Hy chen spring 2019 medium roast dong ding from leafy geen

Brewed 10 g/ 150 mL boiling except for rinse

Warm rinse / 45s / 37s / 1 min / 1min 30 / 2min 45s / 7 min / steep it out 2-3 times

Dried tropical fruit sweetness, mostly pineapple and maybe some prunes, that seems to linger for a long time (close to an hour after sipping). Along with this taste is an "after aroma" that is like aged wood, or very light incense. Maybe i am being biased by kyarazen's obsession with incense - kyaren also being a huge advocate of hy chen.

First 3 steeps are the sweetest.

Later steeps are more roasted (dark chocolatey, maybe some medium roast coffee) with some greener tropical fruit notes and floral scents emerging from time to time that is more aligned with gao shan from shan lin xi.

Stamina is not high in terms of flavor and short steeps. Later steeps, though lighter in flavor, maintain long aftertaste. Also, long steeps after 6th steep is well tolerated and yield pleasant cups.

Bottom line: the surprisingly long and pleasant after taste is what stands out for me regarding this tea. The secons and third infusions shine. The body is a bit weak.

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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...

Sanxia Premium Mi Xiang Qing Xin Black Tea, Lot 944, spring 2020 from taiwan tea crafts

From vendor: STYLE OF TEA Formosa Black Tea PICKING DATE April 2020 OXYDATION LEVEL High BAKING LEVEL None TERROIR Sanxia ADMINISTRATIVE REGION New Taipei City PICKING STYLE Hand Picked CULTIVAR(S) USED Qing Xin Gan Zhi GARDEN ELEVATION 500 m ________________ Steeped 5 grams in 125 ml pot using 90 to 95 C water. 20 sec / 20 sec / 25 sec / 40 sec / 1 min / 2 min /4 min Wonderful honey and blueberry taste and aromas. Mild muscat notes reminiscent of second flush insect bitten darjeeling. Slight astringency at back of throat. As liquid cools, there is more acidity. Acidity is tempered using lower temp water. Body is relatively light. May benefit from clay. Leaves: more than 1/3 appear broken, possibly during rolling process. Very little evidence of insect bites, which are required for this genre of tea. Had very good flavor for 5 steepings before tapering off.

2020 Organic Nonpareil Ming Qian Dragon Well Long Jing Green Tea from teavivre

From vendor: Origin: Qiandao Lake, Chun'an County, Hangzhou City, Zhejiang Province, China Season: Spring Tea Harvest Date: March 25, 2020 Tea Bush: C. sinensis cv. Jiukeng Tea Garden: Qiandao Lake Organic Tea Garden Review: Brewed 5.2 g in 170 mL 75-80 C water No rinse / 30 s / 30 s / 40 s / 55 s / 1 m 30 s /2 m 30s Dry leaf: pale green and slightly yellow, suggesting lighter oxidation than standard. Small leaves, consistent with earlier harvest. Plenty of white fluff in bag and on leaves. 1 bud 1 leaf > 1 bud > 1 bud 2 leaves. Mild scent of nuts. Wet leaf has strong scent of sweet freshly blanched green beans or corn. In the mouth, persistent vegetal sweetness mostly of asparagus and corn mixed with milder aromas of raw nuts. Good minerality gives this all a nice structure and a "crisp hardness" like small bell ringing. Long aftertaste of sweet vegetal notes, butteriness and minerality. Astringency is very controlled. Overall, aroma is a bit too mild.

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