I was wondering if anyone had a similar experience:
Recently, I had the opportunity to drink some Hong Shui Oolong (traditionally made Dongding oolong). The flavour profile reminded me a lot of several Laocha (aged Taiwan Oolong) I had tasted previously… anyone found this as well? Or was this particular Hong Shui a one-off tea?
The Hong Shui was a tad sharper, the Laochas predominantly smoother, although some had what I would call for lack of a better word “punch”.
Re: Hung Shui Oolong and Laocha flavours
Was the Hong Shui itself aged? It's funny, I have an aged hongshui here that tastes for all the world like yancha; I also have an aged yancha that tastes very much like aged taiwan oolong (that unique dried plum flavor).Bok wrote:I was wondering if anyone had a similar experience:
Recently, I had the opportunity to drink some Hong Shui Oolong (traditionally made Dongding oolong). The flavour profile reminded me a lot of several Laocha (aged Taiwan Oolong) I had tasted previously… anyone found this as well? Or was this particular Hong Shui a one-off tea?
The Hong Shui was a tad sharper, the Laochas predominantly smoother, although some had what I would call for lack of a better word “punch”.
It could be that different storage imparts different flavor profiles to tea, but the more aged oolong I drink, the more I tend to ignore what's written on the label; especially the supposed age of the tea. Unlike puer, there isn't really a standardized system (like a factory) behind these teas, so a lot of the classification of it is extremely arbitrary and disorganized. You really can only rely on your tongue and your intuition.
Would love to try some fresh Hongshui and see where it lands flavorwise.
Re: Hung Shui Oolong and Laocha flavours
If I go with my tastebuds, I would say no. It still had quite an edge to it.AdmiralKelvinator wrote: Was the Hong Shui itself aged? It's funny, I have an aged hongshui here that tastes for all the world like yancha; I also have an aged yancha that tastes very much like aged taiwan oolong (that unique dried plum flavor).
I agree with ignoring the standard descriptions, especially in Taiwan itself, where people are not very precise with names and origins.
Seems only foreigners care about the exact details where a tea comes from and what it actually is…
