2016 Spring Hung Shui Oolong from Songboling
Cultivar: Jinxuan Oolong
Harvested by machine: April 9th, 2016
Origin: Songboling, Nantou county
Process: lightly oxidized, rolled Oolong with a light to medium roast.
The dry leaves are dark and greyish green (due to the roasting)
The brew has a clear and shiny, dark golden hue.
The dry fragrances are nutty and baked. The brew also has a dark flowery scent (orchid).
The taste is quite powerful and has good length and body. A slight bitterness and astringency provides a backbone to the natural sweet taste of this roasted Oolong.
Brewing advice: with such tea, it's very important to preheat your tea vessel well, especially if the walls are thick. Otherwise, it will be difficult to make the leaves unfurl. Since these leaves are not expensive, they are a good fit for a high leaf to water ratio. In that case, pour in and empty the teapot rather quickly for the first brews.
No customer comments for the moment.
Only registered users can post a new comment.