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Hi there, I’ve messed up and need help!! I recently bought some pinnacle, high-end teas. Among them were 2 Oolongs. The first was a blended “Ren Shen Wulong” Tie Guan Yin cultivar from Anxi in Fujian province, China.
The other was a single estate “Nang Xiang Jin Xuan” Jin Xuan cultivar from Alishan, in Chiayi, Taiwan.
It’s my own fault, I thought I’d like them. However the flavour profiles are quite malty, (for me) and particularly with the “Ren Shen Wulong” a distinct hint of licorice. Not my cup of tea at all! (excuse the pun)
I’m loathed to throw them away, they are amazing teas and really cost a lot of money, it’s just that for me I can’t drink them. Anyway I’ve hit upon an idea and I’m wondering whether anyone has any experience of doing this. I’m thinking of blending the tea with another tea (or maybe another two teas?) thereby diluting their flavour profile.
Is this possible? Is this a worthwhile endeavour? Would I just be wasting my time? Does anyone have any experience of tea blending? If so how difficult is it and what is the procedure?
I’d really appreciate anyone’s input
kind regards Gin -
Hi Ginlane, I am sorry for replying late.
It sounds like you are quite unhappy and want to salvage whatever that came from that mistake. May I first bring you some bad news and then perhaps some ideas after you understanding the facts.
Ren Shen Wulong is a flavoured tea made by adding liquorice root extracts, powder or any other additives to low quality wulong. I have particularly advised readers to stay away from this tea here: https://www.teaguardian.com/what-is-tea/oolongs-minnan-varieties/2/#buying
Ren Shen Wulong is just another romanisation for the term ginseng oolong.
A good Jinxuan is one which is quite green, fresh in smell and with a hint of cream. It is soft and light in taste so it is a popular tea amongst younger drinkers. When a green Jinxuan, regardless of quality, is pass freshness, some traders bake it deep in order to get a return from this inventory.
Deep baking usually is done to other tea with more substantial taste than Jinxuan, such as Tieguanyin, Gui Fei, Qing Xin etc. These teas are prized for the extra fire and subsequent maturing.
But not Jinxuan. The taste worthiness of a deep baked Jinxuan is not worth a lot. That is why it is a material for beverage manufacturing and some bubble tea recipes, where they add milk and sugar etc to the tea. That is actually what you can do to save your purchase: flavouring the infusion.
As for the Ren Shen Wulong. I suggest using it as a deodorant in the shoe cabinet.
Blending these low quality products is not worth the efforts.
I am so sorry you have had a bad experience. Next time, please buy from a knowledgeable and reputable shop. There simply are too many profiteering opportunists out there. Or other ignorant wannabes.
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Hi there Keymaster,
Thanks for your advice
To be honest it’s not the tea merchants fault, if anyone is to blame it’s me. They are actually high-quality products and the company does offer smaller taster portions, but I live abroad from where the merchant is based and I don’t want to pay lots of shipping charges, so I buy in bulk. I’ve never come across a high end tea that I didn’t like before and assumed that I never would.
The thing is, both these teas are both exceptional examples of their type, this “Ren Shen Wulong” is made with whole leaf, which is unusual. I think it’s more a case of I don’t like the taste of this type of tea. I have bought another “Jin Xuan” from Alishan, (which unlike the unfortunate “Nang Xiang Jin Xuan” that I don’t like) this one is not dark roasted over charcoal. I think I like the lightness rather than the baked in version.
Well I live and learn, thanks for your help.
Kind regards Gin
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