I have experienced this type of tea both on my own time and in my studies, but it’s not a favorite type for Ms. Tea. I have a feeling that I will spend more time with these great brews in the future as I find the process of creating dark teas fascinating. It is also the only type which has a fermentation process included in the creation of the tea. It’s also the only type of tea which can be collected and stored to become better over time just like a fine bottle of wine.
A large component of this category are Pu-erh teas and they come in all forms and shapes. Normally seen as little cakes or bird’s nests they have their own way of being brewed.
Some call it an ‘acquired’ taste, but several times I was able to prepare the most amazing tasting cup of tea. This tea benefits from multiple infusions similar to Oolongs and it is also advisable to use a Yixing clay tea pot to get the best results. Normally the first infusion or even infusions gets discarded to wash the tea and to wake up the leaves. I have also seen some exact opposite reports claiming that the first, unwashed infusion is the best and the purest. Some teas can give more than 30 infusions! I have read stories from tea houses that people gave up drinking but the tea leaves would still give flavor even after 30+ infusions!
Enter the amazing world of Oolong teas. Oolong teas are semi oxidized in a wide range from low (20%) to high (80%). This type of tea means “little dragon,” due to its twisted shape of the tea leaf, a leaf shape you find for some Chinese Oolong teas.
This tea type is normally not just for the quick cuppa. It has the amazing ability to be infused many times and that is part of the journey with this tea. The aroma and flavor with each infusion is changing slightly with different balances on the flavor scale. It is like a dance on your palate.
This tea ceremony has been enjoyed by my wife Kristen and I. The kids are sleeping peacefully. The ceremony is dedicated to peace and harmony.
It starts off by creating an atmosphere of calm and peace. The sun has gone down and I am lighting a green tea incense and a tea candle held by a Buddha. The wonderful smell of the tea incense fills the air and the candle light reveals the stage: a large bamboo tray.
The actors are already here: my new Yixing tea pot, a smelling cup and a few drinking cups to serve the tea. As with all of my tea ceremonies, they are happy to be out of their Chinese silk boxes and participate in this ceremony.
When I decided to get my first Yixing tea pot, I wanted to be a purist and dedicate it to only one special tea. Inspired by a famous watch commercial my mantra is: “You don’t own a Yixing tea pot, you merely look after it for the next generation.”
My goal is to turn this into a generational piece for my kids. I had to think long and hard about which tea to choose. I wanted it to be a tea where I know as much as possible about it, down to the individual farmer who made it.
My pick finally went for a Chinese Oolong tea, Huang Zhi Xiang Dan Cong (Gardenia Dan Cong). I truly enjoy Dan Cong teas, the tea of ‘many tastes’ and I have tasted several varieties over the years. There are 12 main varieties of Dan Cong teas with different aromas and such beautiful names like Honey Orchid, Ginger Flower, Almond, Gardenia and Magnolia.
I picked a tea that is complex, has an interesting aroma and flavor profile and it will be interesting to see how the flavor profile develops over time (and hopefully generations) while using the same Yixing tea pot. I am fascinated by the mystery and the depth of Chinese Oolong teas. I have a similar passion for Wuyi Shan Oolongs.