India Darjeeling Rohini 2020 Hand Crafted Spring Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Cantaloupe, Drying, Fruity, Grass, Pepper, Sweet, Umami, Yeast, Baked Bread, Butter, Citrus Zest, Floral, Flowers, Fruit Tree Flowers, Honey, Meat, Olive Oil, Straw, Tart, Thyme, Vanilla
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 oz / 120 ml

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2 Tasting Notes View all

  • “I still have some and need to write a note on it. I was undecided for a while about it, but Togo nailed the complexities of it. The tea is on the sweeter side and does not exhibit vegetal notes...” Read full tasting note
  • “What a lovely tea! It is delicate, smooth and comforting, while possessing a powerful bag of aromas and a long-lasting aftertaste. In short, it is like a FF Darjeeling with more fruity and umami...” Read full tasting note
    88

From What-Cha

A newly created style of Darjeeling tea which comes after years of research by Rohini and involved creating a completely new production style.

The tea has undergone several rounds of rolling by hand to achieve a higher level of oxidisation than typical First Flush Darjeelings. The tea is then fixed, rolled and dried at a low temperature for a longer than normal duration.

As a result, the tea has a deeper more lingering taste, with fruity, floral peach and apricot notes coupled with a greater smoothness compared to typical First Flush Darjeelings.

Sourced direct from Rohini tea estate in Darjeeling.

Tasting Notes:
- Smooth texture
- Fruity and floral taste
- Notes of peach and apricot

Harvest: February 21st 2020
Invoice: EX-06/20

Cultivar: B157 (Bannockburn 157)
Origin: Rohini Tea Estate, Darjeeling, India
Farmers: Shiv Saria and his son Hrishikesh Saria
Sourced: Direct from the farmer
Percentage of price going back to the farmer: 35%+

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 2 teaspoons per cup/small teapot
- Brew for 2-3 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

2 Tasting Notes

1309 tasting notes

I still have some and need to write a note on it. I was undecided for a while about it, but Togo nailed the complexities of it.

The tea is on the sweeter side and does not exhibit vegetal notes until later steeps western or gong fu, with a very prominent canteloup jackfruit note. I prefer it Gong fu, or with minimal leaves western because the tea is far from weak. It personally gets astringent in steep two and three, but out of all the experimental oolongs I’ve had, this is one of the ones closer to what I think of as an oolong. Going from the Lishan to a cup of this was nearly seamless, only this one is sweeter and has more texture gong fu. The later steeps are immensely yeasty and fruity. It’s also got a little bit of the mental cotton linen note I associate from Darjeelings, but this one has the same fruity and smooth floral profile of other oolongs.

It’s actually my favorite of the Indian Oolongs I’ve had, and while I’ve honestly neglected my What-Cha Indian teas, I’ve at least felt more compelled to come back to this one. I personally have been having some acid reflux/stomach aches that I get from Shengs with this one, which is also why I haven’t come back to it. Maybe I should make it a tea of the day?

Flavors: Cantaloupe, Drying, Fruity, Grass, Pepper, Sweet, Umami, Yeast

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88
684 tasting notes

What a lovely tea! It is delicate, smooth and comforting, while possessing a powerful bag of aromas and a long-lasting aftertaste. In short, it is like a FF Darjeeling with more fruity and umami notes and less astringency.

The main aromas I found were those of fruit tree flowers, honey, and vanilla. The taste starts off tart with lots of high floral notes and a cooling mouthfeel. Flavours of cantaloupe, citrus skin, and butter are among those that show up in the first infusion. Second steep then has more bite, a mildly grassy note and interesting olive oil / focaccia flavours. The umami flavours unravel even more subsequently, with the third infusion tasting of roast beef and thyme. The aftertaste is very flowery and protracted. There are also some yeasty notes such as those of kombucha and bread.

Flavors: Baked Bread, Butter, Cantaloupe, Citrus Zest, Floral, Flowers, Fruit Tree Flowers, Fruity, Grass, Honey, Meat, Olive Oil, Straw, Tart, Thyme, Umami, Vanilla, Yeast

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 120 ML
Martin Bednář

That olive oil and focaccia is weird in tea. But now I feel I am craving something like that (and not necessarily in liquid form)

Daylon R Thomas

That tea is breadsy, savory, sour, sweet, and very fruity. It kinda reminded me of jackfruit a little bit when I drank it. I liked it more than some of the other Indian Experimental oolongs I’ve had, but it’s a potent one.

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