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| qingxin [03.02.2020:0958] – [Song Lishan DP] aequivinius | qingxin [16.05.2023:1413] (current) – aequivinius | ||
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| - | ====Alishan Tanbei (Jubiläumstee)==== | + | |
| + | ===Gukeng Jubiläumstee=== | ||
| + | * **Western** (2 II 20): Ah, very ML! Full, fruity, but not blatant. Ricola and apricot. Very full, mineralic! Sourness in the back, metal on the tip. | ||
| + | * **Blind Western** (2 II 20): Oolong nose, medium, slightly chloridic; supple, tame fruit. Hints of light shit. Quite mineralic body. Gukeng! | ||
| + | * Blind Western (2 XI 21): lots of cinnamon and milk. Cup, too, lots of tea cinnamon, slightly green, and milky texture. As it chills, texture becomes less aparent, more the rougui. | ||
| + | * Western (2 XI 21): quite normal oolong iced tea nose. Green cinnamon starting to show. It's that. It's actually not too mineralic, rather a bit cumbersome. | ||
| + | |||
| + | ===Jiayi, Alishan Guo Xian from Sazentea=== | ||
| + | * Blend of Qing Xin and Jin Xuan | ||
| + | * **Western** (17 I 19) (against Cui Feng): green, cooked edamame, vanilla-Gipfel. Juicy, slightly fruity cup; the blending is actually quite smart. Lots of green Qingxin, very akin to Song's Dragon Pheonix. Little off-notes, but I'm not fond of this style of tea. (Blended it with the rest of Song's Dragon Phoenix.) | ||
| + | |||
| + | ===Jiayi, | ||
| * **Blind Western** (30 I 20): roasted Qingxin? Light honey; cup lighter, heavy chloride though. Also some acidity, but to the front of the tongue. Thought it might be a gaoshan, but didn't guess this. | * **Blind Western** (30 I 20): roasted Qingxin? Light honey; cup lighter, heavy chloride though. Also some acidity, but to the front of the tongue. Thought it might be a gaoshan, but didn't guess this. | ||
| * **Blind Western** (1 II 20): nose quite tame, like the tea has lost most of its power. Residual fruitiness in the back; maybe some damp temple incense ash, too. Very calm actually. Cup also very calm, balanced actually, not boring. Very full, but not so much taste, more a strong mouthfeel. I actually think this is excellent. Could be Duck Shit. But I guessed wrong. This perfect balance, Zurückhaltung, | * **Blind Western** (1 II 20): nose quite tame, like the tea has lost most of its power. Residual fruitiness in the back; maybe some damp temple incense ash, too. Very calm actually. Cup also very calm, balanced actually, not boring. Very full, but not so much taste, more a strong mouthfeel. I actually think this is excellent. Could be Duck Shit. But I guessed wrong. This perfect balance, Zurückhaltung, | ||
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| * **Blind Western** (3 II 20): beautifully full, fruity nose. Rounded, beautiful cup, too. Not too fruity, not too dry. Must be one of MLs QQs, Jubiläumstee or actually a mystery tea. It's perfect balance in it's fullness is the key. | * **Blind Western** (3 II 20): beautifully full, fruity nose. Rounded, beautiful cup, too. Not too fruity, not too dry. Must be one of MLs QQs, Jubiläumstee or actually a mystery tea. It's perfect balance in it's fullness is the key. | ||
| - | ====Gukeng Jubiläumstee==== | ||
| - | * **Western** (2 II 20): Ah, very ML! Full, fruity, but not blatant. Ricola and apricot. Very full, mineralic! Sourness in the back, metal on the tip. | ||
| - | * **Blind Western** (2 II 20): Oolong nose, medium, slightly chloridic; supple, tame fruit. Hints of light shit. Quite mineralic body. Gukeng! | ||
| - | ====Alishan Qingxin Holzkohle (Winter 2009)==== | + | |
| + | ===Jiayi, | ||
| * Alishan (阿里山) makes this a high mountain oolong, 1350 metres. Climate is tropical, according to [[https:// | * Alishan (阿里山) makes this a high mountain oolong, 1350 metres. Climate is tropical, according to [[https:// | ||
