Lushan Tang Bei Oolong is harvested and produced in late autumn 2015 on Lushan Mountain at an altitude of above 1500 m, Nantou County, central Taiwan. It is processed by repeated rolling, medium fermentation, and traditional long lasting roasting over the wooden charcoals.
The dried tea consists of large, heavy bundles of rolled tea flashes of bog-green tones. The aroma is warm, corny and spicy with ginger and vanilla notes. The clear liquor has an old gold tint.
The bouquet of brewed tea is warm, polyphonic, corny, spicy, with ginger, floral, woody and berry notes. A tender, deep aroma is changing from the corny-spicy to herbal-floral during the tea time. The taste is of medium density, round, juicy, mild, buttery, sweet, slightly sour and with delicate spicy nuances. The long lasting aftertaste is refreshing.
Lushan Tang Bei Oolong is brewed with hot boiled water of 95 ° C in the yixing teapot for Taiwanese oolong or in gaiwan. Smell the porcelain cap during the tea time and enjoy the wonderful aroma. You can use Taiwanese ceremonial pairs to get more pleasure testing the liquor and odor. Take 6-7 g per 100 ml brewing vessel. The first infusion should be emptied and then make short infusions (just for a second), increasing the infusion time gradually. The tea goes 10-12 infusions.
This is a wonderful ceremonial tea. It is bright, polyphonic and long lasting. The effect is warming, light tonic and meditative.
