The darker heavily oxidized Red Water Oolong (紅水烏龍) is a Dong Ding (凍頂) crafted in the style of the olden times. We understand that only a few tea makers do it. Through the years and intense debates by the tea farmers about their methods of production of this tea versus consumer preferences, the familiar Dong Ding oolongs of today are way lighter and not as precious.
The medium roast gave an initial impression of its similarity to the Rock Oolong (岩茶). The amber copper of the brew is rich. But the first sip, once down the throat, reminds you that it's unmistakably different, and unique. The baked fruity notes come through strongly, leaving a distinct plum aftertaste. It's precisely the roast that I like. There's a fine line between a heavily roasted tea versus a burnt tea. Whatever. My tastebuds have decided that it's not a burnt batch. I like it. (Thank goodness. One pack out of the four we brought home was burnt.)
One could brew this in a ceramic 'gaiwan' 蓋碗, and its flavors are fully formed. However, a porcelain gaiwan won't do the job. And for many reasons, I don't think it's necessary to use a teapot to brew this tea. In fact, it might not be the best vessel to do so. Upon examination of the leaves that have unfurled from a tight ball, one can see the brown from the baking, and the beautiful green in the centre. (所謂，青心。) At the end of the brewing session, I tipped out the remnants into the water bowl. They remained clear and not cloudy. This is such a quality batch. I'm thrilled with this purchase! Luxuriating in the many brews one scoop offers, I'm reminded of my favorite single malt, the port-matured Bowmore 16 y.o. Chocolate and dark wood. Mmmm.
2 comments:
I'm not a tea lover, neither a tea expert. But just wondering if u come across any good quality 高山茶叶when u were there. Heard that this type of tea is good for those who have hypertension. Been wanting to make a trip to Taiwan again. Glad to read that u enjoyed your trip with two amazing friends. :-)
Thanks, iceaster. Hope you're keeping well.
Ermmm...what sort of 高山茶叶? They're all 高山. It simply means grown in the highlands where it's said to be pure in terms of soil and water, and hopefully no pesticides. The difference is in taste, flavor and strength of roast, and of course a different species of oolong altogether. So it really depends on what you like. Most Taiwanese teas, majority, in fact, are largely oolongs.
I'm sorry, I don't subscribe to tea as any sort of herbal remedy as they react to the individual differently. Teas contain caffeine, and generally, caffeine triggers hypertension. Fresh teas, especially fresh green teas of an early harvest and raw pu'ers hold more caffeine than aged pu'ers and aged teas.
I'm in no position to even advise anyone on what teas to drink for any sort of medical condition. Tea isn't a miracle substitute for water, drugs and a sustained change of diet. It has been said that flavonoids in tea may lower blood pressure. These are found best in black tea, say, pu'er. But flavonoids are also existent in large quantities in apples, grapes, and...chocolate. And many teas, would react with hypertension drugs, depending on individual.
If you want good quality teas, test them out before buying, and be prepared to pay S$80 for say...60grams, although price is not always proportionate to quality, and you might also land up with a dud pack.
If you're not heading to Taiwan soon, and just want tea to drink, then drink in small quantities. Whether it helps to lower hypertension and blood pressure, check with the TCM doctor and your attending doctor. You can buy just as good Oolongs (Iron Goddess) and Pu'er in Singapore.
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