We are excited to share this video we recently made that shows all the steps involved in making Oolong tea. We were inspired to make this simple documentary film after we contributed an extensive, detailed article to WORLD OF TEA on the machines that have been invented in Taiwan for modern Oolong Tea processing.
Given that the article is a lengthy read that perhaps only real tea geeks would fully appreciate, we made this live on-site video version of essentially the same content, but in a compact, quickly digestible format. We hope you enjoy watching, and please feel free to post any questions or comments on this post or the article at worldoftea.org
The complex aroma of the brewed tea leaves has subtle hints of a bug bitten character, but not very obvious. The sufficient oxidation offers a fresh scone scent, with a touch of honey, making us think that there is some influence from the Green Leafhopper. It is very likely that this note is subtle due to the fact that it had rained very near harvest time, which is said to dilute or dissipate the chemical compounds that are responsible for this character of flavor. The texture is smooth and balanced, with delicate complexity.
We discovered this batch of tea through our mentor, Lisa Lin, who had already purchased a significant amount of this day's harvest. We introduced Lisa to Mr. Ye a few years ago, and she has been sourcing batches of bug bitten spring tea from him every year since. About a month ago, we were sitting at Lisa's tea table, and just happened to ask if she had bought any spring tea from Mr Ye. She said yes, and promptly brewed some for us to try. We were impressed, and called Mr. Ye the next day to see if any of this day's harvest was still available. He said yes.
The medium oxidized leaves have undergone extensive, repeated roastings that have resulted in a very balanced, integrated character. The initial steepings offer a freshly cut wood aroma with a toasted nutty flavor. This proceeds to open up into a sweeter, more complex profile that is strikingly reminiscent of roasted winter vegetables, including parsnip, caramelized onion and butternut squash.