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.

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, frui...

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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