“I don’t have much experience with Hong Shui oolongs, although with the three I’ve received thus far in the Eco-Cha Tea Club, this could soon be rectified. The dark, loosely ball-rolled leaves look...” Read full tasting note
“Eyeballed this one, maybe about 5-6g to a 100ml, boiling water and a rinse to preheat. I’ve tried only one hong shui style oolong other than this one, and so far I have to say I am an avid fan of...” Read full tasting note
As these leaves were slightly more mature than what is typically harvested for expedient processing and consistent quality, they were heavily oxidized, as was common in the region some 50 years ago. This involved about 24 hours of intermittent shuffling of the leaves by hand and allowing them to set for 1-3 hours at a time. In the last several hours, the leaves were put into a large bamboo tumbler to have more impact on the leaves with the goal of uniform and thorough oxidation. Following their exposure to high heat to cease the oxidation process, the leaves were rolled using the traditional method of a loosely bound cloth as opposed the tightly bound modern method. This traditional method of rolling and drying the tea leaves results in a wholly different profile of flavor and consistency. The effect is a rich, smooth texture with a complexity of flavor that exudes a character of handmade artisan tea.
This tea has a very traditionally cured flavor profile. It’s soothing yet refreshingly satisfying at the same time. Something about the higher level of oxidation and the very lightly roasted aspect gives it a home-made dessert character, like peach cobbler. It has a tangy sweetness with an underlying hearty, rich aspect that makes it a very substantial, yet not overbearing brew. More and more, we find ourselves appreciating this traditional style of heavier oxidation and lighter roast level that offers a broader flavor profile and a complexity that continues to be intriguing and satisfying brew after brew.
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