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derk drank Taiwan 'Charcoal Roasted' Oolong Tea by What-Cha

1548 tasting notes

Alright! I have another harvest of this thanks to M. What-Cha’s kindness. April 2020. The other experience with this tea was a Spring 2016.

The aroma of this tea is sweet, nutty, floral and cool with notes of peach, walnut, sesame, honey and alpine air. As I pull away from the cup, a scent of wintergreen trails away with me. The brew is at first nutty to an extent that I don’t find enjoyable (I’m not a fan of nutty flavors as a result of roasting) but that note mellow within a few infusions. The tastes are of sweet mineral water, nuttiness like macadamia, honey, balsam wood and strangely peppermint. An aftertaste of peach skin and pit comes quickly. The tea is surprisingly clean; there are no lingering strong roast notes. As the session progresses, the brew retains its honeyed, nutty and balsam flavors as the minerality drops away and cream/creaminess become dominant.

The Spring 2016 harvest was probably my gateway into heavier roasted Taiwanese oolong and it didn’t leave me with a favorable impression. This time around, even with a such a fresh roast in comparison, I came away satisfied. While not as complex as the 2016, this 2020 harvest was overall mellow, cooling, nutty, honey-sweet and gently floral. It also had great longevity and oversteeped without complaint. Good oolong for daily drinking.

Thank you Alistair :)

Flavors: Cream, Creamy, Flowers, Forest Floor, Grain, Herbs, Honey, Milk, Mineral, Nuts, Nutty, Peach, Peppermint, Roasted, Round, Smooth, Sweet, Walnut, Wood

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This place, like the rest of the internet, is dead and overrun with bots. And thus I step away.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

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