Shimen, Taiwan, Spring 2017 (Elevation: 1,500m)
Smokey, brown rice, lemon, peach, floral, umami
Shimen used to be one of the major tea producing regions during the Japanese colonial period. However, these days the tea from Shimen is extremely difficult to find due to limited production in the region.
The tea is roasted after the first part of the process, which is similar to that of Qing Xiang oolong. However, it releases very little burnt scent from roasting, which makes it easily approachable.
You can drink the tea as soon as you receive the package or you can age it for a couple of years for an even softer flavor.
Recommended Brewing Instructions
• 120ml Gaiwan
• 5g leaves
• 194-212°F (90-100°C)
• 20+ sec
• can be steeped 5-6 times
Jong Lim's Comment
It contains its unique fresh scent and dense flavors at the same time. Compared to the WInter version of the tea, it tastes rather sharp and sophisticated.