Category: Taiwan

Summer, 2018; var. Qingxin (soft stem); Teng Chong, Yunnan; organic, Taiwan Style Oolong process; 1900-2500m

Infusion: 3.3g in 150ml for 20sec.@90-95 deg. C
Dry leaf aroma: subtle, mango, butterish;
Wet leaf aroma: strong, spicy, pepper, rüstern;
Liquor: yellow, with faint, elusive scent;
Mouthfeel: at first watery and metalic, giving way to a syrupy tongue coating with distinct peppery, prickly ash tingling;
Taste: apricot, sweet, cinnamon and raisins (when cooler) lingering retronasal floral , and spicy hints, underpinned by a distinct mineral, and lingering honey sweet aftertaste.

#TodaysTea: This Tea is best allowed to cool a little in the cup before drinking to allow its delightful mouthfeel to present itself and to allow the tea liquor to linger longer in the mouth. It really is a delightful sensation of a tea.

Taiwan Milk Oolong; Spring, 2019?; var. Jinxuan; Taiwan; leaf & stem, semi-ball rolled; elev. ? – 4g in 150ml at 95deg. C

The aroma of the dry leaves have an immediate apricot pungency. This tends to a peach aroma in the hot water.
The wet leaves are vegetal and buttery, (coconut oil?) with a faint hint of peach.
The tea tastes syrupy, thick, creamy and buttery, with hints of apricots, peach, almond, and a lingering, gentle coconut finish. Very pleasant.