This episode, Denny and I drink a decade old black tea sent by shah. Thank you! We weren’t really sure how to approach this tea, but it was pretty impressive. Strong aromatics, complex taste, highly enjoyable! Tea was originally purchased from Houde Asian Art.
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No, this was from a FB auction. The other XZH black tea I sent was direct from Sanhetang.
ieeee, confused myself, never mind and carry on!
Oh wow, I didn’t expect you all to love this tea as much as you guys have.
First, this tea is made from the da-yeh varietal and was a part of essentially a set of experiment by the Taiwanese tea research facility on the east coast. Da-yeh is a tradtional, yes, yancha-ish oolong variety that would go into hongshui, dongding, etc…
Second, this tea is definitely more aged than it originally was, and you guys saw it in the deeper part of the session. I would say that many more good brews can be gotten with aggressive brewing. This tea was stored in a near air-tight tin.
Third, Houde still has sort of similar teas, tho’ I’d say that part of the issue is that the quality of leaf that went into this 2009 is not now as available as it used to be.
try: http://www.houdeasianart.com/index.php?main_page=product_info&cPath=5&products_id=1503 Different, but also a complex black tea.
and
Well, I can’t find it, but a balled yancha type oolong I always thought might be worthwhile…
As someone who loves hongcha, I am very curious about how you stored this? Just airtight in a tin/mylar, or is there more to it? Thank you.