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.

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.

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...

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