Andy was recently invited to present at Taichung City Government's international creative industries seminar that focused on promoting its local specialty products. As tea is Taiwan's primary local specialty, and Eco-Cha is becoming recognized as a leader in representing this product and culture on an international platform, Andy was happy to share his 25 years of experience of Taiwanese tea with Taichung's professionals and government officials.
Andy mostly related how his growing interest and love of Taiwanese tea and tea culture that began in 1990 led him to where he is today. The local tea industry that he began to immerse himself in over 20 years ago has become the central focus and passion in his life. After telling his story and offering his suggestions to the attentive audience, there was a Q&A session with the audience. At this point, Eco-Cha's co-founder Nick Fothergill was asked to join the discussion to offer his perspectives regarding Eco-Cha's mission and goals.
It was a rewarding experience for everyone involved, and Andy was left feeling honored and fulfilled to be able to offer a response on a professional level to the local culture that he has come to know and love. This is a significant part of his personal commitment to representing Taiwan's tea and tea culture to the world at large. Andy is compelled to provide the local tea farmers and tea professionals with an international model for them to be inspired and encouraged by. This event was the latest development in fulfilling this personal and professional mission.
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This month's batch of tea being shared with the Eco-Cha Tea Club was made by Mr. Su — an 80 year-old artisan of traditional Dong Ding Oolong Tea. He planted a plot of the Tie Guan Yin strain in his backyard several years ago, and this is the second time we've sourced this tea type from him. Mr. Su is our favorite representative of traditionally made tea in Taiwan, and it brings us a special kind of joy to be able to share his tea with our tea club members.
This batch has a particularly sweet character, with slightly tangy, fruity notes and a pleasantly clean lingering aftertaste. It has just enough of that cured, almost fermented character that makes it reminiscent of a traditionally made Tie Guan Yin Oolong. But given that it was only roasted once, it maintains a mild flavor profile similar to a Hong Shui Oolong.