This beautiful White Bud Pu-Erh Bing Cha is composed entirely of hand
harvested, pure silvery-white buds from Yunnan Da Ye (large leaf) variety
tea plants grown in Yong De county near China’s border
with Myanmar. It was harvested in the Spring of 2013 and processed at a
small facility in this rather remote area of Yunnan. It was compressed in late October, 2014 using
traditional stone presses.
This traditional style Dong Ding is the
quintessential medium roast Taiwan Oolong tea. Mid-oxidized Qing Xin
Oolong variety tea leaves have been roasted slowly and carefully by
our friend, a specialist in the art of traditional oolong roasting,
to create a finished tea that is well balanced, toasty, smooth and
bittersweet. The infusion feels thick in the mouth, and the flavors
of umami-rich greens, flowers, toasted nuts and just a hint of sweet
spice mingle with a toasty caramelized-sweetness into the sweet and
exceptionally long-lasting finish.
These well aged tea cakes were stored beautifully in an environment that was
neither too dry nor too wet in both Hong Kong and Taipei over the past
25-30 years. When infused, the clear, dark reddish-brown liquor
is exceptionally clean, smooth and soft in the mouth with a fantastic "damp
leaves on the forest floor in Autumn"-type woody-sweetness and a mellow,
sweet aftertaste that builds beautifully over a series of infusions.
This Tie Guan Yin was grown in Anxi County, Fujian, and it was finished in Taiwan by a specialist in the art of oolong roasting. The ball-rolled leaves are a brown-tinged deep forest green with a lightly woody-sweet fragrance. When infused, they produce a honey colored liquor with aromas of dried fruit and toasted grain. The medium bodied infusion presents a flavor of lightly roasted/caramelized sweet barley with a pronounced fruitiness reminiscent of dried stonefruit (peaches, plums, etc) and a remarkably sweet, fruity and lingering aftertaste.