spring 2015 top Jinxuan Oolong from Dong Ding. This tea had more punch and power. What really impressed my guests was the size of the Jinxuan leaves. Even though they don't qualify as high mountain, because the Dong Ding plantations are all below 1000 meters, these tightly rolled leaves are most impressive in how big they unfold.
this spring 2015 Tsui Feng Oolong (1900 m). This time I used a zhuni teapot, which allowed my to use fewer leaves. This time, Sophie felt this brew was beyond tea and much more similar to buttery perfume! (I think that's also when she told me that she works for a famous Parisian maison de parfum!)
spring 2014 Hung Shui Oolong from Yong Lung (Dong Ding) was a radical change with the previous 3 fresh Oolongs. This one has much deeper taste and aftertaste. Nutty, sweet, ripe fruits. It felt like going from white wine to a dry, tannic red wine.
Concubine Oolong concludes our overview of Taiwan's Oolong.