King Son Instrument Tech. Co., Ltd.

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Aging Nantou Lishan Oolong Tea

Aging Nantou Lishan Oolong Tea

Tastes and compares the aging Nantou Lishan Oolong Tea that steeped at 9/48.20°F cold water to check if the aging effects the flavor of Oolong tea.

The purpose of cold water steeping experiment is to test the flavor of Oolong tea after aging
  • Tea cold water steeping: Tastes and compares the aging flavor and aging time difference between non-aged and aging Nantou Lishan Oolong Tea that steeped at 9℃ cold water to check if the aging effects the flavor of Oolong tea.

  
Tea aging conditions and steeping method
  • Tea Variety: Nantou Lishan Oolong Tea
  • RO(EC:0.08、PH5.02),5 Stage Reverse Osmosis water filtering (EC, electrical conductivity: 0.08, PH: 5.02)
  • Tea steeping method
    • Tea volume:10g
    • Water volume:500cc
    • Water to tea/powder ratio, according to ISO 3103-1980,10g/500cc
    • Glass Teapot Kettle for cold water steeping
    • Tea cold water steeping temperature & time: 9±3℃/48.20±5.4°F,18 hours
  • Tea aging conditions
    • Tea packaging: Sealed aluminum foil packaging
    • Aging temperature: -0.5±0.3℃/31.10±0.54°F
    • Aging Humidity setup: Without setup humidity (disabled humidity function)
    • Aging days:1,2,3,4,5 days
  • Tea liquid cupping tasting method
    • Sake copper cup
    • Ultra-thin glass cup
    • champagne glass cup
    • 550ml PET bottle
  • Tea liquid smell fragrance method: white porcelain smell fragrance method
  • Measurement instrument and meter
    • Timo plug-in thermometer
    • ATAGO PAL-1 Series Handheld Digital Sweetness Meter(Test range: 0.0~53.0%)
    • EZDO 6061 Waterproof Electrical Conductivity Meter (EC meter) [Calibration solution, EC1.41]
    • EZDO PH6011 pH meter [Calibration solution, PH7、PH4]
 
Tea cold water steeping: Tastes and compares the aging Nantou Lishan Oolong Tea that steeped at 9/48.20°F cold water to check if the aging effects the flavor of Oolong tea.
  • Oolong tea cold water steeping flavors:
    • Longan aroma
    • Thick/heavy taste is concentrated on the front section of the tongue
    • Astringency is on the upper jaw of tongue
    • Aftertaste is not obviously
    • Slightly sweet
  • Tea cold water steeping temperature & time: 9±3℃/48.20±5.4°F,18 hours
  • Water to tea/powder ratio, according to ISO 3103-1980,10g/500cc
  • The temperature that tea liquids poured into the cup for taste: 4℃/39.20°F
Aged days
Non-aged
Aged 1 day at -0.5±0.3℃/31.10±0.54°F
Aged 2 days at -0.5±0.3℃/31.10±0.54°F
Aged 3 days at -0.5±0.3℃/31.10±0.54°F
Aged 4 days at -0.5±0.3℃/31.10±0.54°F
Aged 5 days at -0.5±0.3℃/31.10±0.54°F
Tea liquid color
 (1: light →5: dark)
 1
 3
 5
 2
 4
 6
 
Aroma
More grassy
Smells sweeter
Grassy is less than one day aging
Grassy is less than 2 day aging
Sweet flavor is obviously (mango sweet)
Light floral scent
Taste location
Taste is in the middle section of the tongue and both sides of the mouth
The taste is on upper jaw
Taste spreads slowly in the front section of the tongue
Taste spreads slowly in the mouth
Taste is in the whole tongue
Taste is in the front section of the tongue and both sides of the mouth
Astringency
(1: light 5: distinct)
Astringency stimulation is increased
Astringency stimulation is decreased
Astringency is lower than 1 day aging
Astringency is lower than 2 day aging
Astringency is not obviously
Astringency is similar to the astringency that 3 days aging does.
Body/ richness
 (1: light/thin
heavy/full:5)
1
2
3
4
3
5
Aftertaste
 (1:light5: distinct)
1
2
3
4
5
3
Sweetness (1-5)
Light sweet
Similar to non-aged, light sweet
Astringency is decreased, and sweetness is increased
Slightly sweet
Sweet obvious
Slightly sweet
Sweetness (Brix%)
0.4%
0.4%
0.4%
0.5%
1.1%
0.7%
EC (Electrical Conductivity, µS/cm)
1µS/cm=0.5ppm(TDS)
: The higher the Electrical Conductivity, the more the dissolution
0.34
0.35
0.73
0.40
0.40
0.56
pH value
5.87
5.94
5.89
5.80
5.86
5.37
Blind test
Blind test in 2 days is better than 3 days
Blind test in 4 days is better than 3 days
The overall scores of flavor is similar to the aging flavor scores by 3 days
 

 
Tea cold water steeping cupping test: Tastes and compares the aging Nantou Lishan Oolong Tea that steeped at 9/48.20°F cold water to check if different tea cup effects the flavor of Oolong tea.
The effects of cold water steeping teas with different tea tasting cups
  • Sake copper cup has the strongest astringency taste
  • Ultra-thin glass cup has the watery taste obviously
  • The flavor is more concentrated on champagne glass cup that effects best tea taste
  • The astringency taste is more concentrated on PET bottle
  • Sake copper cup(left)
  • Ultra-thin glass cup(middle)
  • champagne glass cup(right)
 
Conclusions
  1. The Lishan Oolong Tea, after aging, even if it is only aging for one day, average person can obviously taste the difference of aging flavor.
  2. When compared the flavors between non-aging and aging cold water steeping Oolong tea, the most obvious taste difference is astringency on the tongue and in the mouth. Average person prefers to have non-astringency cold water steeping Oolong tea.
  3. The sweetness of the cold water steeping Oolong tea, by 4-day aging, can be tasted very obviously.
  4. Compared taste testing results between day 1 and day 5, the best aging time is 4 days. When aging time is more than 4 days, the overall scores of flavor is similar to the aging flavor scores by 3 days.
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