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“Spring 2012 Hung Shui Oolong from Yiguang is light oxidized and has a medium roast. Hung Shui, as Stéphane Erler explained it, is the form of tea production following the original Dong Ding...” Read full tasting note
Cultivar: Qingxin (ruanzhi) Oolong
Harvested by hand : April 6th, 2012
Origin: Yiguang Shan, Nantou county
Elevation : 700 meters
Process: lightly oxidized, rolled Oolong with a light to medium roast in 2012 and a medium roast in 2014.
Yiguang Shan is a mountain located between Zhushan and Shan Lin Xi high mountain.
1. Color
The dry leaves are dark and greyish green (due to the roasting)
The brew has a clear and shiny, dark gold hue.
2. Smell
The fragrances are more nutty, darker and riper. The roast adds a scent of baked bread, but there’s also something meaty and even smoked dairy cheese here.
3. Taste
The taste is quite powerful and has good length and body. A slight bitterness provides a backbone to the natural sweet taste of this Hungshui Oolong.
Brewing advice: with such tea, it’s very important to preheat your tea vessel well, especially if the walls are thick. The first pour on the leaves shouldn’t be too strong. And an Yixing zisha or hungni teapot can help better balance the overall mellow taste.
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teamastersSpring 2012 Hung Shui Oolong from Yiguang is light oxidized and has a medium roast. Hung Shui, as Stéphane Erler explained it, is the form of tea production following the original Dong Ding approach. The ball-shaped rolled leaves unfold to show their careful hand-picking process, almost entirely consisting of intact “two leaves and a bud”-constellations. The leaves have a nice even olive green. I found aromas of roasted maize and spice above the golden cup, the palate also gets roasted maize and, in later infusions, berries with sweet astringency.
Flavors: Astringent, Berries, Popcorn, Roasted, Spices
