“The description of this tea mentions that the cultivar originates from Fujian. The dry leaf smell, however, reminds me of Dan Cong oolongs, but it’s even more fruity. There are notes of watermelon,...” Read full tasting note
Harvest: May 2018
Cultivar: Ai Jiao
District: Pinglin
To be honest – this is one of the best taiwanese oolong I’ve ever tasted. It comes from small and semi-wild garden in Pinglin, and – what is most interesting – it is made from old cultivar Ai Jiao which is famous in Wuyishan. The unusual and fullbodied taste comes from the harvest period and natural farming. Cause the farmer do not uses any pesticides, the jassids can bite the tea leaves what creates interesting flowery tastes and aromas you can find in Bai Hao Oolong or Gui Fei Oolong.
This gentle roasted and medium oxidized tea delivers wide pallete of flavours! Dry leaves smells fresh, grassy and flowery (a little bit like high-end grade of fresh olive oil). When you infuse Ai Jiao, you find also lots of spring honey, raspberries with hints of sandal wood or cinnamon.
Company description not available.