2009 Fall (mid Sept) Teamasters Hung Shui Oolong, Feng Huang, Taiwan

Stephane kindly sent this sample, this wonderful sample...

Directing them into yixing, the dry leaves smell a roasted sweet grain- first suggestion of roasting. Boiling water is left to cool just for a bit before it awakens these roasted pearls.

The first infusion is a touch chalky with notes of light creamy hay sweetness- honey sweetness. Immediately this first light brew feels very harmonious in the mouth, in the soul.

The second infusion brings with it bitter but smooth flavours of roasted honey with the softest faint fleeting floral taste that brightens the nose.

The roast of this tea is what harmonizes it, makes it feel so whole, so complete. It brings out the flavour without drawing attention to its 'roasted' character.

The third infusion has a smooth un-offending bland nuance to it which plays with sweet tones of sweet grainy honey. Soft roasted barley lingers on the breath.

The cha qi is warm and soothing as it reassures ones active mind. The roasting of autumnal oolong does much to harmonize its energy. If an optimal roast is achieved, this tea being a prime example, the energy of the tea becomes more complete. Ascending and descending energies complement not only the flavour but also the qi.

In the fourth infusion this tea's flavour starts to become sneakier, its thick, viscus feel in the mouth is still quite satisfying.

The fifth and sixth infusion bring only grainy, rough, earthy tones with very little sweet notes to be found. A few faint, gritty honey tastes break through.

The seventh infusion is left overnight. One awakes to thick, oily, yummy, honey water. An earthy floral taste makes its last attempt in this cool cup of tea.

One enjoys the cool tea in this way, admiring the brilliantly roasted wet leaves so early in the morning.

Peace