REVIEW: What-Cha – Indonesia Dark Roast Tie Guan Yin Oolong Tea

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Tea and origin: Roasted oolong from Kepahiang Garden, Bengkulu, Sumatra, Indonesia
Roast: 80%
Oxidation: 40%
Twitter: @What_Cha_Tea
Facebook: What-Cha
Link to Indonesia Dark Roast Tie Guan Yin

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.

Tasting notes

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

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About teaxplorer

I grew up in the Midwest of the US and was introduced to tea at a very young age - unsweetened iced tea, that is! It was not until my early 20s, when I was seeking a lighter alternative to coffee, that I took tea drinking to a new level. I still remember my mother suggesting that I try putting milk in a cup of black tea (something that actually sounded a bit repulsive at the time, but I gave it a go). I quickly became tired of supermarket tea and started ordering teas from shops and companies all over the US. Throughout my 20s and now into my early 30s, pursuits in higher education studies, work opportunities and marriage have given me opportunities to live in the UK, Canada and Germany and travel around the world, which has sparked an even greater interest in tea and the culture of tea. This blog is my outlet to discuss my love of tea and show off some of my photos. All images and opinions on this blog are my own, unless stated otherwise. I retain copyright on all photographs, but please do not hesitate to contact me at teaxplorer@gmail.com if you wish to reproduce any of my images. Likewise, if you would like me to review and photograph any teas for you, please get in touch. I would be happy to hear from you. Thank you for stopping by my blog, and I hope you return many times! Happy drinking! Drew B (@teaxplorer)
This entry was posted in Indonesia tea, Oolong, Roasted oolong, What-Cha and tagged , , , . Bookmark the permalink.

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