Deerland Grade: C/Attractive. It is balanced, delicate and with its distinctive character. A memorable one.
Autumn 2019. Cultivar | Qīng Xīn Oolong
Deerland Tea Region | 300 m
Oxidation Level | High
Roasting Degree | Medium
Black Oolong is a high-oxidized oolong produced in the East Rift Vally, TáiDōng, the eastern part of Taiwan. Teas that are cultivated in this region tend to naturally taste bitter and astringent when they are low-oxidized due to the high temperature and low altitude of its growing environment. Black Oolong was developed by Taiwan's national Tea Research Institute, the TRES, under the cooperation with the local farmers to specifically target this problem. By raising the oxidization level close to black tea, black oolong loses some of their floral notes, but usually contains more aromatic ripe fruit notes and tastes less astringent; the sweetness of black tea has wonderfully mixed with the freshness of oolong and further results in aromas similar to Rosé or herbal liquor in the Black Oolong.
This Deerland Black Oolong is further roasted with smokeless coconut charcoal at low temperature for around 14 hours within 3 days. The roasting process added more flavors to the tea and transform some of the ripe-fruity notes into woody, smokey, and caramel-like flavors. Check out the review on this tea from tea blogger Marcel Karcher.
《鹿野茶房評選：C 佳品。鹿野紅烏龍進階炭焙版。以無煙椰殼碳在3天內文火烘焙14小時。熟果調轉為木質、煙燻、焦糖為主的滋味，並帶有近似當歸酒、仙草的草藥苦甜。A 極品 / B 上品 / C 佳品 / D 日常 / E 隨飲 / F 瑕疵。德國茶部落客Marcel Karcher美圖介紹由此去。》
C531-A19 | Deerland Black Oolong | Medium Roast w. Charcoal | 75g
Honey, Maple Syrup, Caramel, Dried Longan
Dried Longan, Mesona (仙草), Tobacco, Malt
Angelica (當歸), Mesona (仙草), Dried Longan, Wood
1. Put in 8 g of tea leaf for every 100 cc. of tea.
2. Fill your pot with 100°C hot water and let the tea steeps for 75 sec.
3. Pour the tea out to another container. Repeat the steps above for another round of brewing.
4. Second & third round brewing: 55 sec.
After three rounds of brewing: 1 min.
The taste may be drained in six rounds.