How to grade Farmosa Wu Long Teas |
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The teas of Taiwan, in particular the great wu longs, are at one the most clearly defined and most nebulous of teas. The nomenclature associated with the teas ranges from very direct to downright confusing. The grades established by various government agencies have rarely coincided with the grades recognized or accepted by the trade. The efforts of the Taiwan tea trade have resulted in some additional confusion, although their intent is certainly to clarity the stylistic differences within the oolong category. On the other hand, one taste of a great oolong next to poorer quality type is enough to reveal the massive differences in flavor, aroma and general appeal. From the Formosan Government Tea Inspection Office - Standard, On Good, Good, Fully Good, Good Up, Good to superior, On Superior, Superior, Fully Superior, Superior Up, Superior to Fine, Fine, Fine Up, Fine to Finest, Finest, Finest to Choice, Choice. The trade also recognizes several intermediary gradings, such as Good Leaf, fully Standard, Standard to Good, Strictly Superior, Choicest, and Fancy. Today, the grade names generally encountered in the industry range upward in quality, starting from Standard and followed by Choice, Choicest, Fancy, and Fanciest. At the consumer level, many Formosa wu long teas are sold by other names, sometimes indicating their quality of style, sometimes their regional origin, or, most frequently, the marketing efforts of the vendor. Still, there is no need for despair, as top-quality wu long teas are easily recognizable for their exquisite taste. Just ask for sample, and make your own determination. Taster's Notes: Jade Oolong is very slightly oxidized, with an elegant natural aroma and fresh flavor. Pouchong types are partially rolled, while Tung Ting type are well rolled. Unique pan firing produces a bright golden colored cup which is smooth, with a sweet, lingering finish. Amber Oolong is the product of medium oxidation combined with a careful charcoal firing to produce an amber colored cup that has fruity aroma and a toasty flavor. White tip wu long, sometimes called "the champagne of teas," is unique and rare, harvested only within the first 15 days of July each year, with only a fine plucking of two leaves and the white tipped buds. There are oxidized to about 70 percent, and yield a bright gold to orange cup with a smooth, deliciously fruit flavor, and a floral aroma laced with sweetness of ripe peaches.
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