Organic Light Oolong Tea From Harendong Organic Tea Estate

Today, the focus of this review will be the Organic Light Oolong Tea from Harendong Organic Tea Estate. I provided more information on this estate in my previous review of their Rolled Organic Black Tea.

This oolong tea differs from the Organic Medium Oolong Tea from Harendong in that the level of oxidation is lighter, and this light oolong tea has also been given a lighter roast (if any, at all) than the medium oolong tea. The intent of this production method is to keep this light oolong tea on the greener side of the tea spectrum, allowing the more floral, herbal qualities to shine through.

Let’s get to the review…

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Harendong Organic Light Oolong Tea – Dry Leaves

The dry leaves vary in color from pale light forest green to pale dark forest green. The leaves appear to be unbroken, whole leaves, some attached to the stem, others detached. I do expect to find some large fragments in the mix. There does not appear to be any totally bare stems present. The leaves appear to be rolled into a semi-ball shape, similar to oolongs from Taiwan, but not as tightly packed. The plucking standard appears to be a two to three leaf pluck. The aroma has sweet scents of light brown sugar, caramel, toasted oats, vanilla, and a touch of light cinnamon.

Five grams of dry leaves were placed in an eight ounce (240 mL) bizen ware kyusu teapot, and infused with 190°F (88°C) water for 3:00 minutes.

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Harendong Organic Light Oolong Tea – Infusion

The liquid has a light green-yellow color, turning more gold-yellow with the second and third infusions. The aroma has scents of light brown sugar, vanilla, oats, orange, and orchid. The body is medium, with a velvety, smooth texture. There is no astringency or bitterness. The taste has notes of light brown sugar, vanilla, orange, oats, orchid, and a light touch of sweet cream. The aftertaste is dominated by the orchid floral character, and has an impressively long hang time on the breath.

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Harendong Organic Light Oolong Tea – Infused Leaves

The infused leaves are mostly uniform dark forest green color, with some minor signs of red oxidized edges. The leaves are mostly whole, unbroken leaves, about half still attached to stems, and half detached. There are some large fragments, but the majority of leaves are unbroken. The stems show a two leaf pluck, and a few even have a tender bud attached. The leaves have a hearty, rich, leathery feel that reminds me of Tie Guan Yin leaves. Many of the leaves measure around 2 inches (50 mm) of length. The aroma has scents of wet orchid, light orange, vanilla, and a touch of wet oats.

The Organic Light Oolong Tea from Harendong Organic Tea Estate offers a classic green oolong character, and is a proud representation of the quality teas being produced at Harendong. With sweet, floral, and fruity character, and a lasting floral aftertaste that is most remarkable, this product is an excellent daily drinking quality oolong tea. Adding to the qualities of the tea itself is the healthy reputation of organic farming practices, which Harendong Organic Tea Estate has been adhering to for over a decade. Healthy, delicious, and coming from a part of the world that is newer to the specialty tea industry. All good reasons to give the Organic Light Oolong Tea a try.

Thanks again to the management team at Harendong Organic Tea Estate for providing this sample of Organic Light Oolong Tea! Happy Monday!

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Severe Degree of Fermentation (SDOF) Oolong from PT Harendong Green Farm

I admit it, I had to do some research on what “SDOF” stands for. It is “Severe Degree of Fermentation”, by the way. I developed all kinds of different phrases, like “Sun-Dried, Oxidized, Fired”. I was way off. Anyway, this review will focus on the SDOF Oolong tea from PT Harendong Green Farm, located in the Halimun Mountains area, Banten Province, Indonesia.

The sample packet has been opened, and I am being reminded of a Dong Ding wulong…

Let the journey begin…

PT Harendong SDOF Oolong Dry Leaves
PT Harendong SDOF Oolong Dry Leaves

The dry leaves have a dull, pale brownish-green color. The leaves are semi-ball shape. The leaves appear to be whole leaves and large fragments, some with stems intact. The oxidation level appears to be in the 50% range. The aroma is sweet and slightly spicy, with scents of brown sugar, molasses, sweet wood, and light cinnamon.

