The spring 2009 Oolong was harvested on April 10, 2009 by hand. It is a Luanze (qingxin) Oolong cultivar, like the 2 other.
I made the tests using 3 grams and 6 minutes infusions (twice).
First observation: the brew of the late winter (Dong Pian) is the lightest. This lighter oxidation is also a good fit with the weather: it's colder in late November than in April.
Second observation: the color of spring and summer is similar. This means that this spring's oxidation is slightly high. In terms of fragrance, it means more fruitiness than flowery fragrance. And in terms of taste, it should mean more mellowness.
Third observation: (after tasting) Confirmation of my first 2 observations!
- The Dong Pian has more a pure floral character, but the fragrances are not exuberant as a spring Oolong. The taste is very light, mellow with a surprising long (and pleasant) lingering dryness. Freshness in the mouth.
- The spring 2009 Shan Lin Shi has a just ripe, juicy papaya fragrance. The taste is rich, sweet and brings a touch of very light bitterness that plays in the mouth and unfolds a fruity aftertaste. What a pleasure to taste such an Oolong! The sun, the moutain, the fruits of Taiwan, all are in this cup of tea.
- The summer 2008 Oolong has stronger, very ripe fruity fragrances (peach) and some cereal smells. The taste is a mix of sweet and bitter (80/20 maybe) with more strength, but less refinement.
Conclusion: Comparing these 3 Shan Lin Shi Oolongs from different seasons makes it easy to understand the impact of weather on High Mountain Oolong. (I recommend tea learners taste all 3!) And this spring 2009 Shan Lin Shi is really as good as it gets! I'm in awe. (I can't wait to try it in a zhuni teapot!)