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Pinglin is an area in the northeast of Taiwan, including the reservoir formed by the Danshui River and the adjacent picturesque hills. Oolong “Chuangtong” or “Traditional” (harvest of 2017) is made from raw materials grown on one of these hills, according to the classical technology of deep fermentation and repeated baking over smoldering coals.
In appearance: large, glossy pellets of dark brown colors. The aroma is intensive, herbaceous with a touch of biscuit. The liquor is transparent, with golden almond hue.
The bouquet of brewed tea is warm and multifaceted, with floral, spicy, berry, woody and biscuit notes. The aroma is warm, spicy-biscuit, on the walls of a cooling cup – gentle, spicy-floral. The taste is rich and full-bodied, sweetish with delicate berry sourness, spicy nuances, during tea drinking varies greatly – from light, berry-biscuit, to juicy, slightly astringent, spicy-woody.
Brew tea with hot boiling water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 6-8 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 15 times.
“Chuangtong from Pinglin” is an excellent ceremonial oolong – playful and bright, multi-faceted and long.
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