Cultivar: Qingxin Dapang

Harvested by hand: winter 2016

Origin: Hsin Chu county, Taiwan

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

1. View

These dry leaves from winter are of quite large,dry and contain white buds. The yellow brew has a very good transparency. The leaves are partially green and red, indicating a medium oxidation level that is at the lower spectrum for Oriental Beauty.

2. Scents

The dry leaves have a light whisky fragrance with wood notes. The brew has sweet scents of honey and lighter dried flowers. 

3. Taste

The honey sweetness is light and mellow.

Conclusion: This winter 2016 OB tastes much lighter than the summer or fall versions, because the temperatures are lower in winter and reduce the oxidation level. Lighter aromas appear that show that OB possesses a great potential. This 9 years old batch even shows how such tea mellows nicely overy time.