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“Spring 2018 harvest shouldn’t be rancid, but it is. The rinse gave me a clue when sour milk hit my nose, grape nuts cereal, vegetal. No liquor aroma. Drying. All steeps tasted like spoiled...” Read full tasting note
Thick minerality is the name of the game with Shanlixi Oolong and this tea expresses it very well. Tea from this growing area is extremely sought after domestically in Taiwan for its thick deep flavors and rich soupiness.Deep buttery minerality with a smooth floral finish is in store for those who try this beautiful tea. If you like thick teas, this one is for you!
The farm has an interesting story and one that might be scalable. Shanlinxi is very similar to Alishan in that tea grown here can be sold at a premium. As such, tea tress in these growing areas tend to be pushed to produce more leaf with large amounts of agrochemicals that can cross contaminate organic farms. To get around this problem the multigenerational tea farmers that own this farm did something special about 5 years ago. They bought up a large bamboo forest and planted tea in the middle of it! Now there is a couple hundred meters of bamboo forest surrounding this beautiful garden in all directions, protecting the tea garden from cross contamination. The garden is still young, as is this company, and we are looking forward to working with them in the future to see if we can support others who might decide to emulate this model.
Elevation: 1000m
Status: Certified Organic
Cultivar: Jinxuan (Milk Oolong)
Oxidization: 30%
Season: Spring 2018
Method: Hand picked, processed on site, very small batch
Region: Shanlinxi, Nantou County
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5 steeps.
Western Style: 3g per 100ml, ~100c water for 3 minutes. Lasts 2-3 steeps.
Company description not available.
Spring 2018 harvest shouldn’t be rancid, but it is. The rinse gave me a clue when sour milk hit my nose, grape nuts cereal, vegetal. No liquor aroma. Drying. All steeps tasted like spoiled salted butter and tropical fruit that moved between passionfruit and guava. Shame it’s stale because I’m always surprised by those elusive tropical fruit notes in Taiwanese oolong. Rare that I throw away a tea but the last 5g met their fate with the compost instead of boiling water.
