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

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