C. sinensis var. Qingxin (soft stem); Summer, 2018; Teng Chong, Yunnan, 1900-2500m.; 1-2 leaves, organically grown, Taiwan Style Oolong Tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

Infusion: 3g in 120ml for 20sec.@90-95 deg. C

The dry leaves are balled and smell subtle, with suggestions of mango, butter. The wet leaves have a strong, spicy, peppery, and resinous scent. The Liquor is yellow, with a faint, sweet stone fruit aroma, whilst the mouthfeel is some what watery, metallic, viscous, syrupy, and tongue coating, with a distinct peppery, prickly ash tingling. The taste is a celebration of apricot, cinnamon, lingering retronasal floral, raisin, and spicy hints, whilst underpinned by a distinct minerality, and lingering honey sweet aftertaste.

Opinion: I really enjoy this tea. It does not stand out in my mind as a, “go back to” tea, yet each time I do, I am thoroughly surprised by just how much I enjoy the sensory experience of it.