Jade and Qinxin Da Mou Oolong
The easiest way to understand traditional and modern processing styles is through the lens of technology. Traditional processing styles created teas that can be aged, did not ‘go stale’ easily, are not temperature sensitive or need to be kept airtight. Modern processing styles, on the other hand, have taken advantage of all the modern tools available to them. Use of heavy machinery, refrigeration, vacuum sealing and effective, long lasting packaging have evolved to create fresher tasting, more delicate teas that tend to ‘go stale’ much easier.
These teas are produced by our friends in Mingjian in the traditional processing style(although the rolling wasn't done by hand!). They have created a product that introduces longevity and flexibility of storage and taste. In fact, most traditionally processed tea don’t really come into their own until at least 6 months after being made! These teas are often oxidized between 30-60% to create robust, hard to spoil teas that are easier to store and transport. The tea themselves are also often loosely rolled in a way more easily done by hand.
There are also many more and varied cultivars used in the production of traditional teas. The two cultivars offered in this set, Cui Yu and Qinxin Damou, are examples of older cultivars that have very distinctive tastes and flavors.
The Traditionally processed Cui Yu, or Jade cultivar, is floral and grassy, rich with a stronger vegetal. It is processed in a lighter oxidization to bring out the floral flavors in its lingering aftertaste.
The Qinxin Da Mou tea on the other hand, is oxidized to around 60%. Traditionally used in Eastern Beauty production, this old cultivar is sweet, fruity and floral the more it is oxidized.
We have offered a way to try them together so you can compare the cultivars. It is also fun to compare these teas with more modern processed teas!
Status: Certified Organic
Cultivars: Cui Yu(Jade) and Qinxin Da Mou
Season: Spring 2022
Method: Hand picked, processed on site, small batch, electric roast
Oxidization: 30% and 60%
Region: Mingjian, Nantou
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 5-6 steeps.
Western Style: 3g per 100ml, ~100c water for 1 minute. Lasts 2-3 steeps
Does well brewed strong.