2016 Spring SiJiChun Oolong 'tradition' from Mingjian
Cultivar: Si Ji Chun Oolong
Harvested by machine on April 6, 2016
Origin: Mingjian, Nantou (central Taiwan)
Process: Light to medium oxidation, lightly roasted Oolong.
This year's cold winter and spring has delayed this spring's harvests by 2 good weeks. It has also slowed down the growth speed of leaves, which explains why they are more concentrated and powerful than usual.
The Mingjian region is Taiwan's biggest tea producing region and the Sijichun (4 seasons spring) is its most popular cultivar. This batch has been particularly well produced. The farmer has given it more time to oxidize and has also given it a gentle roasting. This process style is very traditional. It intensifies and deepens the aromas of the Sijichun leaves. It also smoothens the taste, increases the aftertaste and makes it more stable for several years of storage.
The dry leaves have scents of dry lavender and the brew smells more like a lush tropical flower.
It's simply good!
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