Thursday, November 10, 2016

Exploring the wonderful teas and regions of Taiwan

Phil and Amy contacted me after reading my wine tasting approach for tea post. They asked me to organize a tea class using this spirit. At the same time, they wanted to explore both the various teas and regions of Taiwan. So, I selected these 8 distinctive Taiwanese teas and we brewed and compared them 2 at a time. Like for a wine tasting, we started with the lightest teas and finished with the strongest. 
1. San Hsia BiluoChun vs. top Wenshan Baozhong: exploring the taste of the north, where tea production started in Taiwan, with a study of the difference between a green tea and a fresh Baozhong.

2. High mountain Oolong vs Hung Shui Oolong: in Central Taiwan, there's a trend for smooth, fresh power at high altitude or more traditional roasted aromas of nuts and malt from Dong Ding.
3. Oriental Beauty vs Concubine Oolong: 2 styles of high oxidized organic Oolongs. Hsinchu's unique use of Qingxin Dapang cultivar with lots of buds or Dong Ding's more mature Qingxin Oolong.

4. Hung Yu (No 18) from Sun Moon lake vs Hualien's jassid bitten red tea: a very strong menthol aroma from Sun Moon lake vs the sweet and ripe fruitiness of the Pacific region.
East coast Da Yeh Oolong plantation
I prepared all 8 teas with 3 grams, boiling water and brewed for 6 minutes using a white porcelain set. It's a standard way to compare and evaluate tea (used in Dong Ding's competition, for instance). And with high quality leaves, the result we got was very good. (It's the lower quality leaves that don't do very well with these more extreme parameters).

I wish Philip and Amy a nice trip in Taiwan after their virtual tea journey through the island with me!

No comments: