Yimu hand (winter)

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Asparagus, Honeysuckle, Jasmine, Orchid
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Henk
Average preparation
185 °F / 85 °C 0 min, 15 sec 8 g 80 oz / 2365 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “30s(rinse)/10s/10s/10s/10s/8s/8s/8s/8s/8s/8s/8s/10s/15s/15s… Dried leaves are tightly rolled into pea-sized balls, whose aroma is softly perfumed— hints of jasmine, orchid, and honeysuckle— when...” Read full tasting note
    95

From Postcard Teas

special 2kg batch of Yimu Oolong made from Si Ji Chun (Four Seasons) cultivar leaves grown in Ming Jian, a well known tea town in Nantou County. It comes from Mr. and Mrs. Hsieh’s tiny one acre estate, giving the tea its name (Yi Mu roughly means ‘one acre’ in Mandarin).

This batch was handmade almost from start to finish, from the picking to the rolling, with the exception of the Lang Qing 浪菁 stage when the leaf is shaken. This was done by hand and then finished by machine. Picking was done over the course of six hours from late-morning to afternoon in Winter 2016 with a preference for one bud and three leaves with the stem attached.

The result is a light, crisp oolong that delivers a lovely floral aroma and taste which builds in complexity and strength with each infusion without developing astringency. The body of the tea is soft and silk-like while the natural jasmine and orchid sweetness of the tea lasts in the mouth and throat after the tea has been drunk. This is one of our favourite batches of tea we have received from the Hsieh family, and shows just how good the Si Ji Chun cultivar can be when processed with a lot of care.

Brew with boiled water that has been cooled to 90-95°C and around 5-6g of leaf per 150ml of water. It can be brewed for many infusions.

ORIGIN
Hsieh Family Tea Farm, Ming Jian, Nantou, Taiwan

SIZE OF FARM
1 acre

PLANTS AND PROCESSING
Camellia Sinensis Sinensis, Si Ji Chun cultivar. Handpicked and handrolled. Harvested Winter 2016.

BREWING
90-95°C, 5-6g per cup. Wash briefly, 5-6 infusions.

About Postcard Teas View company

Company description not available.

1 Tasting Note

95
15 tasting notes

30s(rinse)/10s/10s/10s/10s/8s/8s/8s/8s/8s/8s/8s/10s/15s/15s…

Dried leaves are tightly rolled into pea-sized balls, whose aroma is softly perfumed— hints of jasmine, orchid, and honeysuckle— when rinsed. Broth starts as a very pale yellow with red hints but emerges into a stronger honey color with green undertones as the leaves unfurl with continued infusions. As the leaves unfurl, you see some leaves and some tips (leaf/bud combos) of medium size. The green is mossy with occasional spots of a clearer emerald. Flavor is comparably soft but sweet and floral like honeysuckle in the height of summer, with a note of fresh green vegetables (asparagus?) on the back end. There is no astringency. The tea is smooth and easy to enjoy, relaxed without falling into the categories of either bright or warm. Its most comparable to those dazed moments in the sun on an early warm day, under trees and listening to the wind blow. I’m sorry I’m waxing a little overly poetic here but get this tea. Its so incredibly lovely.

Brewed in 80ml porcelain gaiwain.

Flavors: Asparagus, Honeysuckle, Jasmine, Orchid

Preparation
185 °F / 85 °C 0 min, 15 sec 8 g 80 OZ / 2365 ML

Login or sign up to leave a comment.