Cultivar: Qingxin Dapang

Harvested by hand: end of August 2017

Origin: Hsin Chu county, Taiwan

Process: Jassid bitten leaves, high oxidized, in stripes and roasted once.

1. View

These dry leaves from fall should be larger than in summer, but this is barely the case. The white buds are quite plenty, a sign of high quality. The dark amber brew has a very good transparency. It indicates high oxidation level (which is typical of the season) and a strong concentration of aromas. The leaves are dark brown to red due to the high oxidation level.

2. Scents

The dry leaves have this intoxicating fragrance that is common to well aged Oolongs. The scent under the cup reveals some burned smells, due to a high roasting temperature. However, in the brew the sweet scents of perfume, flowers, very ripe fruit and dark wood mix harmoniously with the typical honey notes of jassid bitten OB.

3. Taste

The sweet, mellow taste is powerful and mellowed. It has lost the harshness of young fall OB, but is still very concentrated in aromas. This tea has even more aging potential..

Conclusion: This autumn 2017 OB is a good example of how traditional OB improves with time. The scents become more complex and rich while the taste mellows down considerably. The roasting mistake has been erased with time and the whole potential of these leaves has been finally revealed.