Cultivar: Qinxin Dapang

Harvested by hand: May 30th, 2020.

Origin: Guanxi. Hsin Chu county, Taiwan

Process: Jassid bitten buds, high oxidized, in stripes and light/medium roast. Competition brewing (3 grams, 6 minutes)

1. View

The dry leaves are very small. Most are white buds or black with some dark red leaves. The brew has a very clear and bright orange color. The open leaves are small and mostly red, which means a high oxidation level.

2. Scents

After 1 years of rest since they were roasted, the dry leaves are expressing their dry scents: summer wood and fruits. The fragrance in the cup starts with dark, exotic fruits when it's hot. It stays strong as it cools down: this is the sign of a great tea! Cold, it turns into a very feminine and sweet perfume. It's very elegant and head turning!

3. Taste

The tea is very sweet. The sandy soil of the plantation gives this tea a light and pure taste. It has no imperfections like bitterness or astringency.

Conclusion: This imperial OB is a single batch of early summer OB from an dedicated OB maker in Hsin Chu. I've stored it for almost an year, because this is high quality traditionally roasted OB that will continue to improve over time. It's already a very good example of the extraordinary aromas of a fully natural Oriental Beauty Oolong. It's difficult not to be moved by such a beauty!