Before end of the week, I should be able to give you a review of the various new winter Oolongs I have selected last weekend. (Mostly the same Oolongs as in Spring, with some new additions).
In the meantime, I will tell you an interesting fact about Oolong harvests. Did you notice that in Spring, it's the low elevation Oolongs that are harvested first and the High Mountain Oolongs that are harvested last? And have you then also noticed that for the Winter harvests, farmers harvest the highest peaks first and the low elevation plantations last? Why?
The explanation is that the leaves need the sun and high temperatures to grow during the day and low temperatures at night to preserve their freshness and give a 'brisk' aroma.
So, in the mountains, nights are quite cold almost during the whole year. But the day warmth is only present from late spring to late fall. That's why spring harvest is late and winter harvest early, when fresh leaves are growing most.
In the plains, temperatures are warm enough almost all year long. But nights only get cold from winter to early spring. That's why the winter harvest is late and spring harvests early, when nights are cold enough.
This is also why these 2 seasons generally give the best results for most fragrant, low oxidized Oolongs.
Deux sencha cultivar Meiryoku
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