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“Another sample from the San Francisco Tea Festival. It smells a little vegetal. It tastes vegetal too, and it’s very mild overall. There’s a hint of sweetness and a note that is a little like pine....” Read full tasting note
Batch 101 // 2018
Tasting notes: Smooth & fresh, full bodied, and floral (orchid & Lily). Four Seasons oolong has a special flower aroma without any bitterness. The liquor is full-bodied and light. Lightly oxidized, Four Seasons oolong combines the unique taste of oolong and green tea.
Mood/benefit: Suitable to be enjoyed at all times, especially after lunch or dinner to help digestion and prevent food coma.
Leaves: Green rolled shaped balls
Color: Golden Amber
Oxidation: low
Processing: All harvesting is done in one day from the early morning till night. The bud with one young leaf and two mature leaves are harvested and left to wither in the sun then moved indoor for further oxidization. Leaves are then pan-fried to fully stop the oxidization and being compressed and broken up repeatedly for leaves to extract the juices adequately and evenly. Finally, they are dried and rolled into tiny balls.
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Another sample from the San Francisco Tea Festival.
It smells a little vegetal. It tastes vegetal too, and it’s very mild overall. There’s a hint of sweetness and a note that is a little like pine. It’s pretty good, maybe a bit too mild.
Flavors: Pine, Sweet, Vegetal
I am going to be late for this. Arriving in the area March 7th if anybody is from the area. Staying in Santa Clara a few days.
!! Just the 7th?
D’oh. I can’t read.
Cool, I live in San Jose. I’ll be free Friday night and during the weekend.