Spring 2014, Shui Jin Gui(水金龟)

Shui Jin Gui (水金龟) literally means Golden MarineTurtle is one of the four famous bushes of Wuyi, a Si Da Ming Cong. Tei purchased 50grams hence, we decided to have a quick sample. 

Visually, the tea leaves looks brighter shade of green when steeped than most other Wuyi Oolong teas.

REVIEW 

Tea Source: Jkteashop 2014 Spring Shui Jin Gui 
Water source: Hyflux Filtered Tap 
Water Temperature: 90-95deg 
Tea Leaves rinsed prior to first steep 

Initial brew yields a citrus mixture of oranges and grapes with mildly sweet caramel undertones with an earthy base. Subsequent brews consistently contains a strong Rocky mineral earthy base with slightly citrus(orange grape like) after taste.The final brew (6th) the Rocky mineral heavy taste makes way for a slight caramel taste. 

CONCLUSION

Both exhibits strong rocky mineral base notes but personally, I prefer the fruity and smoothness of Shui Xian as compared to the citrus caramel undertones of the Shui Jin Gui. I felt, Shui Xian gave me a more overall complete comforting feel. Tei says is something that he likes to drink for variety. 

Final notes, this is no doubt a solid wuyi yan cha with very strong and consistent rocky mineral taste every brew till the last infusion(8th) but It all boils down to the matter of individual taste and preferences when comparing it’s undertones and aftertaste.

Spring 2014, Alishan Oolong Tea (無為草堂)

On my recent trip to Taichung,Taiwan, I visited the famous 無為草堂(Wu Wei Teahouse) after dinner next door. We decided to choose Taiwan’s famous Alishan Oolong(阿里山烏龍茶 ).

I can only reminisce the scent of floral and the taste of  milky, sweetness, with fruity aftertaste. Arguably, I think this is the best version of Alishan Oolong i tasted thus far. Hence, I bought 150grams at $1100NT. My Taiwanese colleague was commenting it was expensive. But truth to be told, when comparing to what you pay for in Singapore, you often cannot get this quality and exclusively here than compared to In Taiwan.

One thing I noticed though is  water in Taiwan taste somewhat sweet and really delicious straight out from the tap. I believe is probably one of the secrets why tea in Taiwan taste so damn good. nevertheless I cannot wait to get home and brew my newly acquired Alishan Oolong!

REVIEW

Tea Source: Alishan Oolong (1350m, medium roasted) from 無為草堂
Water source: Hyflux Filtered Tap
Water Temperature: 90deg
Brewing Time: 40sec @ 90deg
Tea Leaves rinsed prior to first steep 

Scent: The familiar smell of gao shan cha(高山茶) which smells a hint of vanilla. You realise regardless whether you are drinking Alishan, Lishan or Dayuling, they all have this distinct smell.

Taste: Ah!!!! Yes the exact distinctive sweetness similar to that i had at WuWei Teahouse.  It sported a fruity after taste. First 1-2 infusions had an introductory milky mouth feel sort of creamy oomph followed by the sweet sweet mid-body and lastly capped with plum after taste. This bold distinctiveness is very different compared to Tei's Alishan Oolong i tried recently.  A feminine feel. I love this tea!!!

CONCLUSION
It hits all the high notes on its creamy, sweet, floral and fruity taste and i am pretty satisfy. A must try and must visit place for Taiwanese Oolongs!

Check out my visit to 無為草堂(Wu Wei Teahouse) here

Lin's Ceramics (陶作坊)

Lin's Ceramics(陶作坊) . June 2014

Comparing 2013 Spring, Rougui(肉 桂)

Known for it’s rich mineral favour and distinctive sweet aroma and aftertaste, Rougui(肉 桂) is a Wuyi Oolong tea loosely translated as Chinese cinnamon.Often, gongfu style brewing is preferred and can do up to 7 steepings

Above is Jkteashop’s competition grade Rougui and on the right Pek Sin Choon’s signature golden pack Royal graded Rougui.

I first tried Rougui when i started my tea journey at Pek Sin Choon. For the unknown Pek Sin Choon is one of if not oldest tea merchants in Singapore since 1925. Their current boss is 4th Generation Kenry Peh whom is a really friendly boss with no airs. There tea are buy no means cheap with me grabbeing 50grams of 2014 Spring harvest Rougui for a whooping S$69.80 which, I shall review it on a later date. 

Today’s comparison is between Pek Sin Choon’s 2013 Spring Rougui against the much raved about Jkteashop competition grade Rougui 2013. Both tea belongs to my friend Tei.

REVIEW

Teas Compared:

- Jkteashop’s 2013 competition graded zhengyan Rougui  S$36 (50 grams)
- Pek Sin Choon’s 2013 Royal graded Rougui  S$69.80 (50 grams)

Water source: Hyflux Filtered Tap
Water Temperature: 95-100deg
Both rinsed prior to first steep

Both teas exhibit strong, thick and really of excellent quality but they both have very distinct different mineral taste. Aroma is a whole different topic but in short, both smelled natural with a unique freshness fragrance.

JKteashop: The first slip gives you a strong mineral experience. It taste metallic Iron(Fe). This is followed by a flower scent sweetness lingering after taste. All these gets much more distinctive from 3-6th brew as the leaves starts to settle down. 

Pek Sin Choon: The first slip will wow you with a distinct rocky mineral taste. i cannot quite put it down in words. But it’s awesome!  This is followed by fruity type cinnamon aftertaste. Best brew was from 3-7 brew. at 6-7 brew the taste and difference gets more distinct with the cinnamon aftertaste together with the fruity notes we often get.

CONCLUSION
Both are very much on par with the smoothness texture in-mouth feel. I would say Pek Sin Choon Rougui’s rocky mineral taste more distinct and pleasant as compared to the metallic iron taste of JKteashop. 

Nevertheless, it’s important to note the price difference between both teas. At 50grams, Pek Sin Choon’s cost almost double that of JKteashop. Sometimes you just have to pay for the extra for that extra kick.