This tea strikes an incredible balance between its floral aromatics and creaminess, delivering both without sacrificing texture or sweetness. It was crafted from the Qing Xin, or clear heart cultivar from a garden located 1700m above sea level on the Shan Lin Xi mountain range.
This tea owes its character to its unique terroir: Dragon Phoenix Gorge. The tea garden is shrouded in mist in the morning, sees a brief period of sunshine in the afternoon, and is again enveloped in fog in the afternoon. Its high elevation ensures fairly cool temperatures through the leaf’s development period – extending the time the plant has to absorb nutrients and create flavor, textural and aromatic compounds.
The leaves of this tea – handpicked in late April 2014 – consists of three leaves attached to a single stem. The combination of new leaf bud, a secondary and a tertiary leaf creates an interplay of textures and flavors that give the tea its complexity. To develop that complexity, the tea maker withers the tea until oxidation reaches 30%, and then tightly rolls the leaves into tight clusters that range from jade to rich green with flecks of gold. To concentrate the character and prolong its shelf life, we asked that the maocha be baked under very low temperatures for several days before the tea is packed and sent to us.
Dragon Phoenix Shan Lin Xi has all the characteristics of a classic high mountain oolong, with notes of pinecone, mango and buttercream. Each defining aspect of the tea, from its aromatics to its creaminess is indistinct, but taken together, creates an experience that is perfectly balanced.