Aging Oriental Beauty Oolong Tea
The second aging experiment for the aging-one-year Oriental Beauty Oolong Tea/Dongfang Meiren
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The Oriental Beauty Oolong Tea, which has been aged at room temperature for one year, is not a new tea, is aged in King Son Convertible IFP Aging Chiller at -0.8℃/30.56°F, above initial freezing point, to check if the chilling temperature effects the tea aging and evaluate the aging tea flavors.
The Oriental Beauty Oolong Tea aging conditions and steeping method
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Tea Variety: One-year aging Oriental Beauty Oolong Tea
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5 Stage Reverse Osmosis water filtering (EC, electrical conductivity: 0.08, PH: 5.02)
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Tea steeping method
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Tea volume:10g
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Water volume:500cc
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Water to tea/powder ratio, according to ISO 3103-1980
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Glass Teapot Kettle for hot/cold water steeping
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Water temperature:80 ℃/176.0°F
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Tea aging conditions
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Tea packaging: Zipped sealed bag packaging
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Aging temperature setup: -0.8±0.3℃/30.56±0.54°F
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Aging Humidity setup: Without setup humidity (disabled humidity function)
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Aging days:0,7,15,21 days
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Matches tea liquid color by PANTONE Color Cross-Reference
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Tea Cupping Method: Whiskey Sydney Cup
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Tea liquid smell fragrance method: white porcelain smelling fragrance method
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Measurement instrument and meter
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Timo plug-in thermometer
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ATAGO PAL-1 Series Handheld Digital Sweetness Meter（Test range: 0.0～53.0%）
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EZDO 6061 Waterproof Electrical Conductivity Meter (EC meter) [Calibration solution, EC1.41]
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EZDO PH6011 pH meter [Calibration solution, PH7、PH4]
Tea hot water steeping: Tastes and compares the second-aging Oriental Beauty Oolong Tea that steeped at 80℃/176.0°F hot water to check if the aging effects the flavor of Oolong tea.
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Tea Variety: One-year aging Oriental Beauty Oolong Tea
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Tea hot water steeping temperature & time: 80±3℃/176.0±5.4°F, 5 min.
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Water to tea/powder ratio, according to ISO 3103-1980:10g/500cc
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The temperature that tea liquids poured into the cup for taste: 42℃/107.6°F
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Tea hot water steeping flavor
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Aged days
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Non-aged
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Aged 4 days at -0.8±0.3℃/30.56±0.54°F
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Aged 7 days at -0.8±0.3℃/30.56±0.54°F
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Aged 12 days at -0.8±0.3℃/30.56±0.54°F
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|---|---|---|---|---|
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Matches tea liquid color by PANTONE Color Cross-Reference
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368C
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380C
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380C
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380C
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Tea liquid color
(1: light →5: dark) |
1 |
2 |
2 |
2 |
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Aroma
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Ripened fruit aroma
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Honey scent aroma increased
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Honey scent aroma increased
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Osmanthus and chrysanthemum aroma obvious
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Taste location
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The taste is on upper jaw
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The taste is in both sides of the mouth
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The taste is in both sides of the mouth
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The taste is in the whole mouth
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Astringency
(1: light→ 5: distinct) |
2
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1
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1
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1
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Body/ richness
(1: light/thin→ heavy/full:5) |
1
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2
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2
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2
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Aftertaste
(1:light→5: distinct) |
1
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3
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3
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3
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Sweetness (1-5)
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1
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2
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2
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2
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Sweetness (Brix%)
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0%
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0.2%
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0.3%
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0.3%
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EC (Electrical Conductivity, µS/cm)
1µS/cm=0.5ppm(TDS) : The higher the Electrical Conductivity, the more the dissolution |
0.25
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0.28
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0.26
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0.24
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ph value
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5.38
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5.37
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5.28
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5.29
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Blind test
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The aging-one-year Oriental Beauty Oolong Tea, after the second aging, that the floral scent is more obvious, the aroma is spread in whole mouth when tasting, and the sweetness is increased by 0.3 degrees.
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Tea cold water steeping: Tastes and compares the second-aging Oriental Beauty Oolong Tea that steeped at 20℃/68.00°F cold water to check if the aging effects the flavor of Oolong tea.
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Tea Variety: One-year aging Oriental Beauty Oolong Tea
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Tea cold water steeping temperature & time: 20±3℃/68.00 ±5.4°F, 24 min.
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Water to tea/powder ratio, according to ISO 3103-1980:10g/500cc
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The temperature that tea liquids poured into the cup for taste: 18℃/64.40°F
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Tea cold water steeping flavor
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Aged days
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Non-aged
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Aged 7 days at -0.8±0.3℃/30.56±0.54°F
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Aged 12 days at -0.8±0.3℃/30.56±0.54°F
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|---|---|---|---|
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Matches tea liquid color by PANTONE Color Cross-Reference
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394C
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3945C
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3945C
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Tea liquid color
(1: light →5: dark) |
1
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3
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3
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Aroma
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Woody aroma
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Floral scent aroma is more obvious
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Chrysanthemum aroma obvious
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Taste location
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The taste is in the front (anterior) segment of the mouth
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The taste is in the whole mouth
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The taste is in the whole mouth
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Astringency
(1: light→ 5: distinct) |
2
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1
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1
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Body/ richness
(1: light/thin→ heavy/full:5) |
2
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3
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3
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Aftertaste
(1:light→5: distinct) |
1
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3
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3
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Sweetness (1-5)
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1
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2
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2
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Sweetness (Brix%)
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0.7%
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0.8%
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0.8%
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EC (Electrical Conductivity, µS/cm)
1µS/cm=0.5ppm(TDS) : The higher the Electrical Conductivity, the more the dissolution |
0.45
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0.48
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0.48
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pH value
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5.49
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5.41
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5.41
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Blind test
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The aging-one-year Oriental Beauty Oolong Tea, after the second aging, that the astringency obviously becomes lower, the floral scent is more obvious, the tea liquid plum acid taste is increased.
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Aging tea flavor evaluation
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The Oriental Beauty Oolong Tea, which is aged one year in the normal temperature environment, can be second aged by King Son Convertible IFP Aging Chiller, that the flavor, aroma and mouthfeel will change and enhance.
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The Oriental Beauty Oolong Tea, without second aging, the flavor will be concentrated on the tongue, and the flavor after aged by the sonic wave will spread throughout the mouth.
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The aging-one-year Oriental Beauty Oolong Tea, after the second aging, the bitterness and astringency are reduced and the flavors becomes more rich.
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The aging-one-year Oriental Beauty Oolong Tea is very suitable for cold water steeping, even if it does not have second aging, it is still very good for drinking.
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Compared to non-aged and second aging 4-day tea, the uncomfortable acids of second aging 7-day tea becomes lower obviously, and increase the good acids taste.
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Compared to aging 7-day tea, the floral scent of aging 12-day tea is more obviously, the flavor will fill the entire mouth, and the other parts will not change much.
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Use the sonic wave to age the Oriental Beauty Oolong Tea for 5 minutes, that the taste of tea liquid is more concentrated; and the taste will be very watery (pale, boring), when it is without sonic aging.
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When sonic aging is over 5 minutes more than 20 minutes, the taste difference is not obvious, we will continuously carry out sonic aging experiments that are below 5-minute.
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Without sonic aging, the flavor will be more rich; with sonic aging, the aroma becomes much more less hardly to smell, that seems the taste is being absorbed into the tea liquid by sonic wave.
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The color of the tea liquid that aged by sonic wave looks darker.