Three grams of dry leaves were placed in a five ounce (150 ml) ceramic infusion cup. Purified spring water was heated to 195°F (90°C). The leaves were infused for three minutes.

PT Harendong SDOF Oolong 1st Infusion
PT Harendong SDOF Oolong 1st Infusion

The first infusion produced a light golden yellow color with a very slight reddish tint. The aroma had scents of sweet wood, tree fruit (peach), and light honey. The body was light-medium, with a unique, thin honey texture. The liquor seemed to cling to the teeth and tongue, like honey. The taste had notes of wood, light tree fruit (peach), light honey, and light minerals (wet stones). The aftertaste had notes of light honey and flowers, and the sweet and flowery essence left on the breath was impressive.

PT Harendong SDOF Oolong 2nd Infusion
PT Harendong SDOF Oolong 2nd Infusion

The second infusion produced a liquor with a slightly darker shade of golden-yellow color and a very slight reddish tint. The aroma retained the sweet wood, light peach, and light honey scents. The body remained light-medium, and the texture was not quite as “honey-like”, but smooth and easy to sip. The taste changed a little, with the light honey and wood tastes melding together to make a sweet wood note, and the light peach and mineral notes being retained. The aftertaste remains sweet and floral, and the flowery essence continues to impress.

PT Harendong SDOF Oolong 3rd Infusion
PT Harendong SDOF Oolong 3rd Infusion

The third infusion produced a liquor with a golden-yellow color, and the reddish tint is no longer present. The aroma has lightened in sweetness, and has more of wood and mineral scents, with a light peach sweetness. The body remains light-medium. The taste has taken on mostly woody and mineral notes, and a very light peach hint. The aftertaste has mineral and floral notes, and the aftertaste remains impressive.

PT Harendong SDOF Oolong Infused Leaves
PT Harendong SDOF Oolong Infused Leaves

The infused leaves have a dark brownish-forest green color. There is a nearly equal distribution of large fragments and whole leaves, some with stems intact. Stems display a range of two to four leaves plucked, some with small buds. A few of the leaves display what I believe to be insect bites, which may help explain the honey-like aromas and tastes in the tea. The leaves have a thin, wet, leathery feel. The aroma of the infused leaves has scents of wood, wet forest floor, and minerals (wet stones).

I am very impressed by this SDOF oolong tea from PT Harendong Green Farm. I will definitely have to find a sample of two of Dong Ding oolongs from China and Taiwan and compare this SDOF to them. The taste had the wood and mineral tastes of Dong Ding oolongs, with fruity and honey-like notes that I do not remember getting out of some Dong Dings. This SDOF oolong gave three high quality infusions, and I am quite confident that I could have doubled the number of infusions had I not ran out of time today. The slight touch of reddish color was also interesting in this tea. I could certainly see this tea becoming a common product in my personal collection.

Thank you to PT Harendong Green Farm for the excellent sample and experience. Cheers!

 

Green Tea from PT Harendong Green Farm in Indonesia

Tonight’s review will focus on the Green Tea from PT Harendong Green Farm, located near the Halimun Mountains, Banten Province, Indonesia. To learn more about PT Harendong Green Farm, check out their website here.

The sample pack has been opened, and this is the first green tea that I have seen in a semi-ball shape. Let the journey begin…

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PT Harendong Green Tea Dry Leaves

The dry leaves have a pale forest green to dark forest green color. The leaves are shaped into semi-balls. The leaves appear to be all large fragments or whole leaves, some with stems intact. The aroma is sweet, with scents of brown sugar, molasses, light sweet cream, and very light grass.

Five grams of dry leaves were placed in a 9.4 ounce (280 ml) Tokoname kyusu teapot. Filtered tap water was heated to 195ºF (90ºC). The leaves were infused for one minute thirty seconds. Note that I adjusted the water temperature to that which is more suitable for a wulong tea. Even though the product description says green tea, I am thinking that this is actually a wulong with very low oxidation. The appearance and aroma of the dry leaves point to a low oxidized wulong, and have very few characteristics in common with a true green tea.

