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“I tried this a couple times with the sample that came in the club a few months ago. Both times I brewed it pretty heavily, 5g:60mL. This was a really nice oolong. The aroma from the leaf was...” Read full tasting note
“I brewed this up late this afternoon, using up a sample I received from the White2tea tea club several months ago. This is on the darker side of the oolong spectrum, although the roast is found...” Read full tasting note
Hot & Heavy is a Wuyi Yancha [rock tea] from Fujian province. Processed with a medium-heavy roast that has a heavy soup with a bite of smoke and sweet mineral undercurrent. A workhorse of an oolong that is ideal for seekers of tea with a back bone.
I tried this a couple times with the sample that came in the club a few months ago. Both times I brewed it pretty heavily, 5g:60mL. This was a really nice oolong. The aroma from the leaf was complex. From the dry leaves, I got notes of mineral sweetness, honey, and roasty nuttiness. After a rinse, the roasted aroma was more prominent, with some medicinal notes, along with a distant fruitiness and a nuttiness which reminded me, strangely enough, of peanut butter on first whiff.
I found the flavor of the tea to be pleasantly complex as well. In the first steep, I tasted a bit of a chocolatey note, but that didn’t stick around much at all. Early steeps displayed mineral, nutty (roasty), and floral notes, along with a red berry finish. That finish was unexpected and pleasant. This finish carried on until maybe the mid-point of the session before it began to drop off slowly. Late steeps were characterized by a lighter, but still tasty mineral sweetness with some floral hints along for the ride. Especially early in the session, the body of this tea was very thick – I could feel it going down my throat and settling in my stomach. There was a relaxing qi involved as well.
This is definitely my favorite w2t oolong I’ve tried so far…though I think it’s only the second one as well, meaning only that I like it better than I liked the Hoplite oolong I tried. Due to the teaclub, I have a few more to get to – the quality of this one bodes well for their revamped oolong line, I’d say.
Flavors: Berry, Creamy, Floral, Fruity, Mineral, Nutty, Roasted, Sweet, Thick
I brewed this up late this afternoon, using up a sample I received from the White2tea tea club several months ago. This is on the darker side of the oolong spectrum, although the roast is found primarily in the aroma and less in the flavor. Said flavor is smooth and reminiscent of autumn, with a slight bit of sweetness behind it; despite it being a rock oolong, I didn’t get much in the way of mineral in the taste. It’s not the most dynamic tea in the world, and I get more caffeine than qi, but it’s pretty durable for an oolong (7-8 steeps with these parameters, I think, though I didn’t keep detailed track), fairly thick, and quite enjoyable. I’m not much of an oolong drinker, but this seems like it’d be a solid choice.
Mmmmm….I’ll have to pick some up in April for my “monthly” tea purchase. :)
I can’t imagine you’d regret it!
Know anyone that has tried Butter Flower yet?
Hmm, I think I’ve seen a few people brewing it up on Instagram, but can’t remember who I’m afraid.
Ah. I was really curious about that one. I’d guess it might be like a Chou Shi.
I’ve just had the butter flower, and I thought the same daylon, but was wrong. It’s like the Dan cong apefuzz just reviewed, it’s floral ya Shii but with a hint of citrus or sour yoghurt like you get from tie guan yin and Its more forgiving than the Chou shi, you can brew more normally.
Interesting. Thanks Rasseru!