50 Gramm 源 Guân Deerland Black Oolong
Notes & Flavors: Citron Daylily, Sourdough, Nectar, Cocoa
Deerland (LuYe) Region. 300 m
Oxidation Level. High
Roasting Degree. None
The raw leaves to craft into this Black Oolong are harvested in one of the most familiar tea gardens of ours, which is the garden located in the LuYe (Deerland) region owned by the aunt of Deerland Tea’s co-founder. Every member of Deerland Tea has started the tea-learning journey by launching experiments on this particular ground; we pluck, process, roast, and drink tea together here, and we grow and apply our knowledge about tea crafting here.
This Black Oolong is sweet and fruity in taste, tender and silky in texture; it is one of the teas that many would keep craving in their everyday life.
Tea plants that are cultivated in LuYe (Deerland) region, Taiwan, tend to naturally taste bitter and astringent when they are low-oxidized due to the high temperature and low altitude of their growing environment. Black Oolong was developed by Taiwan’s national Tea Research Institute, the TRES, in cooperation with the local farmers and tea makers to specifically target this situation. By applying the oolong crafting technique but raising the oxidization level close to black tea, Black Oolong loses some of its floral notes, but usually contains more aromatic ripe fruit notes and tastes less pungent; 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.
The easiest way of brewing Black oolong:
1. Place 4 g tea leaf in a pot with a capacity of 500 to 550 ml
2. Fill the pot with 100°C hot water and let the tea steep for 15 min.
3. Pour the tea out and enjoy it. The leaf can remain in the pot and need no filtered away. Add more 100°C hot water for more infusions
Tasting Black Oolong
1. Fill boiled water into a pot with a capacity of 120 to 150 ml. Seal the pot with a lid and wait 90 sec. then empty the pot.
2. Place 6 g tea leaf in the empty pot and wait 90 sec.
The remaining heat and moisture inside the pot would extract the hydrated aroma out of the tea leaf. Open the lid and smell the hydrated Steam Note.
3. Fill the pot with 100°C hot water and let the tea steep for 50 sec.
Pour the tea out and taste the Tea Flavor thus enjoying the Tea Note at the same time.
4. Smell and observe the Post-Brew Note that is lasting at the bottom of the cup and the steeped leaf. Repeatedly make another infusion by pouring 100°C water into the pot.
*Second & Third Infusion: 30～40 sec.
*Fourth & Fifth Infusion: 40～50 sec.
*Sixth & After: 60 sec. and longer
Please use soft drinking water to brew the tea; the ideal calcium content should be lower than 30 mg/L