Eco-Cha Sourcing Director Andy Lectures At Ji Nan National University
March 26, 2016
Andy got take advantage of the only morning that it wasn't raining this week and take a 55 km scenic ride from his home on the southern border of Nantou County to the National University just north of Sun Moon Lake. Here's a roadside snapshot overlooking Shuili, a township that fittingly is named "In Water".
He was invited to be a guest lecturer to a class of non-university students who are learning about creative cultural representation in the tourism industry, including the sale of local specialty produce, such as tea. It was a great group of people of all ages and backgrounds. Some were B&B owners, others worked in farmers' associations and local governments, and there were a few tea farmers who were developing their own brands.
It was really a pleasure and an honor to see the interest the class had in Eco-Cha's story and learn of our perspective on the local specialized industry of tea and tea culture. Even more rewarding however, was the friendly, modest manner in which the students introduced themselves during the intermission. Andy was offered home-made cookies and many invitations to come visit their homes, farms and businesses. He was even given a document of the occasion at the end of the class!
This batch of Alishan High Mountain Jin Xuan Oolong summer 2020 harvest has a very pronounced buttery character. Starting with the leaves put into the pre-heated tea judging cup, they exuded a pronounced buttered toast/popcorn aroma. But the flavor profile is replete with an uncanny buttered popcorn note, it's almost unbelievable! How can tea leaves do this?! It's not only buttered popcorn either! There are distinct floral and vegetal notes that balance out the incredulous and delicious buttered popcorn flavor. OK, enough repetitive description! Click hereto get your share.
This is what an award winning Wenshan Baozhong Tea looks like, in its dry leaf state, of course. Notice the uniformity in the size and coloration of the leaves. The yellow hues are only in the spine of the leaves, which would naturally protrude into a stem, but the stems have been removed, along with the larger, lighter colored, over-matured leaf stock. This uniformity of leaf material offers a pure flavor profile. It allows for a complexity of aromatic and flavor notes, but it comes from a uniform stock which is essential in producing a purity of character. This is a fundamental aspect of competition grade tea. It's not muddled. It's refined.
Batch #55 of the Eco-Cha Tea Club is an award-winning Wenshan Baozhong Tea that was entered in the recent spring tea competition of the local Farmers' Association. Preparation for competition involves removing the bulkier stems from the leaves, and also sorting the leaves by coloration to achieve the most uniform stock of leaf material possible.