| * **Western (in comparison with STs Qingxin) (XI 2018):** Much larger leaves, obviously (winter harvest). Very sweet cup, plain vanilla big time, but also candle wax and aged balsamic. In the nose a lot less juicy, but instead old candle wax and cooked (but not vegetable broth as in other oolongs). Lots lots lots of stone fruit, peach kernels. Amazing tea, but very different from standard Qinxing. I think in the back I can make out the same cut flower stalk juiciness, but it's almost eclipsed by the strong fruitiness! | * **Western (in comparison with STs Qingxin) (XI 2018):** Much larger leaves, obviously (winter harvest). Very sweet cup, plain vanilla big time, but also candle wax and aged balsamic. In the nose a lot less juicy, but instead old candle wax and cooked (but not vegetable broth as in other oolongs). Lots lots lots of stone fruit, peach kernels. Amazing tea, but very different from standard Qinxing. I think in the back I can make out the same cut flower stalk juiciness, but it's almost eclipsed by the strong fruitiness! | ||
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| * **Blind Western** (1 IV 19): a little bit more meaty, but still elegant and floral. cup elegant yet present. woody, slightly sour. When it becomes cool, it is more apparent the succulence. | * **Blind Western** (1 IV 19): a little bit more meaty, but still elegant and floral. cup elegant yet present. woody, slightly sour. When it becomes cool, it is more apparent the succulence. | ||
| - | ====Cui Feng Dongpian Winter 2015==== | + | ===Jiayi, Alishan 2012 Spring Verwildeter Garten=== |
| + | * 16 V 23 Western: clear, medium ochre. M- intensity nose, sweet carrot stew, cooked banana, raisins, peach vinegar. Light body, little sweetness, a basic quality to it. M- intensity again, notes of cooked peach, cooked carrot, cooked tarragon. M+ finish. | ||
| + | * Quite a nice tea, tame fruit; the basic note annoys me a bit. | ||
| - | {{ ::lishan-12-05_om_13.05.50.png? | + | ===Jiayi, Alishan 2016 Alte Machart=== |
| + | * Menglin says it's not roasted longer, but fermented longer. | ||
| + | * **Western** (against Alishan 09 and Cui Feng 15): wet leaves smell greener, juicier, more like Qingxin; same in the empty cup. Alishan 09 here really shines with deep candied oranges, so hopefully with time this one will turn out like that. Nose of 09 very Vanille-Gipfel, the other two greener again. Very lively cup, sweet vanilla-like, but also green juiciness. Green bell peppers? Not too dissimilar from Cui Feng, but this one has a bit more structure, and less sweetness. 09 actually quite bland in comparison, but draws long. | ||
| + | * **Gong Fu** (25 XII 18): Strong orchid smell on the lid. Slightly sweet cup, very good presence, a hint of sandalwood (might be the new 水差, though). Subsequent brewings show more greenery, woodiness. | ||
| + | * **Blind Western** (15 I 19): fresh juicy, vanilla-gipfel and cut flower stalks; tremendous succulence. Yeah, a bit Maiglöckchen, | ||
| - | * Cui Feng (翠峰) is a place in Li Shan (梨山, pear mountain) (there' | + | ===Song Lishan DP / w2t Osmanthus=== |
| - | * It's a high mountain oolong | + | |
| - | * Menglin calls it the 'north light' | + | |
| - | * **Western** (against Alishan 09 Qinxing): Nose slightly less sweet (still sweet though), a bit of hay and apricot kernels. Less juicy. Very filling tea, but not as sticky. Maiglöckchen, | + | |
| - | * **Blind Western** (23 I 19): Green, juicy, with some roasting notes. A little bit of vanilla, maybe Maiglöckchen. Light and juicy, acacia honeyed; some sandalwood, structured and light. Yeah, it doesn' | + | |
| - | * **Blind Western** (27 I 19): flower water nose. Green, very floral nose, reminds me of spring flowers at Habüehlstrasse. **Maiglöckchen!** Cup quite green, flower stalks but also flowers themselves. A little bit of light wood. | + | |
| - | * **Blind Western** (6 II 19): Qingxin, vanilla and flower stalks. vanilla sweetness in the cup, and greenery. Pleasant, balanced. Alpenwiese; and Christmas time, somehow. Banana? | + | |
| - | * **Blind Western** (21 II 19): Super nice smell, sweetish, round, fruity and a little bit of narcissus. Lots of baked peaches. Then later, clearly vanilla, also baked. Cup: Lighter style, very enjoyable though. Vanillated flowers. A little bit flower stalks, a little bit tea spice. | + | |
