The light yet persistent aftertaste of this high mountain oolong from Shan Lin Xi brings to mind the light, fluttery movements of a butterfly. This morning, I brewed this tea in a porcelain pot for five. The large volume ensures sufficient room for leaf unfurling. To highlight the fresh and jade green qualities of high mountain oolongs, I chose a celadon dish to impart an aspect of green vitality that connects us to mother nature.
Like a chameleon, subtle notes of grass, fleshy fruits and flowers greet my nose. It is not possible to describe the taste profile precisely. The jade-coloured liquid was pleasant on the tongue and throat. A slight warmth in my stomach presents itself. These are little signs - easily overlooked - that bear testament to the high quality of this tea.
Preparing a two-part video for this tea seems a nice way of introducing this tea to my audience. In the vidoe links above are my proposed steps for brewing this tea, and as you will later notice in the second video, a cloth coaster was introduced to the setting to reduce the dripping effect from my teapot. Teaware arrangement from my intepretation can be very fluid but must not interfere with my hand movements. Keeping the process harmonious and calm is also one of the many things I aim for when refining my gong-fu cha techniques.
The opened leaves after the first infusion were soft and very supple. I prepared four satisfying infusions from the amount of leaves you see in the first photo.