Lishan Lightly Roasted Oolong

Tea type
Oolong Tea
Oolong Tea
Almond, Brown Sugar, Creamy, Floral, Honeysuckle, Nuts, Peanut, Squash Blossom, Sweet, Wood
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Edit tea info Last updated by Daylon R Thomas
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From Wang Family Tea

Location: Li Shan Mountain(梨山)

Cultivar: Qingxin Oolong(青心烏龍)
Garden Elevation: 2000m

Season: Winter 2018

Roast Level: Lightly Roasted with Traditonal Charcoal Method(炭焙)

Harvest Style: Hand Picked

The tea has passed the pesticide residual inspection by SGS Company

The dry leaf color is dark green-brown color. The dry leaf aroma is a little sweet, with hints of the longan charcoal we used to roast this tea with. When brewed, the tea soup color is a crystal clear yellow with slight highlights of green. After rinsing, the aromatic qualities of this tea become apparent. The aroma is sweet, woodsy with a hint of vegetal, and slightly nutty. The first round of brewing reveals a vibrant array of flavors. The initial taste has the sweetness of brown sugar, with a pleasant roasted note that grows stronger on the finish. This tea has a very impressive, long-lasting finish. Even after many minutes, the taste of longan charcoal is obvious. Second round of brewing bring in some bright notes to this tea. It becomes more floral, and sweet. The woodsyness and vegetal notes are not as prominent now. The roasted characteristic of this tea, while obvious, is not overwhelming. Nor is it too fiery.

About Wang Family Tea View company

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1 Tasting Note

1361 tasting notes

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

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