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“Out of all the green tea samples I got from Teabento this one is probably the most distinctive from the others. As an assamese plant grown in Lao Cai, Vietnam (northern/China border), this tea has...” Read full tasting note
Lonely Saola is a very special green tea made from the Assamese plant, which is mainly used for black or Pu-erh tea. Fresh leaves are hand picked from ancient wild tea bushes that grow in the forests at an altitude of around 1.600 metres. Then they are processed by skillful farmers using traditional methods including oven-baking with longan wood, hand-rolling and -drying. The result is a brilliant tea with beautiful dry leaves, which are twisted, wiry, fleshy and green-grey in colour. The cup is full-bodied, round, but smooth, with rich, complex notes of beans, green vegetables, mushrooms, and a slightly sweet, smoky aftertaste.
>> To find this tea at: https://teabento.com/en/product/lonely-saola/
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Out of all the green tea samples I got from Teabento this one is probably the most distinctive from the others. As an assamese plant grown in Lao Cai, Vietnam (northern/China border), this tea has a profile reminiscent of a sheng puerh. Rich mushroom, string bean and other veggie notes provide an intriguing spectrum of sweet, sour and smoky. It’s a smooth cup, and a lot less nippy than some of the younger shengs in their early steeps. I still get a bit of smoky-sweet cedar woodchips though, which is something I associate with my limited exposure to sheng puerh.
I’m steeping this one western style with a 1min steep to start. I’m using a cup that I originally steeped the last of What-cha’s rose oolong in and I think it’s adding some creamy, floral (and possibly berry) notes to the profile (they’re a nice addition but not helpful when trying to discern an already complex tea).
Will do a gongfu steep next time! This tea deserves it.
Flavors: Cedar, Green Beans, Mushrooms, Smoke, Sour, Sweet, Vegetables, Vegetal
