This tea got shuffled to the back of the cupboard for a long time, unopened, and now I’m enjoying a first series of infusions, spicy, roasty, floral, sweet. It’s quite nice. The first was a little light, because I started with less tea in the kamjove than I usually do, but I didn’t adjust the infusion time. A little tweaking and reinfusing and all is much nicer now. I think it sat long enough (more than a year in the back of the cupboard) that it’s no longer competition grade, but still, a very nice tea.
Competitian Shui Xian Wuyi Oolong
Harvesting : Spring 2009
Plantation varietals : Shui Xian
Origine : Wuyi Mountain, Fujian Province.
Competition Prize : Gold medal in Shui Xian Category
Competition hosted: Wuyi Shan City Cha Ye Ju
Plantation attitude : 800 meters above sea level.
Certification : ISO 9001
Organic Certification : OTRDC (China)
Storage Recommendation : Ready to drink
Roasting method : Hard wood charcoal roasted for 6 hours
Dry leaves appearance : Strong and healthy leaves are very well processed into even curly stripes. Dark color leaves with deep brownish-yellow touch at the edge of the leaves.
Aroma : Warm and sweet roasted aroma combined with layered of creamy, floral and fresh honey hint.
Flavor : Predominance of fresh honey flavor with elegant and deep floral touch in the back. Its creamy taste is well accompany with the refreshing white flower like flavor. By breathing with the nose, its unique mineral feeling combined with a typical astringent flavor that fills up each taste bud.
Body : Full-bodied, good tea taste
Texture : Thick and oily and refreshing
Length : Long and sweet
Zi Sha Recommendation : Zi Ni, Xiao Hong Ni, Qing Shui Ni, Modern Zhu Ni
