4 Tasting Notes
The First thing that you notice is the sweet apricot wafting from the dry leaf. The osmanthus is very strong and pleasant. A very refreshing tea overall. Nice almond and apricot notes. I think this tea would be fantastic brewed cold. Tea gave out after the 6th steep, but the osmanthus was strong through till the 9th.
BREWING RATIOS, TIMES AND TEMPERATURES
WASH
6 g/100 ml at 90 C (194 F) for 1 to 3 seconds
CHINESE STYLE
6 g/100 ml (1/2 cup) 90 C (194 F)
Steep: one 25 seconds, two 30 seconds, three 35 seconds, four 40 seconds, five 45 seconds
WESTERN STYLE
{1 Tbsp/1 cup (2 g/240 ml) 194 F (90C)}
Steep: one 2 minutes, second 2.5 minutes
SCORING
90/100 or 5 STARS
NAME
Osmanthus Oolong
PRODUCTION
Spring 2016
VARIETAL
Tie Guan Yin
LOCATION
Anxi, Fujian Province, China
PICKING AND PROCESSING
up to third or fourth leaf
ELEVATION
500 meters (1640 ft.)
DRY LEAF APPEARANCE
loose rolled, mixed green color with some hints of oxidization and small yellow/gold osmanthus
DRY LEAF AROMAS
Sweet apricots and almonds
WET LEAF AROMAS
Sweet apricots, wood resin, hay and grass
TEA COLOR
Pale lemon yellow, white downy fluff floating on top
MOUTH FEEL
Refreshing and bright
TEA FLAVORS
refreshing, mineral, apricot and almond cookies
EMPTY CUP AROMA
Pine, almond and dry apricot
WET LEAF APPEARANCE
Large unfurled whole/broken leafs, olive green with hints of oxidization, an small pale osmanthus petals
BODY FEEL / CHA QI
refreshing, light, and mostly in the head
Preparation
A classic green tea of honeysuckle, chestnut and hay. Developing from hay and honeysuckle to a young tender chestnut with each steep. Very enjoyable and upbeat. A few stems and a variety of leaf quality gives this tea a low to medium quality.
BREWING RATIOS, TIMES AND TEMPERATURES
WASH
3.5 g/100 ml at 80 C (176 F) for 1 to 3 seconds
CHINESE STYLE
3.5 g/100 ml (1/2 cup) 80 C (176 F)
Steep: one 15 seconds, two 18 seconds, three 21 seconds, four 24 seconds, five 27 seconds
WESTERN STYLE
1 Tbsp/1 cup (2 g/240 ml) 176 F (80C)
Steep: one 2 minutes, second 3 minutes
SCORING
76/100 or 3 STARS
NAME
Wu Liang Mountain Mao Feng Organic Yunnan Green Tea * Spring 2017
(Yellow Mountain Fur Peak)
PRODUCTION
Spring 2017
VARIETAL
Mao Feng
LOCATION
Phoenix Village, Wu Liang Mountain, Yunnan Province, China
PICKING AND PROCESSING
One leaf, one bud with downy hairs.
ELEVATION
3300 meters (10827 ft.)
DRY LEAF APPEARANCE
Medium, curled, moss green with accents of white sage. Smooth downy hairs that cling to some of the tea. A few clumps, a fair amount of broken leaves and a few leafs in each portion appeared to have over oxidized and have a brown/red hue.
DRY LEAF AROMAS
Honey suckle, fresh grass, and hay
WET LEAF AROMAS
Hay and Honey Suckle come through strong and as you continue to steep the chestnut begins to layer within.
TEA COLOR
Yellow Cream
MOUTH FEEL
Delicate Butter and mild sweetness
TEA FLAVORS
Young Tender Chestnut
AROMA (BREATHING OUT AFTER A DRINKING)
Honey suckle and hay
WET LEAF APPEARANCE
Medium/small leaves, whole/broken leaves, a few stems with a light and dark lime color with accent of red oxidation.
