• Black Tea,  Tea Review,  Teaappreciation,  Teareview

    Wild Tree Black Tea

    Basic info about this special tea:

    Wild Tree Black Tea
    From Wuyishan, Fujian
    2018 Spring Tea
    First Flush
    Temperature ( 90 degrees Celsius)
    Brewing Vessel (100 ml Jingdezhen gaiwan)
    Grams of Leaves ( 5 grams)
    Steeping Time ( less than 10 seconds per infusion, and increasing by 5 seconds after the third infusion)

    Big leaves, and dark!

    Main Info
    The number of Total Steepings: 8 strong infusions.
    Aroma of Dry Leaves: Sweet, well rounded. Plumy and long lasting
    Aroma of Wet Leaves: Mandarin peels. Almost like dried dates boiled and add some Chen Pi or orange peel.
    Taste Profile: See Below
    Texture Profile: Medium to thick, lasting on the tongue.
    Feeling/Aftertaste: This tea has constant changes. Every infusion has different levels of depth which I enjoyed very much. There was some astringency, but not a lot. Bitterness was gone in a couple seconds.
    Price: 22.34 CAD for 80g.
    Rating 8.5 out of 10.
    This black tea was a real showcase of great quality. From the start, the fragrance of fruit, especially dark fruit and a little bit of nutty, chocolaty aspect of the tea were alive. When I smelt the gaiwan, it fled my nose and literally the smell went down my whole face and upper body. Honey, some clove, almost like a Taiwanese Red Ruby but with more fruit and starchiness. There is a certain potatoey feel to it that just reminds me of a Xiao Zhong.

    Bright caramel orange liquor!

    The first infusion is sweet, refined and well balanced. Neither here nor there, it displays the outer layers of flavour and is bitter at first, but then the rich sweetness comes into place after that. Medium body, the tea is nourishing to the throat. Honey notes are prominent, accompanied by a malty aftertaste.

    Honey like quality, strength and texture.

    The second and third infusions have more movement, and what I mean by that is like a heavier tingly feeling on the tongue and good minerality. The tea is definitely from older trees because the layers of aromas and textures are really good. Flavours are changing from honey sweetness to a plum jam sort of taste and some oranges. Fruit, but really tropical but more sticky and sweet. There is also that sweet potato note which I often associate with Xiao Zhong unsmoked. I personally like this one more because I felt that this tea had less astringency.

    From the fourth to sixth infusion, the profile is similar. Juicy, but with maybe more dryness.

    Seventh infusion, still kicking!

    Infusion seven and eight did not seem to have as much flavour, but the body is still there. Maybe it’s like when you get down to the core of a watermelon, and there is no more flavour per say but the sourness and refreshing character of a watermelon can be still tasted; likewise, infusion 7 and 8 had more of this in it. I wish it lasted a bit longer, but I cannot complain about this price.

    Finally, this tea would be great for beginners to understand the complexity and sweetness that a black tea can offer. It will open up the beginner’s mind in drinking good tea, and enjoying very infusion with patience. For those tea lovers that want something honey like but without being over-the-top, this is the tea for you. I noticed that it has very good tolerance for long infusions, so brewing this western-style or grandpa style could give you excellent results.

  • Black Tea,  Gongfucha,  Hongcha,  Oollo Tea,  Taiwan Tea,  Taiwanese Tea,  Tea Review,  Teaappreciation,  Teainfo,  Teareview

    Gongfu Black Tea/Oollo Tea

    Alishan Gongfu Black Tea from producer Grandpa Mr. Lo
    Basic info about this special tea:
    Qingjing Oolong Varietal
    2016 Winter Tea
    From Alishan, Jiayi, in Taiwan
    1200m-1800 m Elevation Above Sea Level.
    Temperature ( 97-98 degrees celsius)
    Brewing Vessel (90ml Jingdezhen gaiwan)
    Grams of Leaves ( 4 grams)
    Steeping Time ( less than 10 seconds per infusion, and every infusions increasing the time by 2 to 5 seconds)

    The whole unbroken leaves of this beautiful Gongfu Black

    Main Info
    Number of Total Steepings: Over 10 strong infusions.
    Aroma of Dry Leaves: Clove, Dates, Raisins, Honey, Chocolate
    Aroma of Wet Leaves: Dark Honey, Plums, and a bit of Eucalyptus.
    Taste Profile: Almonds, Dark Cocoa and tropical fruits .
    Texture Profile: aged Cheddar sort of sharpness but with a complex finish .
    Feeling/Aftertaste: sweet and delicate, with a herbal finish.
    Price: 15 dollars/25 grams
    Rating 8.5 out of 10.

    Thick, glossy liqure with a bubble formed on top. Indecating rich minerality and quality.

    Firstly, the packaging is amazing, with its ultra-protection aluminum lining on the inside; the aroma is kept safe, while the tea can mature or rest. Perfect little baggy or package for one or two gongfu sessions at home. The leaves are long, unbroken, and very distinctive. Using these unique twigs and edgy leaves, Oollo Tea has managed to make this tea into something amazing, using again a non-black tea cultivar, and using such advanced oxidation techniques and making sure that the body of a good black is there while keeping the fragrance that many Taiwanese Oolongs carry. The dry leaves smelt a lot like a KitKat bar or something chocolaty with some clove, or something a little cinnamony. Then came the wet leaves, which transformed more of the vegetal, herbal notes into something fruity, and more woody. The classic roasted aroma came out from the dry moist leaves, meaning the dry leaves that hit the gaiwan right after.

