Oolong teas


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Cornell Tea Tasting Club

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Oolong teas

  1. 1. Oolong TeasFt. Ali Shan, Wuyi Shan, Ban Hao, and Feng Huang Don Cong
  2. 2. What are you tasting?• Rich • Earthy • Full-bodied• Pungent • Strong • Mineral• Clean • Perfumed • Brisk• Herbal • Woody • Complex• Sweet • Seashore • Buttery mouth• Mild • Spicy feel• Grape- • Flowery • Toasty like/Muscatel • Nutty • Malty• Grassy • Brothy• Smoky • Smooth• Astringent
  3. 3. How is it made? ”Outdoor withering (sometimes), indoor withering,shaking and bruising, by hand and by tumblers,resting stages — a cycle that may be repeated up toeighteen times for Rock Teas due to high oxidation,followed by drying, de-enzyming, rolling, de-clumping, sorting, and charcoal drying. The shaking-bruising-resting cycle is the most critical phase:careful and skilled oxidation of the leaves will drawout their fragrance. If that small window of time forprocessing coincides with rain, high humidity or hotsun, proper oxidation is at risk.”
  4. 4. How do you brew it?• Considerations – Allow leaves to expand – Incremental brewing – Stronger brewing for a shorter time• Teaware – Yixing clay teapot – Gaiwan (lidded bowl) – Decanter
  5. 5. Gungfu Ceremony1. Arrange utensils and teapot2. Warm teaware3. Add leaves- scented steam4. Wash leaves- full, rich aroma5. Brew first infusion6. Decant and pour into cups7. Repeat (up to 8 times!)
  6. 6. Tie Guan Yin “Iron Goddess of Mercy”• “We savored twelve infusions: the second immediately gave a hint of the floral depth to come and we were told that the third is considered better than the second, and the fourth better than the third. To be honest, most of us lost track after the fourth or fifth round, but the memory of an astounding floral aroma followed by the tea’s sweet, smooth aftertaste has stayed with us long after this sampling. The mere lifting of the lid from the bowl gave a whiff of the tea’s lively orchid-like fragrance; the sip itself was a condensation in liquid form of what the nose sensed. This is a luscious tea, blooming with natural aroma forced from spring leaves by gentle bruising and coaxed by light firing that leaves no trace of any toastiness.”- eastriseteas.com• Original bush grew from an abandoned temple cared for by a poor, lone farmer- the tea from the bush gave him strength and fame
  7. 7. TGY Processing• Laid out in sequence, the eighteen steps in making Ti Kuan Yin appear mechanical and dry:1. plucking (with some preliminary sorting)2. cool withering (duration depends on ambient conditions)3. sun withering (again, length of time is variable)4. shaking by hand (by machine for lower grades); tumbling; resting. Generally, beginning with light tossing motions, building up to moderate vigor for bruising the edges.5. repeat step 4; as noted earlier this controlled shaking and subsequent bruising produces the reddish edge on leaves that remain green in the center — more easily seen in the wet leaves.6. repeat once more, to reduce moisture7. repeat again, to force out fragrance8. repeat, to force out moisture and fragrance9. resting before de-enzyming; watching, periodic checking.10. de-enzyming11. rolling, to press out the juices; the leaves are subjected to the strongest pressure at this point. Judging the length of oxidation is critical.12. first drying13. rolling: the leaves are wrapped in white cloth into a hefty sphere twelve to fourteen inches across with a big knot on top; the knot is twisted again and again to tighten the ball, binding the leaves compactly inside the cloth.14. drying: manual or mechanical15. rolling (for the leaf shape): the cloth wrapped "ball" of tea goes onto the rolling machine.16. drying with shape finished: the cloth is unwrapped; the tea is de-clumped by tossing the leaves gently, and placed in a tumbler dryer. This step itself is repeated. Stems lose moisture more slowly than the leaves; the tumbling motions here will hasten this.17. sorting (stems removed, etc.); this is now primary tea (more below).18. final drying/finishing
  8. 8. Tie Guan Yin
  9. 9. Feng Huang Don Cong “Phoenix Single Trunk Oolong”• A family of stripe-style oolong teas from Guangdong Province. The doppelganger of teas, Dancong teas are noted for their ability to naturally imitate the flavors and fragrances of various flowers and fruits, such as orange blossom, orchid, grapefruit, almond, ginger flower, etc.• (Wikipedia.org)
  10. 10. Feng Huang Don Cong
  11. 11. Ali Shan• The oolong tea growing areas are situated between 1000 and 2300 meters in attitude. The high mountain conditions offer plenty of fog and low temperatures which are ideal for oolong tea, and the water used for irrigation is from pure mountain springs.• Mount Ali tea is characterized by its sweet fragrance with overtones of flowers and fruit.• (http://www.teafromtaiwan.com/Alishan_area)
  12. 12. Ali Shan
  13. 13. Wuyi Shan: Da Hong Pao• “Big Red Robe”• Legendary tribute tea to emperors• Famed stories of origin – Presented to emperor a scholar after it helped him pass civil service exam – Used by a scholar to treat the sick empress – 6 original bushes that have had cuttings taken from them• UNESCO World Heritage Site
  14. 14. Da Hong Pao
  15. 15. • http://www.eastriseteas.com/fujian/appreciat ion.php