Golden Prize Technique High Mountain Oolong, Spring 2019

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Dried Fruit, Mineral, Round , Tart
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mud and leaves
Average preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 oz / 55 ml

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  • “This was a somewhat darker roasted oolong, but it didn’t have much of a roasted flavour. Very mineral, with some tart dried fruit taste. A good quality tea, but not up my alley.” Read full tasting note
    55

From mud and leaves

Golden Prize Technique High Mountain Oolong, Spring 2019
Hsieh Jiang Lin Tea Company

Season: Spring 2019
Elevation: 1000m
Origin: Nantou
Tree Variety: 青心乌龙 QingXin Oolong
Oxidation: 30%
Roasting: 60%

DESCRIPTION: This oolong has been made following the standards of the Taiwanese Tea Competition. The standards used in judging the competition include: tea leaf shape, appearance, colour and aroma. Using quality high mountain tea leaves, Hsieh Jiang Lin Tea reproduces the same competition-winning processes to make this Golden Prize Technique oolong. However, since this tea is not from the same batch as the prize-winning tea, it comes at a more affordable price. This tea is a darker oolong than many of the others from Hsieh Jiang Lin Tea Company, and has been roasted to 60% with a 30% oxidation. The result is a darker golden brew, full body and a rich aroma and taste of a quality and classic higher roast Taiwanese oolong.

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1 Tasting Note

55
100 tasting notes

This was a somewhat darker roasted oolong, but it didn’t have much of a roasted flavour. Very mineral, with some tart dried fruit taste. A good quality tea, but not up my alley.

Flavors: Dried Fruit, Mineral, Round , Tart

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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