Comments

4 responses to “1981 Wu He Camellia Sinensis Aged Taiwanese Oolong [Episode 51]”

1. 

   April 29, 2014

   Peter

   These videos get more enjoyable with each passing episode. I especially enjoy Denny’s verbal gymnastics and gyrations when he describes the teas presented.

   But I am still not sure of what the atttraction is with aged oolongs. So perhaps you guys could explain this for me.

   Thanks.

   Reply
   1. 

      April 30, 2014

      James

      Thanks Peter! I don’t have a great answer for you, except that properly stored aged oolongs can simply be very good tea. Good aged oolong has a wonderful plummy taste and great huigan. It’s also a tea genre I’m particularly interested in as aging oolong in North America and Europe might be considerably easier to do than aging pu’erh!

      Hope this helps to answer at least a little bit of the question.

      Best,
      -James

      Reply
2. 

   April 30, 2014

   Peter

   Thanks for the reply. What do you mean by “great huigan”? What exactly is “huigan”? I have seen it mentioned vis-a-vis puers as well.

   Reply
   1. 

      April 30, 2014

      James

      Ahhh yes. Huigan literally means sweetness returning to the throat (kind of like an aftertaste). Pay attention to how your mouth feels after drinking tea, it can be bitter and then turn to sweet.

      It’s an important and somewhat confusing term for a lot of genres of tea including pu’erh, Yancha, and top-tier Taiwanese tea.

      Reply

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