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Fulu Red Oolong
Another novel tea process from Shin-Fong, this Fulu Red Oolong (fully oxidized translated directly as red rather than black) is something out of the ordinary. The natural floral notes of Taiwanese high mountain 'terroir' come through the excellent execution of a paochong or 'balled' tea from a chin-shin varietal. What makes it particularly novelty is the full oxidation which provides a beautiful amber hued red liquor and warmth in the cup profile of gentle honey and caramel tones of this semi balled Oolong varietal.
¶ Jaime van Schyndel @ barismo 9:42 PM
Another novel tea process from Shin-Fong, this Fulu Red Oolong (fully oxidized translated directly as red rather than black) is something out of the ordinary. The natural floral notes of Taiwanese high mountain 'terroir' come through the excellent execution of a paochong or 'balled' tea from a chin-shin varietal. What makes it particularly novelty is the full oxidation which provides a beautiful amber hued red liquor and warmth in the cup profile of gentle honey and caramel tones of this semi balled Oolong varietal.
This tea took a little getting used to. We had to find a balance point in how we brewed it. It did not take long for us to figure out that we were treating it incorrectly. Once we tuned in our brew temps, this tea really excelled as one of our favorites.
The cup color is beautiful with amber red hues. Strong aromatics of rose hips and straw flowers dominate the cup profile yielding to a clean and sweet aftertaste. The flavor is warm and invitingly pleasant but the aromas are what make this tea particularly unique.
Labels: fulu red oolong, tea
¶ Jaime van Schyndel @ barismo 9:42 PM
Friday, February 12, 2010