Thanks Tillerman.Tillerman wrote: ↑Tue Mar 26, 2019 9:20 am
1. Rickpatbrown when you ask about "gaoshan" I assume you mean the low oxidized, unroasted style that is most common. There are other (and dare I say, more enjoyable) styles that have a higher level of oxidation and some roasting. Be that as it may, good gaoshan of any style has a richness of character that is unique. Your finding "buttery" notes is generally an indicator of quality in winter teas (i agree with Bok ) - unless you have a sinus problem for it can result from that too.
3. "Lower quality gaoshan usually isn't gaoshan" - a very good guiding principal from Bok.
4. Rickpatbrown The early harvest of true gaoshan tea is still nearly a month off. I'd be very suspicious of anything released next week.
Rickpatbrown, the fun is in exploring and learning to discern quality as you gain experience. And if at all possible, talk to growers and merchants in Taiwan. With that and tasting, you're well on your way.
1) Yes. I am refering to unroasted, low oxidation, high mountain, Tawainese oolong (Lishan, Alishan, Hehuan, Dayuling, etc.) If this definition is off, please let me know. I was kind of shocked to get so much butteriness from even the lower grade tea.
Sinus problems ADD butteriness?? I would think the opposite. Interesting.
3. Bok ... this is interesting. So the term "gaoshan" implies excellence in addition to the tea's origin and processing? I really need to learn chinese. My fiance makes fun of me since all my chinese words are centered around tea
4. So more investigation leads me to believe that it's the lower elevation that will be available soon. It also depends a lot on the weather, but I don't know how it's been in southern Taiwan. I know the farmers say the first batches are coming soon.
I agree. This is a lot of fun! It's a lot of expensive, too! The hard part is that I am in regular physical contact with 0 people who know about tea. The best I can do is ask question online.
I've had a few very informative meetings with knowledgable souls in the past year. I learned more in the 5 hours I spent with them drinking tea, than I have in 100's of hours online and randomly buying from every person selling tea online.
I'm heading up to NYC in April to take a class with Shiuwen from Floating Leaves. I'm really looking forward to that!
Thanks everyone for the all the info. This journey will lead to some transcendental pots of tea, but its gonna take a lot of work.