Eco-Cha Sourcing Director Andy Lectures At Ji Nan National University
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!
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The prominent features of this batch of tea are the growing region, the farming methods, weather conditions on the day of harvest, and the degree of oxidation in the leaves in their processing. These factors offer us a premium quality High Mountain Oolong Tea.
The brewed tea offers a creamy, soft pine aroma with a smooth, savory/vegetal character that is very satisfying. It has a lingering, thick yet mild floral aftertaste, with a touch of heady spice. It's this integrated composition that we have come to appreciate most about High Mountain Oolongs. When there is sufficient complexity, combined with a thick, smooth constitution that actually shines the most after it has cooled down, it rates high on our Oolong score chart!
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