Cultivar: Si Ji Chun (4 seasons Spring)

Harvested in Spring 2012

Origin: Mingjian, Nantou, Taiwan

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

1. The view

The dry leaves are small and have a dark appearance. The brew has clear and shiny brown color. The leaves unfurl well for a strongly roasted Oolong.

2. The scents

The dry leaves have a smell of brandy. It's almost intoxicating! The brew is a mix of wood, fruity Oolong and roasting.

3. The taste

The taste of this semi aged Hung Shui Oolong combines the light sweetness of SiJiChun and some sour notes due to the transformation of the roasting notes.

Conclusion: I kept this tea for 12 years, so I can really vouch for its age. It was a little bit too roasted when I purchased it, so I put it aside and only retasted it recently. It has sufficiently evolved to be finally released! You can continue to improve it by keeping it in a porcelain jar. Some air will help to get more dark flowery scents from the leaves.