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“My wife tried this when the package first arrived from SimplyJenW (Thank you!), and she didn’t care much for it, so when faced with the choice of this or any other, I tended to go for any other....” Read full tasting note
Oolong means semi fermented. After rolling, the tea is allowed to ferment only until the edges of the leafs start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong tea. In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish.
The best Oolongs come from Taiwan (Formosa) where the character of short-fired oolongs has been described as peachlike with a refreshing fruity herbaceous character whereas long-fired oolongs take on bakey notes with rich amber liquids. This tea falls into the latter category.
It is worth noting that in Taiwan, the making of oolong tea is regarded as a precious art that requires years of training. From the nursing of a seedling, to planting, to nourishing the bushes, to properly selecting the best time to pluck the leaves, the husbandry of the tea farmer is a legacy passed down from many generations. It is felt that only the application of years of dedicated study and practice, combined with the unique character of Taiwan tea leaves, can provide the exceptional quality oolong teas that have made the island famous for its teas.;
An interesting footnote: During the 2nd World War the production of tea was greatly expanded while the island was occupied. This production was exported to Japan to supplement their own production which was falling below domestic demand.
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My wife tried this when the package first arrived from SimplyJenW (Thank you!), and she didn’t care much for it, so when faced with the choice of this or any other, I tended to go for any other. But this morning I was looking for a good black or oolong and this instantly came to mind.
So far, so good! It reminds me of an upscale Red Rose, to be honest, and I mean that in a very good way. This also explains why the wife doesn’t like it, because she grew up with oversteeped, bitter Red Rose as the only tea available, so I can see how this would put her off. It’s got some floral notes, but I think that it’s not as astringent as a black tea would be. Hmmm, I should try DT’s orange pekoe and see how they compare!
A good morning tea I’ve glad to have a large amount of, though I’m not sure if I’ll be replacing it. If it were readily available, I’d keep it in stock, but I don’t think it’s worth shipping in from the states.
