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 | |
|---|---|
| OXYDATION LEVEL | |
| BAKING LEVEL | |
| TERROIR | |
| ADMINISTRATIVE REGION | |
| PICKING STYLE | |
| CULTIVAR(S) USED | |
| GARDEN ELEVATION |
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 mouthfeel. Aftertaste has a baked pastry character and there is a flowery aroma.
Middle steeps: butteriness and thickness slowly diminishes, allowing the fruit sweetness and the flowery aromas to step forward.
Late steeps: sweet minerality from the clay becomes more prominent. The aftertaste feels polished and smooth. Fruit flavors remain present and clean. At 5 min steep, sweet corn taste emerges
At the 10 min steep, brew is still balanced. I ate a leaf at this point and found it sweet and buttery. Decided to dump the leaves into a 500 L mug and steep it out for the rest of the day
Very strong stamina. Amazing characteristics of butteriness balanced with tropical fruit and floral aromas.
Comments
Post a Comment