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: Competition Grade Dong Ding Oolong Tea Tasting Notes
Eco-Cha Tea Club: Competition Grade Dong Ding Oolong Tea Tasting Notes

August 10, 2019 1 Comment

These leaves were harvested by hand from the residential farm that is our ongoing source of Dong Ding Oolong Tea. They were also de-stemmed by hand and roasted extensively to meet the competition standard. The brewed tea has a bold roasted character that is balanced out by a rich, smooth textured and complex flavor profile. It is reminiscent of fire-roasted yams and butternut squash. 

View full article →

Eco-Cha Tea Club: Competition Grade Dong Ding Oolong Tea
Eco-Cha Tea Club: Competition Grade Dong Ding Oolong Tea

August 02, 2019 1 Comment

This month's edition of the Eco-Cha Tea Club is from the same day's harvest of spring tea that our source received the Top 2% Award out of 750 odd participants in the spring 2019 competition. This month's batch of tea was prepared the same way as the award winning tea — removing the stems by hand and undergoing repeated roastings to meet the standard of quality set by this local competition. Only residents of this small community of traditional tea makers are eligible to enter this competition. But this is the heart of Dong Ding Oolong Country, and this community boasts the densest population of traditional Oolong Tea artisans in Taiwan, and probably in the world!

View full article →

Eco-Cha Tea Club: Alishan Late Spring Oolong Tea Tasting Notes
Eco-Cha Tea Club: Alishan Late Spring Oolong Tea Tasting Notes

July 12, 2019 1 Comment

The complex aroma of the brewed tea leaves has subtle hints of a bug bitten character, but not very obvious. The sufficient oxidation offers a fresh scone scent, with a touch of honey, making us think that there is some influence from the Green Leafhopper. It is very likely that this note is subtle due to the fact that it had rained very near harvest time, which is said to dilute or dissipate the chemical compounds that are responsible for this character of flavor. The texture is smooth and balanced, with delicate complexity. 

View full article →