Tea

From vendor: PICKING DATE May 2020 OXYDATION LEVEL Very Low BAKING LEVEL None TERROIR Wenshan ADMINISTRATIVE REGION New Taipei City PICKING STYLE Hand Picked CULTIVAR(S) USED Qing Xin GARDEN ELEVATION 600 m Mr. Chen is 92 years old. He was born under the Japanese occupation and was 28 when they left the island in 1945. At about the same, time he started producing tea in the hills not far from Pinglin next to the family’s ancestral stone house where he still resides and continues, to this day, to practice his craft with the help of his son and daughter-in-law (not the other way around!).  His Bao Zhong tea is slightly more oxidized, like it used to be, before today’s trend to greener teas. Review: Leaves: large, dark green with some spots of white. Smells like flowers and fresh vegetables. A bit fragmented. Brewed 5 g in 125 mL 100 C water in porcelain Rinse/ 1 min / 1 min / 1min30s/ 2min / 3min /5min / 8 min / 10 min / 15 min / 25 min Dark liquor indicates stronger oxidation Very smoot

 From vendor: This Spring 2020’s selection is from the highest section fo the garden picked on the second day of production, just before the plum rains settled in the mountains.  This spring 2020 selection is produced from leaves originating from a garden from the 88K section of the Dayuling range which is one of the only small remaining section of tea gardens outside the Lishan Village limits that can still be labelled as Dayuling.   PICKING DATE May 2020 OXYDATION LEVEL Low BAKING LEVEL None TERROIR Dayuling ADMINISTRATIVE REGION Hualien County PICKING STYLE Hand Picked CULTIVAR(S) USED Qing Xin GARDEN ELEVATION 2100 m Review: Large dry leaf balls with medium scent of tropical fruits. Steeped in 110 mL kobiwako with off boiling water: Rinse/35s/25s/35s/40s/45s/50s/55s/60s/1min 10s/1 min 30s/2 min /2 min 30 s / 5 min / 10 min / all day in 500 mL mug Early steeps: exceptionally buttery and thick (almost oily with second steep). Tropical fruit is present but takes backseat to the thick

From vendor: PICKING DATE May 2020 OXYDATION LEVEL Low BAKING LEVEL None TERROIR Shanlinxi ADMINISTRATIVE REGION Nantou County PICKING STYLE Hand Picked CULTIVAR(S) USED Qing Xin GARDEN ELEVATION 1750 m Review: Dry lead is intensely flowery with prominent yellow stems Brewed 5 to 7 grams/100 mL boiling water in kobiwako. Lower leaf is okay due to intensity of flavor  but higher leaf has stronger sweetness in later steeps. For 5 g: Rinse / 55 s / 45 s / 55 s / 1:10 / 1:30 /2:30  Brewed leaves have strong pastry and tropical fruit Steeps 1-2: Taste of green mango, citrus, and baked pineapple pastry.  Clean minerality and medium to thick mouthfeel. There is strong perfume of oily flowers, mainly rose and some lavender. At higher leaf to water (7 g per 100 mL) there is some slight green astringency. Steep 3-5: fruit notes are much more mild but still present and long lasting. Much more buttery. There is slight green brandy like astringency. At higher leaf to water ratio, fruit flavors are

 From vendor: Tsukigase Zairai Sencha is produced in Nara prefecture, at Tsukigase town.  Tsukigase Zairai Sencha is literally produced from Zairai cultivar Our Tsukigase Zairai Sencha is produced through natural production practices. Natural production is the higher version of organic production. Farmers do not use any artificial fertilizer even it is organic. They use only grasses or leaves collected from mountain to control the growing speed of tea. Tea grows almost in the natural condition. If nitrogen-based fertilizer, such as animal dropping is applied, tea will grow faster and it affects to the quality of tea. Review Brewed following vendor recommendations: 2 g /100 mL at 90 C in 100 mL kobiwako shibo 25 sec/flash /flash / 30 sec / 1 min / 3 min Leaves look thicker than typical sencha Brewed liquor is very green and smells very similar to taiwanese bao zhong However the taste is very hard to describe. Very minimal umami sweetness. Instead, there is a strong thick mouthfeel along