To get to know the dong thing oolong

Copyright © HT Digital Streams Limit all rights reserved. Lounge the Oolong was a style perfected by Chinese and Ta.iwanese Tea Makers (Istockphoto). Summary The Chinese Dong Ding Oolong uses grid and oxidation techniques creates a symphony of flavors I spent this week knowing the dong thing olong and came up slightly ominously. Let me start at the beginning. On LinkedIn, a Taiwanese tea producer and exporter, Hsu, Hao-Sheng, who called the name Sean, shared many useful guides to Taiwanese Oolong. It is a tea that I know so little about and has only managed preliminary tries with it. I tried some Chinese Dan Cong and Wuyi Rock Oolongs some time ago and was equally eager to explore this tea from Taiwan, which is also home to some of the biggest tea in this style. I learned from Sean that the oolong was developed after the British the seeds and the skills to make tea from China to India, so its origin is from the 1860s, and that is also why the newer tea areas never produced and the oolong was a style that was perfect by Chinese and Taiwanese tea manufacturers. Its attraction is to me how the control of oxidation and grid can cause an abundance of scents. Thanks to Sean, my tea time this week showed the dong thing prominently. I started with one suitable for milk tea – a heavy fried olong that I walked with water at 100 degrees Celsius for a good 6 minutes. After that, a splash of milk and sugar added, just like me for my usual milk tea. It was very smooth, with the layer roasting better than I expected. I couldn’t help but think how many coffee drinkers would enjoy this one. Also read: Choose a flavored Chinese Oolong Sean sent Oolongs from Sijichun, Milky Oolong and Chinnshin plant varieties as uneasy and roast. The dry leaf – and these are large leaves chosen over the lump or young leaf for their abundance of catechins – are rolled around and rolled open to reveal their green color. I assumed that the tea would be more oxidized with the roast, and where I could really appreciate the oolong. The oolong is a partially oxidized tea that falls between the unexcidization green and the fully oxidized black. Now, this is a simplistic definition of the oolong, and here is where it rests on mastering the maker. The dong thing is about 25% oxidized, which still makes it green (as seen by the leaf color; as the oxidation increases, the leaf shows more red). Frying without losing the original leaf quality can take a few days to weeks, which adds several layers of grid to different temperatures. This ensures that the green is retained with new flavors in layers. There are enormous skills in this seemingly simple addition of grid. Why the tea roasted? Sean says it’s to stabilize the quality and create richer scents. The fried tea is exponentially deeper, richer and fuller than the unpopular versions. To taste, the unbroken and fried is a lesson on complexity. The former is light and bright, with a vegetal aroma, refreshing as a cup, while the other dark, muted, smoky and with a sweetness that drank long after drinking the tea. Tea Take: This tea is difficult to get in India, but you can contact Sean at Trilliant Tea Industry (https://trillianttea.wordpress.com/) to order. It is available as 4 oz (112g) parcels priced at $ 13-23. Tea Nanny is a bi -weekly series about the world of tea. Aravinda Anantharaman is a tea drinker, writer and editor. She puts @aravindaanthanth1 on X. Also read: Catch all the business news, market news, news reports and latest news updates on Live Mint. Download the Mint News app to get daily market updates. More Topics #Features Mint Specials