2015 Spring Qingxin Oolong Fenqi Hu
Walked through fire
Cultivar: Qingxin (ruanzhi) Oolong
Harvested by hand: April 25th, 2015
Origin: Fenqi Hu, Alishan (1700 m)
Process: Light oxidized, rolled Oolong and light roast.
The dry leaves have a less vivid hue due to their light roast. The Chinese name for this type of roasting is 'walked (in) fire'. The brew has great clarity and transparency with a very concentrated yellow color. The open leaves are big, but they retain their full flexibility and tenderness, very similar to unroasted leaves.
The dry leaves smell are a little bit nutty due to the roast. The brew's scents go toward litchees and peaches. Some of them feel raw, some ripe.
The taste has more density and substance than regular high mountain Oolong. The tastebuds feel like tickled and produce salivation. The aftertaste is powerful and sweet. It's very impressive. Good chaqi.
Conclusion: This lightly roasted high mountain Oolong is very concentrated in flavors and would be a perfect choice to age. Brewing tip: use an Yixing zhuni teapot or a gaiwan. Don't use too many leaves! Pour your boiling water very slowly for the first 2 brews.