What-Cha

Seems to be going toward red sweet potato in age. Still fruity as all get out, lots of baked pear. Less spice. Still sweet with that classic GABA tang which is well bridled. I strongly advocate for leafing this one heavy and doing long gongfu steeps or the method that warranted this a 100 rating — stewing for hours. Either way, it’s versatile with no bitterness and only slight drying. This GABA oolong would be great for loose leaf beginners as it can be prepared a variety of ways and at different temperatures. And for the more advanced, there’s complexity in this brew if you want to go searching.

Oh my glob. I had 4g of April 2019 harvest stewing in my thermos all morning. Incredible. I moaned during lunch, 6 hours after pouring hot water over the leaves. A coworker asked me if I needed a room. So Thick. So Spicy. Sweet and Fruity. Bought 25g so I’ll be coming back with details but I had to pop in to say

Daaaaaang.

Sipdown!

From derk :) and not recent swap.

I prepared the rest, thus 6 grams of fine loose leaf into gaiwan – decided for gongfu.
First steeps short, around 10 seconds, no rinse.

It is quite nutty, as well malty. Not much of citrus tastes, but certainly it’s not bitter at all, which is a good sign. Some citrus appears as aftertaste. Like a lemon peel.

With following steep, it became bit more astringent, but still very nice.

3rd one, another short one. Very similar to previous one.

4th, maltier, but still tasty…

It is very nice tea. Malty, citrusy, not much woody this time.

Thank you for share derk!

Yep, I took another tea to taste something better. Although it is rather dusty than precious long leaves now as shown on photo.

So, I took only 2 and half grams for 85 ml gaiwan. Quick rinse.

1st, 10 seconds.
Today it tastes and smells after leather. Quite sweet, like brown sugar a bit.
2nd, 20 seconds
Bit more present previous notes. Leather like with brown sugar. Becoming bit citrusy maybe.
3rd, 30 seconds
Bold black tea with malty notes. How interesting, it changes a lot.
4th, 30 seconds again.
Similar to previous one. Still very tasty. Rating up a bit (86 → 89).

Thank you derk, I still have some left.

I broke my gaiwan lid. Myself. Sad. But it chipped quite clearly (smoothly, dunno correct word). Hopefully I can fix it. Somehow.

Used 3 grams for my 85 ml gaiwan. Maybe bit weak. But it is almost 9 pm.
First steep 15 seconds long pours dark bronze, clear and wonderful. I notice something like forest honey. Bit of malt. Bit citrusy? Wet wood? Walnut? (trying to smell what derk noticed)
I think bit of everything is there.
Oh, taste! This is unexpected like mollasses (never had it). But it is sweet and sticky. Maybe bit malty.

2nd is bit longer (+5 seconds max)
Citrusy notes are bit stronger.

3rd…
long, I forgot about it a bit.
Bit bitter, but citrusy!

Good tea! Thank you derk!

This has been my daily morning black tea for over a week and I’ve almost depleted the 25g bag. This tea has bright flavors to wake up the taste buds, bringing some alertness to my groggy mornings but the caffeine content seems to be on the lower end, so I find myself brewing an additional tea to take to work with me in the thermos.

Brewed western exclusively following What-Cha’s parameters of 2tsp per cup (8
oz), 200-205F, 4 minutes and I do a second steep for however long it takes me to get around to straining it, 6 minutes or more.

Strongish sour dried cherry at the forefront followed by some maltiness but nothing intense, whole wheat cereal flakes, cedar, cherry wood, prunes, both muted cream and butter, hints of cacao, sweet-tart. The butter and cream are deeper in the finish than while sipping. I get the feeling this tea is a bit more complex than my morning palate can discern. Second steep can get sandpapery astringent if brewed way too long, like 20 minutes. Otherwise, it’s a smooth, slightly drying tea and stacking both steeps in my thermos seems to take care of that astringency if I’m taking too long to get ready.

