Zhong Guo Cha O-2-8-3 Fairies Tears (TM) (Shui Xian Cha) (Wu Yi Shan Cha) * sample
50g /$7 = 3.97/oz = 63.5/lb
leaf looks like a wuyi, maybe smaller than the shui xian from WHF, but lighter/varied-green+brown in color.
steeped smells of some roasted wuyi, taste: roasted like the xiao hong pao, but not completely charcoaled like this other Shui Xian(from WHF) i had, today maybe my mouth was not clean but there might have been some sour? there was also a tendency toward some sort of smooth-silkyness -small and not the predominant sensation… it still reminded me of qi lan 🙂 yes i am obsessed… i luv qilan….*there i said it*
again, as i like to repeat myself like a broken record or a drunken monkey: roasted oolong tasting toasted not on my tongue to be tasted. like that? sounds like one of those tongue twisters ….its the 3:25am side of the brain.
*intl tongue twisters*
bian3 dan4 chang2, ban3 deng4 kuan1, bian3 dan4 bi3 ban3 deng4 chang2,
ban3 deng4 bi3 bian3 dan4 kuan1, bian3 dan4 bang3 zai4 le(light tone)
ban3 deng4 shang4, ban3 deng4 bu2 rang4 bian3 dan4 bang3 zai4 ban3
deng4 shang4, bian3 dan4 fei1 yao4 bang3 zai4 ban3 deng4 shang4.
i dare you to say that fast 3 times…. i double dare you…
didnt know what kinda tea i got: dark oolong or black tea, it wasnt labeled as either, just with the wuyi shui, after browsing online this looks like its a WuYi oolong.
T1156 $6.99/lb…took it cos of the nice looking long leaf… dang thing takes up alot of space.
uhm not much taste – like a really dark (baked/roasted) oolong 3/7 simple flavor… something roasted, somewhat tobacco-ish…some ‘chocolate’ but not much. not much aftertaste. Seems this is the experience with ‘double-roasted’ processing, there are posibilities to the shui xian to be less roasted and give another type of flavor (DominicT).
lasts a while, stays good over-steeped,
2nd day – 3rd infusion -same leaf from yesterday: smells better, it whiffed a little of flowers but minute, feels more watery now pretty much no aftertaste now. …i couldve left it longer.
left it longer, 20 min, 30min, same watery taste, faded, no astringency, no bitterness.
update: a better tasting, not burned shui xian i tried here: Fairies Tears (Shui Xian Cha) .Zhong Guo Cha
a Wu Yi Shui Xian oolong, graciously sent by gingko
been busy working not where i’d like to be, but still something…
lost my tea note, that’s why i wasnt doing it on paper to start with 😛
so, just a picture…
Zhong Guo Cha O-2-3-2 Xiao Hong Pao Cha (Wu Yi Shan Cha) * sample
50g /$10 = 5.68/oz = 68.2/lb
leaf looks like a wuyi, maybe smaller than shui xian, but lighter in color
as soon as i put it in water a familiar smell came about: it was the roasted vapors as i remember from ShuiXian Wuyi.WHF
taste was a little better- the roastedness seemed to have some more complexity, didnot taste like charcoal, so its not as badly roasted as the shuixian. but i feel no sweetness or softness/silkyness as the qi lan
dont have much to use here, so i hope i infused it good…
concluzjn: roasted tasteing teas are not my flavor yet, … except the qilan 😛 man i got to get me some of that…
had this at whole foods market, as always didnt take pic of tea leaf, so heres some area pics instead of Columbus Circle’s Time Warner Center,
cup 12oz $1.6
it was called “organic” …pass on that, and “wuyi oolong” …nice and…generic name,
for which reason i almost didnt buy- due to my previous experience with a wuyi (shui xian) oolong,
but it turned out alot different…
a deep smooth/silky/satin feeling, with a flavor i cant describe, pretty long lasting silky aftertaste
the astringency (not much) had notes of chocolate,
there was some minor roasted flavor,
didnt taste any green feels.
the leaf was about 1 cm cuts, mostly dark green mixed with brown
very good i liked it alot.
got home and internet-vestigated
i think its from rishi tea because ipot (the other sold in WF) doesnt have wuyi oolongs
Rishi says this “organic wuyi oolong” is the Qi Lan WuYi Oolong
online rishi doesnt sell too expensive 4$/oz, 22/.5LB
…cant find anyone else selling this except rishi … !!!
|I love tea. These are my “tasting notes”, organized by type. Some have pictures (usually of tea… :D).