| - | * **Western** (2 IV 19): Very baked in the nose, apricot tart with tarragon or orange thyme. In the cup, vanilla baked, some slight wood. It's actually not a very bright, light tea, but rather filling. | + | |
| - | * **Western** (22 I 20): nose slightly baked, but quite tame (maybe because it's the rest of the tea?). A vibrancy in the cup; it's lost alot of its aroma, but retains it's power. Some spices, a green bitterness. Wow, I'm taken by this. | + | |
| - | + | ||
| - | ====Song Lishan DP / w2t Osmanthus==== | + | |
| * **Western** (2 II 20): Very vegetably, actually snap peas! Extremely green in cup and nose, but interesting. A bit of piss, too! | * **Western** (2 II 20): Very vegetably, actually snap peas! Extremely green in cup and nose, but interesting. A bit of piss, too! | ||
| * **Blind Western** (2 II 20): I've had this before, snappy peas and piss. Shan Lin, clearly! | * **Blind Western** (2 II 20): I've had this before, snappy peas and piss. Shan Lin, clearly! | ||
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| * **Blind Western** (3 II 20): yellowish, slightly bitter, green fresh vegetable nose. Piss, also. Snappy pea tea? Shan Lin; nope, it's w2t's osmanthus! | * **Blind Western** (3 II 20): yellowish, slightly bitter, green fresh vegetable nose. Piss, also. Snappy pea tea? Shan Lin; nope, it's w2t's osmanthus! | ||
| - | ====Song Shan Lin Xi DP==== | ||
| - | * **Blind Western** (2 II 20): this smells like food! Indian chicken curry? Same spiciness in the mouth! So this extreme style in the nose is really Song's style | ||
| - | * **Western** (2 II 20): It also has some piss in the nose, too. And the curry is quite sweet, also. Mouth also has some greenery; with the curry in the back. | ||
| - | ====Alishan 2016 Alte Machart==== | ||
| - | * Menglin says it's not roasted longer, but fermented longer. | ||
| - | * **Western** (against Alishan 09 and Cui Feng 15): wet leaves smell greener, juicier, more like Qingxin; same in the empty cup. Alishan 09 here really shines with deep candied oranges, so hopefully with time this one will turn out like that. Nose of 09 very Vanille-Gipfel, | ||
| - | * **Gong Fu** (25 XII 18): Strong orchid smell on the lid. Slightly sweet cup, very good presence, a hint of sandalwood (might be the new 水差, though). Subsequent brewings show more greenery, woodiness. | ||
| - | * **Blind Western** (15 I 19): fresh juicy, vanilla-gipfel and cut flower stalks; tremendous succulence. Yeah, a bit Maiglöckchen, | ||
| - | ====Zheng Dong Ding==== | + | |
| + | |||
| + | ===Zheng Dong Ding=== | ||
| * The original Dong Ding | * The original Dong Ding | ||
| * 2018 Spring. Baked and green nose. Raisin bread. Woody and vanillated in the cup. A bit simple. | * 2018 Spring. Baked and green nose. Raisin bread. Woody and vanillated in the cup. A bit simple. | ||
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| * **Blind Western** (2 II 20): tamer nose, more Fimo or wet clay. Quite round in cup, a bit salty actually. A bit flat, too, qingxin flow. Narciss, succulence; little body, metallic tinge. Got it wrong, thinking it might be Jubiläums-Qingxin. | * **Blind Western** (2 II 20): tamer nose, more Fimo or wet clay. Quite round in cup, a bit salty actually. A bit flat, too, qingxin flow. Narciss, succulence; little body, metallic tinge. Got it wrong, thinking it might be Jubiläums-Qingxin. | ||
| * **Blind Western** (2 II 20): malty, orange-y; the idea of vinegar. Chocolate bacon. Cup malty too, but fully, chocolate accents. Thought it'd be Nantou Dark, so I missed it again. Meaty chocolate could give it away. | * **Blind Western** (2 II 20): malty, orange-y; the idea of vinegar. Chocolate bacon. Cup malty too, but fully, chocolate accents. Thought it'd be Nantou Dark, so I missed it again. Meaty chocolate could give it away. | ||
| - | | + | * **Western** (3 II 20): Marillen chocolate nose, a bit of old furniture. Cup has the GF-typical animality. |
| + | |||
| + | * Blend (2017 guifei and 2018 non-GF) | ||