This tea is autumn and sweaters and maybe some old man and old woman. Good for these cool and foggy, coastal California pre-dawn summer hours. A lot like the Georgia ‘Phoenix’ Black Tea offered by What-Cha but much less astringent and red-fruitier in tone.

A sample from derk and gone! (Sipdown)
5 grams, 85 ml gaiwan, preheated, 78°C water in litre thermos. Combined with chocolate dipped orange as well from derk.

This is floral. Good for hot days. As today it is. Again temperatures attacking 30 °C in shadow. God bless that we bought awning last year.

1st steep
Aroma of wet leaf is full of fruit tree flowers! In taste it is very floral, bit of hay; white grapes skins, fruit notes (could not pick any though). NICE

Ate candied orange, I expected it sweeter than it actaully was. I enjoyed it. Good dark chocolate used too.

2nd steep
Fruity, sweet. Velvety smooth in palate.

3rd
I like those short steeps. Now it is peachy. Fuzzy in taste as well.

4th
Mellow, refreshing.

I lose my desriptors. It is just great you know.

5th
Fruity with floral notes. Fruit tree flowers.

6th
Good, good…
have I said it’s great?

I do not know how many steeps I made. Just enjoying it!

I thought I had a note for this one. Anyway, I’ve been saving it for when the moment strikes me since it is a VERY good tea. I had a little bit when I first bought it, and it does incredibly well gong fu or western. I can’t remember everything about the first time I’ve had it other than its general profile. The notes were a little bit closer to an Bai Hao than other Himalyan based black teas I’ve had, but it is very muscatel, juicy, and floral the way I like it. I prefer lighter blacks and muscatels anyway…I’m a snob.

Moving on to tonight’s session, the dryleaf has a nice aromatic that sneaks up a few seconds after you open the bag, then nuts, orange blossom, hibiscus, cocoa, earth, dried leaves (NO DUH), and something else wafts through the air. Orange blossom, red grape, muscat,and autumn leaves come to mind amidst its viscous mouthfeel, although the tea is oddly refreshing right now. Woodsiness starts to come through as it cools.
I admit that I upped the leafage to just over 5 grams for 8 ounces, and I didn’t count the steep time. I would guestimate under a minute, probably 30-45 seconds. The water was 180 F. I did 40 seconds the 2nd steep. More wood and muscat, a little bit of something that reminds me of red and orange flowers. The texture is still mouth coating and oddly thirst quenching. Dryness rises a little bit at the back of my tongue a little, but its sweet and very pleasant. It’s the woodsy note I was talking about.

Steep three…. I did not keep track of how long I brewed it. My cuppa was excellent nevertheless. The same notes popped up with a bit more mouthfeel. It began with dryness at my teeth, juiciness at the tongue, and a little bit more floral dryness at the throat. Eastteaguy will no doubt describe the florals and dryer notes more profoundly. I can’t wait to seem him write about it. The longer brew reminded me it was indeed a black tea, but it’s still closer to an oolong to me personally.

I know I can get more cups out of this session. 5 was the highest number I got last time western, 7 gong fu. We’ll see.

I’ll write again later. Although I have the Vietnam version of a Bai Hao, this one serves that craving more despite being a black tea. It is comparable to the best 2nd flush Darjeelings I’ve had, but then again, I actually like Nepalese teas more, especially Jun Chiyabari. Too bad it’s sold out.

I have sipped down this tea I got from derk, thank you!

This is so nice cuppa; I took rest (gram and half, maybe two, not more) and prepared grandpa…

I think my last tasting note is just right (again). It is not that fresh, but still some grass notes were there, and it was actually tasty. I will keep 87, even it is maybe too high…

Tried this tea again for research purposes – so western.

Unfortunately, Steepster ate my tasting note. So short notes only. 4 minutes steeping in, who knows how hot water. I think I was bit careful, so around 90°C.

Used to be more fresh and more flavourful, but it’s my fault to having tea from November 2018.
Notes of hay, grass seed, it’s buttery as well, but much less. There are also mineral notes and bit salty.

Thank you derk!

