2019 Spring green tea from Anhui
Cultivar: Tu Cha (cultivar ancien, mal identifié)
Harvested by hand: April 9th, 2019.
Origin: Tong Ling, Anhui, China
Process: green tea dried in a wok with a light oxidation. Well dried.
The second stage of our exploration of Chinese greens brings us to the Anhui province. It is mostly known for its Maofeng and its Taiping Houkui. Here, we have a green tea made from an old cultivar that's much more local and confidential. Let's see what makes it special.
The dry leaves are small and have various bent shapes. Their color is bright green. The brew is green/yellow and has an excellent transparency and shine. The open leaves are mostly two small leaves and a bud.
The dry scents remind me a little bit of Baozhong, because of the flowery scents caused by the light oxidation. The brew has spring and peppery notes!
The powerful taste of this tea comes close to bitterness, but remains pleasant. The aftertaste is surprisingly long for a green tea.
Conclusion: This Anhui green tea has a very powerful flavor profile. It's a little bit closer to Oolong or rather Baozhong. It's not very well known, but the leaf quality and size are very good and it has a strong character.
1. Green tea should not be brewed like an Oolong. The key is to use very few leaves.
2. The easiest way is to brew this tea in a (preheated) bowl, using boiling water! Pour slowly.
3. Use a water with few minerals for more lightness.