Tasting Notes
Appearance
- Dry Leaf: Twisted and wiry whole leaves, dark olive green.
- Wet Leaf: Partially unfurls with lightly bruised edges.
- Liquor: Daffodil color with a yellow hue.
Aroma
- Dry Leaf: Notes of melon, ripe pear, and pastry.
- Wet Leaf: Aromas of lilac and orange blossom.
- Empty Cup: Hints of dandelion.
Flavor
- Taste: Buttered spinach and almond.
- Aftertaste: Garden peas.
- Mouthfeel: Juicy, silky, with medium astringency.
- Tea cultivar: Qing Xin Oolong (青心烏龍)
- Appearance: Stripe shape, The ones produced in Taiwan usually have branches and stems.
- Kneading: Heavy kneading
- Oxidation: 10-20%
- Roasting: None
- Caffeine: Medium-Low
- Location: Sanxia, New Taipei City, Taiwan
- Altitude: 400-600m
- Tasting: Peach, rust and nectar aroma. mellow, slightly astringent with sweetness, and has a pure and weak fruity sour taste. It is better to have a fragrant, sweet and aftertaste after repeated brewing.
- Tea Soup:From orange-red to brown-red, the soup is bright and clear, with a rich and mellow taste, slightly astringent and sweet, and has an obvious weak fruity sour taste.
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