Pinglin Xiao Xue

Pinglin Xiao Xue

The tea was harvested around late November. I couldn’t forget that day. The leaf maturity was just perfect. The weather was great in the beginning, but then the sky was getting dark and it was about to rain. Common sense would suggest to finish the tea indoor cause the outdoor withering was not sufficient. But, instead of moving the leaves indoor, I waited for a while and the withering could be finished proper. Just after outdoor withering was done heavy rain came. That’s the story of this tea.

What else could one add to the beautiful description by the tea master? Perhaps that the tea was rather floral processed and that, as with all winter teas, light and delicate notes dominate? In any case, it is a tea that no tea collection should be without!

Harvest time: winter 2020
Aroma: floral with light notes of lily
Oxidation: approx. 50%.
Roasting: very light
Terroir: Pinglin, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Brewing tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.