Taiwan and Their Oolongs

In the second module we focused on learning about teas from different countries, we also learned about the tea history of those countries as well as how the industries are set- up, and how they compare in the line-up of tea producing countries.  We also talked about the geography, and where in each country the tea grows.

This week we tasted tea from Taiwan and Argentina.  We also did our first cross-sectional tasting.  This involves tasting the same type of teas from different countries.

Taiwan:

Tea History started around1624 when the Dutch established a colony on Taiwan as a commercial base and a military stronghold.  They began to move workers from the Fujian and Penghu regions of China as slave labourers to help build the Dutch colonies.  These Fujians, already knowledgable in tea established various tea gardens in the interior mountainous parts of the islands by using both wild tea plants, and cuttings from China.

By the mid 1700's the Chinese finally expelled the Dutch from Taiwan and more Chinese people began to immigrate.  It is because of this Chinese influence that oolong tea industry became prevalent on the island.  

In the late 1900's the Japanese invested a significant amount of resources to aide in the industrialization of the island by establishing transportation, sanitation infrastructure and revising the education system and farming methods.

Taiwan is famous for its light fragrant oolongs and exports 60% to 70% of its annual tea production.  Oolong means 'Black Dragon' in Chinese and has varied oxidation levels - anywhere from 10% to 90%.

Taiwan Oolong

Oolong teas are produced as follows:

Leaves are laid in direct sunlight to wither, reduce moisture content and to soften the leaves. The leaves from the plants used to make oolong are typically larger in size, and tougher.  After withering, the leaves are shaken in a basket to lightly bruise the leaves and then spread out in the shade to dry.  This process of shaking and drying is repeated several times.  Only the bruised edges are oxidized, leaving the core of the leaf green (oxidization is exposing the leaf to heat, moisture and air).  The leaves always remain whole and should never be broken.  Once the desired degree of oxidization is reached, the process is stopped by pan firing the leaves at high temperature.  Oolongs generally have a lower moisture content than green teas and therefore have a longer shelf life.  Styles can range from open leaf to semi or completely rolled shape.

We also learned generally about other tea growing areas in the world  It was interesting to note that when looking at tea by volume of production, Japan as a country does not make the top ten list.  But Japanese tea is certainly a better known tea than say Turkey or Bangladesh, that produces more volume of tea.  

We also tasted some black tea from Argentina.  The main claim to fame for black tea from Argentina is that it is used in packaged iced tea like Lipton or Nestea etc.  They use the Argentinian tea because it does not get cloudy when brewing for cold tea, so cold tea drink producers use this tea.  Consequently their main export is to the USA.

Well, this was the last week and our exams are coming up.  In Tea 101 the cuppings were relatively simple.  Identify if you are tasting white, green, oolong, black or puerh.  Now we have to identify between different whites and greens, and we have to be able to identify the country of origin for the black teas.  It's a blind cupping, so you only get the liquor in the cup.  No leaves to look at!  I'm worried!!

05 Rare Tea

Recently in Vancouver I stopped in to a relatively new tea shop called O5 Rare Tea Bar.  It is truly a unique and amazing shop.  Pedro, the tea shop owner has such a passion for tea.  You feel it when he speaks about tea, and his business of direct trade with specific farmers that he has developed long standing relationships with.

When you enter off the street into his shop you are in quite a small space, with one long counter that has about 3 teas brewing stations set-up.  Upon sitting down a person comes out right away and greets you and serves you a sample of one of their house made elixirs.  Today it was a rootbeer elixir that was to die for!!  We then perused the menu and the server asked what types of tea I was interested in.  I mentioned that I preferred greens and oolongs and she made some suggestions.  I ended up trying the Balhyocha Noeul oolong.  A dark longer oxidized tea.

To start with they pulled out a chest of the tea

from behind the counter to smell and view the tea, then they took some out and put in in the brewing pot.  They brewed the tea similar to Gungfu Cha with more leaves and shorter infusions.  They re-steeped the tea as many times as you wanted them to.

I had the oolong.  The oolong was a long oxidized tea, and the dry leaves smelled of cocoa.  It tasted like cocoa as well, with hints of fig and plum.  It was the most exquisite oolong I have ever tasted to date!

 and Brian ordered the ginger beer elixir.  It was cold, and it was bubbly.  It was also quite spicy.  They served it with candied ginger that had been sitting in honey.  Together they were to die for!!

Soon after we were lucky enough that the owner Pedro was in the shop and he came over to chat with us.  He talked about the tea, that it was from South Korea, and how he meets the farmers and sets up deals with them.  He had a slide show from his tea travels where he would select pictures from to show you and further enhance the experience.  He also entertained us with stories about Pu-Ehr, and showing us the differences between and handmade and machine made cakes.  I definitely recommend this place to anyone searching out a unique experience - whether it be tea related, or 'just something different'.  Here is the link to his website.

O5 Rare Tea Bar - It's about obsession with Origin.  5 natural elements that make-up terror:  Earth, Fire, Water, Wind and Void.

I ended up purchasing the Balhyocha Noeul Oolong from South Korea.  I can't wait to get home and make it!!