Wednesday, September 24, 2014
2014 Spring Hung Shui Oolong from Yong Lung (Dong Ding)
Harvested by hand in spring 2014
Origin: Yong Lung village, Dong Ding area, Nantou county
Process: Rolled, low to medium oxidation, then slow and long roast.
The autumn season has begun and I'm very glad to have this spring Hung Shui Oolong to bring warmth and energy to the grey turning days.
The scent of the dry leaves is absolutely exhilarating. Through the deep hungbei, the leaves have developed a new scent closer to whiskey than to fresh tea! There's oak and malts and sweetness...
The choice of the brewing vessel has a big impact on how this energy is expressed. With a zhuni, the energy from the roasting (and the leaves) is felt very strongly and almost overshadows the fragrances. With a zhuni, I would recommend to pour the water very slowly. At this stage, even after half a year of rest, the better choice is to use a zisha or duanni teapot. The taste and fragrances get a much smoother mix and balance. And the aftertaste is fantastic: it has legs and seems to dance on the palate! Very long and energizing. The scents continue to emerge from this aftertaste as the boundary between scents and taste is blurred.
many female brewers in Taipei. They would brew such tea much lighter, though. Not all roasted Oolongs stay good when brewed 'light' (with fewer leaves and longer brewing times). Only those that have elegance and finesse perform well then. This is one of those!
great Hung Shui Oolongs!