    The initial first impressions were very good, resulting in me exploring both my upper and lower palate. The upper palate engaging in activities like seeing where the fragrance can go, and while the lower pallet sees the body, or how much richness the tea soup carries. It was really an amazing experience, and I will recommend this tea for especially for people who love complex, artisan, rich tea.

    I also feel as a constant tea drinker that this tea very much impressed me. My body and soul was warmed, and I feel as if I was walking in the markets of the middle east, buying spices and dried tropical fruits. A real experience that should be looked up to. The money is definitely worth it, as you get more infusions than definitely most of the black teas. The leaves pulled off extremely well, and I tried to cold brew it after. It worked so well. The body really kicked in as well. I gave it 8 on the Attitude Rank, as it definitely has the power and flavor to make me feel drunk. The missing two stars was because I felt maybe the chi could’ve been stronger, and if it had lasted more than 15 infusions, there is no doubt that it deserves a full 10 Attitude Rank.

  • Black Tea,  Gongfucha,  Oollo Tea,  Oolong,  Taiwanese Tea,  Tea Review,  Teaappreciation,  Teainfo

    Honey Scented Black Tea – Oollo Tea

    Honey Scented Black Tea from producer Family Fu

    Fancy presentation of the ice and hot brewed tea side by side. Iced one with strawberries.

    Basic info about this special tea:
    Qingxin Oolong Varietal
    2017 Winter Tea
    From Pinglin, New Taipei, in Taiwan
    400 m Elevation Above Sea Level.
    Temperature ( 97-98 degrees celsius)
    Brewing Vessel (Japanese Red Clay Kyusu)
    Grams of Leaves ( 5 grams)
    Steeping Time ( less than 10 seconds per infusion, and every infusions increasing the time by 5 to 10 seconds)
    Main Info
    Number of Total Steepings: Over 5 strong infusions.
    Aroma of Dry Leaves: Hay, Dates, Chicken broth.
    Aroma of Wet Leaves: Camphor, and a bit of Eucalyptus.
    Taste Profile: Qingxin butteriness, Dark Cocoa with a hint of Ginseng and Rose water. .
    Texture Profile: Cardboard softness but with sticky minerality. .
    Feeling/Aftertaste: Short and Crispy cinnamon, with a herbal finish.
    Poetic Expression: “ As the night stars shine, Darkness comes out, shining and dancing like there is the second face.” The leaves used was a cultivar intended to be used for oolongs, but used in a fashion for making black tea can show the real character or the other potential that the plant holds.
    Price: ON SALE 5 dollars/25 grams
    Rating 7 out of 10.

    The dry leaf of the Honey Scented Black Tea.

    Jenny said that this tea was in fact created using oolong leaves, and making it in a traditional honey-black tea style so that the baked honey, the spices, and the special characters of the Qingxin varietal, blends out. My teacher from school actually asked me to make tea for the Foods and Fashion class, so I chose a Taiwanese black tea that may be easy for most people to appreciate. Friends told me that the soup tasted like pumpkin spice, and I kind of understood. Often at times people who are not very experienced at tea drinking can tell you more about the quality of teas because they have a very pure and clean pallet, and also their judgment is without bias or conceived ideas from previous experiences. I found that Grade 9 students actually enjoyed this tea because they prefer sweet teas, and I feel great that they loved it.

    I was mainly impressed by the fact that it isn’t actually a black tea yet the farmer’s skill and determination to make quality tea made the subtle, very bright notes into something more dark, sweet, and rich. Oolong teas normally are very pungent, strong, and can be bitter, astringent, etc. However, this tea comes across very smooth, rich and fragrant at the same time. I have to say one thing, which is that this tea tends to require more time than the average Taiwanese Black or Oolong teas. I used 5 grams, and the first infusion which I did for around 15 to 20 seconds came out pretty light, but secure flavor. I actually liked the variety of different notes and characteristics that the tea can share with me, but I wish I could’ve experienced more honey, high notes, and fruits. Brown liquor, sweet, and on the spectrum of black teas, I would put this one more on the spicy side. It isn’t very malty, but is very chocolaty, and has more of a damp sweetness than is it high up on the nose. That is the only down point.

    This is the tea liquor from the third infusion.

    I should purchase some for next time and will be interested in brewing grandpa-style. This is when you leave the leaves inside the cup or tall glass and drink ¾ and adding water on top each time. This is because I feel that the tea doesn’t have much bitterness to it, so if its being brewed grandpa-style, we can enjoy very concentrated infusions and the thick honey aroma maybe more present. In conclusion, this tea did impress my friends and teacher, plus, I very much thought it was a very good everyday-type of Blackish/ Oolongish tea. ;p

    Thanks to Jenny for letting me review this today! Visit her at www. oollotea.com