It is indeed very fresh and beautiful. But for some reason, PonFonCha (Oriental Beauty) supposed to have more than 5 colors...but this one seems lacking of black leaves in the tray...
We used our glass teapot to infuse (at 195F) and then serve in our porcelain teapot. Not what we were expected... still grassy, no honey note, no much fruity taste, the tea liquor is kind of light...
We decided to examine the wet leaves ---
Good plucking, great rolling...yet the timing proved to be too early...and hard to find the trace of green-leaf hoppers' visit. The withering and oxidation apparently not enough.
What should we do? What can we do with this tea?
We don't want to drink this tea as it is... and we can't stand not to make it a much better tea for our enjoyment. We thought it will be our tea experiment of Sunday Morning (6/30/2013).
Here is one idea:
How about take the Formosa Brandy Oolong FB-78 to be blended with this Oriental Beauty?
But...why FB-78 ?
We are thinking to use the tea that made with the same cultivar, Chinsing Dahpan.
We are thinking to have some tea that will fulfill the missing oxidation...
So, here we are: One tin of FB-78, 2012 Spring Crop, also from Beipu, Hsinchu County, Taiwan.
We had these two teas displayed on the tea trays...and began with adding 20% of Oriental Beauty to 80% of FB-78... and finally decided to go with "Oriental Beauty 1/3" + "FB-78 2/3". to have our new tea to be cupped and tasted.
How do we find this new Bliss Oolong ?
We love it! This tea has no honey touch, as the original Oriental Beauty, should only qualified as "White Tip Oolong" due to wrong season. Yet the special character of Chinsing Dapan with extra high oxidation really brings out the best it can...Ripe peach aroma and naturally fruity sweet and give a very pleasant mouth-feel. By the way, it indeed is a good looking tea after blended.
No comments:
Post a Comment