Longfengxia High Mountain Winter Oolong tea, Lot 757

Tea type
Oolong Tea
Ingredients
Not available
Flavors
banana, Cream, Custard, Decayed wood, Floral, Fruity, Grass, Green Apple, Lime, Metallic, petrichor, Plants, Pleasantly Sour, Sweet, Tart, Umami, Wet Earth
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 1 min, 15 sec 6 g 4 oz / 120 ml

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  • “I am slowly but surely getting to the end of my first TTC order. This high mountain oolong is one of the most memorable ones. The dry leaves smell of meadows and beeswax with a hint of clean...” Read full tasting note
    88

From Taiwan Tea Crafts

It is always with great anticipation that we await our seasonal trip up the dragon’s gorge (Longfengxia) to the top section where the Chen’s garden is situated. After evaluating 3 consecutive days of this winter’s production, we’ve chosen the first day’s as the leaves were picked from the top section of the garden and showed a more defined character. The clearly noticeable balsam notes that make Longfengxia so particularly appealing to the palate and nose are definitely there! Many say that the surrounding fir tree forest that encircles the tea gardens have something to do in conveying this pure evergreen feeling in the cup. The marvellous yellow-gold colour of the liqueur already announces that we are in for a treat! Then, the wild and flowery aroma enthrals you to take a sip and experience a full bodied, thick yet smooth liqueur where crisp balsamic notes with a hint of sweetness linger on and on. This tea is very generous, in the cup and in the number of infusions one can extract from these beautifully crafted leaves. This winter Lot 757 is high up there with all the best ones we’ve had from this garden. A true delight!

About Taiwan Tea Crafts View company

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1 Tasting Note

88
335 tasting notes

I am slowly but surely getting to the end of my first TTC order. This high mountain oolong is one of the most memorable ones.

The dry leaves smell of meadows and beeswax with a hint of clean decayed wood. The wet leaf aroma reminds me of the morning mist in a town surrounded by mountains. There are notes of custard, cream and various florals. I also notice a smell that is reminding me of a a very dark soil, rich in organic content, when wet.

The first infusion is quite tart and metallic tasting. The main flavours I notice are green apple and grass. The green apple one reappears in later infusions too, but it’s less prominent. It is complemented by other fruit notes like plantain and lime. The taste profile is a mix of umami, sweet and tart, with floral hints like nettle. The aftertaste is very long and pleasant. One of the stronger flavours I get there are lime leaves, but there are many others. It’s a fairly complex aftertaste overall.

Mouthfeel is slick, quite saliva like, but thicker. The finish is a little powdery. I really like the cha qi too, which is pleasant and elevating. It’s a good morning tea.

Flavors: banana, Cream, Custard, Decayed wood, Floral, Fruity, Grass, Green Apple, Lime, Metallic, petrichor, Plants, Pleasantly Sour, Sweet, Tart, Umami, Wet Earth

Preparation
205 °F / 96 °C 1 min, 15 sec 6 g 4 OZ / 120 ML

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