What is Brandy Oolong? Did you know that our TOST friends have a great deal of involvement in this still very new specialty Oolong of Taiwan? Oh yes! Back in 2009, we had tried to take more study time to introduce different tea cultivars in Taiwan. Ruby 18 or (Luby 18) is a popular joke that goes around a lot. With Ruby 18's successful story, it leads another new trend for Taiwan tea industry.
After Y2K, more precisely should be after 1999 the big quake in central Taiwan, many old-bush Assam tea gardens were found and rebuilt; Ruby 18 were widely cultivated in new plantations. Black Tea (Hon Cha) in Taiwan seemed to be riding a new trend. Many traditional Pouchong/Jade Oolong tea farmers were happy to take their summer/autumn leaf to learn to make "small leaf black tea", as well. Why not, an extra crop that can generate more revenue.
The theory of making this tea is based on Black tea processing, yet, with those leaves from oolong-favored cultivars: Chinsing Oolong, Jin Suang, SiChiChun, Chinsing DahPan,.. and with farmers' existing equipments, they simply have to modify the way of taking care of withering, oxidation, drying, and rolling with their current equipments before they were determined to invest new withering bins and press rollers.
Good things happened though. These teas are not like the traditional oolong, nor the traditional black tea. Yet these teas are enjoyed purely in traditional oolong teapots, and the same leaf can have a few infusions. Unlike black tea, there is no need for it to be enhanced with sugar or milk. I first tried to name this tea category as "Burgundy Oolong", but then after discussing with our TOST friends and much consideration, we settled with "Brandy Oolong". Heavily oxidized with fine strip leaf appearance, and each tea with its single cultivar's unique aroma and flavor note. Brandy Oolong is a darling to many tea lovers.
In the category, Ruby 18, FB-27, FB-47, FB-74, FB-78 are becoming well recognized now. HonYun 21 is so good, but the plantation is still young to have a moderate crop, which means we just have to wait. We had the very tea master here in World Tea Expo this time to share with us his personal story in developing this tea with his teacher, Master Chiu. It was a great story and I encourage you to come to next show to hear about it in person.
By looking at these pictures, you can imagine that we really have a bunch of serious tea lovers. I thank everyone who were so open-minded and willing to share.
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