2017 Spring competition Hung Shui Oolong from Shanlinxi
Cultivar: Qingxin (ruanzhi) Oolong
Harvested by hand: May 6th, 2017
Origin: SanCengPing, Shanlinxi, Taiwan 1100 meters
Process: lightly oxidized, rolled Oolong with a medium to strong roast and without stems.
This tea was roasted and de-stemmed in order to participate in the Lugu Farmer's Association Dong Ding Oolong competition. These leaves were not submitted, but are part of a lot that did and that got into the top 20%.
Small leaves with no stems and a dark roasted color. The brew has a bright orange color with very good transparency. The spent leaves contain many buds. They take time to unfurl due to the roasting.
The dry leaves have nutty and baked bread scents. The brew starts with a smell of dark chocolate and ends with green mountain aromas.
3. The taste
It is concentrated (since there were no stems and the leaves are rather small) and powerful, but it's quite smooth and has an extra long aftertaste. It also releases some typical Wuyi suan (sourness) that activates the salivation in the mouth. The finish also has a light, almost menthol like finish.
Brewing advice: It's best brewed in an Yixing zisha teapot using few leaves and long brewing times or more leaves and short brewing times. This tea will also improve if you keep it in a porcelain jar for a while. This is an excellent example of a good modern Hung Shui Oolong. It is lightly oxidized, because it comes from a high mountain and then roasted quite strongly, but still in a way that preserves the fine spring freshness of these leaves.