Sufficient and competent oxidation of the leaves results in a fuller flavor profile that offers a more balanced brew. It is also necessary for producing optimal results in roasting the leaves after they are rolled and dried.
Our friend, who is the most successful player we know in Taiwan's tea competitions, sourced 4 batches of tea from this village to be prepared for the winter 2016 competition in the Meishan Farmers' Association. He achieved awards in the Top Place ( top 2%), Gold Medal (top 10%), and Silver Medal (top 16%) categories. This month's Eco-Cha Tea Club batch is a combination of the remainder of tea leaves that achieved Gold and Silver Medal awards in a competition of more than 1000 entries.
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This combination of more oxidized leaves with a very slight roasting offers a more balanced flavor profile that transforms the fresh green quality into a sweeter, softer character that is more complex and more substantial. Instead of very a herbal aroma of an unroasted High Mountain Oolong, there is a balanced, floral/vegetal quality with a touch of fresh pastry in the finish. Overall, it is more soothing and satisfying in our experience.
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