Cultivar: Qingxin DaPang

Harvested by hand: April 2021

Origin: Hsin Chu county, Taiwan

Process: jassid bitten leaves with strong oxidation and medium/strong, slow roast.

1. View

The dry leaves are loosely rolled. Their color is brown and some leaves have stems. The brew is shiny and very clear. The color is a orange with shades of brown. The leaves open up, while remaining slightly hard (sign of roasting) and their color varies from green to red and black.

2. Scents

The dry scents are a mix of fruity wood and fine exotic fragrances. The brew's scents combine honey, exotic fruits and malt. It's a harmonious mix of jassid bites, oxidation and roast. Such a high level of honey scents is quite unusual for this spring Oolong. That's why it qualifies as a 'Concubine Oolong'.

3. Taste

Pure, clean, sweet and a light sour taste at the end. The aftertaste is there, very sweet, but it's more subtle than a high mountain Concubine.

Conclusion: This Oolong tea is a great choice to drink now, but, thanks to its deep roast, it can also be aged for many years. 

Pairing advice: This aromatic tea is pairs well with Indian curry.