I have tried this tea again, this time grandpa of 2 grams.

I boiled a water, let it rest for 10 minutes approximately. Filled the glas mug with tea.

Turned out great – very energy boosting green tea, which looks very pretty too. I do not notice olives anymore, but some salty, mineral notes for sure. Thick feel.

Bit buttery, I assume it is mostly because of long steep times and can be avoided if prepared differently, probably western would bring this tea best results. As I have some rest, I will certainly try it too (I was that lazy this morning). I like it for sure, so thank you derk for nice sample (I still have about half rest! I just found it hoarded in cupboard), and Alistair from What-Cha for nice tea (although from November 2018!). I have to agree with eastkyteaguy – it’s nice to see uncommon teas available for western tealovers!

A sample from derk – thank you again.
Oh, this is green tea. And evening. So, hot water (boiling, but rested few minutes).
Gong-fu.

Quick rinse brought very interesting notes. Maybe olives? But some zest notes too.

1st – 30 seconds. In taste it is good, smooth, bit salty, bit zest too. A lime zest! Better than lime beer I had in Saturday.

But it is nice overall!

2nd – 45 seconds.
I like the colour. Yellow-green, clear, with nice aroma of green tea. I wonder what it is actually. But I do not care.

This tea is lovely, I just do like it. And as I am bit more tired than I would like to, this tasting note is blah; I know.

I will do better with other brews I will make. Still have some left. No rating yet.

2018 June harvest. Over a year old and it’s still tasting pretty good to me. I really enjoyed this one. It’s described as an atypical Assam. Western style, 3 steeps:

Steep 1, 3 minutes 30 seconds, slightly bitter, malty, smooth, pear, honey, honeysuckle, drying mouth feel.
Steep 2, 7 minutes, sweet sweet sweet honey and pear. Bitterness and malt have vanished.
Steep 3, 20 minutes, super sweet and rich, floral aroma, bready, sticky apricots, sultanas.

That third steep had me imagining sticky Easter fruitcake loaves with honey drizzle.

All 3 steeps came out this delicious golden syrup colour that was very inviting.

The only things I didn’t like was the bitterness in the first steep and that it only lasted 3 steeps. I wanted more from it. That 20 minute steep was a real surprise – I was expecting it to grow weaker rather than develop that fruity/bready flavour. I wish I had left the 2nd steep for longer. 4th steep wasn’t worth reviewing.

No fancy staged pictures this time, I was far too busy drinking it https://www.immortalwordsmith.co.uk/what-cha-india-assam-kanoka-tea-review/

Yet another swap from Togo, thank you. Autumn 2017 harvest.

The dry leaf isn’t very fragrant. There is a dominant dried sour cherry and prune note with some malt in the background. Wet leaf smell is light with vanilla and wood.

The aroma is very similar to the dry leaf with an elusive note of chocolate-covered raisins.

The taste is fruity and bright with a brisk, woody tone like a Ceylon. The same dried fruits dominate and the chocolate-covered raisin of the aroma is likewise subtle in taste. Hints of rose, too. If brewed heavier, cedar becomes the forward note. Finishes tannic with maltiness and subtle dried apricots and cream. Leaves a dry, salty-sour impression in the mouth.

A nice, brisk daily drinker with dried fruit flavors. Probably good for those that like to add a touch of milk.

[Western: 2tsp, 8oz, 205F, 2 steeps at 4 and ? minutes]

Earl grey is one of my favorite flavors which is why when I saw this on the website it was a must. I like mine as a latte. Smelled super good and makes a decent cup but not really my favorite earl grey. There’s an Earl Grey I can get cheaper and I think it’s tastes better so I’ll prolly stick with that one. This was nice to try but I think I’ll order more special teas from Whatcha instead of a flavor that’s so widely available. Still glad I ordered because had I not I would have been very curious the whole time about it. I guess the main problem is that it doesn’t stand up to milk and sugar, the bergamot smells amazing but seemed to not be as strong as I would like.

