Oolong Tea

The caramel-like aged taste of the leaves comes through well and the qi is exceptional - rivalling even older puerhs. In my opinion, this is a perfect example of a nicely aged oolong.

The aged taste of the tea is clean and pure retaining much of the taste of the original tea combined with the mellow richness that comes with ageing. The roast has been fairly light allowing the actual flavour of the leaf to come through.

An aged medicinal flavour, with a strong qi.

The roast is perfectly balanced. The tea is medium oxidised and roasted. The thick, oily tea liquid coats the mouth with flavour that lingers elegantly without the slightest roughness in the mouth or throat.

This completely handmade Rou Gui comes from 60-80 year old trees, growing deep within the Wuyi Scenic reserve (ZhengYan). The leaves have been completely handprocessed and given 2 charcoal roasts.

The finish is a medium/strong roast with a deep, rich flavour and exceptionally smooth mouthfeel. The aftertaste is very long lasting with rich, sweet tones.

The tea is from within the Wuyi scenic reserve (ZhengYan) and half-handmade under the supervision of Master Huang. The trees are approximately 60 years old.

The tea is medium oxidised and medium roasted. At the time of writing (Nov 2011), there is still a slight edge to the roast, which will fade and balance out over the coming year. Underneath, there is a rich, complex tea which coats the mouth and throat evenly and had a long, lingering aftertaste which develops and evolves even 20-30 minutes after drinking. The qi is pleasant and comfortable.

The leaves have been given light/med oxidation with a similar strength charcoal roast.

The tea is smooth in the mouth, with a med-thick body and floral/light fruit tones. The fragrance is lovely. There is a very slight dryness to the finish (written Jan 2012), a product of the charcoal roast. This will mellow over the coming months. The aftertaste is sweet and evolving.

The leaves have been given med/light oxidation and a similar strength of roast, producing a tea that is very smooth, with pronounced sweet fruit flavours shining in the flavour and aroma, with a thick and full body.

The tea evolves well throughout the infusions with the thick body present throughout.

The leaves have been given a medium oxidation, finishing with med/strong charcoal roast. The tea is med-thick in the mouth, very smooth mouthfeel & very pleasant qi.

The flavour is refined, leaving a long, sweet aftertaste.

The roast is med-strong , with a similar level of oxidation. The result is a flavour and aroma of dark, rich fruits. At the time of writing (Jan 2012), there is a slight edge to the roast, which will balance and evolve over the coming months. The body of the tea is med-thick, coating the mouth and throat.

This fully handmade rock oolong is the pinnacle of Master Huang's yearly productions, and very limited in quantity. It is harvested from bushes grown from cuttings taken from the original Da Hong Pao trees and grown in Bei Dou Peak within the Wuyi Scenic Reserve.

This oolong from Dong Ding was completely handmade.  It was picked in the Spring season, hand bruised & wilted to ~40% oxidation, hand rolled and given a medium roast over charcoal in the traditional fashion.