Stored Oolong

Ball-leafed or ball-shaped Oolong, Chinese Quan Qiu Xing ("complete ball form"), is a technique of forming teas, mainly used for green Oolong teas. This technique has been perfected in Taiwan during the 1990's. Classic Oolongs are still processed in the open, wiry leaf form, older ball-shaped Oolong teas have a much less perfect ball-shape and are rather lumpy. After the oxidation the leaves, often with their stems, are alternately fired in hot turning drums and formed in bags placed on rolling machines. Ball-shaped Oolong are light to the palate, soft and rich in balanced flowery and spicy aromas that can be highlighted beautifully through roasting.
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A Li Shan 2012
Harvest date:
Frühling 2012
Height:
1200 Altitude above sea level
Bao Zhong 1992
Harvest date:
1992
Height:
500 Altitude above sea level
Dong Ding 1980
Harvest date:
1980 ca.
Height:
800 Altitude above sea level
Dong Ding 2009
Harvest date:
Frühling 2009
Height:
700 Altitude above sea level
Fo Shou Buddhas Hand 1999
Harvest date:
April 1999
Height:
400 Altitude above sea level
Gang Kou Cha (Meer Oolong) 2006
Harvest date:
Frühling 2006
Height:
100-200 Altitude above sea level
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Li Shan 2006
Harvest date:
Frühling 2006
Height:
2000 Altitude above sea level
Rou Gui 2012
Harvest date:
Mai 2012
Height:
300-400 Altitude above sea level
Rou Gui Xiang 2014
Harvest date:
April 2014
Height:
700 Altitude above sea level
Shan Lin Xi 2009
Harvest date:
Mai 2009
Height:
1600 Altitude above sea level
Shui Xian 1990
Harvest date:
1990
Height:
??? Altitude above sea level
Shui Xian Dan Cong 1990
Harvest date:
1990
Height:
??? Altitude above sea level
Tie Guan Yin 2002
Harvest date:
Oktober 2002
Height:
600 Altitude above sea level
Ying Zhi Hong Xin 2003
Harvest date:
Frühling 2003
Height:
300 Altitude above sea level
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