2020 Winter Qingxin Oolong Da Yu Ling 96K from Teamasters

Vendor:

Cultivar: Qingxin Oolong

Harvested by hand: October 9th, 2020

Origin: Da Yu Ling (2350 m), 96 K.

Review:

From what i understand, the 2020 winter harvest was poor due to too much rain.

Leaves are on the smaller side. Has an intense aroma from the moment bag was opened

Brewed 6 g/100 mL in kobiwako

Rinse/40s 90C/35s boilin,/ 45 s / 1 min / 1min 25s / 2 min 30s / 5 min / 12 min / steeped out

The wet leaves are much smaller and much less glossy than Ethan Kurland's DYL tea. So far, bad signs.

Tea itself has much stronger taste than Kurland's spring DYL. But this taste is more aligned with much cheaper summer shan lin xi or alishan. By this I mean a strong, green resin sappiness and green peppery note! Floral aromas are sharp and defined. The umami is present but underwhelming, playing the bass notes for the first 4 infusions. Umami and tropical fruit sweetness increased a little as steeps progreased. There is a long aftertaste of tropical fruit, rockiness and green resin.

Overall, a nice tea with very good stamina. However, the green character reminds me of much cheaper tea. Could be due to the poor season.

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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