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PT Harendong Green Tea 1st Infusion

The first infusion produced a liquor with a very light yellow color with a light jade green tint, clear and transparent. The aroma is light, with scents of light sweet cream and light flowers. The body is light, with a mildly creamy, silky texture. The taste is fairly delicate at first, but develops as subsequent sips are taken. The flavor notes include light flowers, light cream, very light citrus (lemon or pink grapefruit), and very light grass. There is a very light astringency as well. The aftertaste has light notes of flowers, and there is a respectably persistent flowery essence left on the breath.

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PT Harendong Green Tea 2nd Infusion

The second infusion produced a liquor with a slightly darker shade of pale yellow color. The aroma is slightly more grassy, with woody, floral and very light citrus (grapefruit) scents. The aroma is quite different in this second infusion. The body remains light, and the texture is smooth, but not quite creamy or silky. The taste has notes of wood, grass, light flowers, and very light citrus (lemon or pink grapefruit). The astringency remains very light. The aftertaste remains floral, and the flowery essence is slightly stronger. This second infusion had some significant differences from the first infusion in terms of aroma and taste.

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PT Harendong Green Tea 3rd Infusion

The third infusion produced a liquor with a slightly darker shade of pale yellow color than the second infusion. The aroma has light scents of wood, flowers, and citrus (grapefruit). The body remains light with a smooth texture. The taste is lighter, with notes of light wood, light citrus (pink grapefruit), very light flowers, and very light grass. The aftertaste is light, but the flowery essence remains respectable. Overall, this third infusion was lighter than either the first or second infusions, but it had enough aroma and taste to make it pleasurable to drink.

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PT Harendong Green Tea Infused Leaves

The infused leaves have a uniform fresh dark forest green color. The leaves are all very large fragments or whole leaves, many with stems intact. The leaves are long and broad, some measuring nearly three inches long (76 mm), and one and a half inches wide (38 mm). The appearance definitely is unlike any green tea that I have seen, and indicates a typical Taiwanese wulong, with a three or four leaf pluck. A few of the leaves have very light oxidation on the edges. The aroma has scents of wet wood and flowers. These are impressive infused leaves.

This Green Tea from PT Harendong Green was a delicate yet very refreshing experience. I was very surprised by the appearance and aroma of both the dry and infused leaves. It is definitely unlike any green tea that I have seen. If put in a blind analysis, I would immediately have thought this was a low oxidized wulong. Classifications aside, the infused leaves were very impressive, with large, unbroken leaves, and a pleasant aroma.

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PT Harendong Green Tea Infused Leaves Close Up

Another thank you to PT Harendong Green Farm for providing this sample of your Green Tea. Cheers!

Thank you for taking your time to read this review. Please leave a comment and start a discussion.

Pouchong Green Tea from PT Harendong Green Farm

Any tea enthusiast who is semi-familiar with the excellent wulongs that are produced in Taiwan have heard of Pouchong (Baozhong) tea. The most famous of this type of wulong, or some call it a green tea due to the low oxidation, hails from the northern Taiwan district of Pinglin.

However, today’s review focuses on the Pouchong Green, as the manufacturer calls it, from PT Harendong Green Farm, located in the Halimun Mountains, Banten Province, Indonesia. The altitude and climate in the Halimun Mountains are very favorable for the cultivation of Chin Shin (Qing Xin) tea bushes, whose leaves are used to produce this version of Pouchong tea. Traditionally, Chin Shin Dahpan is used in Taiwan for production of Pouchong, but Chin Shin is a very suitable substitute.

Chin Shin is well known for producing exceptional aromas. As I open this sample packet, the contents are living up to this reputation. Let the journey begin…

PT Harendong Pouchong Green Tea Dry Leaves
PT Harendong Pouchong Green Tea Dry Leaves

The dry leaves have a very dark forest green color, with light brown stems, and a few silver tips. The leaves are long, whole, and twisted. Some leaves are attached to stems. Stems show a three leaf and small bud pluck. The aroma is quite fresh, with scents of sweet wood, sweet hay, light nut, and light brown sugar.

