I managed to snagged 2 tins of Ming Xiang oolong tea while I was at the Malaysia Tea Expo earlier this year. This oolong is a Sea Dyke production. Manufactured in 2007, this large tin contained 500g of Ming Xiang oolong, and is further packed into 50 smaller packets as seen in the pictures. These smaller packets are stapled, so if you are opening the packet, you must dispose the staple properly and not have it in your tea.
I emptied a packet into a 120ml teapot and I could get about 6 strong infusions of Ming Xiang. Nice nutty taste with a faint sweetness. I found this Ming Xiang oolong has similar taste profiles with Sea Dyke's red tin Ti Kuan Yin (link).
This Sea Dyke Ming Xiang is also available in 125g packed into a paper box.
But I digress. A reader asked me about aged or old tea with regards to pu erh and oolong. Pu erh drinkers would know that older pu erh taste better than newer ones especially in terms of taste and aroma. Pu erh tea actually ferments over time during storage. This fermentation is more pronounced in raw pu erh than ripe pu. Oolong on the other hand (I am talking about the heavy roasted oolongs) do not ferment while you store them in your tea caddies. Yes, oolong will 'aged' but you will still get your oolong taste and aroma except the tea gets more aromatic, mellow and smooth. I was told by a few old tea drinker friends, that very old tea, whether pu erh, oolong or even tea like liu ann will eventually 'developed a chinese medicinal taste' in the tea. Really? Time will tell.
2 comments:
Very interesting read! have you heard much about Study Tea? I got some from studytea.com.au and found it may have similar benefits to Oolong. What are your thoughts?
Hello. There are tea in the market that are infused with herbs or spices or both. Oolong with ginseng, pu erh with chrysanthemum, green tea scented with jasmine flowers are some examples. Many people enjoy such tea and to me…... as long you like your tea, it is a good tea.
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