Tsou Alishan Dark Rose SPRING 2016 - 30g

A high-altitude, highly oxidised oolong from a beautiful part of central Taiwan. I discovered this garden while exploring Formosa this year (2023), trying to find the best of the area.
 
This whole leaf tea comes from the Chin Xin cultivar and is a hand picked spring tea from 2016. These more oxidised teas are left to age for at least 3 years to give them better flavour and character, in fact they are not even drunk fresh.
 
The aroma of the dry leaf is fresh and light, compared to the previous spring release from 2015, the aroma is considerably more subtle. However, what subsequently comes through in the taste of the amber infusion itself is just as unique as the 2015 spring version.
The taste of the infusion combines sweet, almost coppery fermented fruits, perhaps ripe lychee, and the aroma and taste of intoxicating wild roses. The aftertaste is long, very intense, until it tickles your palate :).
 
The 2015 Spring Harvest disappeared very quickly and was ranked among the best that came out last year. Now I have a whole batch from the 2016 spring harvest and it's top leaf again.
 
I am honored to have this tea on the menu.
 

Location: Alishan Mountain Range.
Altitude: 1200-1500m
Cultivar: Chin Xin
Leaf type: whole leaf tea
Harvesting type: hand picking, bud and two leaves
Usage: Gong-fu or Cold-brew
Oxidation: 50-60%
Baking: Unbaked

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Gong-fu preparation 150 ml: 8g, 95°C, 55-65s for the first infusion.
Second and third infusion 45-55s, then extend the interval by 20-30s each time compared to the previous one.
150ml is the gaiwan/teapot used, in this preparation with the leaves you end up with 120ml of infusion, later on also changing as the teapot fills with the developed leaves.