Tsou Alishan Dark Rose Summer 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 2016 summer hand pick. 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 2015 version 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 flavor of the infusion combines sweet, almost coppery fermented fruit, perhaps ripe lychee, and the aroma and taste of wild roses. The aftertaste is long, intense :).

Last batch of Dark Rose, let's see what happens next :).
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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.