“Sipdown! 273/365! Hmm, looks like I’m falling behind on sipdowns again. I haven’t been drinking as much tea; feeling too busy to manage to! And I’m still on leave! (Yikes.) Anyhow, this was pretty...” Read full tasting note
“(5g/4 oz/208/10 sec +5) Dry leaves smell sweet & vegetal. (5 second wash.) Wet leaves bring out a little more spinach/kale, and more sweetness. Brewed gongfu, 5g in 5 oz water just off boiling...” Read full tasting note
Ruan Zhi or “Soft Stem” is sometimes better known as “Qing Xin” varietal, used in Taiwan to produce Dong Ding and Baozhong and in Thailand for Doi Mai Salong. This elegant tea has much of the creamy and savory quality of a fine Taiwanese oolong, but with the fruit and florals we love from the unique processing and terroir of Master Zhang’s terraced fields above Daping Village, Anxi.
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