FREE GLOBAL SHIPPING ON ORDERS OVER $75

Bamboo And Tea At The National Craft Research And Development Institute

November 05, 2015 2 Comments

In concurrence with the Nantou Global Tea Expo, the National Craft Research And Development Institute hosted activities and exhibits related to Taiwan's tea culture. One of these was an amazing exhibit of modern bamboo structures designed for traditional tea parties.

Another was a hands-on seminar in bamboo tea scoop making. A master of the craft was on site, sharing his skills, and guiding participants on how to design and make their own elegant yet practical tea scoop. 

 As shown in the photo above, a variety of designs were on display for students to refer to in choosing a shape and size they preferred. The instructor would then cut out the template according to the student's request, and show them how to shape the cutout by hand to achieve the desired result.

 

The workshop on tea scoop making was a singular event as part of the Nantou Global Tea Expo production, along with others such as an Oolong Tea making demonstration by prize-winning tea artisans from all over Taiwan. The bamboo teahouse exhibit will on display until April 2016. This is just one more primary example of how much Taiwan has to offer the world in its living embodiment of tea culture in the 21st century.





2 Responses

Andy Kincart
Andy Kincart

November 09, 2015

Jerry
Great suggestion – thanks! I remember the opening day of the Tea Art Classroom in the Lugu Farmers’ Association. In fact, I just recalled a story in a tea farmer friend’s factory a couple weeks ago about being served tea by him and complimenting him on the unique teapot he was brewing in. Not long afterward, he presented it to me as a gift to take back to the States with me when I moved back in 1996. I just brought that teapot back to Taiwan with me when I took it out of storage on my visit home in September!

Jeremy O'Donnell
Jeremy O'Donnell

November 05, 2015

The Bamboo Room in the Lugu Tea Museum would make a great follow up to this article!

Leave a comment

Comments will be approved before showing up.


Also in News

Eco-Cha Tea Club: Dong Ding Tie Guan Yin Tasting Notes
Eco-Cha Tea Club: Dong Ding Tie Guan Yin Tasting Notes

January 12, 2018

This month's batch of tea being shared with the Eco-Cha Tea Club was made by Mr. Su — an 80 year-old artisan of traditional Dong Ding Oolong Tea. He planted a plot of the Tie Guan Yin strain in his backyard several years ago, and this is the second time we've sourced this tea type from him. Mr. Su is our favorite representative of traditionally made tea in Taiwan, and it brings us a special kind of joy to be able to share his tea with our tea club members.

This batch has a particularly sweet character, with slightly tangy, fruity notes and a pleasantly clean lingering aftertaste. It has just enough of that cured, almost fermented character that makes it reminiscent of a traditionally made Tie Guan Yin Oolong. But given that it was only roasted once, it maintains a mild flavor profile similar to a Hong Shui Oolong.

View full article →

Eco-Cha Tea Club: Dong Ding Tie Guan Yin Oolong
Eco-Cha Tea Club: Dong Ding Tie Guan Yin Oolong

January 08, 2018

Our monthly missions to find exceptional singular batches of tea to share with the Eco-Cha Tea Club have led us full circle back to where we were exactly 2 years ago — in the workshop of our favorite elder artisan Mr. Su. On the day we stopped by and snapped the photo above, we found him tasting his batches of tea one last time before entering them into the world's largest Oolong Tea competition, where he has won Champion Prize. But we were visiting him with another type of tea in mind — the tea we sourced from him and shared with the Eco-Cha Tea Club in January 2016, which we named Dong Ding Tie Guan Yin Oolong.

View full article →

Eco-Cha Behind The Scenes Of The World's Largest Oolong Tea Competition
Eco-Cha Behind The Scenes Of The World's Largest Oolong Tea Competition

December 13, 2017

Shown above are bamboo basket roasters in full effect, emitting exquisite aromas of tea leaves in their last hours of roasting in preparation for the Lugu Farmers' Association's Dong Ding Oolong Tea Competition — winter 2017. These traditional style roasters are often used for the final roasting, following repeated roastings in larger convection ovens.

View full article →