Backlog 5/21 Sipdown
caramel, yummy, light – underleafed
Consistent cup for 3 steeps. I didn’t want to let it go.
I would by more of this if it was available

I’m probably going to rate it higher in the near future. Thank you Alistair for this great sample!

So, I’ve found that wild teas tend to be fruity, almost no matter where they come from. Okay, overstatement has ended. I liked this tea a lot. Dryleaf has a little bit of the much desired and imagined cocoa-nib scent, and tasting it, it is very smooth and viscous, but light yet fruity. I got a little bit of plum, berry, and maybe nectarine. Either way, stone fruit and maybe berry. And yes, there is a little bit of cocoa in the aftertaste. It goes down smooth. I thought I was craving a greener tea this morning, but this proved me wrong. I could see this as a very good quality daily drinker…nevermind you would be set with any What-Cha tea as a great daily drinker.

I do think that Western was better since it is a little bit lighter than other teas, but it’s still good. Recommended.

I’m a Tea beginner. Brewed it Gong Fu… my very first time. I was surprised it smelled so Rice like. Anyway… as a begginger… I picked up notes of jasmine and rice. It smelled a lot like Green Tea and kind of tasted like a lot of the greens I’ve tried. Also got quite a few vegetal notes… spinach sort of flavor. It was a very interesting Tea to experience and I’m glad I got it as a sample. It’s a great company to order from and the hand written notes are great. I’ve got a couple more to try out. Tried to get a Nice variety.

Insanely rich, brisk, smooth, balanced, and decadent. This tea would serve as a great breakfast tea to get you up in the morning or even a late lunch for a second waking, but I’m using it as a dessert one for now. It pairs well with handpicked blackberries. There’s something about its leather character that kind of reminds me of Ancient Spirit. Maybe it’s the marshmellow note. Oh well, this remains as one superior Assam. I might rate it higher in the future, but 95 is my minimum so far. I can’t see myself drinking this one often because it is so powerful, and complex enough that it needs to be savored. If you love tea and good Assams, this is an excellent match.

Interesting tea that I am glad that I got 50 grams of. The dryleaf scent reminded me of molasses, honey, and fruit leather, with a particularly woodsy smoothness to it.

I attempted Gong Fu, and I was not sure what to think. Malt and fruit were there, but it was mostly ASSAM through and through, albeit sweet like honey and perhaps mineral.

The second steep was a Western Accident. It’s very bold, brisk, and energizing, but smooth and sans astringency or true bitterness. Malt came in a velvety smooth mouthfeel, with an accent rising like eucaluptus but a fruity sweetness. Nectarine popped in my head, but it was very dry. Someone might disagree. Plum is probably more accurate. I can see the red apple and currant a little more as it cools, but more so red apple. That’s all I have right now, and that’s using eastteaguy’s notes as reference. Otherwise, I am a little bit overwhelmed since I drank so much tea today. I need to slow down a bit.

I was more than a little stressed out by the end of work today. Come home, vent to my housemate, put on pajamas, open the kettle. Teatender, give me an oolong, something floral and sunny that’ll knock me down for a few hours. Himalayan Bouquet? Okay.

November 2017 harvest.

I went through my notes then perused the reviews. Daylon R Thomas’s grandpa brew (see the second of his three notes for this tea) was very similar to my experience gongfu. I don’t have anything new to offer when it comes to brewing it hot besides some additional tastes listed below. Cold-brewed, though, was such a floral blast it gave me a headache. Tread lightly if you enjoy floral oolong but are sensitive to them like me. I’ll stick to hot infusions. Good stuff. Beautiful oxidized green-brown-red leaf to boot.

Maybe the batch I received was bad but this tea was a big disappointment. The leaves have little fragrance and the steep is overwhelmingly bitter with no fruit notes. Have tried several different time/temperature combinations to no avail. Tried contacting the owner of Watch-Cha Tea, also to no avail. He had this tea on sale when I purchased it and I can see why. Never again from Watch-Cha. I wouldn’t even gift this – it’s going straight in the garbage unfortunately.