Jungpana Special Spring Oolong Tea (2017)

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Almond, Citrus, Fennel, Grass, Green Bell Peppers, Hay, Jasmine, Malt, Mango, Mineral, Nutty, Orange, Raisins, Spearmint, Spinach, Straw, Sugar, Vanilla, Wood
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
185 °F / 85 °C 6 g 4 oz / 118 ml

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From Teabox

The aroma in this tea is quite similar to a Darjeeling white tea – fresh, fruity, and floral. This fine high-grown oolong will definitely be one of your favorites as you sip it time and again while it reveals its many layers of flavors and aromas. Steep a cup or a couple more and settle down for an intricate experience.

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1 Tasting Note

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1049 tasting notes

Back around the start of September, I took a couple days to work my way through some Darjeeling oolong samples that I had purchased back in late summer and early autumn of 2017. This was one of them, and I have to say that I was impressed by it. Of course, it should also be noted that I am a huge fan of the teas produced by the Jungpana Estate. I particularly appreciated this tea’s depth and complexity.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose leaf material in 4 ounces of 185 F water for 5 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry leaf material emitted aromas of toasted cashew, hay, raisin, vanilla, malt, and wood. After the rinse, I detected new aromas of grass, straw, spinach, and roasted almond along with some hints of fennel. The first infusion offered a hint of green bell pepper on the nose. In the mouth, the tea liquor presented notes of toasted cashew, wood, hay, malt, vanilla, and roasted almond that were backed by surprising notes of mango and tangerine before impressions of green bell pepper and grass popped up on the finish. Subsequent infusions saw aromas of mango, tangerine, jasmine, and spearmint appear. Notes of fennel, spinach, raisin, and straw belatedly appeared in the mouth alongside new notes of spearmint, minerals, sugar, orange, and jasmine. The later infusions offered some lingering mineral, tangerine, mango, and fennel notes that were backed by impressions of grass, roasted nuts, green bell pepper, and spinach.

This was a complex, challenging, and refined first flush Darjeeling oolong that managed to remain approachable throughout a lengthy drinking session and never turned sour, bitter, or astringent. Fans of Darjeeling teas would probably be very pleased with it. I would have no issue with recommending it to oolong fans looking for something new or fans of Darjeeling black teas who are looking for something a little more challenging.

Flavors: Almond, Citrus, Fennel, Grass, Green Bell Peppers, Hay, Jasmine, Malt, Mango, Mineral, Nutty, Orange, Raisins, Spearmint, Spinach, Straw, Sugar, Vanilla, Wood

Preparation
185 °F / 85 °C 6 g 4 OZ / 118 ML
Daylon R Thomas

Jungpana’s are one of my favorites, too.

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