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 medium and slow roast.

1. The view

The dry leaves have a very dark green color. The brew is dark orange with a good clarity and shine. The spent leaves open up slowly. They remain soft, not hard. This is a sign of a very well controlled roast. 

2. The scents

The dry leaves combine nuts, almonds, hazelnut fragrances with an underlying freshness. The brew is malty, like roasted cereals. And there are dark scents of roses in the lingering aromas. 

3. The taste

Sweet and pure, the taste evolves to some acidity and salivation at the back of the tongue. The aftertaste is powerful, but well balanced. The aftertaste feels like a succession of delicious waves in the palate.

Conclusion: This Hung Shui Oolong is a beauty! It can almost summarize everything I love about Taiwan's Oolongs: the fresh and fine aromas from the high mountains, the deep sweetness from the traditional Dong Ding roast (cousin of the Wuyi YanCha process). And to top it all, this is a tea that will evolve nicely, especially if it's kept in a porcelain jar!