Lugu Farmers' Association Dong Ding Oolong Spring Tea Competition 2014 - Tea Fair and Tasting

June 06, 2014

Last Saturday was the spring competition tea fair, when prizes are publicly awarded and competition teas can be sampled and purchased.

Here is a bird's eye view of the event at the Lugu Farmers' Association with a glimpse of the historical Dong Ding Mountain in the background.

In addition to the awards ceremony and tea fair, there was the cultural element of tea and music offered to the public free of charge.

To finalize the event, on the following Wednesday there was an unpublicized occasion provided by the Farmers' Association for local participants in the competition and a few select guests to sample the spectrum of this spring's competition teas. I attended it with my friend Patricia Zhu - principal of Lugu Junior High School.

The teas were displayed to provide an educational experience of the judging process. First in the line were samples of rejected entries based on various characteristics such as green, bitter, astringent, aged, muddled, overly-roasted, etc. These were followed by entries that received awards in the competition - starting with the lowest and progressing to the champion prize winning tea.

These categories include two plum blossoms (about 34% of all entries); three plum blossoms (about 20%); Third Class (about 9%); Second Class (about 5%); First Class (about 2%); Top Ten Winners; and Champion Prize. There were a total of 5,882 entries in this spring's competition. Within the categories below the top ten and champion prize, three samples of each category were offered to represent the accepted roasting spectrum of the teas. This allows competitors to get a direct experience of the teas judged on a very pivotal factor in their production - roasting. This opportunity to taste the judging standards is essential information for artisans to experience in their preparation for the world's largest oolong tea competition.





Leave a comment

Comments will be approved before showing up.


Also in News

Tea sourcing trip by motorcycle to the Alishan region of Taiwan
Alishan High Mountain Oolong Fall 2020 Tea Sourcing Trip

September 24, 2020

It was a beautiful morning, and although the sun was quite strong, it felt so good to be doing what we love most — riding into the hills to source quality Taiwanese Tea! We've ridden this rode at dozens of times over the last 20+ years, and it never gets old. Each time we take this trip, we see these mountains in a different light. As far as we recall, this is the first time we stopped at this awesome spot on this bridge!

View full article →

Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea Tasting Notes | Eco-Cha Tea Club

September 11, 2020

The full flavored character reflects the mastery that evolved from pre-modern tea producing methods — which our friend learned from his grandfather as a teenager. It's a rich, fruity, complex flavor profile with classic mineral notes, and a vibrant, truly satisfying finish. This, this is the real deal when it comes to traditionally made Oolong Tea from Nantou County, Taiwan!

View full article →

Grandma Chen maker of Traditional Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea | Eco-Cha Tea Club

September 07, 2020

Batch 58 of the Eco-Cha Tea Club is a Hong Shui Oolong made in the traditional fashion by our friend in his home factory in Phoenix Village, Taiwan. He let his family plot of tea behind their traditional 3-sided farmhouse continue to grow after spring harvest in April until the last few days in July. This allows the tea trees to rejuvenate by growing naturally during the most vegetative phase of their annual cycle. He then harvested just the tops of the new growth before pruning his trees for fall harvest.

View full article →