Steeped this up yesterday alongside the Vietnam Light Roast Jin Xuan High Mountain Oolong Tea. They’re both about 20% oxidized or so, so I thought I would be fun to taste two high mountain jin xuans from different countries.

These dry leaves are rolled—though not as tightly as the Vietnamese jin xuan—and green, and have a mild sweet fragrance that becomes more vegetal and floral after a quick wash. The liquor of this one started out a clear yellow that became deeper and more golden over subsequent steeps.

It starts out smooth, floral and vegetal, with a thick and creamy mouthfeel. It takes a while for the creaminess to really become prominent in this one, but the floral flavor eventually gives way to a taste that is creamy overall, with the texture becoming even thicker and more viscous throughout the session.

I feel like this one stands up to resteeping quite well, and offers an interesting and enjoyable session. It definitely has distinct differences from Taiwanese, Chinese and Vietnamese oolongs that I have tried thus far.

Flavors: Creamy, Floral, Sweet, Thick, Vegetal

195 °F / 90 °C 0 min, 15 sec 10 g 3 OZ / 100 ML

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I like tea, mostly unflavored. I drink all tea, with a preference for teas from China, Japan and Taiwan, with some exceptions.

I don’t rate until I have had a tea several times unless it makes a very strong, immediate impact.

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