“Sparrow Tongues” is an amazing type of Wuyishan oolongs. It sounds with light, high and floral “cliff melody”. The dry tea leaves are large, curved and have chocolate brown color. The aroma of dry tea is bright, spicy with floral tones. The clear liquor has a golden almond tint.
The taste of brewed tea is dense, oily and rich. Tea leaves were roasted with a light, but quite strong to fix many floral nuances – cloves, aromatic pepper, nutmeg, spring narcissus, exotic orchid, and tender forest violets. The first cups amaze with cool freshness and brightness unlike the usual fiery hot taste of Wuyishan oolongs. Than elegant, astringent “cliffs” tones appear which are typical for Guangdong oolongs as well. Than taste metamorphoses the perception and leads attention through a maze of familiar sensations and associations. The aftertaste is smooth, peppermint, with refreshing citrus sour taste. It is rich and long lasting.
Que She is brewed in yixing teapot for strong fermented oolongs or in thick walled gaiwan with boiled water (95-100°С). Take 5 grams for 120 ml volume vessel. Don’t steep fist infusions long, because tea is quite intensive and over brewing can make the taste too strong. Increase the infusion time gradually after fifth infusion. It goes 10+ infusions brewing this way.
This is an excellent choice for special “tea mood”, evening tea time or friend’s tea party. It turns perception to the aestetic, artistic, creative area and helps to concentrate attention.
