Archive for Jul 22nd, 2011

Oolong are so different, depending on region, tea bush varity and level of oxidation and roasting:
1) As I can understand, the origin is in the Fujian province, in the north, in the Wu Yi Mountains (Wu Yi Rock tea, yancha). Here the dark oolongs (wulong) are produced, with a high oxidation and high roasting. (Dark oolongs are said to smell like different kinds of fruit.)
2) In the southern part of Fujian, they tried to make the same tee, but because of the other region, climate and tree varieties, it had to be done different. So they are making the very light oxidized/green oolongs (Tie Guan Yin). (Light/green oolongs are said to smell like flowers.)
3) Further south in the Guangdong province, again you find highly oxidized/dark oolongs (as Feng Huang).
4) The last category are oolongs from Taiwan, typically very light oxidized/green oolongs. Some compressed to small balls, other as loose leaf tea.

One of the two teas I bought at Simply Tea, Aarhus, (www.simplytea.dk) is a Wu Yi rock tea: “Premium Rou Gui, medium roasted”. 

Region: Central Wu Yi Shan, Fujian, China
Style: Open-leaf style (3 leafs) = zhong kai mian)
Harvest: maj 2010
Price: 248 kr – 100 g (sold for 128 kr – 50 gr)

Their homepage says (my translation): “Central Wu Yi Mountains with their earth rich in minerals. Strong and full taste with hints of dark chocolate. Long lasting aftertaste, leaving a light sweetness and aroma. Rich flavour. Many infusions.”

And the leaves are very, very dark. The tea liquor beautifully orange, like a light darjeeling, but with this distinct oolong roasted flavour and some fruity taste. And it was elderflower-time, as you can see…


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