Deerland Grade: B/Beautiful. It is adorable with details and layers. A brilliant made.
Winter 2018. Cultivar | Qing Xing
FuShouShan, Mt. Pear | 1600 m
Oxidation Level | Light
Roasting Degree | None
This is a high mountain oolong with quite a low oxidation level produced in Mt. LaLa in north-west Taiwan. It is a relatively less known tea region compare to some of its famous neighbors such as Mt. Lí, but with its significant tea quality and unique terroir flavors, Mt. LaLa definitely has great potential to become the next star. For a while, some tea dealers still would try to label teas from Mt. LaLa under the title of Mt. Lí to gain more profit from its fame, but for the people who have tasted and compared teas from both, the difference is undeniable and the preference may differ.
This tea is processed in a plantation isolated from other tea and vegetable farms to avoid pesticide contaminations. The diurnal temperature range commonly exceeds over 10°C due to the altitude of such a region. The diurnal temperature range is highly associated with high mountain tea quality: the anti-frost mechanism of tea tree leads to rich flavors and creamier mouthfeel. The soil in this region both drains well and is rich in organic matter, which is ideal for tea tree cultivation. As a result, oolong from this region is tasty and highly recommended.
Mt. LaLa Oolong | B301-W18 | 75g
Steam Note:
Wood, Asparagus, Ripe Fruit, Soybean
Tea Flavor:
Lily, Umami, Asparagus, Herb.
RIch, intense, complex, and full-body.
Post-Brew Note:
Soybean, Soy Sause, Cream, Lily, Melon
1. Put in 8 g of tea leaf for every 100 cc. of tea.
2. Fill your pot with 100°C hot water and let the tea steeps for 75 sec.
3. Pour the tea out to another container. Repeat the steps above for another round of brewing.
4. Second & third round brewing: 55 sec.
After three rounds of brewing: 1 min.
The taste may be drained in eight rounds.