Longfengxia High Mountain Spring Oolong Tea, Day 5, Lot 948, 2020 taiwan tea craft

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 more intense.

Steep 6: longer brew resurrects some fruit notes. Still almost no astringency at 5 g /100 mL

For 7 g:

Steep /40s / 30 s/ 40s / 50s / 1:05/ 1:20/1:45/2:00/2:30/ 3:00/4:00 / 8:00

Very long lasting but had some stronger astringency at early steepings.

Comments

Full roast rougui 2018 from dxjd

At 0.8/g from da xue jia dao Steeped 8g/110 mL boiling Flash/ 10s/15s/20s/25s/30s/40s/55s/1min30s/2min/3min/5min/7min/10min/15min/ steeped out in large volume A stunning tea like a velvet hammer. Soft and rich yet presenting a strong but pleasant astringent note that establishes a firm flavor structure. Taste is difficult to describe but includes rich milk chocolate and strong minerality as steeps progress. The early steeps include a bright plummy note that balances out the darker flavors. There is a sensation of walking into an ancient church and seeing a dusty canvas in the shadows layered with little mountains of paint - defined by strong textures and a vague impression of old, long forgotten madness. The minerality is bound tightly with flavors of dried ginseng and ginger. .

Hojo's da xue shan 2019 mao cha (wild tea)

Opening the bag, I was greeted with a thick fruity aroma like grape juice and ripe melons! Brewed 3.5 grams in my 110 mL late 70s hqsn. Flash brewing of course. Wow is this green tea or sheng? Very juicy fruity flavors like white grape juice and some honey. Is this really young sheng? Where is the bitterness??? Where? Can't find it in this tea. There is the slightest throat prickle of astringency...or was that from drinking the tea while it was too hot? Felt very energized after drinking - 3.5g is more than enough! Could actually drink this on a daily basis! Update : after a few sessions, it is clear the tea "changes" quickly once exposed to air, shedding its fresh fruity aromas and gaining more oolong like characteristics. 3.5 g per session quickly becomes too flat - and I find myself progressively using more leaf. On the plus side, the tea gains body and properties that remind me of good gaoshan. The aftertaste is exceptionally robust and comes back in strong waves. V...

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