4 WAYS OF ENJOYING TEA AROMA: TEA SUBSCRIPTION APRIL 2017

4 WAYS OF ENJOYING TEA AROMA: TEA SUBSCRIPTION APRIL 2017

“When I am sipping tea in my tearoom I am swallowing the whole universe with it and  that this very moment of my lifting the bowl  to my lips is eternity itself transcending time and space” 
― D.T. Suzuki, Zen and Japanese Culture  

For April, we are discovering the four ways of enjoying tea aromas. With each method, gently whift to catch the characteristics then take a deep inhale to allow the aromas to fill your senses.

First is smelling the scent of dry unbrewed tea. Remember the scent for comparison in later stages. Second is the wet tea leaf aroma from initial brew or the blanching stage. Third is the tea liquid aroma from multiple brews. Fourth is the “bottom of the cup” which is the aroma that is left in the cup after you drink the tea.

A good tea will present a harmonic aroma throughout the four methods. The floral notes from dry tea aroma should be natural and present itself in other stages. A good tea will also have “bottom of the cup” smells even in the third brew.   

Fresh Qingjin High Mountain Oolong with scents of fresh flowers and forest. 

Fresh Qingjin High Mountain Oolong with scents of fresh flowers and forest. 

QINGJIN HIGH MOUNTAIN OOLONG 40 GRAMS 

This fresh style of Qingjin is miles away from the previous month’s medium Qingjin oolong. This one is made in the more popular modern style of light, green and floral characters. We love this tea for its floral and vanilla creamy flavours while still retaining the fresh green umami and toasted seaweed character. Qingjin mean a peaceful place with an average of 2000 meters altitude and a newer tea region sustained by tourism and tea farming. Touch and feel the brewed teas and find that it’s soft and young. 

Tasting Notes: A 15% oxidized oolong with green floral vanilla aromas, light creamy body. The first brew is airy and gets stronger with subsequent brews. 

Brewing: 3 grams, 95C, 150ml, 4 brews, 1-4 minutes Varietal: Qingxin oolong Elevation: 1400 m
Date: 2016 Spring 

BAOZHONG OOLONG 40 GRAMS 

This traditional Baozhong oolong has sweet notes of lily, orchid, lilac, and hyacinth, these floral notes transition to green vegetation and vanilla notes. Notice the flavour notes of the teas are similar to Qingjin but you get a completely different experience. Baozhong is made in Pinling area east of Taipei with lower elevation mountains and wind from Pacific Ocean. This is our favourite springtime tea. 

Tasting Notes: A 12% oxidized oolong with long twisted leaves and floral notes. Make sure to smell the tea’s aromas in four stages!  

Brewing: 3 grams, 90-95C, 150ml, 3 brews, 14minutes  
Varietal: Qingxin Oolong
Elevation: 500m
Harvest: 2016 Autumn 

Fresh picked leaves in the indoor oxidization stage. They are thinly layered for even oxidization and in the bamboo trays for ease of moving the teas around as the bamboos are lightweight and flexible. 

Fresh picked leaves in the indoor oxidization stage. They are thinly layered for even oxidization and in the bamboo trays for ease of moving the teas around as the bamboos are lightweight and flexible.