Laoshan Roasted Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Bread, Citrus, Cocoa, Floral, Honey, Malt, Mineral, Sweet, Sweet Potatoes, Yams, Brown Sugar, Burnt Sugar, Cherry, Chocolate, Cream, Oats, Roast Nuts, Roasted, Toasty, Oak, Orange, Rye, Toast, Vanilla, Astringent, Cookie, Dark Chocolate, Wet Earth, Wood, Creamy, Earth, Nutty, Pumpkin, Thick, Plum, Toasted, Butternut Squash, Caramel, Vegetables, Almond, Roasted Barley, Scotch, Brown Toast, Dark Bittersweet
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Loose Leaf
Caffeine
Not available
Certification
Vegan
Edit tea info Last updated by CHAroma
Average preparation
200 °F / 93 °C 1 min, 30 sec 4 g 14 oz / 425 ml

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86 Tasting Notes View all

From Verdant Tea

“With notes of scotch, roasted barley and melted chocolate, this world premiere harvest from the He family transcends the boundaries between black tea and roasted oolong to reach new levels of complexity…”

Mr. He is extremely proud of his oxidized teas. He is the only farmer in the whole village of Laoshan who has mastered the art of creating the rich malt chocolate flavor that the tea can yield. He is able to produce such incredible tea because of the labor he puts into the process. In addition to meticulous chemical-free farming and hand picking before dawn, Mr. He adds the traditional three day sun roasting oxidation to this tea for a truly full body. Next, he sets aside a full eight hour day of hand-tossing the leaves over extremely low heat to create the enzymatic reaction that defines oolong.

The full four day process from picking to finishing that created this batch of less than thirty pounds is well worth it. The flavor is uniquely sweet and citrusy like pineapple with cinnamon caramel notes usually only seen in budset Yunnan black teas.

Of course chocolate notes similar to Laoshan black come through strong, but there is a potent aftertaste akin to highlands scotch, and a thick wheat bread aroma. As the tea continues to steep out, dark florals come through to add texture to the creamy potato base flavors. The malty notes are reminiscent of Tibetan tsampa, made from roasted fresh barley mixed with butter tea, and eaten for its sustaining properties at such altitude and extreme cold.

We hope that you enjoy Mr. He’s master experiment as much as we do. Mr. He wants to make oolong an important part of the tea craft in his village, so this will likely be the first of many seasons of history-making experimentation in tea making.

About Verdant Tea View company

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86 Tasting Notes

87
289 tasting notes

This is my first time trying this tea! I have high expectations, since I love their green and black versions so much.

The brew smells sweet, and distinctly reminds me of the smell of acorn squash with butter and brown sugar on it. It was literally my first thought- this tea smells like squash! And something more, something resembling barley.

You guys, it tastes like it smells. I am a bit blown away here! This tea tastes like I’ve sweetened it with ….hmmm I having a hard time pinpointing it. Not honey, not brown sugar. Something like caramel most likely, to produce that incredible buttery-squash sweetness.

It’s not just squash I taste. That grainy taste is there – so good! Also the familiar chocolate I love so much in Laoshan Black. It’s just so much sweeter in this version, guys. I LOVE this tea. Mr. He hit this one out of the ball park!

Second steep 45s. This steep most of the squash is gone, followed by a roasted grain flavor. This steep is hearty. I feel as if I’m eating a meal! The sweetness is later in the sip, and is more like raw sugar than caramel. As the cup cools the sweetness just bursts into your mouth.

I’m probably going to be steeping this out for awhile!

I can tell you right now that I’m going to be carefully hoarding the 1 oz I have of this. This tea is not cheap! I don’t hold that against it though- this is a truly handcrafted, artisan tea. If you enjoy roasted oolong with satisfying grainy notes, you should absolutely try this tea.

Preparation
Boiling 0 min, 30 sec 3 tsp 8 OZ / 236 ML

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80
6105 tasting notes

Nuts! This tea has definitely lost flavour since it was first opened. Or it’s been a bit contaminated. Either way, it tastes kind of like LB lite right now, which is tasty enough, but not what I remember (I don’t know if I have a previous note on this.. hmmm.) Oh well.

ETA: Uh, looking at the other reviews (of which I OF COURSE don’t have one, which I’m sure is my lack of tealogging), it seems like it is actually supposed to taste chocolatey, like LB. So maybe it’s neither lost flavour nor contaminated, and I’m just confused :) Quite possible. I do wish I tasted more roastiness/oolong in here though, because it really does taste like LB.

Preparation
Boiling 3 min, 0 sec
Whispering Pines Tea Company

I find this one significantly more chocolaty than LB. I remember trying it for the first time and thinking, “wow! this is everything I wish LB was!” haha

Kittenna

That’s possible. I haven’t had straight LB in a while, so the last thing in my memory is the chocolate genmaicha, which is definitely chocolatey. I believe another sample size is en route to me, and I’ll try to do a proper comparison with LB and this one. Thanks for pointing that out :)

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90
1271 tasting notes

The best steeping of Laoshan Roasted oolong was the last steepings – it was like drinking a s’more – so sweet, vanilla flavored and roasty!

