The Oolongs I've Been Waiting For...
[flickr-photo:id=3817858039,size=m] Introducing the rarest teas that we’ve ever had at Volta: limited edition antique-style Dong Ding mountain oolongs. Both our medium and light-roast Taiwanese Dong Ding oolongs have a relatively high oxidation levels (about 45%). The lighter tea was produced using traditional Dong Ding style processing called Four Seasons style. The medium roast tea is a varietal that descended from the original Ti Guan Yin varietal; it underwent a special charcoal (high temperature) firing to give an amazing depth of flavor.
The Four Seasons tea was almost unavailable; we picked up all 100gr that were brought in to the US through Intelligentsia-- enough for 20 customers to enjoy this amazing tea. We were able to purchase 200gr of the medium-roast tea. If I though we could get away with it, I'd only carry oolongs of this caliber. Both teas require that you commit some time to enjoy them: both are so tightly rolled that it takes four or five infusions before the leaves completely unravel.
[flickr-photo:id=3815864809,size=m]From Shan Lin Xi, Taiwan, High Mountain Oolong (Gao Shan Cha) is very lightly oxidized (about 20-25%), very lightly roasted. This processing, combined with the high elevation, produces an overwhelming floral character and rich mouthfeel. This tea was grown at an elevation of nearly 2000 meters in one of the highest elevation tea producing areas in Taiwan. An extremely rare and treasured tea, the Gao Shan Cha is much more delicate and refined than the Antique teas. It hits its peak by the third infusion and begins to fade by the fifth.