What-Cha recently got in a number of roasted and unroasted oolongs. Most of the oolongs are from Taiwan, but this highly roasted and oxidised oolong from Indonesia really intrigued me. Read on to see what I think of this oolong.
Dry leaf: The dry leaf consists of rolled leaves that have a dark black colour. It has a sweet, honey-like aroma with charcoal undertones
Infused tea: The tea initially cups out a golden liquor, but it darkens with longer infusions. Both the wet leaves and liquor have a sweet, charcoal aroma. The liquor is medium-bodied and has little astringency. Similar to the aroma of the leaves and liquor, the flavour of the tea has a combination of sweet and charcoal notes. Doing longer infusions pulls out more of the charcoal notes. The aftertaste of the tea is dominated by the charcoal notes
Infusion tips: This tea is best prepared gong fu style – either in a gaiwan or Yixing teapot. I used 85 to 90C water and infused the tea with the following times: 20 seconds, 30 seconds, 45 seconds and one minute. You will get four to five infusions
Comments: I was looking for an interesting roasted oolong to try, and this tea definitely didn’t disappoint. While I cannot say this is everyday tea for me because of the charcoal flavour, I think it is one of those teas that I will occasionally crave. For my personal taste, I most enjoyed shorter, lighter infusions with this tea because the tea cups out a liquor with a good balance between sweet and charcoal notes. Lapsang Souchong drinkers should give this tea a try
Retail price: 10 grams for £1.51 / 50 gram for £5.50 / 100 grams for £10.23