Cultivar: Qingxin Oolong

Harvested by hand in Spring 2019

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

Process: Rolled Oolong with a light oxidation and a light roast.

1. The view

The dry leaves have a dark green color. The brew is yellow, but with a hue that is a little darker than a fresh Shan Lin Xi Oolong. The spent leaves open well and completely, but their color is more yellow than an unroasted Shan Lin Xi Oolong.

2. The scents

The dry leaves combine fresh scents and hazelnut fragrances. It reminds me of a traditional Longjin. There's a lot of freshness and flowery scents in the brew and the spent leaves, but there's an added spiciness to it all!

3. The taste

Sweet and pure, the taste has an added power and aftertaste thanks to the light roast.

Conclusion: The technical name for this roast level is 'Zou Shui', which means make the water (moisture) go away. It's an intermediate stage to go to full Hung Shui, but it's interesting to taste the effect of a light roast. Besides, for a high mountain Oolong, a light roast is also a very suitable process, because it preserves its fine aromas.