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“This tea tastes almost identical to an Indonesian red oolong I received as a sample with my Dachi subscription last month. Very mellow, sweet and musty. Not sure if I pick up any cinnamon. I...” Read full tasting note
“This tea was harvested January 2015. I steeped first according to the instructions on the packet: 2 tsp. per cup at 194 for three minutes. I was looking forward to it because the dry leaves smell...” Read full tasting note
“This tea is very good! I got 8 steeps out of it! The quality of leaf is great. I found it to be very sweet for a tea as dark as this one. Very enjoyable.” Read full tasting note
A smooth and refined sweet tasting black tea with cinnamon and subtle malt notes.
Sourced direct from PT Harendong Green Farm, a young Indonesian tea farm located in the western end of Java, in Banten Province. The farm was established in 2005 with tea plants imported direct from Taiwan and has since achieved international organic certification. All of Harendong’s tea has a very ‘clean taste’ which is unsurprising as it located in a pollution free environment next to a natural reserve and uses only fresh spring water direct from local mountains.
Tasting Notes:
- Brilliant aroma
- Sweet taste with cinnamon and subtle malt tones
Harvest: January 2015
Altitude: 1,000m
Cultivar: Chien Shien and Chui Ie (Imported from Taiwan in 2005, new bushes are cloned)
Origin: PT Harendong Green Farm, Halimun mountains, Banten province, Java, Indonesia
Farmer: Dr. Alexander Halim
Sourced: Direct from the farmer
Percentage of price going back to the farmer: 20%+
Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 2 teaspoons per cup/small teapot
- Brew for 3 minutes
Company description not available.
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What-ChaThis tea tastes almost identical to an Indonesian red oolong I received as a sample with my Dachi subscription last month. Very mellow, sweet and musty. Not sure if I pick up any cinnamon. I wouldn’t buy this tea ( it is a sample), but the energy it provides is so happy. It’s a shame that I don’t like the taste more. Just not remarkable to me.
This tea was harvested January 2015. I steeped first according to the instructions on the packet: 2 tsp. per cup at 194 for three minutes. I was looking forward to it because the dry leaves smell like cocoa and cinnamon. Unfortunately, this is the most insipid and least interesting of the lot I’ve tried from What-Cha. I couldn’t really taste the cocoa, and only got very faint cinnamon notes.
I steeped a second time using boiling water for 7 minutes to see if I could get more flavor out of it. It’s a little better this time, but still really bland. Next time I try this, I will use boiling water at the beginning, include more leaf and increase the first steep time.
For the most part, the teas from What-Cha have been great, but I really didn’t care for this one. It’s so bland that I’m pretty sure it would not work in a gaiwan either.
Flavors: Cinnamon, Cocoa
