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| qingxin [02.11.2021:1023] – aequivinius | qingxin [16.05.2023:1413] (current) – aequivinius | ||
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| + | ===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.) | ||
| - | ===Alishan Tanbei (Jubiläumstee)=== | + | ===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! | ||
| - | * 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. | ||
| - | ===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. | ||
| - | ===Alishan 2016 Alte Machart=== | + | ===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. | ||
| + | |||
| + | ===Jiayi, | ||
| * Menglin says it's not roasted longer, but fermented longer. | * 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, | * **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, | ||
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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. | ||
| - | ===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.) | + | |
| ===Baozhong Qingxin, Pinglin (Spring 2018) from Shui Tang=== | ===Baozhong Qingxin, Pinglin (Spring 2018) from Shui Tang=== | ||
| - | * [[modifiers|baozhong]] refers to the rolling into strip shape | + | * 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. | ||
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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' | ||
| - | ===Taiwan, | + | ===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. | * 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 (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. | ||