2019 Spring High Infrared Roasted Hung Shui Oolong


Guava and cacao powder flavors



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Cultivar: Qingxin (ruanzhi) Oolong

Harvested by hand on June 14th, 2019
Origin: Shen Mu (1500 m), central Taiwan
Process: Rolled Oolong with a strong infrared roast

1. View.

The dry leaves are dark and midsize. The dark orange brew has an excellent transparency. The wet leaves are hard, but they open up.

2. Scents

The dry smells are very concentrated with mature fruits and heavy scents of molasse or dark sugar. This is like a midway between a Concubine Oolong and a heavily roasted Oolong! The brew has a scent of guava combined with cacao powder! The empty cup of the last brews smells of brown sugar. 

3. Taste

In competition mode (3 grams for 6 minutes), the sweetness is so overwhelming that any bitter or astringent note there might be go unnoticed! The aftertaste is deep and long. And these leaves are very enduring.


This is the second time I selected an infrared roasted Oolong from this high mountain farmer. Last time, it was in winter 2017. That's why, despite lots of similarities, there are also differences between these 2 Oolongs. First, the spring season tends to produce lighter scents and less intense aftertaste. Second, since this roasting method is still rather new, there's still some experimenting going on. So, even though it's necessarily different from the winter 2017 batch, it has still got these very sweet, dark fruity flavors from very good high mountain Oolong leaves. 

This tea is excellent now, and a very good candidate for aging in a porcelain jar.

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