Hung Shui Oolong - Spring 2012 Yiguangshan

Tea type
Oolong Tea
Oolong, Oolong Tea Leaves
Astringent, Berries, Popcorn, Roasted, Spices
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Loose Leaf
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Edit tea info Last updated by leonardoziecaprio
Average preparation
205 °F / 96 °C 0 min, 45 sec 3 oz / 100 ml

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From Tea Masters Blog

Cultivar: Qingxin (ruanzhi) Oolong
Harvested by hand : April 6th, 2012
Origin: Yiguang Shan, Nantou county

Elevation : 700 meters
Process: lightly oxidized, rolled Oolong with a light to medium roast in 2012 and a medium roast in 2014.

Yiguang Shan is a mountain located between Zhushan and Shan Lin Xi high mountain.

1. Color

The dry leaves are dark and greyish green (due to the roasting)

The brew has a clear and shiny, dark gold hue.

2. Smell

The fragrances are more nutty, darker and riper. The roast adds a scent of baked bread, but there’s also something meaty and even smoked dairy cheese here.

3. Taste

The taste is quite powerful and has good length and body. A slight bitterness provides a backbone to the natural sweet taste of this Hungshui Oolong.

Brewing advice: with such tea, it’s very important to preheat your tea vessel well, especially if the walls are thick. The first pour on the leaves shouldn’t be too strong. And an Yixing zisha or hungni teapot can help better balance the overall mellow taste.

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1 Tasting Note

29 tasting notes

Spring 2012 Hung Shui Oolong from Yiguang is light oxidized and has a medium roast. Hung Shui, as Stéphane Erler explained it, is the form of tea production following the original Dong Ding approach. The ball-shaped rolled leaves unfold to show their careful hand-picking process, almost entirely consisting of intact “two leaves and a bud”-constellations. The leaves have a nice even olive green. I found aromas of roasted maize and spice above the golden cup, the palate also gets roasted maize and, in later infusions, berries with sweet astringency.

Flavors: Astringent, Berries, Popcorn, Roasted, Spices

205 °F / 96 °C 0 min, 45 sec 2 tsp 3 OZ / 100 ML

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