High Mountain Taiwan Tea

This tea was given to us from a family associate so I have no idea which Taiwanese region the tea is from nor the vintage of the tea produced. This is one of teas that I have kept at work for those afternoon tea sessions after lunch.

Dry Leaf Appearance: The leaves are rolled into rugged-looking pieces, slightly stalky with many steams appearing amongst the leaves. Colour indicates tea is lightly oxidized with appearances of light yellow coloured bits. Leaves definitely looked aged and is probably over its peak drinking period to be honest.

Infusion: The drink is lightly gold-yellow coloured reflecting its light fermentation process found typical with high mountain tea. Flora aroma is not really noticeable and in fact very little or limited, definitely lacks complexity on the nose.

Tea Taste: Initial drinks found the tea slightly astringent on the palate, along with with a dry and metallic taste leaving a grippy feel to the mouth and strong tannins lingering. Personally I think this tea is past its peak tasting period and is starting to tire out.

Overall this is not a drink that I would of bought personally.

Brewing Parameters:
Vessel: Glass Teapot 220ml
Tea Amount: 1.5 Tablespoon
Water Temperature: 90-95C
Infusion Times: 1st brew - 15secs; 2nd brew - 20secs; 3rd brew - 30secs

Score - 5.5 / 10