The mighty periodic island typhoon continues. Over at Mr. Chen’s Jialong GABA oolong farm, we got to finally, after persisting for 5 years, witness how his secret technique works. Oxidation without oxygen, and no wilting before ‘shaqing’. I can’t give it away on an online post, but perhaps, if we do a harvest party when I get back, we can show how it’s done!
Most of it is sold out. There is less than 40 jins made per year of the stuff anyway. So folks, we will be tasting Mr. Chen’s private stash Jialong aged 3 years at the Rare Oolong event Oct 25, and this year’s Jialong at the Harvest Party.
Full of deep sweet papaya peel notes in the finished tea without even a hint of astringency, the raw leaves being processed had an overwhelmingly distinctive mango and green apple aroma, so intense that I had a stray thought at the moment. If all the folks in the world drinking horrid scented teas thinking it’s the real stuff (Mango Raspberry Bliss Black tea!) could just have a whiff of this Jialong, they will riot and overthrow the reigning terror that is the current tea regime!
Elsewhere, I remind myself I am in Asia, where tea is real. The samsara world seems like a better version when the tea made sense.
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