Chaser 2015 A Sip into the Past
Chaser 2015 A Sip into the Past
For many, 2015 might evoke memories of daily routines, fleeting moments, or personal milestones — yet, in the world of tea, it is a year that whispers subtler tales. The "Chaser 2015" invites us into a contemplative journey that unlocks the secrets of tea from this storied year, a vintage worth savoring. As we delve into the heart of 2015's tea landscape, we'll explore its nuanced flavors, the historical backdrop of its cultivation, and the craft that brings it to life.
2015 was a remarkable year for tea production, particularly in the revered regions of China and Taiwan. Both countries experienced climatic conditions that added distinctive layers to their teas. In the Fujian province, renowned for its Wuyi Mountains, the weather yielded an exceptional batch of Da Hong Pao oolong with a flavor profile that echoed the region's rocky soil — a blend of mineral-rich depth and floral lift. Meanwhile, Taiwan's high mountain teas, particularly the Ali Shan or Shan Lin Xi varieties, emerged with unparalleled clarity, a reflection of the pristine air and unique mountain mists that year.
Craftsmanship plays an integral role in creating these teas, weaving the narrative of Chaser 2015 with skilful hands and discerning eyes. In the tradition-steeped village of Shifeng, deeply knowledgeable artisans performed the intricate dance of withering, tossing, and drying Longjing leaves, ensuring that each cup captures the green tea's signature chestnut notes. Such dedication is more than an art; it's a legacy passed down through generations, a silent testament to the enduring human spirit that nurtures it.
For those curious to taste this history, brewing methods become your passport to the past. A gaiwan is your best companion for such a journey, its open shape allowing the leaves to unfold and divulge their full story. I recommend starting with water just off the boil — around 185°F for oolongs and slightly cooler for greens. Let the leaves steep briefly, and pay attention as they color the water and transform it into liquid poetry.
Drinking tea from 2015 is like opening a time capsule. It's a gentle reminder that each year leaves its imprint, not only on our lives but on the leaves that cradle our cups. As you sip from this bygone era, consider the journey it took to reach you, from the distant hills of Taiwan or China to the quiet moments in your day. Here's to embracing the subtle revelations of each cup, one sip at a time — isn't that the essence of tea itself?
