Sancengping High Mountain Spring Oolong Tea, Lot 517

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Butter, Cantaloupe, Cream, Custard, Floral, Gardenias, Grass, Green Apple, Honeysuckle, Lettuce, Mineral, Orchid, Pear, Seaweed, Spinach, Sugarcane, Umami, Vanilla, White Grapes, Flowers, Vegetal
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
200 °F / 93 °C 0 min, 45 sec 5 g 4 oz / 119 ml

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2 Tasting Notes View all

  • “Here’s another backlogged review from a little earlier in the week. The third tea from my Shan Lin Xi oolong sampler, I found this one to be the least engaging of the group thus far. It was not a...” Read full tasting note
    77
  • “This is my third Shan Lin Xi from TTC. Their other two varietals, Shibi and Long Feng Xia, were outstanding and Shibi has become a perennial favorite of mine. This was good, but the least...” Read full tasting note
    84

From Taiwan Tea Crafts

This is the tea that confirmed our forecasted enthusiasm towards the spring 2016 season. When we tasted it, we knew we were in for a very good high-mountain tea season, at least in the central part of the island. It is no secret that we have a penchant for the teas coming from this garden. Season after season, good or bad, the new responsible farm management practices put in place 3 years ago by the Chen family – the same responsible for our Longfengxia tea – and the skill of their team have consistently produced stellar teas. This spring 2016 goes one notch above the previous ones. It is simply divine and very generous. It is blessed with a lot of organoleptic material making it thick, complex and very rewarding. The floral component of this tea is rich and intricate and its texture is rich rather than brash with sweet balsam notes that liger in the mouth. At the time of writing this, the tea is still very green and edgy but holds a lot of promise when it will have mellowed a little bit. This garden produces one of the most balanced and generous high mountain oolong in our selection and this spring’s Lot 517 should be a definite must on your list of high mountain teas to try out this season and hopefully adopt!

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2 Tasting Notes

77
847 tasting notes

Here’s another backlogged review from a little earlier in the week. The third tea from my Shan Lin Xi oolong sampler, I found this one to be the least engaging of the group thus far. It was not a bad tea by any measure, it just lacked some of the depth and character that made both of the Shibi oolongs so appealing.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 195 F water for 10 seconds. This infusion was followed by 12 additional infusions. Steep times for these infusions were as follows: 12 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, the dry tea leaves emitted floral, fruity aromas with hints of cream and vanilla. After the rinse, I found aromas of cream, vanilla, butter, and sugarcane balanced by hints of fresh flowers and orchard fruits. The first infusion brought out aromas of pear, gardenia, and magnolia. In the mouth, I found notes of cream, butter, vanilla, and sugarcane underscored by subtle hints of magnolia and gardenia. There was something of an indistinct vegetal character there too. Subsequent infusions brought out impressions of orchid, lily, honeysuckle, green apple, white grape, grass, lettuce, custard, spinach, seaweed, and minerals to go with hints of cantaloupe and a slightly brothy umami note. Oh, and the pear eventually managed to show up in the mouth as well. The later infusions were mostly a wash of minerals, butter, lettuce, and spinach with hints of umami, seaweed, green apple, and pear.

This was not a bad tea, but I could not muster all that much enthusiasm for it after a point. I found that the floral notes faded quickly and I could not find enough in the later infusions to hold my interest. In the end, I’m glad I took the opportunity to try this tea, but it did not hold up to the stronger, sweeter Shibi oolongs Taiwan Tea Crafts offers.

Flavors: Butter, Cantaloupe, Cream, Custard, Floral, Gardenias, Grass, Green Apple, Honeysuckle, Lettuce, Mineral, Orchid, Pear, Seaweed, Spinach, Sugarcane, Umami, Vanilla, White Grapes

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML

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84
413 tasting notes

This is my third Shan Lin Xi from TTC. Their other two varietals, Shibi and Long Feng Xia, were outstanding and Shibi has become a perennial favorite of mine. This was good, but the least impressive of the bunch. Lighter in flavor and hits less of the high notes.

Dry leaf: dark, dull green. faint hint of citrus in the aroma

1st steep: tangy and crisp with floral overtones
2nd steep: thin body, a bit weak. might not have steeped this long enough.
3rd steep: fruity with some citrusy notes. soft mouthfeel. good flavor, but more subtle than other SLXs
4th steep: a little vegetal with an ever so slight hint of bitterness punctuated by undertones of daffodils and cream
5th steep: creamy and light vegetal flavor. hint of vanilla detected.

Flavors: Cream, Flowers, Vegetal

Preparation
200 °F / 93 °C 0 min, 45 sec 4 g 4 OZ / 120 ML

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