Deerland Grade: A/Premium. It is complex and profound. A rare beauty.

 

Winter 2015. Cultivar | Qing Xin

Mt. Lí - Tribe Sqoyaw Tea Region | 1900 m

Oxidation Level | Low

Roasting Degree | None

 

  

This tea is special in two ways: it was planted in the highest tea plantation region in Taiwan, and it was infected by jassid. This is a relatively unexplored field of tea production due to the natural limitation of tea trees’ physiology. 

 

At 1800~1950 m above sea level in Taiwan, the environment is harsh for most tea varieties. Tea trees have to allocate additional energy to cope with freezing temperature. On the other hand, if tea trees are infected by jassid, the plants also need to allocate additional energy to cope with the pests. Combining the two, tea trees can be under enormous stress. Therefore, the production rate of jassid-bitten high-mountain tea is only 20% comparing to the lowland oolong production.

 

For tea farmers and makers, jassid-bitten high-mountain tea can not be harvested as frequent as other type of tea. When one considers the risk and cost of high mountain tea management, it is no surprise that such variety of teas are less explored. 

 

We are fortunate to be able to source this tea at relatively affordable price. This tea was planted at the Tribe Sqoyaw Tea Region. 

 

For the first 1 to 5 rounds, the complexity of the flavors is one of the focus  of tasting this tea. Such complexity is largely the result of jassid infection. Similar to most jassid bitten tea, lower brewing temperature (90~95°C) is recommended for the first few rounds. Later on, one can increase the brewing temperature or brewing time to explore the mouthfeel of such tea, which is mainly the result of the planting altitude. This is a truly fun tea to explore.

 

Glazed teapot with thick wall is usually the best equipment to brew such tea. One has to be cautious not to over-extract at the first few rounds, but will find it easier to fully develop the mouthfeel of the tea at the later rounds. The porous surface of clay pots usually interferes and absorbs the aroma of such tea, while the heat-dissipation rate of GaiWan is usually too high to fully extract the materials in such tea.

 

  

《梨山環山部落著蜒高山烏龍2015冬茶》

《梨山,是台灣著名的高山茶產區。著蜒,是指被小綠葉蟬齧咬過的茶原葉。這兩項近乎「超自然」的自然因素正正得正,成了這款著蜒高山烏龍的頂級不思議。》

《小綠葉蟬是低海拔產區常見的茶害蟲。十九世紀時台灣茶農、製茶師發現牠的另類好處:部分茶種的芽葉被小綠葉蟬咬食後竟能產生近似玫瑰的香氣!以這種原葉進行研製,風靡萬千的『東方美人茶』就誕生了。但,控制茶樹在生長期遭受「適度」蟲害已經耗時耗力,若還加上「高海拔」這項嚴苛因素,簡直拿命拼。高山茶複雜的香氣、滋味來自茶樹必須面對環境的冷峻,比如溫差劇烈且入夜急凍,生長速度和代謝率才因此千變萬化。一個逆境或許成就一杯好茶,兩重困境卻可以殺死一株好樹,因此要養成適度著蜒的高山原葉,成功率大約只有平地著蜒的20%。向來產量極稀。》

《這款著蜒高山茶的特色在於色.香.味變化的深度和廣度。前幾輪宜用90~95°C較低溫沖泡,讓茶葉緩緩舒開、一層層釋放出不同的香氣物質。接著幾輪可以提高水溫和浸潤時間,讓香氣物質在比例上有增有減地彼此疊合。這會是趟難以捉摸的旅程,是每個愛茶人嚮往的遊戲。》

《光滑、壺身不要太薄的瓷壺、釉壺是沖泡這款茶的良伴。陶壺、柴燒壺表面多孔,容易干擾香氣;蓋碗聚熱功效短,對需要時間浸潤的茶品來說也不適合。這款茶正是所謂「耐泡」的好茶,一泡一泡細細品味。越慢,越尾,越香。》

《鹿野茶房評選:A 極品。稀少、精細,值得賞析玩味。A 極品 / B 上品 / C 佳品 / D 日常 / E 隨飲 / F 瑕疵》》

Jassid-Bitten Mt. Lí Oolong | A302-W15 | 75g

€92.99Price
  • Steam Note:

    White Ginger Lily, Apricot, Litchi, Honey

     

    Tea Flavor:

    Wood, White Ginger Lily, Honey, Spice

     

    Post-Brew Note:

    Ripe Fruit, Avocado, White Ginger Lily

  • 1. Put in 8 g of tea leaf for every 100 c.c. of tea.

     

    2. Fill your pot with 90°C hot water and let the tea steeps for 70 sec.

     

    3. Pour the tea out to another container. Repeat the steps above for another round of brewing.

     

    4. Second & third round brewing: 90°C / 55 sec.

    After three rounds of brewing: 1 min.

    The taste may be drained in the nine rounds.

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