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