ve also used an uncomfortable amount of sachet teas lately for the BWB blends I love (Cardamom French Toast….), but I still turn to the amounts I have from Wang, Whispering Pines, and What-Cha pre-epidemic.
Though I have splurged on Whispering Pines, Tea Spot, and Lupicia (crossing figures it gets to MI alright and the MOMO SUPERGRADE and RIPE MANGO are good- I really wanted Queen’s muscat, but the expiration date for the tea was in July of this year).
Finally getting to this tea from Wang, there is a lot going on with it. It tops as a must try sample in my opinion despite being more expensive, and it honestly competed with the Da Yu Ling from the company.
I was not quite sure what to expect for this one since it is a Tieguanyin varietal grown in Taiwan. I used to love Tie Guan Yin’s, but the orchid-pepper notes have bugged me lately, and switched to Taiwanese teas a while back. Trying this one out, the Cui Feng notes are more prominent than the Tie Guan Yins. It’s very green and has the orchid/green been notes that you get in a Tie Guan Yin, but it’s loaded with the alpine forest notes, some woodiness, but heavy amount of lilac and hyacinth among a thick body and mouthfeel. It is also sweet, and orchid becomes more prominent.
I’ve mostly done western for this one since it does take some time to develop for what I’ve gotten. I could see it working with a lot of leaf gong fu, but it’s very durable western. I’ve gotten six cups minimum, using brewing increments based on minutes. The minimum I’ve done is a minute, but I usually do 1 minute 45 to two minutes in the first two brews either in my 10 oz kyusu or french press.
I’m not sure how else to describe it. It’s a THICC Tie Guanyin-Gaoshan Baby.
I should have written a note before I finished off the rest of it. I might have some left, but drank it quickly. This was by far one of my favorite of the lighter roasts from Wang Family Tea. Like most of them, it had the nutty floral combo with the roast. The first steep is very much like almond, but after steep two, the longan charcoal brings out a bit of a caramelized sugar note, and slowly, brings out some fruit notes. They generally fade as the more alpine floral notes take over. The roast is still there, but it is not as present. It also does have a sweetness and like scotch.
It does not have the stone fruit thing going on like the light roast Alishan did, but it was a different balance of subtlety while resembling that one over the Fenghuang Dong Ding and the light roast Li Shan. It also had a little bit more body than the Lishan Light Raost did. This one was a little bit easier for me to pin point flavors overall, but it was also more complex in the florals. I recommend this one a little bit for more advanced drinkers because certain elements might be a little too subtle for newbie drinkers despite how easy it is to drink. It’s sweet and approachable, but does take a little bit of patience to appreciate it. It was doable western, but I ended up rushing a little too much. It was a little bit better suited in a slower Gong Fu, or a slower western at least. Think like Dolly Parton-sings at an even pace and is rounded in all the right places.
So many more teas to add…I think I have five to go. At minimum.
Flavors: Almond, Flowers, Fruit Tree Flowers, Green, Nutty, Pine, Roast Nuts, Scotch, Smooth, Sugar
I’ve had a few Wu Yi style mimic teas, and I’ve personally had mixed feelings about them. The ones I’ve had in my experience tend to up the charcoal and juice out as much stone fruit and cannabis as possible in taste…which I am personally not a huge fan of, especially the one served by Taiwan Sourcing. But this one was a different story and a much needed surprise.
Opening the bag, it is woody and roasty….and almost nutty….like hazelnut or chestnut. I try this out, and the aroma is fairly smokey, but the taste….holy crap it’s smooth and heavenly. I played around a lot with this one, and did a semi western while sipping it ever so often in a smaller vessel. After about 30 seconds, I pour my kyusu, and it is super sweet. It reminded me of Japanese milk candy, but with a slight roast in the aftertaste.
I do it again after about 12 sec, and some fruit comes along. Not quite sure what. The roast is there, but the tea is still super viscous and not cloying or overwhelming.
