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Chinese tea archive · dossiers, ratings and brewing research
Ginseng Oolong
Ginseng Oolong
Ginseng Oolong
Ginseng Oolong
Ginseng Oolong
Ginseng Oolong
Ginseng Oolong
Ginseng Oolong

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Gaiwan

Ginseng Oolong人参乌龙

rénshēn wūlóng

Origin
No single region
Tea type
Oolong Tea
Gongfu water temperature
95 °C
Western water temperature
90 °C
SKU · RENSHEN-WULONG-CN
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Tea dossier

Provenance and specifications

Origin
No single region
Tea type
Gaiwan
SKU
RENSHEN-WULONG-CN

Brewing recipes

  • Gongfu: 95°C, 7 g / 100 ml, 10s, 10 steeps
  • Western: 90°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier

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.
Gongfu water temperature
95 °C
Tea amount
7 g
Gongfu water volume
100 ml
Tea-to-water ratio
10 s
Origin
Tea type
Oolong
Taste
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.
Sensory Source Descriptor H Intensity
3
Sensory Source Descriptor L Intensity
2
Details
Pluck Standard
Bud + 2–3 leaves. Picking depends on base oolong (spring–autumn for Anxi; spring and winter for Taiwan).
Amino Acids
L-theanine (~1–1.5%) — umami, relaxation.
Polyphenols
EGCG, EGC — antioxidants. Content ~15–20% of dry mass of tea base.
Vitamins
C, B group. Minerals: Potassium, fluoride, magnesium, manganese.
Early harvest months
4, 9
Late harvest months
5, 10
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