Hi Chip (et al),Chip wrote: Simply, I enjoyed the use of the aroma cup set, from the "flip" to breathing in deeply 3-4 times each pour, drawing as much enjoyment from the aroma as I can. TBH, I would likely never find this same enjoyment if it was non oolong, or Wuyi oolong for that matter.
I am wondering if there is a correlation between the type of oolong enjoyed to the use of an aroma/taste set. Am I sensing this here?
My thoughts are, "Of COURSE they are going to absolutely positively beautiful for a fine floral oolong"... and where do we get those? Perhaps also for the sometimes discrete and elusive apricot peach of Oriental Beauty... or to bring out the hidden florals in a highly roasted (and perhaps aged and re-roasted) Taiwan oolong. Buttery, nuttiness... all those lovely delights.
I agree. Although I might try experimenting with a lovely roasty fruity Phoenix Shuixian, a good yancha...I would not dispute that a large part of Taiwan oolong is the aroma. No argument. But they are also flavorful in a different way than say, Wuyi.
My guess about the aroma cups is that - esp. on first brew - they capture the oils that hold aroma. They stick to the sides of the long slim cup, and all aroma molecules are directed through that narrow opening as you said.IMHO, the point of the aroma cup, it is tall and narrow. When the liquor at its highest temp is flip/poured into the tasting cup, there is a large hot/wet surface area exposed for aroma/water to evaporate and escape only through the narrow opening, funneling the aroma to a narrow point. Thus concentrating/maximizing the amount of aroma one can breath in. This is a similar concept as the brandy sniffer though it is not heated.