“Yesterday’s at-work tea, just the right amount of green for my tastes. It’s nicely balanced with the sweet cream/butter and floral and just a little bit of a savory green edge. I can’t quite decide...” Read full tasting note
“January 2019 Club Batch #38, and it’s one of my favorites so far. The tea resembles their staple Shan Lin Xi, but more creamy and savory. The leaves are huge, and can handle long brews. One of the...” Read full tasting note
The tea farms on the ridge above Long Feng Xia (Dragon Phoenix Gorge) boast some of the finest yield of High Mountain Oolong leaf in Taiwan. This is due to the micro-climate in conjunction with farm management and processing of the harvests by some of the most knowledgable tea producers in the world. This farming region is partially managed by traditional tea makers in nearby Lugu, the home of Dong Ding Oolong Tea. So the generations of experience in tea making combined with ideal high elevation growing conditions offers us a next level of High Mountain Oolong Tea.
So, what do all of the above factors boil down to in the brewing of this batch of leaf? Well, it offers a mellowed, stable composition of unroasted, yet well-cured high elevation Oolong. The sufficiently oxidized, thoroughly dried leaves brew a balanced, full bodied character with a creamy texture that carries both vegetal and fresh pastry notes. It’s both soothing and stimulating. It’s not roasted, and it’s not green. It’s got a touch of mild herbs, cauliflower, heavy cream, and a hint of baked root vegetables. In short, it’s satisfying. And the original flavor is less susceptible to losing it’s original flavor over time, due to its thorough and masterful curing process.
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