Five grams of dry leaves were placed in a 9.4 ounce (280 ml) Tokoname kyusu teapot. Purified spring water was heated to 175°F (75°C). The leaves were infused for one minute forty-five seconds.

PT Harendong Pouchong Green Tea Dry 1st Infusion
PT Harendong Pouchong Green Tea Dry 1st Infusion

The first infusion produced a liquor with a bright, light pale yellow color, clear and transparent. The aroma has scents of sweet cream, orchids, and light brown sugar. The body is light-medium, with a somewhat creamy, silky texture. The taste has strong notes of sweet cream, orchids, very light tree fruit (apple or pear), and very light cooked vegetable. The aftertaste has hints of cream and flowers, with a pleasant flowery essence being left on the breath.

PT Harendong Pouchong Green Tea Dry 2nd Infusion
PT Harendong Pouchong Green Tea Dry 2nd Infusion

I increased the temperature of the second infusion to 195°F (90°C) to determine the ability of this “green” tea to withstand a higher temperature without becoming bitter. The second infusion produced a liquor with a bright, and slightly darker shade of pale yellow color. The aroma retains the dominant scent of sweet cream, though slightly lighter, with complimentary scents of orchids and light honey (as opposed to brown sugar in the first infusion). The body remains light-medium, and the texture silky. The taste retains the notes of sweet cream and orchids, and very light tree fruit. There is a light honey hint, and the very light vegetable notes are even lighter. The aftertaste retains light notes of sweet cream, and is more flora. The flowery essence has been intensified with the higher temperature. The flowery essence can be felt throughout the mouth, not just in the olfactory area. I prefer the aroma, taste, and general characteristics of this tea more with the higher temperature.

PT Harendong Pouchong Green Tea Dry 3rd Infusion
PT Harendong Pouchong Green Tea Dry 3rd Infusion

For the third infusion, the higher temperature water was used again, and the infusion time was increased to two minutes. The third infusion produced a liquor with a color nearly identical to the second infusion. The aroma also retained the general characteristics of the second infusion, with very little noticeable diminishing of quality. The body lightened some, and the texture is not quite as creamy. The taste is well balanced among tastes of sweet cream, orchids, and light honey. The light vegetable taste is slightly stronger than in the second infusion. The aftertaste and essence remain dominantly floral and very pleasant.

PT Harendong Pouchong Green Tea Dry Infused Leaves
PT Harendong Pouchong Green Tea Dry Infused Leaves

The infused leaves have a uniform fresh, dark forest green color, with some leaves showing spots of reddish edges, indicating the light oxidation allowed during production. The leaves are fairly short and narrow, and most appear to be quite young and tender. There are very few bare stems. Stems with leaves attached show anywhere from one to three leaves with bud pluck. Buds range in size from fairly mature (3/4 inch or 19 mm) to quite small. The majority of the leaves are whole, with others being large fragments. The aroma has scents of sweet cream, cooked vegetables, and light apple or pear. The infused leaves are quite impressive in appearance and aroma.

It has been about three minutes since I took the last sip of the third infusion, and the flowery essence is still being felt in the olfactory area. Going forward, I will be using strictly the higher temperature water that I would use for wulong teas, as the positive characteristics of this Pouchong tea were magnified by the higher temperature, and no noticeable negative characteristics were produced. With the presence of the slight oxidation observed on the leaves, I would classify this tea as a wulong instead of a green tea.

This Pouchong Green tea from PT Harendong Green Farm was very enjoyable in all respects. The appearance of the leaves in both dry and infused form were impressive, as well as the bright appearance of the liquor. The aroma was very attractive and welcoming. The taste was comforting and consistent through all three infusions, and I am confident that these leaves could produce one or two more worthwhile infusions. The most remarkable aspect of this tea, in my opinion, is the strength and persistence of the flowery essence left in the mouth after the liquor was swallowed. We are going on about five minutes since my last sip, and the essence is very light, but still there at some level. That is exceptional. I am quite impressed by this tea, and any consumer of green or wulong tea will certainly enjoy the Pouchong Green from PT Harendong Green Farms. Cheers!