Eco-Cha Guest Lecture at Providence University, Taiwan.
January 12, 2015
Eco-Cha Sourcing Director Andy Kincart is gave a guest lecture Monday January 12th, 2015 for MBA students at Providence University's (Taiwan) Graduate International Program Department.
He'll spoke about how the makers of artisan Taiwanese tea maintain speciality and quality when challenged with the increasing demand of a growth industry. The topic will also covered the environmental impact of increased demand for Taiwanese tea.
Tea grown at high altitude is known for its substantial composition and smooth texture, particularly when the leaves have been sufficiently oxidized. This batch of tea offers that creamy texture and subtle complexity of flavor as a base, with a pronounced charcoal roasted component at the forefront. The charcoal roast is prominent in the first few brews, and the underlying complexity of the tea flavor comes through more and more with each brew.
Spring growing season had a long slow start this year, due to almost no rain until the beginning of April. The long awaited rain gave the tea trees what they needed to bring their spring buds into maturity. And we got a full week of good weather toward the end of the month, which turned out to be perfect timing for both our Shan Lin Xi and Alishan High Mountain Oolong sources.
We feel that the constitution of these tea leaves that were grown at high altitude with optimal farming methods, and crafted by some of the top tea producers in the industry, is what makes this batch so special. We cherish both the knowledge and the quality tea that Mr. Zhuang generously shared with us. We will miss him dearly.