JCL 60429B Amber Oolong, Chinsing Oolong cultivar
Signature bake by Dr. Jerry Liu on May 15-21, 2018, at 14520 Arrow Hwy, Baldwin Park, Califronia.
Thomas gave me this tea for my 2018 Summer Baking.
We believed that this 1999 Spring crop Jade Oolong, of Chinsing Oolong cultivar from Shan Lin Si, still had some undiscovered qualities.
First, we started with a Mid-Fire bake program, which resulted in a nice tea with elegant color and a slightly revived taste. We thought that the flavor was not completely revealed, thus we decided to continue with a partial High-Fire bake, without over exceeding the high temperatures to burn the tea leaves. The result is an Amber Oolong with a smooth round flavor, and a touch of sweetness in the finish. This program was a good match to revive a nearly 20 year old tea. Our baking regiment was a 12 hour Mid-Fire bake, with an additional 8 hour High-Fire baking combination.
Net 2 oz. each packed in vacuum seal air-tight in a paper caddies.
Limited edition. Total 60 caddies.
a) Before Baking:
b) After initial removing the moisture...
We believed that this 1999 Spring crop Jade Oolong, of Chinsing Oolong cultivar from Shan Lin Si, still had some undiscovered qualities.
First, we started with a Mid-Fire bake program, which resulted in a nice tea with elegant color and a slightly revived taste. We thought that the flavor was not completely revealed, thus we decided to continue with a partial High-Fire bake, without over exceeding the high temperatures to burn the tea leaves. The result is an Amber Oolong with a smooth round flavor, and a touch of sweetness in the finish. This program was a good match to revive a nearly 20 year old tea. Our baking regiment was a 12 hour Mid-Fire bake, with an additional 8 hour High-Fire baking combination.
Net 2 oz. each packed in vacuum seal air-tight in a paper caddies.
Limited edition. Total 60 caddies.
a) Before Baking:
b) After initial removing the moisture...
3) After the first round Mid-Fire baking...
4) After Re-baking with partial High-Fire baking...
Backstory:
Rummaging through the warehouse, a couple of 5lb bags of this Spring
crop from 1999 ShanLinSi Jade Oolong (*Chinsing Oolong cultivar) was discovered.
It was the unused stock from a previous buyer who had purchased most of
the stock, until
he/she switched to something else... At the
time, it was purchased at $150/kg (kinda pricey back in 1999). Although
it was vacuumed packed, and stored properly, the tea tasted a bit stale
(everyone should Always Cup to check your teas).
Normally, with an older stock, it can be sold at a much lower value, or blended with other teas leaves (no artificial or non-tea items...those "blends" are NOT tea), We said "Nay"! The problem with blending is that it would compromise the taste of the tea, especially with flavor of other added tea leaves. Blending with non-tea items are NOT blended teas, they are blended non-teas. Since both options were not really valid in our view, we decided to bake the tea , just to bring back some of the original flavor/aroma. Initial steps were to remove the moisture from the stale leaves. Another cupping revealed that it lacked flavor, and potentially more baking was required. Thus, we decided to continue with a Mid-Fire baking regiment. Although a nice aroma had emerged, it lacked flavor. We decided to continue with a short High-Fire baking sequence. The result was an exquisite sweet smooth slightly richer flavor Oolong. We are proud of how this Vintage Oolong can be enjoyed now, and for many years to come. We will have to use this recipe again.
Normally, with an older stock, it can be sold at a much lower value, or blended with other teas leaves (no artificial or non-tea items...those "blends" are NOT tea), We said "Nay"! The problem with blending is that it would compromise the taste of the tea, especially with flavor of other added tea leaves. Blending with non-tea items are NOT blended teas, they are blended non-teas. Since both options were not really valid in our view, we decided to bake the tea , just to bring back some of the original flavor/aroma. Initial steps were to remove the moisture from the stale leaves. Another cupping revealed that it lacked flavor, and potentially more baking was required. Thus, we decided to continue with a Mid-Fire baking regiment. Although a nice aroma had emerged, it lacked flavor. We decided to continue with a short High-Fire baking sequence. The result was an exquisite sweet smooth slightly richer flavor Oolong. We are proud of how this Vintage Oolong can be enjoyed now, and for many years to come. We will have to use this recipe again.
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