FREE GLOBAL SHIPPING ON ORDERS $35 OR MORE.

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

June 05, 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

Eco-Cha Tea Club: Honey Oolong Tea Tasting Notes
Eco-Cha Tea Club: Honey Oolong Tea Tasting Notes

August 12, 2018

The extensive oxidation and minimal roasting offer a flavor profile that has the rich, density of Small Leaf Black Tea while still maintaining enough freshness to give it complexity and vibrancy. Sweet, ripe fruity notes balanced by mildly astringent nutty/woody tones. Add to this an unmistakeable honey essence in both the aroma and on the palate. It's a proper Oolong in its complexity, and a signature bug-bitten batch of tea.

View full article →

Eco-Cha Tea Club: Honey Oolong Tea
Eco-Cha Tea Club: Honey Oolong Tea

August 07, 2018

A mom, dad, and son team manage their small family farm and process their crops on their own. And the recent spring harvest offered the pleasant surprise of one day's harvest turning out to be Honey Oolong. This name is properly used when the flavor of the tea has a distinct honey character that results from the Green Leafhopper working its magic. The Leafhopper (jacobiasca formosana) is a tiny green bug that likes to feed on the sap of the tender new leaf buds.

View full article →

Harvesting Loose-Leaf Tea: Machine-Clipped VS. Hand-Picked
Harvesting Loose-Leaf Tea: Machine-Clipped VS. Hand-Picked

August 04, 2018

As the specialty tea industry rapidly gains popularity around the world, topics like this one are increasingly mentioned in blogposts, newsfeeds, and on social media platforms. Unfortunately, this type of commentary is mostly hearsay, and lacks objectivity. It was just such a post that recently prompted us to offer a more thorough perspective from the industry here in Taiwan.

View full article →