The newly sprouted spring growth produced substantial leaves that were picked while still tender but near fully grown. The rolled and dried leaves above are bulkier than usual, yet uniform in their dark green leaf appearance. In order to fix the leaves in their oxidation process, they were tumble heated more extensively than usual in order to sufficiently deplete them of moisture. This ensures that the leaves are sufficiently transformed from their raw green composition to a uniformly oxidized and fully cured state. 

The golden color of the brewed tea indicates that the leaves were oxidized more than a standard Taiwanese high mountain tea, particularly the standard Li Shan Tea. And the aromatic and flavor profiles also express the more extensive degree of oxidation. The result is a sweeter, mellowed, yet substantial character that is less vegetal and less floral. This batch brews a full-bodied composition with notes of mace. pastry, and sweet corn. It's a more integrated flavor profile that is mostly on the palate rather than in the nose, with a clean refreshing finish.

The reddish brown hue in the stems and perimeter of the leaves is the effect of the more extensive oxidation of these leaves. They were also dried more fully in the tumble heating stage to make sure they were uniformly fixed, which eliminates any grassy green qualities in the brewed tea. The final product is more like how high mountain tea is made in preparation for the Lugu Farmers Association Dong Ding Oolong Tea Competition — meaning that they would be suitable for roasting. 

Now it's time for you to brew up some of those leaves with us in the tasting video!

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