San Lin Xi, Winter 2010
Winter Formosa oolong teas are typically harvested at the beginning of November. Tea gathering begins at the highest elevation gardens and makes its way down, ahead of the plummeting temperatures as Winter approaches.
From the same tea maker that crafted our Spring San Lin Xi, our Winter harvest was gathered early November 2010 from a tea garden only a couple hundred meters below peak. It is the last harvest of this tea for the year.
Winter harvest Formosa oolongs are typically mild and light, with a smoother mouth feel than Spring teas. This year’s Winter crop is wonderfully, and we think, uniquely structured: seemingly combining the smooth, thick quality of Winter oolongs with the complexity and richness of their Spring harvested counterparts. While the tea’s aromatics are floral with bright citrus notes, that lighter character is supported by an underlying tropical fruitiness reminiscent of ripe strawberry papaya and sweet cream.
Water Temperature: 195-200°, or when medium bubbles begin to rise and water becomes agitated.
Brewing Instructions: Use 2 teaspoons (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 2-3 minutes. May be infused multiple times.
Recommended Method: Gaiwan, Teapot, Infuser, Yixing Tea Pot