Spring 2012 Hung Shui Oolong from Yiguang is light oxidized and has a medium roast. Hung Shui, as Stéphane Erler explained it, is the form of tea production following the original Dong Ding approach. The ball-shaped rolled leaves unfold to show their careful hand-picking process, almost entirely consisting of intact “two leaves and a bud”-constellations. The leaves have a nice even olive green. I found aromas of roasted maize and spice above the golden cup, the palate also gets roasted maize and, in later infusions, berries with sweet astringency.

Flavors: Astringent, Berries, Popcorn, Roasted, Spices

205 °F / 96 °C 0 min, 45 sec 2 tsp 3 OZ / 100 ML

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Psychology student, vegan, trying to live sustainably, lover of nature and tea.

instagram: @leonardoziecaprio


Kiel, Germany



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