"Oolong from Neng Gao Da Mount" (harvest November 2017) was made at an altitude of 1600 m in the Mountain Indigenous Ren'ai Township (Nantou County, central Taiwan). Processed by qin xiang technology (multiple twisting, shallow fermentation and low-temperature heating).
In appearance: small, spherically twisted pellets of dark olive color. The aroma is intensive, floral-herbaceous. The liquor is transparent, with golden-yellow hue.
The bouquet of brewed tea is bright and multifaceted, floral-herbaceous with honey, nutty and berry notes. The aroma is sweet and tender, delightful, spicy-floral. The taste is rich, full-bodied and soft, sweetish, with delicate berry sourness, spicy nuances and lingering finish.
Brew tea with hot boiling water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
"Oolong from Neng Gao Da Mount" is excellent ceremonial oolong – simultaneously bright and refined, refreshing and intoxicating. It's more than just tea, it's a cup of Poetry!
