High Mountain Concubine Oolong Tea

Description Tasting Notes Origin Brewing Flavor: Toasted grains, honey aroma. Stone fruit, fresh scone/nutty character. Bold, refreshing finish. Garden: This batch of Concubine Oolong Tea was sourced by our mentor, Lisa Lin, in Lugu Township. It's from a plot of tea in the lower Shan Lin Xi High Mountain Tea growing region. The farmer allowed his fall flush to mature without administering pesticides, offering us a fine bug bitten tea! Harvest: Hand picked. Fall 2024. Lugu Taiwan. Elevation: 1200m The most commonly noted flavor of Concubine Oolong is a honey-like quality. However, the bug effect that is integral to Concubine tea can be more varied than just honey notes. This batch is more fruity and pastry, with a pine aroma. This is balanced by substantial astringency to give it a clean, bright finish. This batch is a relatively light roast, undergoing two roasting with a few months between the two roasting to allow the tea to "settle" into its composition. Concubine is a fitting name in that the tea has a fickle, unpredictable character when it comes to roasting. This type of tea is also known for its brewing power. Less leaves can be used than the standard amount to brew a high mountain tea. It will brew a strong cup that should be monitored to not over brew, and it also will yield considerably more brews than a normal oolong. An elusive type of tea that varies with each batch made, from season to season – depending on the presence of a small insect. Concubine Oolong is the result of the leaves being bitten by a tiny green fly, called a leaf hopper, during growing season. This instigates an immune system response in the plant, resulting in a unique flavor. Normally, this bug is deterred by the regulated use of a water soluble pesticide sprayed on the plants early in the growing season. More and more, farmers are allowing their plants to go unsprayed at least one season in the year. Typically this is done after spring harvest. In Northern Taiwan, a more common name for "bug bitten" tea is Oriental Beauty (Dong Fang Mei Ren). Oriental Beauty is made from a different Oolong varietal than the Green Heart Oolong that is cultivated for high mountain tea in Central Taiwan. Concubine also differs from Oriental Beauty in that the Concubine leaves are tightly rolled in the manner of a Taiwan Oolong, rather than the traditional mainland China method of curled, open leaves. Tight rolling is a Taiwanese innovation that protects and preserves the tea. Mug: 8g tea in 300ml 100°C water. Steep for 3 minutes. Re-steep. Adjust to taste. Cold Brew: Use 6g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day. Gong Fu: Start with a 1:16 leaf to water ratio, e.g. 10g of tea leaves for a 170mL teapot. Use boiling temperature water and brew for about 50 seconds. Increase brewing time with each successive brew. The leaves can be brewed 6 times. Adjust ratio to taste.