zaterdag 29 september 2012
Li Shan 2011 Spring
I like to make my first brew very short because it makes the brew light and sweet. Later during the day I brew my teas a bit stronger but in the morning your taste buds don't need those high concentrations of flavor. There was so much going on with this tea I had to grab a paper to write down some stuff. As I mentioned it was sweet, mellow and the floral is pretty preeminent but in the aftertaste some more fruity flavors started to develop. Probably because of the low oxidation on this tea it lacked a bit of fruitiness that I adore in teas though it doesn't make it a bad tea, not at all! The floral notes with the subtle fruits gives it a very complex character. In the aftertaste you will be able to distinguish some orange peel and lychee. The taste of this tea brings me back to Taiwan where I had my first Gong Fu session with a Li Shan from the same year. It's strange how some tastes are graved so deep into your memory, some say our olfactory memory is the best of all. During my tea session my cousin texted me: I've got some tea from Vietnam for you! He went to Vietnam for 3 weeks to explore the country. Never had tea from Vietnam before(or it has to be some fake Taiwanese oolong) so I'm curious how it'll taste. I like to cool some tea down in a cup so I can distinguish the flavors better (also bitter notes will play a bigger role). When cooled down (to about 40-50°C) the tea becomes almost creamy with a superb sweetness. I can say that sweetness is the red line in this tea with other flavors developing around it.