Jin Jun Mei Souchong

Jin Jun Mei is a Johnny-come-lately and kin to Lapsang Souchong.   Both teas come from the small leaf variety (Souchong) grown in Fujian, China.  Smoky Lapsang Souchong tea has never been popular in China even though it has enjoyed fame overseas.   Jin Jun Mei is a black tea created in 2005 by several Chinese tea masters using hand-picked buds from Souchong tea trees.  Jin means gold.  Jun is the name of some of the tea masters and means handsome or a handsome stallion.  Mei is eyebrow.  The wet leaves indeed look like Mr. Potato Head's eyebrows.

Jin Jun Mei Souchong took off and won many awards.  Its price also skyrocketed.  Some critics called it a mere hype and a marketing ploy.  Nevertheless, it is a fine black tea that can stand up to multiple infusions.  It is flavorful and takes milk well.  

Yin (silver) Jun Mei is similar to Jin Jun Mei but contains both buds and leaves.  Yin Jun Mei is less expensive.

Jin Jun Mei

Type:  Black     Producing Country:  China   Preparation:  95°C 4 Minutes

Dry Leaf:  The buds are dark brown and tiny.   The aromas are spices, biscuits, dates and cacao nibs.
Wet Leaf:  The wet leaves are spicy, floral, peppery and chocolaty.
Liquor:      It is a reddish brown tea that is smooth and not smoky.  Its flavor notes include coco, dried fruits and roasted sweet potatoes.

Tee Score:  4 out of 5

Sakuma White

In addition to green and oolong teas, Sakuma Brothers Farms Inc. in Skagit Valley, Washington State, also produces a white tea.   Comparing the dried leaves of Sakuma's three teas, it is obvious that the white tea has gone through minimum processes.   The leaves of Sakuma White may look like something that one will find around a garden path but they are harvested at the farm in June and sun-dried.  They contain mostly leaves and some young buds.

The 'taste' perception of Sakuma White is between Silver Needles and Bai Mu Dan.   It is smooth, well-rounded and has a sweet fruity aroma.  It is finer than its two siblings.

Sakuma white (top) green (left) oolong (right)

Sakuma White

Type:  White      Producing Country: USA    Preparation:  90°C 3Min

Dry Leaf:  These natural leaves are green with brown edges or areas.  They are raisiny and plummy.
Wet Leaf:  The nose of the wet leaves is definitely apricots.
Liquor:      The tea is straw or yellow in color.  Its aroma are dried-fruity.  It is light and smooth with a pleasant sweet undertone.

Tee Score: 4 out of 5

Korean Balhyocha Noeul

Balhyocha in Korean means fermented or oxidized tea.  Balhyocha Noeul is one of the teas sourced from Hwagae Village, Hadong County, South Korea, by O5 Tea in Vancouver, B.C., Canada.   This batch is crafted from Hadong tea varietal in May, 2013, and is classified as an Oolong tea.

Served multiple short infusions at O5 Tea Bar, Balhyocha Noeul exhibited strong roasted peanut and coco notes.   Cupped at 4 minutes at home, it seems to reveal some interesting notes.  The cold wet leaves can make one salivate as they have a spicy aroma reminiscent of chili peppers or kimchi without garlic and onions.   The steeped tea, at some point, presents itself like a light ginseng root herbal drink.

Although the tea may not be as lengthy as some good Chinese oolongs, it is smooth and complex.   It is almost perfect for an autumn day with a slice of pumpkin pie.

O5 Tea Bar

Korean Balhyocha

Type:  Oolong     Producing Country: Korea    Preparation:  95°C 4 Min

Dry Leaf:  The leaves are dark brown and tightly twisted.  They have the nose of roasted nuts, ginseng roots and dried figs.
Wet Leaf:  The leaves look small and are still twisted.   The aromas range from wicker and roasted peanuts to ginseng roots and chili peppers.
Liquor:      The tea is brown in color.  It is medium-to-full-bodied and has no detectable astringency.  From roasted peanuts, its flavors fade into coco and ginseng roots.

Tee Score: 4 out of 5

Thailand Assamica Oolong

Camellia Sinensis Assamica is one of the two primary tea varietals and is, generally, grown for black tea production in countries such as India, Sri Lanka and Kenya.  In Northern Thailand, its native tea plant Assamica has been cultivated for green (e.g., Thailand green tea ), black and oolong teas.  Camellia Sinensis Assamica has larger leaves and grows best in warm and humid conditions.

This twisted-leaf oolong is from the mountain region of Doi Mae Salong in Thailand.   It inherited the bolder characteristics of Assamica plant and could be mistaken for a light black tea.  Every now and then, it is a nice change from the floral and fruity oolongs of Taiwan and China.

Thailand Assamica Oolong

Type:  Oolong     Producing Country: Thailand    Preparation:  90°C 4 Min

Dry Leaf:  These leaves are twisted and large.  They have nice honey and roasted bouquet similar to some black teas.
Wet Leaf:  From the looks of it (chopped leaves and stems), the tea was mechanically picked and processed.  The wet leaves retain some honey sweetness and have the smell of wicker.
Liquor:      The tea is orange/amber in color.   Its cocoa note is nice but lacks depth.  It also has slight astringency.

Tee Score: 3 out of 5