The "Spicy, Fruity, Juicy Type" have very dark dry leaves, a yellow soup, a very juicy light mouthfeel, and taste sweet, spicy, and fruity.
The "Roasted, Chocolate Type" have dry leaves that look dusky or dusty and have a purple tinge to them, a brown-yellow or reddish brown yellow soup, a silky, slightly stimulating mouthfeel, and taste chocolaty, nutty, and roasted.
It is important to note that these 'types' are not truly different 'types' and that they often share some of the above characteristics to some extent.
One wonders if some difference in production has to do with these different characteristics?
Most people seem to prefer the "Roasted, Chocolate Type". There is something about it that seems more full, well rounded, and complete- higher oxidization. On the other hand the "Spicy, Fruity, Juicy Type" seems to be more refreshing- lesser oxidization. One always enjoys both of these teas to their fullest.
No doubt, a purple oily hue in the dry leaf of green tea usually suggest fine quality. Once a Korean tea master said that only the best green teas will have a purple hue. It is the genus of a teamaster that knows how to fire a tea for a long time without depleting the tea's essence.
Perhaps the same is true for the "Roasted, Chocolate, Type"?
Peace
Matt,
ReplyDeleteNice pictures and words like usually. Thanks.
I have one experience to this. I brought Yellow Tea two years ago from monks in Deasungsa temple, which was produce by them. It was my first experience with oxidized Korean tea and I have to say-really pleasurable experience. It was more "Roasted, Chocolate Type". One year letter I was happy when I got this exact tea again (one year old now). But almost all magic was gone- Very light but full taste of this semi oxidized tea changed by one year of storage to more darker and more ordinary, like cheep Keemun kind of tea, even though the storage bag was unbroken. So my experience says that Korean yellow teas are kind of teas which are better to drink them fresh. But may be this is not truth for all of them.
But I am still big fan of this kind if tea.
Another question to which I did not find a comfortable answer yet is how and why monks in Daesungsa temple made tea although in mountains around are not tea trees ( it is not far away from Mungyeong, in the middle of the peninsula)
Petr,
ReplyDeleteStrange... Isn't Daesungsa temple in Seoul? The monks from that temple must have gone to the Southern mountains and made the tea then brought it back to the temple to drink and sell. Unless they have some kind of greenhouse or hydroponic setup which seems very unlikely.
As far as the storage of yellow tea, it should be stored similar to green tea- fresher is always better. Its taste and qi will deplete slightly but this still can't account for such a drastic change in taste. One has drank sealed one year old yellow tea before and, although it didn't taste as fresh and vibrant, really its changes were not that drastic (much less than what you would see in a green tea).
Perhaps the tea you drank the first time was extremely fresh (within the a few weeks of production)? Or perhaps you used a different water source or brewing vessel? Or maybe they were different batches or different grades of yellow tea?
Peace
About Daesungsa-I just look to the map of the area and it is Daeseungsa, sorry. Professedly the oldest in this district.
ReplyDeleteAnd with the changes of the tea- yes, all thing you are talking about are truth- water, pots, and may be the batch of tea- were different. Hopefully, I am going there this year again and I will looking for the same kind of delight us I found years ago...
Tea is every time different
like we are
Tea is still the same
like we are
Petr,
ReplyDeleteAhh... Daeseungsa is near Mungyeong. It is far enough South to produce tea.
Wonderfully put.
Peace