There is what I perceive to be a fairly strong roast on this one. The first infusion in particular has a noticeable but mellow charcoal note to it, although this fades rapidly during the second and third infusion (which is a good thing – I don’t like drinking something that tastes like an old grill!)
Dominant flavors are roasted nut and a certain dryness in-mouth (not mineral, more like pine wood and dry spice). Aftertaste has a big, tart, citrusy flavor with some stonefruit and melon undertones.
So, all-in-all, it is pretty tasty. I enjoyed drinking it; it didn’t blow my mind or anything, but it was enjoyable.
A few drawbacks include it losing flavor relatively quickly. To counteract this, I had to fill my gaiwan up to the brim with dry leaf. This gave me four good infusions followed by two decent ones before the in-mouth flavors pretty much dropped off and became that sort of woody flavor you get with roasted oolongs.
Considering this, I’m not really keen on paying a premium for this tea when there are equally tasty cheaper alternatives.
Anyway, I wanted to try the four famous bushes of Wu Yi, and now I have. Personally, I’m sticking with Da Hong Pao and maybe Tie Luo Han as a treat. Bai Ji Guan was good, and certainly the most different one of the bunch, but I think I would be more inclined to just get a Bao Zhong or even a Tie Guan Yin if I am looking for a greener oolong experience.
There will be more Wu Yi oolong imbibing throughout this year. I’m excited to spend some time exploring these teas. They are intriguing!
*
Dry leaf: peanut shell, baking chocolate. Hints of dried fruit (cherry, mango), and baking spices. In preheated vessel, tart citrus notes arrive (kumquat, tart raspberry)
Smell: charcoal roast and roasted nuts. Secondary notes of dark caramel. Hints of dried red fruit in background.
Taste: roasted nuts, charcoal roast. Secondary notes of baking spice, pine wood, and some minerality. Tartness arrives in-mouth prior to finish. Aftertaste of tart citrus, stonefruit, and some melon
People who liked this
Comments
I recommend the Ai Jiao. Very good mouthfeel, characteristic ‘rock’ flavor, and very infusable. Also reputably sourced from within Zhengyan. Next to the TieLuoHan and Laocong Shuixian, it’s the best value for the price.
I did pick up some Lao Cong Shui Xian, but the Ai Jiao wasn’t on my radar. It’s now on the list for my next YS purchase. Thanks for the recommendation!
Yeah man. The Zhengyan is that protected area in Wuyi where the original “cliff tea” or “yancha” got its name. It’s not just hype. The Zhengyan has a unique soil and terrain, so teas from there have a very special quality and are usually very pricy. The Ai Jiao and Laocong Shuixians are both from there and are quite affordable. You’ll taste the difference.
I recommend the Ai Jiao. Very good mouthfeel, characteristic ‘rock’ flavor, and very infusable. Also reputably sourced from within Zhengyan. Next to the TieLuoHan and Laocong Shuixian, it’s the best value for the price.
I did pick up some Lao Cong Shui Xian, but the Ai Jiao wasn’t on my radar. It’s now on the list for my next YS purchase. Thanks for the recommendation!
Yeah man. The Zhengyan is that protected area in Wuyi where the original “cliff tea” or “yancha” got its name. It’s not just hype. The Zhengyan has a unique soil and terrain, so teas from there have a very special quality and are usually very pricy. The Ai Jiao and Laocong Shuixians are both from there and are quite affordable. You’ll taste the difference.