“tea“ = alternative/original/westernized name VAR = varieties of that tea (tea) = additional varieties ^ = link to info
Thank you for visiting, enjoy…
|B l a c k T e a|
|Just Black Tea/ unblended, unflavored, etc:|
|China black tea “hong cha, red tea, congou“|
|Qimen “Keemun“^ VAR: Qimen Hao Ya (A, B), Qi men Mao Feng “Hair Peak”|
|Yunnan “Dian Hong“^ VAR: Yunnan Black, Yunnan Gold, Yunnan Gold Tips|
|China ‘true black’ tea “hei cha” VAR: Fu bricks, Liu an, Liu bao|
|Assam^, Darjeeling^, Ceylon^, Nilgiri^, Sikkim|
|English Breakfast tea^, Irish Breakfast tea^|
| Chai Masala^
|Black, Scented/ Flavored:|
|Souchong, Lapsang Souchong^, Smokey Souchong, Russian Caravan^|
|Jagertee^ = black tea + rum|
|O o l o n g ” W u l o n g” T e a|
|Green/ partially oxidized/ fermented wu-longs “jade oolong”|
|High Mountain Oolong “Gaoshan Oolong”|
|Tie Guan Yin “TGY, Iron Goddess of Mercy, Iron Buddha, Ti Kwan/Kuan Yin”|
|Fo Shou “Buddha’s Palm”, “Monkey Picked“|
|Bao Zhong “Pouchong, Wenshan Baozhong“|
|Dong Ding “Tung Ting , Frozen Peak/Summit”|
|Alishan “alisan wu long”|
| oolongs, wulongs dark, fermented
|Dark/ oxidized/ fermented wu-longs “amber = baked, champagne = fermented”|
|Champagne Oolong, Fujian oolong, Formosa Oolong|
|Bai hao Oolong “Oriental Beauty, Dongfang Mei Ren“|
|Dancong “Phoenix oolong, Feng huang dan cong”|
|WuYi Oolong “wu yi yan cha, rock oolong” (the WuYi & YiWu Master: MarshalN)|
|Qi Lan “Rare Orchid”|
|Xiao Hong Pao “Small Red Robe”, Da Hong Pao “Big Red Robe”, Rougui “Chinese Cassia”|
|Shui xian “Shui Hsien, Water Sprite”|
|Shui Jin Gui “Golden Turtle”|
|Bai Ji Guan “White cock/rooster crest”, “White Cockscomb”
| green tea
|G r e e n T e a|
|Just Green Tea|
|Sencha VAR: Shincha (1st harvest), Asamushi, Chumushi, Fukamushi (long steamed)|
|Gyokuro (shade grown), Matcha (shade grown, powdered), Guricha|
|Hojicha “Houjicha” (baked), Kukicha (stems), Bancha|
|China “lu cha”|
|Longjing “Lung Ching, Long Jing, Dragon Well” VAR: ming, yu qian “1st, 2nd plucking”|
|Bi Luo Chun “BLC, Pi luo chun, green snail spring”. Gunpowder|
|Mao Feng “huang shan mao feng, yellow mountain fur tip”|
|scented mixed green tea flavored
|Touareg =green + mint + alot of sugar|
|Kashmiri pink chai^ =green+baking soda+sugar/salt+sprinkled nuts …sounds good!|
| everyone’s favorite: pu erh tea
|Pu-erh “pu’er, pu’erh, pu-er cha, pooer, po-lay, pu-lay, pooh-erh”|
|looseleaf pu’er, Maocha = raw pu’er loose leaf|
|Shaped: tuo cha “bowl”, bing cha “cake, beeng cha”, brick|
|Sheng pu “raw, green” // Shu pu “ripe, cooked, black”|
|here comes white teas|
|Chinese white tea “bai cha”, Indian white teas, Darjeeling.|
| otd tea
|Ready to drink Tea “RTD, Bottled Tea, iced tea”|
|Herbal ‘tea’ Tissanes|
|of leaf: rooibos, mint, Kuding cha “Ku Ting, Wu Tang, Bitter stalk tea, Qing Shan Lu Shui“, Yerba Mate^
|of flower: chamomile, rosebud, linden “lime, tilia”|
|of grain: barley^ “JP: mugicha, KO: boricha”
|not my thing|
|Display teas, flower tea etc don’t like those, some have glue (i don’t eat glue, i don’t sniff glue, so …no).|
Its nice and hot today, 93F inside,
…and here i am drinking hot tea… addiction sure does it to yah 🙂
Leaf: dark. smells like a dark oolong.
Method: 5g in 4oz + 180F water x ~ 40sec. then 40s, then 1min. or something like that. i didnt take notes.
Taste: first i smelled a nice “nutty” oolong then tasted it as well + some roasted sensations on the palate/tongue. Almost no astringency detectable in this infusion. There is no tobacco leaf/no heavy roasted-charcoal (shui-xian)/no green feel.
The first dark oolong i like… aside from that Qilan i keep re-dreaming about… one day, oh yes, one day ALL YOUR QILAN ARE BELONG TO ME.
By the 3rd infusion or hotter water i get some astringency and some present aftertaste but its not bad.
Overall: like it !