Last Sunday, we drank these two Bei Dou Wuyi oolongs to break up the pu'er sessions and freshen up our palates.
The first tea was sourced from a local farm not located on the Wuyi Scenic Area. Its roasting falls on the high end of medium fire, still a bit green. However, its nicely high oxidation made it fruity in addition to roasty, and only a bit bitter.
The second is Jing Tea Shop's Aged Bei Dou (2004). We drank this in between the two pu'er sessions. The scent was roasty and sweet. After 4-5 years, it indeed tasted aged with a dried fruit flavor that went a little sour, maybe from being in humid Guangzhou. Spicy, too: Davin noted black pepper. I really enjoyed it.
