A Taiwan style purple clay set for brewing Oolong
Taiwan is famous for its oolong tea. Oolong technique was originated in Fujian province across the strait, and brought to Taiwan by immigrants to the island hundreds of years ago. Through centuries of development and experimentation, Taiwan forms its unique speciality oolong tea.
Oolong tea has a wild range of oxidation level, for 15% - 70%. the lightly fermented Oolongs are more close to green tea, with floral aroma, and bright yellowish liquor color; the heavily fermented types has more body in taste, liquor color close to black tea (light liquor black tea such as Darjeeling, Uva).
Taiwan's oolong brewing set was also originated from Fujian, but with modification: e.g adding an aroma cup, a long and narrow cup facilitating appreciation of aroma.
When serve, tea is first poured into the aroma cup, the drinker caps the tasting cup on top of the aroma cup, turn them upside down and put on a purple clay holder as shown in the picture.
He then lifts the aroma cup and sniff for the fragrance, while tea liquor is flowed from the aroma cup into the tasting cup for later serving.
Personally, I prefer more straight-forward drinking style by pour tea direct into the tasting cup, drink up, and smell the tasting cup. No aroma cups for me.
