2020 Spring Concubine Oolong from Hsin Chu
Cultivar: Qingxin DaPang
Harvested by hand: April 2020
Origin: Hsin Chu county, Taiwan
Process: jassid bitten leaves with strong oxidation and medium/strong, slow roast.
The dry leaves are loosely rolled. Their color is brown and some leaves have stems. The brew is shiny and very clear. The color is a orange with shades of brown. The leaves open up, while remaining slightly hard (sign of roasting) and their color varies from green to red and black.
The dry scents are a mix of fruity wood and fine exotic fragrances. The brew's scents combine honey, exotic fruits and malt. It's an harmonious mix of jassid bites, oxidation and roast. Such a high level of honey scents is quite unusual for this spring Oolong. That's why it qualifies as a 'Concubine Oolong'.
Pure, clean, sweet and a light sour taste at the end. The aftertaste is there, very sweet, but it's more subtle than a high mountain Concubine.
Conclusion: This Oolong tea is a great choice to drink now, but, thanks to its deep roast, it can also be aged for many years. A good idea of its transformation is tasting to the 2011 Concubine Oolongs in my selection, because they come from the same producer.
Pairing advice: This aromatic tea is pairs well with Indian curry.