Champion Tea Tasting

October 13, 2013 0 Comments


 

The most educational and privileged event at the Nantou County Global Tea Expo, in my experience - is the opportunity to taste award winning teas from all over Taiwan. For an entrance fee of US$3.30, you can participate in a cupping of 10 of this year’s Champion Spring Teas in Taiwan. Ten participants per cupping are invited to smell the brewed leaves and taste the brewed tea through two rounds of the table. The cuppings follow the standard tea judging methods of 3g of tea leaves in a 50 ml cup brewed for 6 minutes with near-boiling temperature water. The brewed leaves and tea are then allowed to cool for about 6 minutes before sampling.

The cupping is hosted by a certified tea judge who leads the group through the brewing, smelling of the brewed leaves, and tea tasting experience. The host introduces the tea types that span the spectrum of specialty teas produced in Taiwan from green to black, yet mostly comprised of variations of oolongs. Basic explanations of the tea types are given along with the judging process that is conducted in the competitions. 

The first cupping we attended this year started with a green Bi Luo Qun from Ping Lin, Taipei followed by an unroasted, minimally oxidized High Mountain Oolong from Ren Ai Township in Nantou. Step by step we moved through the gradients of oolong teas, finishing with a heavily oxidized Oriental Beauty Oolong from Xin Zhu. 

More types of Champion Spring Teas can be experienced by attending other cuppings. There are 18 types of tea, almost all champion, with a few 2nd place prize winners of local competitions from all over Taiwan, offered at this event. So in order to make the best of this unique opportunity, we will attend at least a few more cuppings of this year’s champion spring teas before the event closes on October 27.







Also in News

Hong Oolong Tea Tasting Notes | Eco-Cha Tea Club
Hong Oolong Tea Tasting Notes | Eco-Cha Tea Club

October 13, 2021 0 Comments

We can see from the brewed leaves above that they resemble an Oolong Tea much more than a Black Tea. The bulk of the leaves still maintain their structural integrity, indicating that they have not been rigorously rolled, like a Black Tea would be. Only a portion of the leaf material was torn and squeezed to expose the sap, resulting in a more thorough oxidation. Most of the leaf material was treated with the skill and tact that an artisan Oolong Tea is made from. We feel that this is a more specialized batch of Hong Oolong in this respect.

View full article →

Hong Oolong Tea | Eco-Cha Tea Club
Hong Oolong Tea | Eco-Cha Tea Club

October 12, 2021 0 Comments

Batch 71 of the Eco-Cha Tea Club is a Hong Oolong Tea made by our source of Traditional Dong Ding Oolong as well as our Small Leaf Black Tea. Both of these teas that we regularly procure from this family-run farm are closely related to this month's batch of the Eco-Cha Tea Club. This is the premier batch of Hong Oolong Tea made by this Dong Ding Oolong artisan however, and it exists only because of our encouragement (not nagging!) about trying out a new recipe!

View full article →

Top-4 Taiwan High Mountain Tea Regions
Top-4 Taiwan High Mountain Tea Regions

October 07, 2021 0 Comments

Taiwan is famous for High Mountain Oolong Teas, teas grown above 1000m elevation. The island actually has a number of High Mountain Tea regions, but only a few stand out as being world-renowned. Here we provide a brief overview of the top-4 Taiwan High Mountain Tea areas.

View full article →