1990 Hung Shui Oolong from San Hsia

Tea type
Oolong Tea
Ingredients
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Caffeine
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Edit tea info Last updated by Tealluminati
Average preparation
Boiling 4 g 4 oz / 130 ml

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From Tea Masters Blog

Cultivar: Qingxin (ruanzhi) Oolong
Harvested by hand: Spring 1990

Origin: San Hsia, Northern Taiwan
Process: Roasted Oolong leaves when the tea was young. Not re-roasted.

I found a small pack of 100 grams of this aged Oolong that I introduced in 2009. Its red berries and old wood aromas mix wonderfully. It has continued to improve, becoming more concentrated and thick.

This tea demonstrates the qualities of top quality Hung Shui Oolong: a potential to become better, year after year, while still remaining fresh and lively. It’s a tea for special occasions.

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1 Tasting Note

21 tasting notes

Quick rinse to wash the leaves and heat the teaware; aroma is fruit and berries, made me salivate. It’s sweet and fruity with some minerals, light body but still buttery. Slight hint of “traditional roasting” which becomes more evident in following steeps, maybe because I pushed it a little harder. The tea has a lot of flavor, aroma, mouthfeel and energy. Leaves some astringency/dryness in the mouth, and I wonder how it will change with further aging..

At $3/g it’s obviously not a daily drinker, and probably too expensive for me to buy more. I’m still glad I bought it, because I haven’t been drinking much aged oolongs lately, and this is a reminder that I should not give up on them.

Preparation
Boiling 4 g 4 OZ / 130 ML

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