Here are my 2 spring 2008 Shan Lin Shi Oolongs from the Long Feng Xia plantation (1650 meters high):
- A light (to medium) roasted version on the left. Hand harvested on April 29.
- A 'green', unroasted version on the right. Hand harvested on April 30.
These 2 teas both express the Shan Lin Shi 'terroir' (character of its soil and climate). But they do so in different ways:
- The roasted Shan Lin Shi is more complex. It starts with the mellow and finishes with a touch of freshness. The fragrances of the forest mountain are warm and deep.
- The greener Shan Lin Shi feels more like the sweet and soft mountain air. There is something immediate about such high mountain Oolong. Its smooth and feminine character is like the soft caress of the wind in the plantation.
Advice: This year, I recommend to brew these teas a little shorter than usual and/or to use an Yixing teapot to make them taste rounder.
The leaves of this roasted Oolong open up completely. This shows that the roasting isn't as strong as for my other roasted Shan Lin Shi Oolongs (from winter 2007), even if the color of the brew is very similar.
Did you notice this new Cha Bu? The light blue and white colors remind me of a piece of high mountain sky. This is exactly the feeling I get from drinking fresh Gao Shan Oolong!...
Yixing inventory #18: Duanni?
2 days ago