«Competitive» was made of late autumn tea shoots in Dongding area (Nantou County, central Taiwan). This tea participated in the annual Taiwan Tea Contest. During the processing the tea leaf was exposed to light fermentation and baked at law heat.
In appearance: small, glossy knots of olive-green colors. The aroma is intense, herbaceous with honey and biscuit nuances. The liquor is transparent, yellow-greenish color.
The brewed tea has bright, multifaceted, floral-herbaceous bouquet with a touch of milk and honey biscuit. The aroma is sweet and gentle, complex, spicy-floral. The taste is juicy and soft, oily, sweet, with a delicate sourness and spiсy nuances, transforming into refreshing aftertaste.
Brew tea with hot water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 10-12 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 12 times.
«Competitive» is an excellent ceremonial oolong for gourmets and collectors. The effect is liberating, light intoxicating, hedonistic.