Eco-Cha Visits Radio Taiwan International
Last week, I traveled to Taipei to be Shirley Lin's guest on her show at Radio Taiwan International http://www.rti.org.tw/ .
It was a pleasure to meet Shirley in person after doing a phone interview with her several years ago about my involvement in Taiwan tea culture. So we caught up on what's new in this respect - the prominent topic of course being the development of Eco-Cha. We chatted freely throughout the interview, both on and off camera, about all kinds of things related to living in Taiwan and the world of tea.
Stepping out of the cab and into this well-maintained, older, distinguished establishment really piqued my curiosity about the organization. It actually is one of the world's oldest radio stations in operation today - initially established in Nanjing in 1928. It has been in operation in Taiwan since the 1950's. A quote from their website sums it up: "For the next 60 years, the Central Broadcasting System persevered, continuing to broadcast on behalf of the nation, sharing information about Taiwan with the rest of the world."
An added bonus in my journey to Taipei was when I emerged from the Yuanshan 圓山 MRT station, I spotted a quaint temple in serene surroundings just a few stops away from the Main Station in downtown Taipei.
Such are the hidden gifts that one is granted in a random journey on this unique island hosting a modern society that is rich in culture and tradition.
Leave a comment
Comments will be approved before showing up.
Also in News
Eco-Cha Tea Club's batch #48 is Alishan High Mountain Black Tea. It has a very balanced, integrated flavor profile, and offers subtle notes of a Qing Xin Oolong. The brewed leaves still have a greenish hue, even though the stems are quite reddish, indicating nearly full oxidation. It is an interesting hybrid of tea types, but definitely acts more like a Black Tea made from the small leaf type Qing Xin strain.
This very small fall harvest of naturally cultivated Oolong leaves was painstakingly processed by a father and son team who are top representatives of their local tea industry. The most inspiring fact is that the son is wholeheartedly inheriting his family's tradition, and this small batch of tea is testimony to that.
The name "Hong Shui (Red Water) Oolong" has been a buzzword in Oolong circles in recent years. But the tea makers who have inherited their local tradition say that this is simply a new name for tea processed like their grandfathers taught them. It used to just be called "Oolong Tea"!