The Sipper Club April 2018 Edition

As the weather is beginning to become truly Autumnal in the southern hemisphere, we thought it fitting to introduce you to a warming, healing, unusually delicious tea:

AGED OOLONG

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Let us introduce you to this aged "Da Hong Pao" oolong, which literally means "Big Red Robe" in Chinese. There are multiple stories for the origin of this name! One of the most common stories is of a scholar who was suffering from a crushing stomach ache. He was cured by drinking an infusion of this particular tea plant varietal, known as Qi Dan at the time. After returning home and successfully passing a high level exam, the scholar returned to Zhengyan, a region in the Wu Yi Mountains where he had been healed. He cloaked the curative tea trees in the infamous big red robes. After this event the varietal name was changed from Qi Dan to Da Hong Pao. 

Our tea of the month has been aged perfectly and is a wonderful entry into this unique tea style. Harvested in May 2010 in the Wu Yi Mountains, Fujian Province, these leaves were stored in large clay jars and roasted annually to dry them out over time. The last roasting of this tea was in 2015. As the tea ages, the roasted flavour fades and is gradually replaced with layered, complex sweetness and a mellow 'aged' taste.

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| The Fujianese say aged oolong tea is curative to headaches and stomach ills |

Brewing your aged oolong:

Start with a decent tablespoon of tea. Before brewing, the leaves need a quick hot water rinse. Pour enough freshly boiled water to cover the leaves and discard after 10-20 seconds

One tablespoon is the serving size for one cup. Be careful not to use too much water! Approximately 200mls is a good amount. Steep for 1-2 minutes per infusion. You will get 4-5 really tasty infusions.

The first infusion is full of thick sweetness, apricot, caramel, and black cherry with the most amazing milky/creamy finish. Try not to over-brew the first infusion as most of the sweetness will come out too soon. Notice the bright, thick golden colour that turns slightly marigold - with a reddish quality even.

The second infusion brings more creaminess, vanilla, almond and a mineral-rock note that is characteristic of Wu Yi oolongs. Further infusions bring more of the same but with additional notes of medicinal herbs. Keep infusing until the flavours fade substantially. 

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| We hope you enjoy getting to know this wonderful tea | 

We are giving away a free subscription to The Sipper Club next month!! Nominate yourself or someone else with #bohemiateababe on Instagram. As always, share your tea moments with us via FB/Instagram with #thesipperclub or #bohemiateaco! There is nothing better for us than to see people brewing and enjoying their tea.

Any questions, comments, experiences, please reach out as we are always here to help you through your tea tasting journey. 

BTC

Rebecca Le HarleComment