2013 Spring_Mt. Chi-Lai Milky Oolong
This one is also made by the valuable hand plucked tea leaves from Chi-Lai Mountain in Taiwan (the one with the most lengdary tales among the mountains in Taiwan), and processed by the hand of a true tea artisan, Mr. Lee Ming Zheng. Its lower oxidation level makes it look green in color, and indicate a slim liquor body as well as a delicate fragrance to be sensed in the following taste. If you like high mountain teas from Taiwan, such as DYL tea, you gotta try this one!
Chi-Lai Mountain (altitude 2,000 meter), Taiwan.
Click here to see the inteview of the producer, Mr. Lee at Lee’s Tea Estate, Lugu, Taiwan.
6 gram tea with 180 ml water
Pre-warm the teapot before brewing
Water temperature: 85°C
brewing time: 50 secs to 1 min secs
Appearance: The color is green, indicating its lower oxdization leve. The outwards appearance of tea leaf is in well-shaped of ball, a tranditional outlook of oolong. The tea leaves are inact and dried, indicating it has been well roll and kneaded by tea maker.
Nose: Different from other delicate fragrance oolongs of this type, the aroma of this tea is much muscular than the others in the market (which are more feminized in my opinion) A strong note of floral with a little smoke wood is sensed.
Palate: The liquor body is medium minus. A hint of mineral is sensed attributed to the gravel ground of its origin. There is little hint of wood in the mouth, but it still combines with the floral fragrance well. They together integrate as a sweet perfume and come out with breath after the first sip.
After taste: after taste is middle.
Overall: Overall experience is very good. If you like high mountain teas from Taiwan, suzh as DYL tea, you gotta try this one!
If you are interested, visit here! We are now providing free tasting, first come first serve!