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So far we have Baozhong and black tea that were made from Egret 17 varietal, and now we finally have it made into an oriental beauty by Master Hsu. Our friend Master Hsu was working super hard to find this varietal that was clean enough to fit our standard. In fact, he did process a small batch back in the spring time, unfortunately the result did not pass our threshold in the processing (although it is delicious still). This summer, the tea is finally ready.
Like the famous Jin Xuan and Cui Yu, Egret #17 was a relatively new varietal to the world of Taiwanese tea family. It was formally introduced back in 1983, two years after #12 (2027) and #13 (2029) were introduced. Egret 17 was a varietal designed for heavily fermented oolong, so this “Cinnabar Egret” offers a perfect chance to find that out.
With the proper process, this Oriental Beauty delivers a very different character from the traditional Dah Pan varietal. Unlike the grapefruit like character of Dah Pan, Egret 17 delivers a bright pomelo aroma to the nostril. The body is almost black tea like at first sip, but soon the palate will realize this is not a black tea instead of a carefully processed oolong.
Harvest: Summer 2018 / 夏 貳零壹捌
Varietal: Egret #17 / 白鷺拾柒號
Elevation: 400 M / 肆佰 公尺
Region: Emei / 峨嵋
Fermentation Level: 75% / 分之 柒拾伍
Roast Level: 0 / 無
Company description not available.