Thursday, December 17, 2015
Advent Day 17: Understanding and enjoying red teas
Jin Jun Mei marked a rebirth of top quality, whole leaf red tea. It's like a circle that is being regenerated, because Lapsang Souchong is actually the very first red tea that was created during the Qing dynasty (1644-1911), near the Wu Yi mountains in the Fujian Province.
my red Da Yeh Oolong cultivar from Tse Ke Shan from this spring. Very nice body, sweetness and persistence of the honey aromas.
spring 2012 Qingxin Oolong from the high mountains of Yunnan. This is a very fine example of this crossover I mentioned earlier: making red tea with Oolong from high mountains. The fact that it comes from Yunnan enabled us to get very small leaves and a different terroir. The scents are very high pitched: citrus, orange flower. The aftertaste was cool and the taste slightly astringent.
my spring 2011 Big Arbor Dian Hong. This is also an innovation aimed at producing a red tea of the same or higher quality than Jin Jun Mei: making red tea with old puerh tree's buds! This tea had red berry (blackcurrant) scents and a very powerful, rich and clean taste.