Cultivar: Qingxin Oolong
Harvested by hand on September 5th, 2015
Elevation: 2000 meters
The summer and fall seasons usually produces lower quality fresh Oolong, because the weather is too hot. The leaves grow too quickly, which means few buds, and less fine aromas. However, at higher elevations, the climate conditions are quite similar to spring: the nights are cool and the days short.
I'm glad to brew this excellent example of fine autumn Oolong. The leaves are very well processed and come from a recent plantation on the lesser known Qilai mountain.
The clarity of the brew is excellent. Being very fresh and top quality, it's very easy to mistake these leaves for spring Oolong if you are not told in advance. The difference is subtle.
And the taste is simply wonderful. Sweet and lively. Very fine taste and long aftertaste. Lots of very freshness and lightness with a hint of fall aromas. That's the inspiration for this Chaxi: lightness and purity with hints of fall colors.
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.