This Spring 2013 oolong hails from Dong Ding Mountain. It is not high altitude (1000ft), but the terrain is steep and often covered with fog. The soil is incredibly rich. In addition, this region is home to the most concentrated population of the most skilled oolong tea artisans in Taiwan.
The tea is hand-picked in small batches.
The dry leaf looks amazing – tiny coils that resemble snails – and the scent is wood and spring shrub or vegetative, plus some smokiness.
The taste is mellow, sweet syrupy, chestnut notes with slight raisin and smoked notes. There is a definite English floral note that lingers. It could be hyacinth (green, sweet, floral). There is minimal astringency, no dryness.
The second infusion delivered a sweeter flavor – time for those raisin notes to shine.
Overall, it delivers a complex taste – as well as many cups (up to four infusions last count).

Flavors: Chestnut, Floral, Raisins, Toasted, Vegetal, Wood

195 °F / 90 °C 1 min, 30 sec 2 g 5 OZ / 150 ML

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