Fanpokeng Natural Farming Dah Pan "Butter Longan" Red Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Anise, Astringent, Bitter, Cookie, Flowers, Fruity, Nectar, Sour, Spices, Sweat, Sweet Potatoes, Wood, Butter, Jam, Toast
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 0 min, 30 sec 6 g 5 oz / 140 ml

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2 Tasting Notes View all

  • “Taiwan Sourcing has some very nice red oolongs. This one is fairly subtle, but I like it a lot. The aroma is on the sweet and fruity side, while the taste is more woody and nectar-like. It remains...” Read full tasting note
    85
  • “30 seconds in a porcelain gaiwan. First steeping tastes like buttered toast, the second steeping (~45 seconds 190 F) adds some fruitier “jam”(fruity) like notes but still retains the creaminess...” Read full tasting note
    96

From Taiwan Sourcing

There are a lot of abandoned plantations in Beipu area, and thanks to our friend Mr. Chen, who have been working relentlessly at Beipu area, some of these plantations are under his careful watch and being utilized properly. This tea plantation at Fanpokeng are some the cleanest land we encountered so far in Beipu, and suffered from pests this season like many other teas.

Abandoned for decades, the surviving trees proved their value and conspicuous character through their longevity just like the Qing Xin Oolong of “Pangolin.” The land owner (who is a old grandma if you are wondering) asked Mr. Chen of Beipu not to use their land for any other purposes but to ensure the tea trees may be retained. As a result, Mr. Chen has became the guardian of this rare and pure land.

Besides the strongly bug-bitten oolong Mr. Chen made, he also created a red oolong, a style of oolong processing technique which combines the concept of black tea. This practice is commonly seen in the east part of Taiwan such as Hualien and Taitung, but certainly not common in the west. We are grateful to have Mr. Chen creating a red oolong using such a refined material, since Dah Pan varietal was known for its suitability of processing into a black tea.

The character of this tea is suggested by the name we gave it – “Butter Longan.” Don’t miss it if a good cup of red oolong is what you have been longing for!

Harvest: Summer 2020 / 夏 貳零零冬

Varietal: Qing Xin Dah Pan / 青心大冇

Elevation: 300 M / 參佰 公尺

Region: Beipu Fanpokeng / 北埔 番婆坑

Oxidation Level: 85% / 分之捌拾

Roast Level: 0 / 無

About Taiwan Sourcing View company

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2 Tasting Notes

85
658 tasting notes

Taiwan Sourcing has some very nice red oolongs. This one is fairly subtle, but I like it a lot. The aroma is on the sweet and fruity side, while the taste is more woody and nectar-like. It remains quite sweet throughout though. There is also some warming star anise spiciness, chicory-like sour bitterness, and sweet potato earthy sweetness. The mouthfeel is a little astringent and bubbly with medium body and soft presence. Interestingly, the aftertaste stays warming for a while – it’s a good tea for colder rainy spring days.

Flavors: Anise, Astringent, Bitter, Cookie, Flowers, Fruity, Nectar, Sour, Spices, Sweat, Sweet Potatoes, Wood

Preparation
205 °F / 96 °C 0 min, 30 sec 6 g 5 OZ / 140 ML

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96
28 tasting notes

30 seconds in a porcelain gaiwan. First steeping tastes like buttered toast, the second steeping (~45 seconds 190 F) adds some fruitier “jam”(fruity) like notes but still retains the creaminess found in the first steep. Has a very nice energy. 3rd steep is a combination of the first two but much more mellow and subtle in flavor. 4th steep (~1min) has a very prominent jam like taste. Buttered toast with Jam is what comes to mind. 5th steep (~2min). Flavor isn’t as prominent but the tea color is still rich. Still drinkable but original flavors (and creamy texture) have tapered off. I’m not familiar with oolongs and a lot of them seem very expensive in comparison to other teas. But, this one was a very enjoyable drinking experience and worth the cost. Lives up to the name of “butter longan”.

Flavors: Butter, Jam, Toast

Preparation
190 °F / 87 °C 0 min, 30 sec 6 g

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