Preparation
Similar to many oolongs this tea has a very strong smoky character. For me personally it doesn’t open until the 5th steep. I really enjoyed the underlying sweetness which YS described as honey, but I get more of a raisin/sticky rice character. This oolong steeped into its 7th steep for me before losing more of the notable accents while keeping its color. I live at about 1600 meters and was unable to get the water to reach the classic 99 C. I think it developed nicely at 90 C and will make it a get up and go tea for days when I need a BIG jump start in the morning!
BREWING RATIOS, TIMES AND TEMPERATURES
WASH
90 C for 1 to 3 seconds
CHINESE STYLE
5 g/100 ml (1/2 cup) 90 C (194 F)
Steep: one 20 seconds, two 25 seconds, three 30 seconds, four 35 seconds, five 40 seconds, sixth 45 seconds, seven 50 seconds
WESTERN STYLE
1 Tbsp/1 cup (2 g/240 ml) 194 F (90 C)
Steep: one 2 minutes, two 2.5 minutes, three 3 minutes, four 3.5 minutes,
SCORING
85/100 or 4 STARS
NAME
Phoenix Village “Mi Xiang” Shui Xian Oolong tea * Spring 2016
(“The Magic” Water Sprite)
PRODUCTION
Spring 2016
VARIETAL
Shui Xian (60 year old tea treas)
LOCATION
Phoenix Village, Wu Yi Mountains, Fujian Province, China
PICKING AND PROCESSING
Up to third or fourth leaf
ELEVATION
500 meters (1640 ft.)
DRY LEAF APPEARANCE
Medium/large leaf, broken, a few stems, raisin brown color
DRY LEAF AROMAS
Charcoal, cedar, sweet sticky rice/raisin, with a hint of mineral salt
WET LEAF AROMAS
Charcoal, cedar, dry leaves with raisins
TEA COLOR
Sherry brown
MOUTH FEEL
Dry and salivating begin and smooths out at the 5th steep
TEA FLAVORS
Mineral and sweet sticky rice
AROMA (BREATHING OUT AFTER A DRINKING)
Charcoal and cedar
WET LEAF APPEARANCE
Medium/large leaves broken, partially open with seaweed and red/brown color
Preparation
This a review of the 2016, yet it doesn’t look like a tea that drastically changes. A remarkably complex and satisfying green tea. The dry leaves smell of orchids, honey and hay. The mouth feel is full with buttery smoothness and the tea finishes with hints of pine sap. This tea can hold up to hotter temperatures and longer steeps without developing strong bitter notes. Also a great tea to brew if your looking to get tea drunk.
BREWING RATIOS, TIMES AND TEMPERATURES
WASH
90 C (194 F) for 1 to 3 seconds
CHINESE STYLE
3.5 g/100 ml (1/2 cup) 90 C (194 F)
Steep: one 15 seconds, two 18 seconds, three 21 seconds, four 24 seconds, five 27 seconds
WESTERN STYLE
1 Tbsp/1 cup (2 g/240 ml) 194 F (90 C)
Steep: one 2 minutes, second 3 minutes
SCORING
94/100 or 4 STARS
NAME
Imperial Xinyang Mao Jian Green Tea of Henan * Spring 2016
(Furry Tips)
PRODUCTION
Spring 2016
VARIETAL
Mao Jian
LOCATION
Xinyang Township Village, Henan Province, China
PICKING AND PROCESSING
First flush (first two leaves and bud)
ELEVATION
89 meters (292 ft.)
DRY LEAF APPEARANCE
Small, straight, slightly twisted, shiny, sage white/dark olive with fine downy hairs
DRY LEAF AROMAS
Orchid, grass and honey
WET LEAF AROMAS
Honey, orchid and hay (pine develops with further steeps)
TEA COLOR
Pale lemon yellow, white downy fluff floating on top
MOUTH FEEL
butter, silk, smooth with a refreshing finishing
TEA FLAVORS
Pine and camphor
EMPTY CUP AROMA
Citrus/pine sap
WET LEAF APPEARANCE
Small curled lime green leaves
BODY FEEL / CHA QI
Concentrated in the brain, lots of catechins in this tea!
