Category: Taiwan

C. sinensis var. Qingxin (soft stem); Summer, 2018; Teng Chong, Yunnan, 1900-2500m.; 1-2 leaves, organically grown, Taiwan Style Oolong Tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

Infusion: 3g in 120ml for 20sec.@90-95 deg. C

The dry leaves are balled and smell subtle, with suggestions of mango, butter. The wet leaves have a strong, spicy, peppery, and resinous scent. The Liquor is yellow, with a faint, sweet stone fruit aroma, whilst the mouthfeel is some what watery, metallic, viscous, syrupy, and tongue coating, with a distinct peppery, prickly ash tingling. The taste is a celebration of apricot, cinnamon, lingering retronasal floral, raisin, and spicy hints, whilst underpinned by a distinct minerality, and lingering honey sweet aftertaste.

Opinion: I really enjoy this tea. It does not stand out in my mind as a, “go back to” tea, yet each time I do, I am thoroughly surprised by just how much I enjoy the sensory experience of it.

• 

• 

• 

• 

• 

• 

• 

• 

• 

2018; var. c. sinensis; origin unknown, packaged in Shanghai; leaf only, rolled oolong process; elev. unknown;
#TodaysTea, #今天的茶, #JīnTiāndeChá.
Infusion: 2.8g in 120ml for 15-20sec@85-90deg. C

Dry Leaf Aroma: nutty, buttery, vaguely spicy like red flower pepper;
Wet Leaf Aroma: sharp, vegetal, pungent, buttery, undertones of black cherry;
Liquor: pale yellow colour, with a soft floral, sweet, and buttery scent;
Mouthfeel: viscous, creamy, stimulating, noticeable sweet;
Taste: sweet, milky, soft melon fruit, with a vague touch of apricot, and a honey, floral, retronasal hint.

Opinion: i know nothing about the origin of this tea. For all intents and purposes, I’d swear it was a Taiwanese Milk Oolong. The leaves appear to be quite large, and edges broken.

The name is strange and It would appear that this tea was a celebration gift to commemorate Adoodoo’s 10 year anniversary, as Adoodoo is a Birth Ceremony Cakes company.

As far as it tastes, the tea, that is, it is quite pleasant and easy to drink.

• 

• 

• 

• 

• 

Summer, 2018; var. Qingxin (soft stem); Teng, Yunnan; organic, Taiwan Style Oolong process; 1900-2500m. #TodaysTea, #今天的茶, #JīnTiāndeChá.

Infusion: 4g in 150ml for 20sec.@90-95 deg. C

Dry leaf aroma: subtle, mango, butterish;
Wet leaf aroma: strong, spicy, peppery, resinous;
Liquor: yellow, with faint, sweet stone fruit scent;
Mouthfeel: watery, metalic, viscous, syrupy, tongue coating, with distinct peppery, prickly ash tingling;
Taste: apricot, cinnamon, lingering retronasal floral , raisin, and spicy hints, underpinned by a distinct minerality, and lingering honey sweet aftertaste.

Opinion: This tea uses fresh leaves of the Qingxin Oolong (soft branch) varietal: a soft stemmed “oolong” tea tree originating in Fujian Province.

Seedlings, or cuttings were then taken to Taiwan where a distinct tea style based on this varietal was developed.

Then seedlings, or cuttings were transplanted from Taiwan into the volcanic, mountainous region of Yunnan to take advantage of the distinct minerality that underlines the flavour of this tea.

• 

• 

• 

• 

• 

Táiwān Jīnxūan Gāoshān Chá, 臺灣金萱高山茶, Taiwan Jin Xuan High Mountain Tea; Spring, 2020; var. Jinxuan #12, Milk Oolong; Alishan, Taiwan; 1 bud 2 leaves, light roast (naixiang) oolong process; 1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

Infusion: 3-4g in 200ml for 2-3min.@90-100deg. C

Dry Leaf Aroma: subtle, herbaceous, hints of apricot and sweet melon;
Wet Leaf Aroma: butter and mildly floral;
Liquor: pale yellow colour with faint almond, nutty aroma;
Mouthfeel: smooth, viscous, creamy, mildly stimulating, peppery, with a sweet and mildly bitter finish;
Taste: floral, mildly herby, hints of orchid, with a refreshing aftertaste and minerality on the tip of the tongue;

Opinion: I believe this is an unscented, milk oolong, its aroma and flavor is more muted that precious milk oolongs that I’ve sampled. For that it is a much more refined and pleasant tea to drink.

• 

• 

• 

• 

• 

•