2019 Spring Qingxin Oolong Da Yu Ling 92K from tea master

Vendor:

Cultivar: Qingxin (ruanzhi) Oolong

Harvested by hand: April 29th,2019

Origin: Da Yu Ling (2100 m), 92k.

This is a rather early harvest for Da Yu Ling. Maybe that's why this tea has very delicate spring flavors! It has a complete lack of astringency and bursts with natural sweetness.

Review:

Tasted in november 2020, so was expecting some loss in aroma. Technically, this should not be da yu lin.

Dry leaves are medium to large tightly rolled smaller leaves. Color is very green giving off a subtle sweet scent

Brewed 6.5 g in 110 mL boiling water in kobiwako

Rinse/30/25/30/35/40/50/1:15/2:00/4:00/10:00

Early infusions were very green, almost like japanese green tea. The tea tasted like clean chicken consomme, light mint herbs, and some hints of tropical fruit. The second and third infusions were thick and oily.

Middle infusions are more buttery.

In later infusions, the tropical fruit flavors become more noticeable. I ate a leaf at the end of the session. It tasted brothy!

I wonder if the umami can be attributed to need for more fertilizer at higher elevations.

Very calming yet focusing.

Note after 1 day of opening the pack, the infusion became much more yellow. The taste lost some umami, but was a bit more sweet.

Comments

Glenburn king single estate first flush 2019 from vahdam

Leaves are small and bud like. There are many broken leaves as well and leaves with holes indicating insect bite. This could explain some of the Muscatel. 1.8 teaspoon 350 mL water 90 C water Steep 1: 4 min Steep 2: 8 min Steep 3: indefinite time Light, flowery, herbal Some muscatel in nose Muscatel, herb, flowery hops, light wood notes in taste Lingering herbal, fresh hop and cooling mint I am told mint is often a sign of Assamica tea but these are supposed to be chinary.

Brewing Taiwanese oolong

Bao Zhong: After some experimentation, I found it works best in this way: ~7.3-7.5 g/125 mL. Basically a little less than yancha. Boiling hot water No rinse 30s /35s/45s/1 min etc Keeping it at 6.5 g but longer time makes the later steeps less balanced for me. Going higher to yancha ratios overwhelms me with qi. Oriental Beauty This tea can behave like hong cha and white tea hybrid with some oolong notes. for natural clean stuff - 4.5-5.5g / 100 ml - start at 15s and slowly go up increasing by 5-10s. Allow the cup to cool each time- treating it evenly And gently but also with strength (boiling water) like a fine lady results on full appreciation of aromatic journey For green gao shan Ive learned it depends a lot on the nature of the leaves and the brewing vessel. When using thin porcelain, 6 grams/100 mL, doing Rinse/45s/35s/45s is a good starting point When using a thicker vessel like kobiwako clay, a similar ratio can be appropriate, but maybe a slightly faster first infus...

2020 Competition Grade Jin Jun Mei Black Tea from Yunnan Sourcing

From vendor: Late March Harvest Tong Mu Guan Village (Fujian) Review: Strong yeast and honey suckle aroma from dry leaf. Lots of orange yellow powder from the small, tight buds. A small holed filter is necessary. Brew parameter: 4 g / 100 mL 90 C in porcelain Rinse / 10s / 10s / 15s / 35s / 1 min / 2 min / 5 min Strong honey and milk chocolate notes. Smooth and thick with stone fruit (peach) aromas and sweet yam flavors. Some vegetal notes develop in later steepings. Early steepings are quick and strong but drops off after 3rd steeping. Strangely, a pu-erh like wet pile funk is faintly present. This is not particularly pleasant. Western brewing is also acceptable at 1 g /100 mL for 3:30. However, the chocolate notes are much more mild when brewed in this way.

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