Chun Shi Oolong 2009

I got this oolong as a gift from a tea master I met in Yixing. It comes from some good, organic taiwanesse tea farmer. It is from year 2009 and I do not know much about it. It seems to be a middle roasted, I think hand made.

Nice roasting aromas during the rinsing, it seems to be promising. Even the wet leaves smells fresh. Using my light oolong xishi teapot, long time not used it. 

Nice tones of roasting, with milky background, fresh bread, heavy fruity scents in the second brew, nice sweetness appears in the third brew, oolongish bitterness, this slight tingling bitterish, aroma cup is full of fruit, perfume like aroma, so great, with a tea that have been sitting in a bag for more that 4 years, the taste is really delicate, ohh, very nice taste, fruity all over, caramel like aftertaste, uhh I love this taste, ohh, nice water, drinking clean water after the tea gives a good indication what the aftertaste of this tea is.

This tea is a long runner, you may drink it for many hours. Forget it and brew it later. I am getting info that is coming from an organic tea garden, even organic soil. It's name is Chun Shi ( 春蒔), the name of the cultivar probably. 

I just took pictures of the wet leaves and these were smelling really good, I know that only very few teas leaves after tens of brewings still have such a nice, a really nice aroma. It's a waste to throw these leaves away. I heard that in Taiwan some good teas are drunk for a few days, I never tried it.

So in overal, an oolong from 2009, without reroasting, still tasting fantastic, it must be a good tea indeed. I am hearing this farmer guy picks his customers so I hope I will get acquainted with him. 

a hard piece

I just had a few seconds to grab some tea from my stock room. Unfolded a paper wraping with a little of dust and a piece of hard stone like tea leaves tightly pressed. I do not send these pieces, mainly the middle of the cake, to customers. I rather drink them as most of the people do not like getting these hard chunks.

I do not even know what I am drinking. What a relieve not to worry about this and that, just drink your cup of tea. These chunks disolve very slowly and in later infusion they give you a full pot of leaves.

First steep is very light. The first means the one after the two rinsing, washing brews.

The second is very delicious, what a nice melow, fine, bitterish taste. Its like a pu-erh aging for about 2-3 years.

The third is a blow, 5 times stronger that the previous. The chunk is opening. Full, dense, spicy like, honey taste, ripe but still fresh not dry plums, with sugary tones.

The fourth. Golden, coppery, orange clear tea soup. Ohh, this is good, really good. The mind is getting high, mindfull and alert. At the same time quietness settles down. It has a typical bitterness that is ranging from mountain to mountain. My friend Chajotaurus was saying that we eat very little bitter food so that we tend to like the bitternes that found in pu-erh. Could be. The aroma of the cup is perfect, I like that sweetie, fruity scent.

The sixth, is buttery, with bitter coating disapearing in caramel like aftertaste. It is really there, the caramel like Toffee like taste. I found this recently in one top grade coffe I tasted in one small coffee roasting shop. The first I had a coffe prepared more like a tea, just driping through a paper sieve.

The seventh is here, more caramel, dryness and thirst for plain water. Uhh, I like water, warm water with clean aftertaste, even the aftertaste has a tendency to change.

Even a left over, hard chunk makes your mind happy and optimistic. Gives you bliss and hope for the upcoming days. Was this Bulang or Youle? It does not matter.

It was Bulang, the aftertaste I recognize a few hours later, so typical for this mountain. I felt it even a day later and I thought I would drink gushu pu-erh only every second day, to appreciate it more and not have a daily aftertaste mixed up with one from the other day.