Wednesday, February 04, 2015
The dark side of the Shan Lin Xi tea mountain
Qingxin Oolong from Shan Lin Xi, of course. But they are medium roasted, Hung Shui style and were harvested on April 26, 2014. There are few stems, because they were originally intended for the Dong Ding tea competition.
A sweet, light and dark roasting scent comes from these dry leaves.
Yixing hungni teapot. In both cases, it's important to well pre-heat the vessel before the first brew. Spring 2014 Oolong is still young and tightly rolled: it requires energy (high temperature) and time to unfold well.
Hungshui Oolong is always more difficult to brew than one-dimensional Oolongs (without any roasting). It's more important to pay attention to balance the flavors and to respect the character of the leaves. This is a good, affordable Hung Shui Oolong to practice your brewing technique. It all starts with realizing that each brew is different from the previous one. The more you are sensitive to these changes, the more you'll be able to learn with experience.