OOlong Identification needed

Owes its flavors to oxidation levels between green & black tea.


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May 12th, '13, 01:35
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Re: OOlong Identification needed

by SilentChaos » May 12th, '13, 01:35

gingkoseto wrote: Within a relatively small region, the tea cultivar and processing style are more determinant for the tea taste than the geographic spot.
That is relative too. You have to remember Taiwan is a very small and very mountainous island. Take DYL for example. There is this tea production region called Bi Lu Xi of comparable elevation. It's often included as part of the DYL tea region. If you stand on the DYL peak, Bi Lu Xi is within your line of sight on a good day. Yet, they're separated by a very deep valley. Teas from both areas are processed exactly the same (i.e. barely at all), and they couldn't taste more different! Or, consider the fact that the same cultivar grown on the Eastern facing side of Alishan taste very different from the same cultivar grown the western facing side of Alishan. Sun!

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May 12th, '13, 02:05
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Re: OOlong Identification needed

by gingkoseto » May 12th, '13, 02:05

SilentChaos wrote:
gingkoseto wrote: Within a relatively small region, the tea cultivar and processing style are more determinant for the tea taste than the geographic spot.
That is relative too. You have to remember Taiwan is a very small and very mountainous island. Take DYL for example. There is this tea production region called Bi Lu Xi of comparable elevation. It's often included as part of the DYL tea region. If you stand on the DYL peak, Bi Lu Xi is within your line of sight on a good day. Yet, they're separated by a very deep valley. Teas from both areas are processed exactly the same (i.e. barely at all), and they couldn't taste more different! Or, consider the fact that the same cultivar grown on the Eastern facing side of Alishan taste very different from the same cultivar grown the western facing side of Alishan. Sun!
Indeed it's all relative. No man can pass the same river twice :wink:

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