OKUTOMI SAN’S YUMEWAKABA Oolong BANCHA

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Notes for oolongcha:
Oolongcha is a semi oxidised tea which sits between green teas (non oxidised) and black teas (oxidised). Allowing or encouraging the tea to oxidise after harvest allows enzymes in the tea leaves to facilitate the chemical reaction of breaking down catechins into flavanoids, which drastically changes the flavour and aroma of the tea. Controlling the specific amount of oxidisation that occurs is a delicate task. This is usually encouraged by damaging the cell walls of the tea leaves in a controlled manner - but too much damage too early on will result in an uneven finished tea. This can be done quickly by machines that cut the edges of the tea leaves, or more gently by tumbling the tea in large cylinders. The temperature and oxygen availability can be used to accelerate or slow down oxidisation. Once ready, the tea is heated to a minimum of 65°C, usually by steaming or pan frying, to halt the oxidisation by denaturing the enzymes.

Notes for this particular tea:
This specific oolongcha is a new release from 15th generation tea farmer and producer Okutomi Masahiro, based in Sayama, Saitama prefecture. It is a single cultivar Yumewakaba, and Okutomi san has shared with us an overview of how this tea was made:

Nikkan ichou - Sundried wilting. The freshly harvested tea leaves are dried under natural sunlight to remove some moisture and start oxidising.

Shitsunai ichou - Indoor wilting. The tea is moved to dry in the ichou house on raised beds with fans underneath the beds to circulate air. This further removes moisture and continues the oxidisation.

Yousei - Shaking. The wilted leaves are then shaken by hand in a bamboo colander, which creates small scratches on the edges of the leaves and activates enzymes and accelerates the oxidisation.

Kamairi - Pan frying. The leaves are transferred to a kama (pan) to add heat which halts the action of the enzymes. This process is known as sassei, or kill green.

Juunen - Rolling. The leaves are rolled, which brings out the aroma and taste.

Kansou - Drying. This is the final drying process to reduce the moisture content to desired levels.

Below is the recommended brewing guide:

Cold brewing guide:
Oolongcha 3 grams
Water 300 grams soft water (filtered if possible)
Duration 8-14 hours in the fridge - don’t squeeze the leaves when draining

Hot brewing guide:
Oolongcha 3 grams (serves three people)
Water 120ml @ 90°C
First infusion 120sec
Second infusion 60sec
Third infusion 90sec

Storage:
Store in a cold environment (6-10°C) and avoid exposure to sunlight and air - both of these will degrade your tea. Best consumed within 4-6 months from when it is first opened.