this winter 2013 Hung Shui Oolong from Dong Ding. It hasn't changed much in terms of scents, but feels smoother and lighter than 2 years ago. It provides a good idea of what a standard Hung Shui Oolong tastes like before it starts to age.
1999 spring Hung Shui Oolong from Dong Ding. This time, there are scents like wood, incense that appear. These tertiary fragrances need the slow work of time. The leaves's color is darker, a sign of postoxidation. But the leaves remain flexible and open up well. As Chris observed, they become green again with time. It's as if they became young and fresh again after several brews. And their chaqi is gentle, warming, but still powerful.
|Spring 1999 vs. winter 2013 Hung Shui Oolong|
|At Fuhu temple on mount Emei, Sichuan Province|