Tea: Luan Ze Oolong Season: Spring 2005 Place: Dong Ding, Feng Huang Tsun at 700 meters height. Price: high Tea set: White gaibei Quantity: 150 ml Water: Taiwanese mineral water (Yes)
A. View Aspect of Dry leaves: With stems. Color of Dry leaves: Shiny dark green. Color of tea: Golden yellow. Clarity: Bright. Normal residue level. Aspect of open leaves: Complete leaves. Fermentation a little below average. Hand picked.
B. Flavors Dry leaves: Green cut grass. Cover: Tropical flowers. Tea: Butter cake Warm leaves: Flowers Dry glass: Peach.
C. Taste: Sweetness: yes. Lingering sweetness: Long Bitter/acid: A little acidity in the beginning. Feeling in the throat: Dry, pleasant. Reminds peach. Lingering dry feeling: Light
Other remarks: I eventually found an oolong I like this spring 2005! And what a good one! It wasn't that easy with all the snow that fell at the end of winter, just before the spring harvest, in the Central mountains of Taiwan. That's probably why this is a Dong Ding oolong, located at just 700 meters below sea level. It's not a high mountain tea. They start around 1000 meters altitude.
The Dong Ding oolong, especially the Luan ze kind, is the more traditionnal oolong, the one professionals, tea masters appreciate most. One seeks the smooth feeling it leaves in the mouth and throat, and not so much the flowery, fresh notes that are one finds in jin xuan oolong, high mountain oolong and baozhong.
Like the previous Luan ze oolong, this one will perform even better in an yixing teapot. I drink this tea on Saturday nights. Its cha chi is so strong that it keeps me happily awake to enjoy long conversations with friends.
I am quite relieved I found this real and excellent Dong Ding Luan ze oolong for my readers to taste classic Taiwan oolong.
My name is Stéphane Erler. I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.