I brew the rest of the pot after about another minute, and what I was tasting was unusual. It got the milky caramel candy notes with the fruity and the roast, but it rose from floral, to milky, to fruity, to whatever-the-hell is this sweetness is, and then, to a woodsy charcoal in a silky finish that contrasts and balances nicely. I then thought-holy heavens WTF IS THIS. Smoke on the water…..Fire IN MY TEA CUP! DE-NE-NA-ne-NA!
Here’s how they described it on their page:
“After rinsing, the leaves give off a light aroma of sugar, and a strong aroma of wood. The first round of brewing expresses the warming smell of longan charcoal. The first sip gives you a calming feeling. The taste is that of sweet cream with a hint of hazelnut. Already the tea is expressing a mellow cha qi (tea energy). The color of the tea liquor is a dark golden brown. Second round intensifies the woody aroma. The cha qi continues to spread throughout the body. It causes a pleasant warmth. The third round introduces the flavor of stone fruits. With the stone fruits, the charcoal flavor, and the sweetness, it reminds us of flambeed fruit. At this point, the cha qi has spread throughout our entire bodies. We feel deeply relaxed and calm.”
Pretty much exactly what I got. The tea was medium in its re-brew strength, and I usually got 5-8 cups from 5 grams using 10 oz, averaging closer to 6. It’s good both Western or Gong Fu, and good light with grand pa, but I find that I prefer most of Wang Family Teas western.
The Wuyi oolong has quickly become a favorite becuase it is so easy to drink and smooth. It’s warming and relaxing, and perfect for a rainy day. I thought that I’d prefer the greener teas or the lighter roasts, but man, does this tea kick most of their leaves out of the water in balance and smoothness. Now, I pick teas deliberately if they are smooth, but I did not expect it from something that is supposed to emulate a Wuyi style, which tend to be rougher from my experience.
I can say that I highly recommend this tea. It is a lot more like a traditional Lu Yu or Dong Ding in style, but it does have some florals and milkiness that Wu Yi’s can. It’s definitely oolong, and I really think almost anyone could enjoy this one, but I think it might be better for intermediate to experienced drinkers. If someone new tries it, I think they would like it if brewed with care. It is pretty forgiving, but I could see it becoming a little too smokey if oversteeped.
Well, my sample is almost gone. I just give it a subjective 96. I might raise it. I might not. We’ll see. It’s been my favorite in quarantine anyway.
Flavors: Char, Chestnut, Cream, Hazelnut, Roast Nuts, Smoke, Smooth, Stonefruit, Sweet, Vanilla, Wood
처음 맛을 보았을 때는 그냥 밍밍했는데 이번에는 달큰하고 고소하다. 꿀보리건빵 향이라고나 할까? 보리차를 진하게 내려서 꿀을 타도 비슷할 것이다. 차의 세계는 참으로 신비하고 흥미롭기 짝이 없는 것 같다.
Maybe all of my tea samples needed to rest? This wasn’t great the first time I tried it but is remarkably pleasant with strong barley (or other grain) and honey notes this morning.
Flavors: Honey, Roasted Barley
This one’s good. I didn’t have much to say about the dong pian or the honey scent. But this black tea smells fabulous. Plums? A garden in some hot exotic climate. It is the kind of tea that reminds you that places with much nicer weather exist and makes you wonder if you will ever retire in such a locale. When I say it tastes tropical I don’t mean those chewing gum flavors. I mean it feels like I just landed in some island vacation destination. The history of why the tea came to exist is quite sad. But it is yummy all the same.
Flavors: Black Currant, Plum, Tropical
Fascinating. I will have to try more GABA tea before I can develop a more nuanced opinion, but I know the following things:
1. It tastes unmistakeably like sweet potatoes (고구마). When my friends were snacking on potato chips, my grandmother was placing endless bowls of steamed potatoes and sweet potatoes on the kitchen table as our grab and go snack so that is the natural level of sweetness to expect – not the candied yams level of sweetness in the American Thanksgiving side dish topped with marshmallows. Capisce?
