Cultivar: Qingxin Oolong

Harvested by hand in Spring 2009

Origin: Shan Lin Shi (1300 m)

Process: Rolled Oolong with a Dong Ding competition roast. No stems.

1. The view

The dry leaves have a dark brown appearance (but less dark than a newly roasted Hung Shui Oolong). The brew has clear and shiny dark orange color. It's more intense than a new Hung Shui Oolong. The leaves unfurl well for a roasted Oolong, because the roasting didn't burn the leaves into charcoal. This is a good sign that the tea is still alive and evolving.

2. The scents

The dry leaves have lost most of the roasting scents. The fragrances are more woody, fruity and start to smell like aged Hung Shui Oolong.

3. The taste

The taste of this semi aged Hung Shui Oolong is quite powerful and has hints of sourness, a characteristic of aged Oolongs. Its power is a good sign that it has still plenty of aging potential.

Conclusion: This tea comes from the same farmer who won the Dong Ding tea competition some 10 years ago. It's very helpful to understand how a new Hung Shui Oolong from Shan Lin Xi will slowly transform as it ages without being re-roasted.