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“30s(rinse)/10s/10s/10s/10s/8s/8s/8s/8s/8s/8s/8s/10s/15s/15s… Dried leaves are tightly rolled into pea-sized balls, whose aroma is softly perfumed— hints of jasmine, orchid, and honeysuckle— when...” Read full tasting note
special 2kg batch of Yimu Oolong made from Si Ji Chun (Four Seasons) cultivar leaves grown in Ming Jian, a well known tea town in Nantou County. It comes from Mr. and Mrs. Hsieh’s tiny one acre estate, giving the tea its name (Yi Mu roughly means ‘one acre’ in Mandarin).
This batch was handmade almost from start to finish, from the picking to the rolling, with the exception of the Lang Qing 浪菁 stage when the leaf is shaken. This was done by hand… Read more
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30s(rinse)/10s/10s/10s/10s/8s/8s/8s/8s/8s/8s/8s/10s/15s/15s…
Dried leaves are tightly rolled into pea-sized balls, whose aroma is softly perfumed— hints of jasmine, orchid, and honeysuckle— when rinsed. Broth starts as a very pale yellow with red hints but emerges into a stronger honey color with green undertones as the leaves unfurl with continued infusions. As the leaves unfurl, you see some leaves and some tips (leaf/bud combos) of medium size. The green is mossy with occasional spots of a clearer emerald. Flavor is comparably soft but sweet and floral like honeysuckle in the height of summer, with a note of fresh green vegetables (asparagus?) on the back end. There is no astringency. The tea is smooth and easy to enjoy, relaxed without falling into the categories of either bright or warm. Its most comparable to those dazed moments in the sun on an early warm day, under trees and listening to the wind blow. I’m sorry I’m waxing a little overly poetic here but get this tea. Its so incredibly lovely.
Brewed in 80ml porcelain gaiwain.
Flavors: Asparagus, Honeysuckle, Jasmine, Orchid
