C. sinensis var. Jinxuan #12, Milk Oolong; Alishan, Taiwan, 1400m; Spring, 2020, 1 bud 2 leaves, light roast (naixiang) oolong process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea,
C. sinensis var. Jinxuan #12, Milk Oolong; Alishan, Taiwan, 1400m; Spring, 2020, 1 bud 2 leaves, light roast (naixiang) oolong process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá. The dry leaves are
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
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:
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:
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
Tea and Beer at R&L Brewery and Homebrew Supplies. #TodaysTea, #今天的茶 – Spring, 2019; var. Jinxuan; Taiwan; leaf & stem, semi-ball rolled, oolong tea process; high mountain
#TodaysTea – Spring, 2019; var. Si Ji Chun; 1-2 leaves and stem, combined with licorice root and ginseng, then oolong processed; Nantou, Taiwan; High Mountain Tea. Infusion:
#TodaysTea – Spring, 2018; var. Qingxin; Alishan, Taiwan; bud and two-three leaves; 1500 meters. Infusion: 3g in 150ml for 20sec.@90-95deg. CDry leaf aroma: soft, pleasant, hints
Spring, 2019; var. Jinxuan; Taiwan; leaf & stem, semi-ball rolled, oolong tea process; Infusion: 3g in 150ml for 20sec.@95deg. CDry leaf aroma: sensationally aromatic, buttery/creamy,
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