“Another set of infusions, and what is most interesting this time is how much it reminds me of the ‘white oolong’ from Norbu that I have recently been enjoying: I think the common denominator is a...” Read full tasting note
“This oolong was somewhat of a dissapointment to me. I missed the fact that it is lightly oxidised. Unlike most other light oolongs the leaves is open and curled, looks wonderful. It is a...” Read full tasting note
“First infusion at 90C degrees, 1min+ – got almost tie guan yin :) Next infusions are not so good, too light flavour. But first infusion is great.” Read full tasting note
A truly remarkable kamairi-style Japanese oolong tea grown organically in very limited amounts in Miyazaki on Kyushu Island, one of the traditional pan-firing tea producing areas of Japan.
Only around 20kg of this choice tea was produced during the first Spring harvest with an extreme amount of care and attention to quality. Two very specific varietals of Japanese tea bushes, known as Takachiho and Minami Sayaka, were harvested to make this oolong, both of which are very suitable for the production of oolong tea.
It’s a lightly oxidized oolong that has also been pan-fired lightly. The curly leaf therefore maintains much of its green appearance, the liquor is a strong yellow, and the taste retains much of it’s fresh lively appeal without any roasted notes.
The most notable and amazing aspect of this oolong is its extraordinary floral fragrance which is incredibly gardenia-like (Kuchinashi in Japanese), hence the name of this Japanese oolong tea is Kuchinashi! If you are familiar with fragrances of flowers such as gardenia you’ll not fail to notice the resemblance. The fragrance is accompanied by a wonderful fragrant taste that spreads gently throughout the mouth!
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