Lugu's 4H Project recently hosted around 70 international 4H members for their 2nd Annual Asia Network Board Meeting. And this year this the Lugu Elementary School, in cooperation with National Taiwan University Tea Research Center prepared a select group of students to brew tea for the guests. These students practiced their tea brewing etiquette along with English poetry recitals and conversation since last spring.
Eco-Cha's sourcing director Andy Kincart assisted his tea mentors Tony and Lisa Lin in preparing the students for the event. When Tony asked Andy if he could compose some tea poems for the students to learn, Andy suggested that the students compose the poems in Chinese for him to translate into English. Here is one of the poems that the students wrote and recited in English for their guests.
As the months of preparation passed, Andy was impressed by the students' enthusiasm and innocent pride for their local culture and specialty tea. He felt inspired and privileged to assist in this project. From a very young age, this local pride is fostered and the children are educated about tea and how there hometown is famous for Dong Ding Oolong Tea.
It turned out to be a fine day for event in a picturesque setting at NTU's tea farm and research center. The weather held out just at the right time for the outdoor tea party with live musical accompaniment. It was a highlight in the foreign guests' visit to Lugu.
Below are a couple of scenic snaphots taken from the top of the tea garden where the event was held above Phoenix Village in Lugu Township.
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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.