| + | * **Western** (9 IX 20): very similar, but a bit bolder. In the cup the typical guifei suggestion, then again very similar. Great freshness! | ||
| + | * **Western** (8 III 21): very round and pleasant, orange sugar drops, some fermented honey in the back. Pleasant and full cup, somewhat woody and closed as it chills. Hint of burnt aromas. Those intensify as it chills further. | ||
| + | * 2019 Dongpian | ||
| + | * **Western** (9 IX 20): fascinating nose, Vanillegipfel, | ||
| + | * **Western** (28 X 20): Greenish sugared sweet. Sugar peas! Cup full and sweet, with a green core; surrounded by vanillated accents. | ||
| - | ====Oriental Beauty Toufen 2018==== | + | ===Oriental Beauty Toufen 2018=== |
| * **Blind Western** (18 I 20): dark and forest-y, very familiar taste, darjeeling-like, | * **Blind Western** (18 I 20): dark and forest-y, very familiar taste, darjeeling-like, | ||
| * **Blind Western** (27 I 20): this smells alot like the first oolong I tried, so virile, strong. I think I had something like this in Amsterdam. Fermented plums. Cup strong, leather curing. It doesn' | * **Blind Western** (27 I 20): this smells alot like the first oolong I tried, so virile, strong. I think I had something like this in Amsterdam. Fermented plums. Cup strong, leather curing. It doesn' | ||
| * **Blind Western** (2 II 20): Intense, eucalyptus again, but much more sharp. Demure? Sharp barn! Cup similar. Fermented aloeswood. The heaviness, lack of fruit gave it away! | * **Blind Western** (2 II 20): Intense, eucalyptus again, but much more sharp. Demure? Sharp barn! Cup similar. Fermented aloeswood. The heaviness, lack of fruit gave it away! | ||
| + | * Blind Western 28 X 21: oolong, juicy undercurrent, | ||
| - | <color #A9A9A9>Nantou Dark Spring 2017 from Song Tea</ | + | ===Cui Feng Dongpian Winter 2015=== |
| + | |||
| + | {{ :: | ||
| + | |||
| + | * Cui Feng (翠峰) is a place in Li Shan (梨山, pear mountain) (there' | ||
| + | * It's a high mountain oolong | ||
| + | * Menglin calls it the 'north light' | ||
| + | * **Western** (against Alishan 09 Qinxing): Nose slightly less sweet (still sweet though), a bit of hay and apricot kernels. Less juicy. Very filling tea, but not as sticky. Maiglöckchen, | ||
| + | * **Blind Western** (23 I 19): Green, juicy, with some roasting notes. A little bit of vanilla, maybe Maiglöckchen. Light and juicy, acacia honeyed; some sandalwood, structured and light. Yeah, it doesn' | ||
| + | * **Blind Western** (27 I 19): flower water nose. Green, very floral nose, reminds me of spring flowers at Habüehlstrasse. **Maiglöckchen!** Cup quite green, flower stalks but also flowers themselves. A little bit of light wood. | ||
| + | * **Blind Western** (6 II 19): Qingxin, vanilla and flower stalks. vanilla sweetness in the cup, and greenery. Pleasant, balanced. Alpenwiese; and Christmas time, somehow. Banana? | ||
| + | * **Blind Western** (21 II 19): Super nice smell, sweetish, round, fruity and a little bit of narcissus. Lots of baked peaches. Then later, clearly vanilla, also baked. Cup: Lighter style, very enjoyable though. Vanillated flowers. A little bit flower stalks, a little bit tea spice. | ||
| + | * **Western** (2 IV 19): Very baked in the nose, apricot tart with tarragon or orange thyme. In the cup, vanilla baked, some slight wood. It's actually not a very bright, light tea, but rather filling. | ||
| + | * **Western** (22 I 20): nose slightly baked, but quite tame (maybe because it's the rest of the tea?). A vibrancy in the cup; it's lost alot of its aroma, but retains it's power. Some spices, a green bitterness. Wow, I'm taken by this. | ||
| + | |||
| + | |||
| + | ===Song Shan Lin Xi DP=== | ||
| + | * **Blind Western** (2 II 20): this smells like food! Indian chicken curry? Same spiciness in the mouth! So this extreme style in the nose is really Song's style | ||
| + | * **Western** (2 II 20): It also has some piss in the nose, too. And the curry is quite sweet, also. Mouth also has some greenery; with the curry in the back. | ||
| + | |||
| + | ===Nantou Dark Spring 2017 from Song Tea=== | ||
