Chingjin Gaoshan You Ji Hong Shui Wulong Cha (Organic Chingjin High Mountain “Red” 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; the infused leaf reveals wonderful leaf sets of a deep, dark color. The tea liquor is a clear amber color. The nose displays deep autumnal fragrances of ripe fruit and pronounced smoked honey notes, In the mouth the tea is viscous, and full bodied and round. There is a hint of astringency that adds to the body. The acidity in this tea is not at the back of the mouth but rather shows up on the edges of the tongue. There is a distinct roasted quality to the flavor followed by a long and satisfying finish.
Grower: Yen Ching-Yu
Cultivar: Qing Xin a.k.a. Oolong
Region: Chingjin Mountain Nantou County
Harvest: August 16, 2016
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 50 seconds. Reduce time to 40 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.