2. There is an interesting longlasting buzz in the mouth. Hope that is normal and not indicative of absurdly high pesticide content or anything like that.
3. I became used to the roasty toasty taste of the MST GABA and have to admit I prefer that profile. However, MST’s is far more expensive so therein lies the tradeoff. This one from the Wang family is calming but also energizing. The finish is bold and aggressively… sweet potato-y. There is a mild but persistent, uncomfortably arresting sense of raw tuber in the tummy and in the chest that belies the tongue and throat sensations, a rawness that could possibly be avoided or cloaked by eating real food before drinking the tea.
Flavors: Sweet Potatoes
One of my favorites from Wang so far. Very light color in the liquor, but nicely creamy and citrusy with all the floral you can love, and the freshness of of spring and summer. I’ll be lazy and post their description. This is true gong fu or in tumbler mode.
“Starting with a visual inspection of the tea leaves. We see that the leaves are medium in size, tightly curled, and have a wonderful verdant green color to them. There is a light sweet aroma to the dry leaves. After giving the tea a quick rinse, we are rewarded by an enhanced aroma of sweetness that is joined by a strong aroma of freshly cut grass. Moving on to the first round of brewing, we start to see the true character of this tea.
The tea liquor is as clear as glass, and has the color of citrine. The aroma of this tea continues to sweeten. The previously mentioned aroma of freshly cut grass gives way to the more refined, elegant fragrance of orchids. The taste of this tea is a perfect reflection of the teas aroma, sweet, with the enchanting taste of orchids. The aftertaste of this tea has that distinctive orchid sweetness that grows stronger with time.
The second round of brewing brings more changes to this teas character. While the tea maintains its aroma and taste of sweet orchids, a lighter, more bright character of florality starts to come through. Upon sipping the tea, you’ll notice that the texture of the tea has become softer, and rounder. We feel that this tea has a comforting feeling in the mouth and throat. Very smooth.
The third round kicks up the sweetness. The florality introduced in the last round starts to become more dominant. The aftertaste is also stronger. It now lingers for quite a while."
It’s green oolong done right, and a favorite. I got more florals than orchid alone, like Iris and honeysuckle and orange blossom, but that’s personal. I’ll down this one quickly.
Flavors: Apple, Citrusy, Floral, Freshly Cut Grass, Green, Honeydew, Lemongrass, Orchids, Sweet
I wish I had more to play around with, because this was an interesting tea. Of course the company’s description is the most reliable, but I’ll summarize it instead of just quoting it.
I did shorter and longer brewing parameters, and as with most of these teas, longer steeps are better suited to them with a rinse. When I did it on my own I started going more in the 30-45 second range. Then I read how they do it online, and the do it using 55, 45, 55 which is better suited for the later notes. I’ll write more about how that turns out.
The first thing that struck me about the tea before was that it was more on the floral sweet side of roasted, albeit nutty. Whether western or gong fu, it starts up woodsy and transitions into the sweet honeyed peanut notes in the first brew. Sometimes, it’s closer to brown sugar for me. The second one has a stonefruit note that comes up, and it got more apparent with each rebrew as the charcoal slowly fades into a background note. It’s got floral hyacinth, lilac notes, with maybe some osmanthus, but the nuttiness and peachy notes lead the way. Sometimes, I did think of plums, but lighter peach is what I get and it’s not super apparent, but present. It’s gets a little bit more green, but not super vegetal towards the end.
I really like this one and have a little left, though I gotta say I don’t properly know it quite yet. I can see it being great tumbler fuel-then again, almost all of the teas I’ve had from Wang tend to be durable. I’ll leave it at a 90 for now, and then figure out how I’m going to drink it next time. I have more What-Cha and other Wang Family Teas to catch up on.
