It was a minimal spell of rainy weather we had a couple weeks ago that offered a brief respite from the island-wide shortage of precipitation. We were excited to announce the late arrival of spring rains, only to experience mostly clear skies again a few days later.
In mountainous regions, there has been intermittent rain, but nothing like the typical continuous rainy weather we normally get at this time of year. The consequence of this in tea country is basically less spring tea to be harvested.
Lower elevations have been harvesting the over last couple weeks, and some farmers report a yield of about half the normal amount. Mid-elevation farms have begun harvesting in the last week with similar reports.
We'll keep you posted on the weather as well as the fresh batches of spring tea that we taste and procure while it lasts.
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Red Oolong offers a smooth, balanced, mildly sweet, rich but not quite bold flavor profile, with elements of fruit compote, pumpkin pie, and a hint of dried flowers. This ultra-friendly character, combined with the fact that almost all Red Oolong is cultivated naturally on the southeast coast of Taiwan, facing the wide open Pacific, which reminds a North American of Washington State or British Columbia, is no wonder why it is rapidly gaining popularity on the international market. Once again, Taiwan leads the way in Oolong Tea innovation!