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“Free sample from my last order from WFT. This is a nice tea! I’m not usually one for roasted oolongs, but this one is quite good. Very bold flavor. The roast is done with expert care. Supposedly...” Read full tasting note
“Charcoal roasted oolong are an interesting phenomenon. Because one would think you would end up with notes like you do in Lapsang but these farmers are so adept at what they do that you get the...” Read full tasting note
Location: Nantou Baguashan (南投八卦山)
Cultivar: Taicha No.20 Ying Xiang （台茶20號 – 迎香）
Garden Elevation: 400m
Season: Spring 2022
Roast Level: Medium Roast
Harvest Style: Hand picked
I am happy to say that this tea got Nantou City Farmer Association Excellence Award! This tea is made using the Taicha No. 20 cultivar (台茶20號), which is also known as 迎香(Ying Xiang / literally “Welcome Fragrance”). The unique thing about the Ying Xiang cultivar, is that even when grown at low altitudes, it will have the flavor and aroma characteristics like that of high mountain tea. This tea comes from my hometown, Baguashan, and I roasted it a total of three times over three weeks. It is my pleasure to share this tea with you!
The dry leaf is small and beautifully rolled into tight pearls. The dry leaf has a strong aroma of brown sugar. The first round of brewing produces a tea that is clean, with a deep golden-brown color. The tea liquor has a strong aroma of brown sugar, with secondary notes of cream, and hazelnut. The taste is rich, smooth, and dominated by notes of brown sugar, cream, and roasted nuts. There is also a hint of high mountain flavor, and a refreshing flavor that reminds me of mint. The second round is very sweet and has an added note of dried fruit peel. I am starting to feel the effects of cha qi (茶氣 / tea energy). My body is starting to feel very warm, with a strong heavy sensation in my limbs. The third round does not evolve too much. The profile of this tea is dominated by sweetness. The flavor reminds me of the dessert crème brûlée.
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Free sample from my last order from WFT. This is a nice tea! I’m not usually one for roasted oolongs, but this one is quite good.
Very bold flavor. The roast is done with expert care. Supposedly was roasted three times. No bitterness. Mild-medium sweetness. Lasts 8-9 infusions.
Harvest: Spring, 2024
Location: Bagua Shan
Cultivar: Taicha No. 20/Ying Xiang
Elevation: 400 mg
Roast: Medium
Dry leaf: Coffee, charcoal, roasty
Wet leaf: Same
Flavors: Coffee, brown sugar, sweet, charcoal, smooth
Flavors: Brown Sugar, Charcoal, Coffee, Roasty, Smooth, Sweet
Charcoal roasted oolong are an interesting phenomenon. Because one would think you would end up with notes like you do in Lapsang but these farmers are so adept at what they do that you get the charcoal without the smoky. At least in my opinion. There are so many sweet notes that remind me of creme brulee. Especially the top bit that becomes hardened by the flame. Yum, yum, yum.
Wet leaf aroma: Burnt sugar. Brown sugar. Charcoal. Slight caramel.
Mouth feel: Silky. Incredibly smooth. The definition of full-bodied.
Brought my son into urgent care last night because he had been having chest pain. After losing a grandpa to a heart attack I didn’t want to mess around and my anxiety was through the roof. Turns out it was costochondritis. To anyone who works in the healthcare industry I know your job is rough but thank you THANK YOU for what you do. So so much.
They advertise their roasts, and deliver on their own hype. They’re light roasts are also good, and the darker ones are always balanced and buttery.
I love all the info they provide on their teas! I find their descriptions are usually spot on. Might have to try more of their roasted teas in the future.