Flavors: Apple, Brown Sugar, Caramel, Creamy, Floral, Fruity, Green, Honey, Nutty, Peach, Peanut, Roasted, Stonefruit, Wood
Backlog of the many that come…hopefully.
History lesson about my tea journey. At first, I was into green jasmines. And then, I was into oolongs, falling especially in love with the graham cracker complexity of Rishi’s Tie Guan Yin. And then, I got to know Andrew, and dived into tea…falling in love with the Nuclear green Gaoshan, and got bored of some roasted oolongs. Then I slowly got back into it, and as I’ve sampled Wang’s family teas, I’ve slowly gotten back into them.
Although I prefer Wang’s green oolongs right now, their roasted teas are frickin awesome and typically balanced by the longan charcoal they normally use. And this one is a nice pick up tea. I think-well, I want something I wouldn’t mind, and then I have the tea, and I more than don’t mind it-I actually enjoyed it.
I didn’t take any detailed notes, and I paid a little bit attention, but I remember cookie and nuts being one of the things I picked up. It’s fairly roasted and woodsy, being between the green and roasted bit. There’s some greenness more akin to cooked squash or zucchini, but this is not a vegetal tea. The company’s description does more than fine describing the rest:
“The taste is smooth, and sweet. The longan charcoal flavor is present, but is in no way overpowering. Successive rounds of brewing deepen every aspect of this tea. The color of the tea soup shifts from light yellow, to a vibrant gold; the aroma is strongly nutty, and now has a hint of cream; the flavor of this tea has become very sweet, woodsy, and slightly fruity thanks to the longan charcoal. The finish is sweet, and lasts for a good amount of time.”
I got anywhere between seven and ten brews out of the tea gong fu, and a minimum of six cups western. It’s consistent for the most part. It’s creamier in the second through fourth brews, and the fruitiness is towards the end. It’s more stonefruit-peachy, but it’s super subtle amidst roast, nuttiness, and just a pebble of minerals. The sweetness is close to brown sugar, but it’s not as obvious as it is in the Alishan Light Roast.
What strikes me about this one is its durability and balance. I think I might have enjoyed it a little bit more in colder months, but I kept coming back to it, and finished it in three days. I’m curious to see how someone a bit more experienced or preferential to traditional Dong Dings think. This is more for intermediate drinkers, but it’s very easy to drink and very chill. This is a “Hey, you want to chill, bro?” tea
Flavors: Almond, Baked Bread, Brown Sugar, Cookie, Cream, Creamy, Floral, Nuts, Roasted, Smooth, Sweet, Vegetal, Wood
Backlog: I was impulsive, and got a treasure chest of nearly every one of Wang’s Teas except their Shan Lin Xi. I’ve sampled several so far, and this was one of the first ones.
I think the company’s description does this one the most service. It’s got the nutty profile of any light roast in the dry leaf, and brewing it up, the aroma is also nutty like almonds and marzipan with a little bit of a roast, something that you find in peanuts. The first brew is very light, yet smooth. I get the brown sugar note the most in the first and second brews gong fu and western. Honeysuckle was the most prominent floral to me, though there was another lighter airy floral. Maybe hyacinth, but I’m not sure. It’s not heady, but it’s noticeable. Later brews turned into the usual green oolong notes you can imagine, though more on the floral and vegetal end. It was also a little bit woodsy in profile, but pleasantly so.
I finished this sample very quickly. The tea was fairly resilient grandpa with lighter leaves, though I had to be careful with western. The roast would occasionally smoothen over the florals, but it was still very forgiving. Pie crust and squash would also be good equivalents. I highly enjoyed this one. It was a little bit too light for my preferences overall, but it was still very good and among one of my favorites so far. It’s like a friend you don’t see often, but always appreciate when they are there.
Flavors: Almond, Brown Sugar, Creamy, Floral, Honeysuckle, Nuts, Peanut, Squash Blossom, Sweet, Wood