2020 Spring Qingxin Oolong Shan Lin Xi days 1 and 2 from tea master

Vendor:

Cultivar: Qingxin Oolong

Harvested: by hand on May 2nd and 3rd, 2020.

Origin: Yang Keng section, Shan Lin Xi (1300 m)

Process: Lightly oxidized, rolled Oolong, dried with a light roast

This tea garden had been cut down after last year's spring harvest. This would make it easier to be harvested and reduce the yield, but increase the concentration of aromas. The other effect is leaves that don't grow very evenly.

day 1 it tastes powerful like Da Yu Ling and on day2 it tastes refined as Lishan,

Review:

May 3:

Brewed 5.5g / 100 mL

Rinse/ 1 min /50s/ 1min30s / 2min30s/ 6min / 15min

Early rinses have brothy umami, strong floral perfume and deep tropical fruit

Later rinses are more brothy, with slightly rising astringency

May 2:

Brewed 6-6.5 g / 100 mL

Rinse / 45s/35s/45s/1min/1min30s/2min30s/5min

Very similar to May 3. Perhaps a touch stronger umami.

Overall, both teas are flower, fruity and brothy. However, teas lack stamina and falls apart after 3rd or 4th infusion. Longer infusions afterwards increase astringency. The early brews are nonetheless fantastic. Enjoyed drinking them while thinking about how they were harvested just a 1-2 days before my daughter was born.

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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