The Koshun Organic Oolong, produced in the Shimada region in Shizuoka, has since the opening of my store been one of the favorites. It has proven to be popular with our customers, and it served as one among 5 different teas featured in the many tea sampler packages I have delivered the previous year. In its description, I have described it as a tea with a milky savor that has an especial appeal for young women, and this description has not yet been proven misplaced.
Unfortunately, we have run out of stock from the current batch of the 2015 harvest, and the time has come to move on to a new batch. However, unlike with the more current types and blends of tea available in Japan, the production of slightly oxidized teas is still pretty new to most contemporary producers. In effect, manufacturing methods have not yet been set in stone, and are continuously altered and improved. With the manufacturing of green tea however – even though the quality of the crop may differ from year to year – fertilization and manufacturing methods, in addition to blending practices have enabled contemporary tea vendors to obtain a somewhat steady product all year through.
With the manufacturing of naturally and organically produced teas on the other hand, most of such practices are omitted, and quality and specifications of the crop will vary every year. From my personal perspective, this allows for a pleasant variation and healthy diversity depending on what nature and our surroundings is willing to provide. But, in the case of lightly – and fully – oxidized teas produced in Japan, this variation doesn’t only occur through natural influences.
Since the manufacturing of oxidized tea is still very new, and has seen a gradual increase in the past 3 to 5 years, most producers are yet in the course of developing best practices and solidifying their approach to making a truly delicious tea with authentic specifications exclusive to the region they are produced in or to the vision of the producer himself.
Therefore, when enlisting a new batch of our Koshun Oolong, I feel it is necessary to indicate some of the improvements that have been made to the product, and in effect point out several changes in character of the tea. I have taken a sample of the 2016 harvest and compared it to the 2015 batch, which was current at The Tea Crane.
Judging from the color of the leaf alone, it becomes clear that the 2015 tea underwent a longer process of withering. The 2016 tea maintains a greener hue, whereas the previous tea is darker and bluer in tint. This is an understandable alteration since the manufacturing of slightly oxidized teas in Japan currently is leaning towards lighter oxidation in order to maintain and include more traits of green tea. In effect, the final product will be closer to a slightly oxidized green tea, enhanced with a scheme of aromas instilled by the process of withering, than it may actually compare to for example a Taiwanese oolong. Manufacturers believe that it is this character that will distinguish ‘oolong’ – and likewise fully oxidized black tea – produced in Japan, from other regions in the world. But this topic I will save for a later post.
Since the oxidization of the newest batch is less deep, the flavor of the tea maintains a lighter, sweeter, more flowery aroma. Also the flavor reveals more traits of green tea, such as a slight stimulus on the tongue with a younger and slightly greener expression, which becomes apparent in a higher amount of tannins exciting the inner cheeks. This is less the case with its predecessor. The 2015 tea has a more velvety feel and creaminess to it, making it an agreeable tea to drink. On the other hand, however, it wasn’t as outspoken aromatic and flowery as its successor, which brings more diversity in fragrance and flavor to the table.
Overall, where the 2015 tea was softer, creamier and smoother, the 2016 tea is a little more robust and thrilling. The foremost benefit of the new batch is that it has a stronger and more diverse aroma, but this had to come at the cost of a little bit of the creaminess. Of course, this didn’t happen to the extent that the trait has been totally eliminated. Summarizing the comparison in one sentence, I would say that the velvety 2015 tea has made place for a slightly more exciting tea in 2016. I wonder what improvements will be made when this year’s batch becomes available.
I expect the 2016 Koshun Organic Oolong to be available on the store very soon. Please be patient while I update our stock.
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