The winter version is on the left and the spring version on the right. Both cups show good clarity and few particles. The darker colour of the winter brew shows a little bit more concentration and roast. The darker winter leaves come from a higher Zhu Shan plantation than this spring. The dry leaves look a little bit smaller because the stems have been removed. This has made the tea a little bit more fragrant, but, being a winter Oolong, this fragrance is less than in the flowery spring. It's more a sweet honey, fruity and very natural kind of scent.
However, what makes its winter character stand out is its mild and mellow 'honey' taste. It has a nice light balance between sweetness and freshness.
It's actually easy to brew. Very few defects appeared despite the long infusion time. And it has more durability than the spring version.
The spring leaves are lighter and a more yellow in color.
The scent is stronger, but the taste is lighter. There is some fruity sourness when the brew becomes cold.
These 2 Oolongs are at the middle of the road between fresh, unroasted Oolongs and Hung Shui Oolongs. Handpicked from small plantations in the natural setting of Zhu Shan, they are a good value for beginners and everyday Oolong drinkers.
I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.