What-Cha
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2025 sipdown no. 17
This TGY is smooth and vegetal (as described), with subtle hints of cream. A marked difference from the Cha Yi TGY in my next note. Happily, both were lovely.
1st steep 1 minutes, 30 seconds
2nd steep 2 minutes, 30 seconds
3rd steep 3 minutes, 30 seconds
4th steep 4 minutes, 30 seconds
Preparation
2025 sipdown no. 15
This tea is very cream-forward with sweet hay-like undertones. Florals come out more in the second steep (though not nearly as floral as Four Seasons). There’s still a creamy smoothness, balanced with the floral aspects. As it cools, more vegetal flavours come forward.
This one resteeps really well (I regularly did 4x Western steeps) and I’d happily re-order.
I find this tea quite refreshing both hot and once it’s cooled (ahem, mistakenly forgotten). The floral aspects are smooth and linger in an understated way. There is a subtle undercurrent of creaminess and a bit of sweetness. The entire cup is very balanced and delightful. I also find this tea holds up to oversteeping, never becoming astringent.
Both the second and third steeps had just as much flavour. A really lovely tea!
Harvest: Spring, April 2024
Hopefully as I explore more oolongs, I will be able evolve my palate and add more depth to these notes. :)
2025 sipdown no. 9
A smooth malty tea, quite light overall. I find Assams to be more ‘heavy’, but this was a nice change. The raspberry notes are there is I really concentrate (though this could be wishful thinking on my part). I quite enjoyed this cup, though not sure I’d order more.
Preparation
2025 sipdown no. 8
There are both baked cherry and honey notes, but neither are as robust as I anticipated. Regardless, I had no issue polishing off 25g and look forward to the other red oolongs I have to try.
I tried this in my gaiwan doing 15-30 second steeps, western with a 2 minute, 2.5 minute, and 3 minute steep. I personally enjoyed the 3 minute western steep best.
Harvest: Spring, March 2024
Origin: Chokechamroen, T.E., Doi Mae Salong, Thailand
Preparation
September Sipdown Prompt – a tea from Africa
This tea is marked as “the older the better” so I have been in no hurry to drink it, but I have had it at least twice, so I am befuddled as to why there is no tasting note from me.
I have had it with food each time I drank it, usually with breakfast, so I haven’t picked up as much detail as others here. Today we were just having cinnamon raisin bagels so it seemed like this little sweetie would be a good pairing.
My impressions each time have been: 1. Good, medium body with a light creaminess 2. Clear golden color 3. More flavor than I would expect from the stems of a tea plant, certainly enough flavor to pair with food.
Overall, it reminds me of the first shou mei I ever drank, which I liked very much. There is a little nuttiness, and rich, warm hay. It is certainly no shrinking violet so you don’t need to worry about searching for flavor in it, but it is a quite a lovely, soft tea for fall.
I forgot to review this when I drank it, all I remember is it was pretty unremarkable. Then only had half a serving left and combined it with some leftover India Assam Mancotta SFTGFOP-1 Clonal, and it made an excellent iced milk tea with a little bit of dark brown sugar!
Obviously can’t actually rate it based on this but had to make this note to remind myself of this great blend option for later, as I drink a lot of iced milk tea in the summer.
Addicted. This is so good. I’m just beginning my Oolong journey but out of the 10-12 I’ve had so far, this one is stand out. Good experience gong fu brewing. Great experience Western-style brew…I added goji berries and a bit of honey. So so good. I’m buying the biggest bag I can next time!
Flavors: Sticky Rice, Sweet
Preparation
2020 Summer Harvest
This is not a forgiving tea and easily turns into astringent and bitter green territory. The reminds a little of a darjeeling that way. I see that if I’d read the tea’s page more carefully I wouldn’t have been surprised by that…
The finicky quality meant that this tea sat, neglected, in my cupboard longer than was warranted. After committing to drinking it up this month, I got some pretty exquisite tangy peach and stonefruit notes which really endeared it to me. I wish I hadn’t shied away from it for so long because I ended up enjoying it a lot!
The floral bouquet is decadent and complex too, even if often laced with stabby knives.
Flavors: Astringent, Cherry Blossom, Floral, Grassy, Peach, Silky, Stonefruit, Sweet, Tart, Vegetal
Life is too busy for demanding and high-handed tea.
I’ve found that with a lot of Japanese oolongs. Floral, but sharp. I usually have to flash steep them to get them the way I want.
It was an interesting tea. I started to enjoy it by the end but not sure how much I can attribute that to a mellowing out with age… I wish I’d played around with it more when it was freshest; flash steeps would’ve been fun!
