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2020 Winter Qingxin Oolong Shan Lin Xi

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Cultivar: Qingxin Oolong

Harvested: by hand on November 6th 2020.

Origin: Yang Keng section, Shan Lin Xi (1300 m)

Process: Lightly oxidized +, rolled Oolong, well dried.

1. The view

The dry leaves are rather large with various green and yellow colors. The brew has a very good golden transparency. The open leaves are uneven in size and shape, but generally very tender. This tea garden was last harvested in spring. The open leaves are quite dark and yellow. They have signs of above normal oxidation level for a high mountain Oolong.

2. The scents

The dry leaves have fragrances ranging from bamboo forest, pine and fruits. The brew features lots of fresh fruity fragrances. The fragrances feel a little less fresh and bright than in spring, but their fruitiness is more intense.

3. The taste

The taste is pure, sweet and energetic. It has a very long aftertaste and lots of sweetness.

Conclusion: The process of this winter Shan Lin Xi is a little bit unusual. Its oxidation level is much stronger than in spring (or than the winter Alishan Oolongs). This is a more traditional process that is more often found in Dong Ding, as a first step for Hung Shui Oolong. That's why the farmer intends to roast this batch and turn it into a Hung Shui Oolong. But before he does so, I purchased this unroasted version, because of it's so interesting to get a high mountain Oolong processed this way. And let's remember that a higher oxidation also means more work for the maker! So, this may not be your typical Shan Lin Xi, but you may enjoy it if you like your Oolongs with more traditional characteristics.

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