Before that with the first 12 infusions (out of 14), the tea had roasty, nutty, bark woodsy, chocolate malt, yam, and marshmallow with a light to moderate dryness.

I can’t compare to Laoshan black – i’ve had that tea in blends and once on it’s own, but I do like this oolong. Only if I can have infusion 13 and 14 over and over again.

Full review on my blog, The Oolong Owl http://oolongowl.com/laoshan-roasted-oolong-verdant-tea/

Preparation
Boiling
Zack S.

15 infusions? Thats nuts o_O

Tealizzy

Your blog really made me want to get some of this just to gong fu it! Sounds amazing!!

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92
1758 tasting notes

This tea is good. The first note I noticed was the roasted barley, it was prominent. I could also taste the notes of cocoa, scotch, and toast. It was a very smooth tea with just a little bitterness, however the bitterness was pleasant. I did not notice much qi but there was a little.

I steeped this six times in a 180ml teapot with 190 degree water and 6g leaf. I steeped it for 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, and 35 sec. There was a beautiful golden color to the first infusion and a golden brown color afterwards.

Flavors: Cocoa, Roasted Barley, Scotch, Toasty

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 180 OZ / 5323 ML

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98
138 tasting notes

this is delicious. tastes exactly like Laoshan Black! in fact, it steeps up darker than LB and infuses quicker! and it’s an oolong which has to unfurl, so i imagine it would take a longer time to impart color than its black counterpart but apparently it doesn’t? okay!

i added honey to this as i do with LB. tastes yummy yummy yummy is all. would never guess this were an oolong….

the only difference i can really note is in the smell of the dry leaf….u don’t get the wonderful chocolaty note which jumps out at you as it does in Laoshan Black. but drinking it, you would never know otherwise ;)

Flavors: Brown Toast, Dark Bittersweet, Honey, Toasty

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181 tasting notes

T&C TTB Rd 2

I want to like oolongs…I really do. However, they all seem to have this salty note to them that I can’t quite get past.

If I ignore the saltiness, this one is actually rather tasty. It’s fairly mellow and the flavours remind me of the smell of a forest after the rain…but I still can’t quite enjoy the cup, so it’s not a favourite.

I’ll refrain from rating it since my palate clearly isn’t tuned for oolongs.

Preparation
200 °F / 93 °C 2 min, 0 sec 1 tsp 10 OZ / 295 ML

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91
652 tasting notes

T&C TTB Tea # 13 Backlog May 25

This one made my whole house smell like chocolate! Amazing.

It was a roasty, toasted cocoa taste, with a slight bitter note that I don’t recall from laoshan black. I’d like to try the two side by side to do a real comparison, because as it stands I’m not sure there’s enough of a difference that I’d need both….but I’m sticking with LB!

(3 min @ 96 degrees)

TeaTiff

Yay! I added this one in b/c it is my favorite, but it looks like the roasted oolong part scares away folks b/c it hasn’t been sample much. I am glad you enjoyed this one.

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87
408 tasting notes

I am afraid I just ruined my nose by making my hair coloration this morning. This is a new one and I had a heavy scent of amoniac which just lingerates for 1 hour now.
I cannot really enjoy the tea as it is probably regarding smell but my taste is intact and I really enjoy sipping it.
I get all the things I love so much in Laoshan Black + a roastiness quite heavy to me. This is very lovely. Even if I tend to prefer the black version because I didn’t really get the Oolong-iness I was expecting from it.
Thank you so much Dexter for sharing.

Preparation
200 °F / 93 °C 3 min, 30 sec
Anna

It’s probably just a very temporarily ruined nose. And hopefully your hair looks good enough to be worth a few hours of Temporary Nose Disorder!

Ysaurella

thank you Anna for the support. Yes my nose came back but I am quite impressed a simple coloration can be so chimically nuisible, this is the first time I experience this.

Anna

Did you switch to a new kind of hair dye?

Ysaurella

new line yes and I think I won’t rebuy this one :)

Anna

At least that’s better than when they change a product you’ve used for years, and you open it, and it’s all, ‘Aaaah! This smells WRONG!’

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98
289 tasting notes

This is my favorite black tea, even though it is classified as an oolong. Super chocolatey! Even more so to my palate than Laoshan black. A must try for any black tea lover!

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79
127 tasting notes

This batch was slightly off I tasted nothing but astringent malt, usually I got smooth cocoa and molasses but this batch seemed to remind me exactly of mountian teas imperial pearl but this tea was less complex and less interesting. I used to really like this tea when I first tried, glad I had a sample before I bought more.

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