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Here is another tea that showcases the roasting craftsmanship of our tea master. This exclusive lot has been given a 2 step slow baking process to better highlight its character. A quick rinsing of the leaves will wake the wonderful roasted aromas which are both inquisitive and familiar with distinct caramel sweetness. A first infusion will reveal a deep nut brown liqueur which signals that we are in the presence of a deeper level of roasting. The taster might at first be surprised by the slightly dry attack but he will soon after be rewarded with a nice complex bitter-sweet, nutty, not too spicy, feeling that lingers long after swallowing. Lot 367 is further graced by a very good batch of Spring 2014 tea with generous material which is expertly revealed in our tea master’s baking. The liqueur has a good body and a nice thickness and is full of flavour. If you have a passion for dark chocolates, this is the equivalent to what your taste buds experience in liquid form. A more manly comparison would be to refer to the feeling of dipping your lips in a pint of draught Guinness (from the Dublin brewery, of course) for the creamy bitterness and molasses-like sweetness.
Additional Information
Style of tea
Roasted Oolong Tea
Picking Date
April 2014
Oxydation level
Medium-Low
Roasting Level
Light Oven Roasting
Terroir
Meishan
Administrative Region
Chiayi County
Picking Style
Hand Picked
Cultivar(s) Used
Qing Xin
Garden Elevation
900 m
Company description not available.