Oolongish tasting sheng

One of the intentionally aged teas, Pu-Erh has a loyal following.


User avatar
Nov 13th, '08, 10:21
Posts: 118
Joined: May 6th, '08
Location: NYC, NY

Oolongish tasting sheng

by Jeremy » Nov 13th, '08, 10:21

I tried this sample from Norbu, and it must be the fermentation, but I sear it has that caramel like smoothness of an oolong. Can anyone tell me what this is?

http://www.norbutea.com/catalog/product ... item_id=23

User avatar
Nov 13th, '08, 11:44
Posts: 1945
Joined: May 22nd, '06
Location: Trapped inside a bamboo tong!
Contact: hop_goblin

by hop_goblin » Nov 13th, '08, 11:44

It has no fermenation in the pu sense. The description reads that it has Dian Hong "Hong Cha" mixed in with it. Perhaps this is the profile you maybe tasting.. YS has this one for sale if memory serves correctly

User avatar
Nov 13th, '08, 12:14
Posts: 118
Joined: May 6th, '08
Location: NYC, NY

by Jeremy » Nov 13th, '08, 12:14

hop_goblin wrote:It has no fermenation in the pu sense. The description reads that it has Dian Hong "Hong Cha" mixed in with it. Perhaps this is the profile you maybe tasting.. YS has this one for sale if memory serves correctly


Well actually the description says that it "tastes like a mix of Dian Hong" . It then says they don't know the exact blend.
Having never had dian hong, I think it tastes like oolong. Im wondering if this unknown taste is due to the oxidation level of the tea. The color is also very black.

I was incorrect in my post when I said fermentation, I mean oxidation level. (although one causes the other.)

User avatar
Nov 13th, '08, 22:32
Posts: 1945
Joined: May 22nd, '06
Location: Trapped inside a bamboo tong!
Contact: hop_goblin

by hop_goblin » Nov 13th, '08, 22:32

Jeremy wrote:
hop_goblin wrote:It has no fermenation in the pu sense. The description reads that it has Dian Hong "Hong Cha" mixed in with it. Perhaps this is the profile you maybe tasting.. YS has this one for sale if memory serves correctly


Well actually the description says that it "tastes like a mix of Dian Hong" . It then says they don't know the exact blend.
Having never had dian hong, I think it tastes like oolong. Im wondering if this unknown taste is due to the oxidation level of the tea. The color is also very black.

I was incorrect in my post when I said fermentation, I mean oxidation level. (although one causes the other.)


Yeah, I have a sample of the stuff . You are right... I read it wrong :P BTW, fermenation and oxidation are different things. I will dig it out of the closet and give you my impressions later. :D

User avatar
Nov 14th, '08, 10:19
Posts: 118
Joined: May 6th, '08
Location: NYC, NY

by Jeremy » Nov 14th, '08, 10:19

Thanks Dude! :lol:

+ Post Reply