Studio pack
Ginseng Oolong
Golden cup
Brewing profile
Origin notes
Tea origin
Taiwan
Ginseng Oolong人参乌龙
rénshēn wūlóng
- Origin
- No single region. Main production centers:
- Tea type
- Oolong Tea
- Caffeine Level
- Medium
- Gongfu Water Temperature
- 95.000000
Tea notes
Brewing, origin and taste.
Ginseng Oolong: tea with a ginseng glaze – tones, warms, and surprises with a spicy-sweet taste with a herbal accent.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Tea Amount
- 5–7 g per 150 ml.
- Teaware
- Porcelain gaiwan (neutral material doesn't absorb herbal aroma). Yixing teapot not recommended — clay will absorb specific ginseng smell that's impossible to remove.
- Brewing Notes
- 85–95°C. Lower (85°C) — for Taiwanese versions with delicate base oolong; higher (95°C) — for Fujian with dense herbal shell.
- Gongfu Water Temperature
- 95.000000
- Gongfu Tea Grams
- 7.000000
- Gongfu Water Ml
- 100.000000
Origin
- Tea Type
- Oolong
- Origin Country
- CN
- Province
- Taiwan
- Classification and Origin Notes
- Nántóu County (南投) and Chiayi County (嘉义). Premium batches based on high-mountain oolongs (Alishan, Dong Ding, Jin Xuan).Ānxī County (安溪) — mass production based on Ti...
- Category
- Teas with additives; wellness teas. Also known as "Lan Gui Ren" (兰贵人, Lán Guìrén — "Noble Orchid"), especially in China.
- Coordinates
- ~25° N, ~118° E (Anxi); ~23°50' N, ~120°40' E (Nantou).
Taste
- Dry Leaf Appearance
- Dense semi-spherical granules covered with matte greenish-beige or brownish "glaze" from herbal powder. Granules are heavy, uniform in size. Surface is rough. In premi...
- Dry Leaf Aroma
- Sweetish, with pronounced earthy-spicy notes of ginseng and intense sweetness of licorice. In premium versions — additional floral and creamy undertones of the base oolong.
- Liquor Aroma
- Less intense than dry leaf. Sweet-spicy, with herbal "medicinal" undertone of ginseng, honey notes of licorice, and — in good versions — emerging florality of oolong.
- Liquor Color
- Golden-yellow to amber. In first infusions — slightly cloudy due to dissolution of herbal powder; by third infusion — clear and transparent.
- Spent Leaves
- Oolong leaves that have unfolded after powder washing — green with reddish edges. At bottom — sediment from ginseng and licorice particles.
- Taste
- First infusion — rich, spicy-sweet, with characteristic ginseng bitterness (root, earth, spices) and enveloping sweetness of licorice. Second–third infusions — herbal shell rece...
Details
- Oxidation
- 15.000000 - 35.000000
- Oxidation Maximum
- 35.000000
- Oxidation Maximum Detail
- 35
- Phase
- Early
- Early Months
- 4,9
- Late Months
- 5,10
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