Cultivar: Qingxin (ruanzhi) Oolong

Harvested by hand: 1979

Origin: Dong Ding, Nantou county, Taiwan

Process: Hung Shui Oolong with a strong roast. Not roasted again in the last 12 years.

1. View

The dry leaves are dark, small and have unfurled naturally over time. The brew is dark brown with a good transparency. The leaves are very dark, but they open up and don't feel too hard.

2. Scents

The dry leaves have a wonderful scent of aged tea. This one has scents of Glühwine, the cooked red wine made on Christmas markets. The smell of brewed leaves is very roasted, but the brew itself smells of plums and snow.

3. Taste

The taste is mellow and sour. This is typical of aged Dong Ding Oolong. The aftertaste is very smooth and long thanks to the 46 years of age.

Conclusion: An Yixing zisha teapot would be the perfect vessel to brew this tea and extract all its aromas while minimizing the sour notes. Read the detailed notes I wrote when I found this tea. I recently found a bag of this tea among my tea collection and am glad to share it again.