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.
《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
White Ginger Lily, Apricot, Litchi, Honey
Wood, White Ginger Lily, Honey, Spice
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.