1 day 1 tea, Day 4: Concubine Oolong from Hsin Chu

Day 4 of my November Challenge: Concubine Oolong from Hsin Chu, from spring 2021.

This Oolong tea is highly oxidized and rolled, but not as tightly is in Dong Ding. Why? Because we're in a tea region that specializes in Oriental Beauty Oolong during the warm seasons, and Oriental Beauty isn't rolled, but its leaves are simply twisted.

The other difference with Dong Ding is the cultivar: Qingxin DaPang instead of Qingxin Oolong. 

In terms of process, the oxidation is higher, but the roast uses a lower temperature and a longer time. 

The jassid bites can vary greatly from year to year. That 2021 batch is great, because it has these honey scents!

I'm using this Shan Shui and Pine gaiwan to brew the leaves. On a warm and sunny day, it's perfect to look at the leaves unfurl.

Beyond the sweet honey scents, this roasted Oolong also exudes fine woody fragrances that remind me of top quality incense. It's richer and fruitier than a regular Hung Shui Oolong, but also unusual, unexpected. 

And the taste is both deep, sweet and lingering. It has power. The power of a lion?

The brew shines like bright flowers. The color is so enticing and clear...

The dark red Chabu with chrysanthemum flowers symbolizes the autumn season. Indeed, it can still feel very warm in early November in Taiwan! 

The qinghua porcelain jar is perfect to age or wake up the leaves before the tea session. It refines their aromas and purifies the taste.

 I should also add that the strength of this Concubine Oolong is the high number of times it can be brewed (more than fresh Oolongs.) This prolongs the Chaxi and gives me more opportunities to take great pictures.