Taiwan Tea Crafts

Tea Information:

Leaf Type: Oolong

Tea Description:

Our Spring 2015 Cing Xin Oolong crop from Meishan comes from a well-established growing area which was one of the first to grow higher mountain teas in Chiayi County. Meishan sits between Shanlinxi up north, and Alishan further south and was one of the first high mountain tea growing areas to be developed in central Taiwan, well before Shanlinxi and Alishan. This Qing Xin Oolong has the typical green, crisp pastoral notes with hints of mountain flowers that charms the nose. The palate will immediately be pleased by the ample creamy texture and taste that evokes fresh buttered green beans with hints of sweetness.

Learn more about this tea here.

Taster’s Review:

There must be something wrong with me. Some kind of chemical/spiritual imbalance, I’m sure. I used to drink oolongs by the gallons. It was pretty much the tea that I drank exclusively, aside from the occasional herbal or puerh. But I think something happened along my tea journey. I think I oolong’d myself out. If that is even possible. But each oolong that I have had lately has bored me, or rubbed me the wrong way. Either it’s the sign of the apocalypse, or my tastes are just changing with the seasons. I hope it’s the latter, I would like to drink down some of my tea stash before the world really ends.

Meishan Cing Xin High Mountain Spring Oolong Tea from Taiwan Tea Crafts is a mouthful to say, never mind type! I am hoping that this is the tea that will spark my interest in the tea that once held my heart. The leaves are tightly rolled, smooth and so fragrant I almost swoon. Almost. The dry leaf smells like milk and honey, jasmine blossoms and lilies. I was lazy, and not wanting to clean one of my gaiwans, or infuses, I just tossed a few pearls of oolong into the bottom of a mug. Leaves that do a lot of expanding perform so well grandpa style.

Watching the leaves unfold in my mug was nothing short of a spectacle. The aroma is promising, all the creamy, floral goodness wafts up to my nose. The deep gold liquor is thick and smooth, and the floral notes are strong with this one. There are short bursts of grassy notes, it’s got all of the flowers, stem and all. Later on in the steeps, the smooth buttery notes came out, sweeter than the steeps before. This is becoming a strong competitor in the campaign to turn me back on road to oolong! Throughout all the steeps, there was always something else to discover. I may be back on the path to oolong!

thelastdodo

I dream in tea. Hello! My name is Maddi and I love to gongfu and listen to good tunes. I live in Denver, CO with my big dumb malamute and three other people who are not bid dumb malamutes. I like to take boiling hot showers and meditate in my closet. I talk about tea so much that it has become a punch line of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, watch Korean Dramas religiously, run as a form of moving meditation, make green smoothies out of any vegetables and fruits within the nearest vicinity, and play video games with my patient and forgiving boyfriend. I also cook for a living and have at least one waffle a day. Likes: Tea, Teaware, All forms of nature, Old movies, People with infectious laughs, Blankets Dislikes: Watching sports, People who don’t tip servers, Slipping on ice, drinking tea for the ‘health benefits’ I tend to only drink loose leaf, although I will have a bagged tea every once in a while in an emergency. I also never sweeten my tea because, ‘if it ain’t broke, don’t fix it!’ I like the following flavors: Smokey Floral Coconut Majority of chai Anything Tropical Vanilla Grassy/Vegetal Citrus Stone fruit/melon Earth/Wood I am not so fond of the following flavors: Hibscus Lavender Strong Bergamot Berries Chocolate Cloves/strong cinnamon

This post was posted in Oolong, Taiwan Tea Crafts, Tea Company, Type Of Tea