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drank Nepal Jun Chiyabari 'Himalayan Bouquet' Oolong Tea by What-Cha
1639 tasting notes

I was more than a little stressed out by the end of work today. Come home, vent to my housemate, put on pajamas, open the kettle. Teatender, give me an oolong, something floral and sunny that’ll knock me down for a few hours. Himalayan Bouquet? Okay.

November 2017 harvest.

I went through my notes then perused the reviews. Daylon R Thomas’s grandpa brew (see the second of his three notes for this tea) was very similar to my experience gongfu. I don’t have anything new to offer when it comes to brewing it hot besides some additional tastes listed below. Cold-brewed, though, was such a floral blast it gave me a headache. Tread lightly if you enjoy floral oolong but are sensitive to them like me. I’ll stick to hot infusions. Good stuff. Beautiful oxidized green-brown-red leaf to boot.

Flavors: Almond, Bitter, Butter, Dandelion, Dry Grass, Drying, Floral, Green Wood, Honey, Hops, Lemon Zest, Mineral, Orange, Orange Blossom, Round, Straw, Toast, Umami, Vanilla, Walnut, Wood

Preparation
175 °F / 79 °C 5 g 3 OZ / 100 ML
2 comments
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LuckyMe
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I find green oolongs taste too perfumey when cold brewed. I prefer them hot steeped myself. And that’s coming from someone who loves floral teas.

Daylon R Thomas
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I used to cold brew the very last steeps of my gaoshan over night, and it’s worked well for those…granted, they were Lishans and Alishans at the end of their life. The Nepalese oolongs I’ve had tend to be astringent if over steeped anyway for me.

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Comments

LuckyMe
Delete

I find green oolongs taste too perfumey when cold brewed. I prefer them hot steeped myself. And that’s coming from someone who loves floral teas.

Daylon R Thomas
Delete

I used to cold brew the very last steeps of my gaoshan over night, and it’s worked well for those…granted, they were Lishans and Alishans at the end of their life. The Nepalese oolongs I’ve had tend to be astringent if over steeped anyway for me.

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Bio

This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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Sonoma County, California, USA

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