About Me

My photo
I embarked on my tea journey when I studied abroad in China in 2008 and traveled around Taiwan that summer. I'm here to share my experiences and offer my own opinion, advice, and comments on tea.

Saturday, November 15, 2008

Shan Shui 2008 Spring Superior Jinxuan

Jinxuan tea is made from a relatively new tea plant varietal, made popular during the 1990s. It is cultivated in the Nantou region of Taiwan. I used about 7.5 grams of leaf for a 120-130 ml gaiwan. The dry leaf was very green, which indicated that there was a very light roast to it.

Tasting Notes:
This particular variety is processed like High Mountain oolong, and it's is similar in color but, has a distinct aroma that blends well with its creamy flavor. The astringency is very nice, and it serves as a wonderful contrast to the creaminess. I could taste the veggie flavors of the tea leaf in the liquor. The tea has a very nice finish, with a kind of butteriness to it. That's the one thing that I like about this tea, is how creamy and smooth it is. There's also a subdued fruity aroma in the tea, that kinda hangs around in the background. It's not as pronounced as the fruitiness one finds in heavily roasted oolong.

No comments: