Was able to score some winter 22/23 goashan oolong of the Qinxing varietal that was grown at 2650 metres. This tea was expertly prepared by tea roaster Lee Ming Fan, and is a fair bit more expensive than other oolongs from this area (Hua Gung / Water Source Peak).

Dry leaf smell was peppery, woody and almost saltbush-like.

I start the gongfu session with a 45 second opening steep with 95 degree water, to open up the tea balls.

The wet leaf smell is almost meat broth like. Savoury, somewhat spiced, vegetable and very enticing.

Notes of savoury vegetables, mildly astringent fruits and underlay of spiced woods. Lots of activity in the mouth and in the throat. The tea is thick and almost creamy in texture.

The mountain rhythm is exceptional. As good as the very best DYL I've had years ago when 2600 metre DYL was still reasonably available.

There is an interesting cold slate note. The locals call it "cold rhythm".

The chi is incredible. Tingling in the cheeks, scalp and back of neck. Keep in mind that I'm well accustomed to tea and can drink up to 4 gongfu sessions a day, so for me to feel significant chi is unusual. This is the very first time that a tea has also caused my arm (triceps) to tingle.

Longevity is Incredible for a green oolong, and I continue to extract very good soup even beyond the 6th steep.

Overall this tea is incredible, one of the very best I've had this year. The mountain rhythm and cold rhythm makes this a rarerified experience. It's reignited my interest in finding more high quality goashan. I'll be exploring a few more Lishan plantations and tea makers next year!