Decent. I’m not a big drinker of oolongs, but this one falls somewhere in the middle of my oolong experiences. It is of the style that i prefer, but this one just didn’t wow me. Solid, just not very memorable.
Ben Shan Se Zhong 2011 Early Spring
Anxi Region
Fujian Province, China
25-35% Oxidation
Semiball-rolled leaf with few stems
Bright, fresh, floral flavor
Sweet, clean aroma
Pale amber liquor tinged greenThis tea has a light floral aroma and a flavor that suggests orchids and other tropical flowers. The Ben Shan variety of tea bush produces tea that is reminiscent of Tieguanyin but lighter and more delicate, and it is picked ten days to two weeks earlier in the spring. Ben Shan is less oxidized than Tieguanyin, which allows the leaf to remain a vivid emerald green in color and be intensely imbued with flavor. To keep in balance with the level of oxidation, is Ben Shan is rarely roasted (Tieguanyin often is).
Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 1 Tablespoon (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 180° – 190° FAsian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 2 generous Tablespoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 180° – 190° F
