Thursday, December 13, 2007

2007 Spring Oolong

This next sample from June, I'm not sure what it is, other then it is a lightly fermented, rolled oolong from the Wuyi mountains. She sent me two different (does oolong have flushes?) harvests, a 2006 Winter and a 2007 Spring.

My notes on the winter oolong met the same fate as the long jing, but I completely botched it anyway, so no loss; I'll just skip it. I simply can not gong fu lightly oxidized oolongs; it never ends well. Yet I keep trying.

But not this time. I used a larger pot and steeped 3 grams for 3 minutes.

Aroma: there is a sharp, vegtal scent buried in layers of honey and butter, reminds me of my father--he would mix honey with warm butter and spread it on slices of bread, and there is a pleasant pang of melancholic nostalgia.

The first thing I notice is that this time the tea does not taste like an astringent, over-steeped mess. Progress! The brew is light, light to the point that perhaps I should have used more leaf or less water. It is more similar to the wen shan bao zhong I've had than its Taiwanese counterparts such as dong ding. There is a green-gold tint to the liquor that didn't show up in the pictures. The second infusion was fuller, less nuanced, and sweeter.

The wet leaves are mostly single, whole leaves, but there are a few of the two or three leaf clusters I've always admired.


MarshalN said...

From its looks this tea is pretty unlikely to be a Wuyi mountain stuff -- it's not processed that way. More likely a Southern Fujian tea...

Have you tried using a gaiwan for this stuff? Might work better.

Space Samurai said...

Yes, every other time I've brewed this tea or other lightly oxidized oolong I've used a gaiwan. I just never have positive results.

Anonymous said...

My apology for the bad English translation. Wuyi mountain of Fujian province is famous of producing Souchong and Shui Xian. My oolong actually is from Anxi area.


Space Samurai said...

oooh, okay. Thanks for the clarification.