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“Gongfu! If I hadn’t already been transfixed because of the subtle green melon aroma I was getting from the dry leaf, the explosion of fresh and aromatic florals that flooded my senses the moment...” Read full tasting note
This wild tea is grown at very high elevation (1700 meters) in rich red soil with an abundance of sunshine, moonlight, clouds, and mist on Lala Mountain. The care of loving farmers yields this precious Chin Shin cultivar, which produces a delicate liquor that slips down your throat like silk. Lightly oxidized, this is a medium body tea that lingers with notes of freshly pressed sugarcane and sweet grass. Steep 1 teaspoon (2-3 grams) in 6 oz (180 ml) of water at 200°F / 95°C for 45 seconds. Flavors will unfurl as you re-steep to your liking 5-7+ times.
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Gongfu!
If I hadn’t already been transfixed because of the subtle green melon aroma I was getting from the dry leaf, the explosion of fresh and aromatic florals that flooded my senses the moment the water hit the water would have gotten me. Perhaps it’s partly because I’m coming off a long stretch of pu’erh, but the bouquet of this Taiwanese Grand Cru oolong is just insane.
Steeped up, the liquor is smooth and buttery with just a hint of the green melon I was picking up as dry leaf. Though grassy, the flavour is also quite floral – like a bouquet of white Spring flowers lightly dipped in fresh sugar cane. The finish introduces hints of coconut milk, which lean further into the buttery quality of the tea. Divine!
Tea Photos: https://www.instagram.com/p/CxV9tY6OQcx/?img_index=1
Song Pairing: https://www.youtube.com/watch?v=AKbH0eZDSO0
