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Cultivar: Da Yeh Oolong
Harvested : April 14th, 2015
Origin: East Coast of Taiwan
Process: Fully oxidized and a light roast
What makes this red tea special is that the farmer grows it without pesticide so that its leaves will be bitten by the small Jacobiasca formosana Paoli (green leaf insects). It’s the very same insect that bites the leaves of leaves of Oriental Beauty Oolong (and Concubine Oolong).
1. View
The leaves are rather mature, big. The spent leaves are dark and show that the oxidation level is very close to 100%. The brew is dark red, but has a very good clarity and transparency.
2. Scents
Dry: the mix of oxidation and roasting reminds me of the scents of a French bakery where you can find both freshly baked bread and ripe summer fruit cakes. Mostly red fruits.
Brew: honey and ripe fruits
3. Taste
Very good sweetness. There are also some tannins that give the taste some structure and aftertaste.
Conclusion: The hot sun of the Pacific Coast shines in abundance in this tea. It brings sweetness like a piece of baguette with honey!
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