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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We recently visited Mr. Liu when we hosted a visitor from Italy who was keen on experiencing the local tea culture. Our guest was truly elated to be served tea by a true artisan of the trade. Mr. Liu served us three different teas that were all locally harvested this past spring. They varied only in their degree oxidation and roasting. And the one that was sufficiently oxidized, but only lightly roasted, immediately impressed us.