Chingjin Gaoshan You Ji Wulong Cha (Organic Chingjin High Mountain Oolong Tea)
Yen Ching-Yu (Katie)
Grown at an elevation of 1800 meters on Chinjin Mountain in central Taiwan (Nantou County) this tea from Katie Yen is farmed without the use of pesticides or herbicides, It is USDA certified organic. The dry leaf is loosely rolled semi ball shape and has a nice spice aroma; the infused leaf reveals wonderful leaf sets of a deep jade color. The tea liquor is a clear medium green gold color. The nose displays wonderful spring fragrances of pine and floral notes. In the mouth the high pectin levels make the tea viscous, full bodied and round. The tea has good grip at the back of the mouth. There is a distinct buttery quality to the flavor followed by a long and satisfying finish where the spiciness reveals itself again. This is an exceptionally fine example of Taiwan Gaoshan tea.
Grower: Yen Ching-Yu
Cultivar: Qing Xin a.k.a. Oolong
Region: Chingjin Mountain Nantou County
Harvest: May 17, 2017
To prepare this tea in the traditional gongfu style use a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 195°F. Steep for 40 seconds. Reduce time to 30 seconds for the second steep and then increase with each subsequent steep.
For an 8 oz. cup, use between 3-5 grams of tea, about a heaping teaspoon. Pour water at 195°F (90° C) over the leaves and steep for approximately 90 seconds. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.