Eco-Cha and GYI Taiwan Tea Photo Challenge
Hey GYI Taiwan!
We're really happy we have the chance to meet you and show you around tea country while you're in Taiwan!
While in Taiwan you'll notice that tea is everywhere, not just on the farms! From traditional to modern, tea is deeply rooted in Taiwanese culture. By discovering more about tea, you'll learn more about the Taiwan, it's people, culture, and history.
We've got a fun photo contest that we hope will help you dig deeper into tea culture while you're here...and the winners will receive some fresh Taiwanese tea in the mail when they get home!
How It Works
1. Take photos of anything tea related while in Taiwan.
2. Share the photos on Facebook, Twitter, or Instagram with the hashtags #gyi2015 and #EcoChaTeas.
3. We'll pick the winner on July 20, 2015.
Find Eco-Cha on Facebook @EcoCha and on Twitter and Instagram @ecochateas.
How To Win
If your photo has the most shares, likes, or comments, you win! Share lots of photos because the total shares, likes, and comments will be added up! So the more photos the better!
Bonus points: Share photos of anything tea related from your home countries.
What You Win
Tea! We'll send you (or anyone you like our favorite gift pack, the "Taiwan Tea Tour". The Taiwan Tea Tour contains different Taiwanese teas, so you can try five different types and get to know the difference. These teas come from the area that we visited together!
Tea Photo Tips
You’ll find tea everywhere in Taiwan! Look for fresh tea stands, bubble tea, tea houses (both modern and traditional), tea tables in people's homes and offices. Or…just look at the huge selection of iced-tea in 7-11! For an extra challenge just look for the Chinese character “茶”.
Good luck, and looking forward to seeing your photos!
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Also in News
Eco-Cha Tea Club's batch #48 is Alishan High Mountain Black Tea. It has a very balanced, integrated flavor profile, and offers subtle notes of a Qing Xin Oolong. The brewed leaves still have a greenish hue, even though the stems are quite reddish, indicating nearly full oxidation. It is an interesting hybrid of tea types, but definitely acts more like a Black Tea made from the small leaf type Qing Xin strain.
This very small fall harvest of naturally cultivated Oolong leaves was painstakingly processed by a father and son team who are top representatives of their local tea industry. The most inspiring fact is that the son is wholeheartedly inheriting his family's tradition, and this small batch of tea is testimony to that.
The name "Hong Shui (Red Water) Oolong" has been a buzzword in Oolong circles in recent years. But the tea makers who have inherited their local tradition say that this is simply a new name for tea processed like their grandfathers taught them. It used to just be called "Oolong Tea"!