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“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...” Read full tasting note
Location: Ruifeng, Alishan（瑞峰 ，阿里山）
Cultivar: Qingxin Wulong（青心烏龍）
Garden Elevation: 1400m
Season: Winter 2018
Roast Level: Lightly Roasted by Traditional Charcoal Method（炭焙
Harvest Style: Hand picked
The tea has passed the pesticide residual inspection by SGS Company.
Dry tea leaves are an earthy, dark green color. The leaves smell nutty, and have a dry sweetness to them. This aroma becomes even more obvious after rinsing the leaves. The first round of brewing brings out a predominantly woody aroma that has undercurrents of honey roasted nuts. A light taste of longan charcoal is also present. We find this combination of aromas and flavors to be extremely relaxing. The tea liquor is a bright golden-yellow. The second round of brewing introduces a strong fruit aroma. Interestingly, the previously mentioned aromas have become more dominant on the palate, than on the aromatic side. The tea liquor has shifted into a more amber shade of gold. The third round of brewing enhances the flavor of stone fruits, and adds a tremendous amount of floral sweetness. The smell and taste of longan charcoal has all but disappeared. If it weren’t for the ever present nuttyness, it would be hard to tell that this was a roasted tea. The floral sweetness completely dominates the finish.
Company description not available.
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Shang TeaI 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