Not a fan of the menthol character
I’ve not had this exact leaf (or anything from What-cha), but I’ve had a few Taiwanese 18s / RedJades, and fortunately never found in them the menthol/wintergreen flavor you and others have mentioned. Because the one time I really noticed it was in Harney’s Uva Highlands Ceylon tea. And I didn’t care for it, either! Now I’ve been forewarned. ;-)
2nd flush, June 2022
Classy and elegant yet strong and rich with a dense aroma. Big hands with scratchy palms, firm squeeze, soft touch. Teak and tobacco, malt and prune. Such a classic black tea.
Assam teas don’t often find their way into my cupboard, usually because they’re too abrasive and without much nuance. This one, on the other hand, I’d be happy to buy again when the Assam itch needs scratched.
Flavors: Astringent, Balanced, Berries, Black Pepper, Blackberry, Bright, Cherry, Chocolate, Coconut Husk, Cream, Dark Wood, Dried Fruit, Fruity, Gooseberry, Green Bell Peppers, Leather, Malt, Malty, Mineral, Molasses, Oregano, Pine, Prune, Red Wine, Rich, Smooth, Soft, Tangy, Tea, Tobacco, Tomato, Viscous, Woody
Preparation
A very creamy oolong with the perfect amount of jasmine for me. Not really sweet but still manages to vibe like a cream puff or a jasmine-infused scone with clotted cream. There is this Korean purple rice and yogurt-based drink chain that does something with osmanthus jelly and rice wine (you can also add jasmine jelly). This tea reminds me of that as well: floral, creamy, rice-like, and faintly but pleasantly sour and bitter – in the way of yogurt and certain floral profiles.
Surprisingly, this isn’t really a grassy oolong (I get a hint on the finish in the second steep; it comes out more in subsequent steeps). It does have a vegetal quality but it’s on the milder lettuce & cucumber side of things.
I picked up 25g of this, figuring that it, in combination with 50g of Green Jasmine Dragon Pearls, would last me a while. Sadly, this is not proving to be the case.
Steep Count: 4
Flavors: Banana, Creamy, Cucumber, Floral, Grass, Jasmine, Lettuce, Milk, Mineral, Orchid, Osmanthus, Smooth, Toasted Rice, Vanilla, Vegetal
Preparation
2023 Spring Harvest
While I’m trying (and failing) to avoid buying or accumulating new teas right now, it’s been years since I had one my absolute favourite types of tea: Jasmine Pearls (also Dragon Well). And, so, a short while ago I caved suddenly and all at once – buying both.
Green Jasmine Pearls always remind me of late winter turning into early spring. It’s probably the combination of clean and warm notes of grass, honeysuckle, melon, squash, stonefruit, and fresh evergreen. Jasmine is also pleasantly banana-ish to my brain – creamy, vanilla bean-like, and sugar-rum sweet. It’s such a decadent floral flavour.
I can’t get enough of it, although I’m not super picky about where I get it (What-Cha is a reliable go to when I’m craving it though… or Teavivre; I’m surprised I’ve never written up a note for this or the other varieties What-Cha carries! Oh, well). This is also one of my mom’s favourite teas so I should try and do a better job at keeping some around… Such a hardship given how much I love this tea :P
Steep Count: 4 (first steep @ 2min; last steep @ 5min)
Flavors: Banana, Creamy, Evergreen, Floral, Grass, Honeysuckle, Jasmine, Melon, Nectar, Pine, Rum, Smooth, Squash, Stonefruit, Sugarcane, Sweet, Vanilla
Preparation
I went through all of this tea I had in one gongfu session. Thank you derk for this wonderful tea.
Harvest April 2020. Almost 4 years old. I have it… who knows how long?
7 g/boiling/125 ml gaiwan, steeped all through my thermos, not sure about the volume?
When heated and after short rinse, fruit notes are here with some spices, nutmeg or/and cinnamon, warming and pleasant.
I made approx. 6 or 7 steeps, starting with 10/20/10 seconds nad rest were up to one minute; last one was loooong, but not measured. Approx 3 minutes I assume.
Whoa, this tea have lots of to offer. Lovely fruit notes of pears and raisins, somehow followed with forest dark honey, through sweet and exciting flavours of vanilla crescents with creamy mouthfeel.
I would not thought it is a GABA, as it doesn’t had that note I noticed in other GABA oolong in the morning — the note of umami, vegetals and powder.
Actually I couldn’t pick up any vegetal note, and it wasn’t really the darkest oolong in my experience. That’s surprising.
Definitely a nice harvest and nice tea… with high probability buying one day.
Preparation
I’m learning the Korean greens are different again from the Chinese and Japanese greens, in another distinctive way. This will take some experimentation to brew right, but so far it responds to brewing cooler and weaker than I’d do a Chinese green.
Flavors: Butter, Floral, Salty, Spinach, Sweet, Umami
