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“30s(rinse)/10s/10s/5s/8s/15s/20s/25s/15s/15s/15s/15s/20s/20s/30s/30s/30s Dry leaves are tightly rolled and olive green, smelling lightly vegetal. Once rinsed, the vegetal scent deepens into...” Read full tasting note
The most famous tea of Taiwan is Alishan tea. The most popular variety tea is Jinxuan. With unique fragrance of Jinxuan. Produce by traditional way, higher oxidation and well roasted, makes the flavor mellow and smooth. With highly orange jasmine scent.
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30s(rinse)/10s/10s/5s/8s/15s/20s/25s/15s/15s/15s/15s/20s/20s/30s/30s/30s
Dry leaves are tightly rolled and olive green, smelling lightly vegetal. Once rinsed, the vegetal scent deepens into something that is still ripe, but has less ‘compost’ elements. It smells roasted and rich and the leaves unfold into a fresher looking green. The broth is a pale yellow with slight green undertones and very very clear. The mouthfeel is righ and buttery, complementing a very complex, warm, and sweet taste without any astringency. It is mellow with some subtle jasmine and honeysickle undertones but very full flavored and rich with some green notes on the tip of the tounge and some cooked carrot on the back end. More agressive steeping encourages amber tinted broth and the richer/vegetal notes while a light steep leads to a paler broth and a more perfumed character. Once brewed several times, and the leaves unfurl, they are medium size and remarkably whole although there is a decent percentage of stem (10% ish?). This is a beautiful and emminently drinkable oolong that is smooth and lovely and complex. Well worth a try and some dedicated time to unpack.
Brewed in 80ml Porcelain Gaiwain
Flavors: Butter, Carrot, Honeysuckle, Jasmine, Nori, Vegetables