| * Started with green oolong, then *multiple rounds of roasts*. In conclusion, having tasted this quite alot, it is mostly the roast that you can taste, which is pleasant; but little to show from the cultivar. Menglin calls this a ' | * Started with green oolong, then *multiple rounds of roasts*. In conclusion, having tasted this quite alot, it is mostly the roast that you can taste, which is pleasant; but little to show from the cultivar. Menglin calls this a ' | ||
| * This one I find quite cool, and could also be cool for ageing. Not sure how much the Qin Xing is detectable, it seems to be more of a study in roasting. | * This one I find quite cool, and could also be cool for ageing. Not sure how much the Qin Xing is detectable, it seems to be more of a study in roasting. | ||
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| * **Blind Western** (2 II 20): malty fucker. Cup is oh so nice, warm cocoa. Gave it away, DD Guifei possibly more fruity. | * **Blind Western** (2 II 20): malty fucker. Cup is oh so nice, warm cocoa. Gave it away, DD Guifei possibly more fruity. | ||
| - | <color # | ||
| - | * Blend of Qing Xin and Jin Xuan | ||
| - | * **Western** (17 I 19) (against Cui Feng): green, cooked edamame, vanilla-Gipfel. Juicy, slightly fruity cup; the blending is actually quite smart. Lots of green Qingxin, very akin to Song's Dragon Pheonix. Little off-notes, but I'm not fond of this style of tea. (Blended it with the rest of Song's Dragon Phoenix.) | ||
| - | <color #A9A9A9>Baozhong Qingxin, Pinglin (Spring 2018) from Shui Tang</ | + | |
| - | * [[modifiers|baozhong]] refers to the rolling into strip shape | + | ===Baozhong Qingxin, Pinglin (Spring 2018) from Shui Tang=== |
| + | * baozhong refers to the rolling into strip shape | ||
| * I find this tea incredibly more-ish! | * I find this tea incredibly more-ish! | ||
| * **Western (XI 2018): ** Sweet, narcissus, some very slight minerality, super juicy! Nose is amazing, so juicy; cut flower stalks. | * **Western (XI 2018): ** Sweet, narcissus, some very slight minerality, super juicy! Nose is amazing, so juicy; cut flower stalks. | ||
| - | <color #A9A9A9>Jiayang Organic " | + | ===Jiayang Organic " |
| * **Western (in comparison with STs Qingxin) (XI 2018):** Quite an exciting cup, strawberry marmelade and tonka. Nose is overcooked carrots. A bit of that makes it into the cup, too, but otherwise it has a similar, though tamer, juiciness as STs. A bit boring. | * **Western (in comparison with STs Qingxin) (XI 2018):** Quite an exciting cup, strawberry marmelade and tonka. Nose is overcooked carrots. A bit of that makes it into the cup, too, but otherwise it has a similar, though tamer, juiciness as STs. A bit boring. | ||
| * **Gong Fu:** Same roast carrot stew note, more substantiated | * **Gong Fu:** Same roast carrot stew note, more substantiated | ||
| - | <color #A9A9A9>Dragon Phoenix Clear Heart Spring 2018 from Song Tea</ | + | ===Dragon Phoenix Clear Heart Spring 2018 from Song Tea=== |
| {{ :: | {{ :: | ||
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| * **Blind Western** (27 I 20): very green and light, a bit vanilla fudge. This must be tea master' | * **Blind Western** (27 I 20): very green and light, a bit vanilla fudge. This must be tea master' | ||
| + | ===Miaoli, Toufen: Bai Hao Wu Long (2020 Sommer) (Längass)=== | ||
| + | * Western 26 X 21: Mineralic and oriental beauty, but surprisingly dry. Sun-dried terracotta. Tasty fucker, but also quite dry in the cup. Not drying, though; in fact, a residual wine sugar sweetness. A bit casked. It feels slightly cumbersome, a bit black tea like. | ||
| + | * Blind Western (1 XI 21): oolong, but a bit dirty, elephant stall and cherry pits; cup sweetish and greenish and hollow, I almost want to say it can't be a ML tea. Surprising returning sweetness, though! Somewhat grassy, but uncannily yellowed. Watery. I must' | ||
| + | * Blind Western (2 XI 21): much rougher, demure. Cup lots of cacao tannins, not too much taste, a tad leather and oiled wood. It feels a bit speckig in the mouth. A bit dark forest, pine cones; and a bit golden raisins as it chills more. | ||