Traditional Oolong Tea Making Workshop In Taiwan

May 28, 2018 1 Comment

Indoor solar withering of freshly harvested tea leaves.

Eco-Cha recently attended a Traditional Dong Ding Oolong Tea making workshop conducted by the (Taiwan) Lugu Farmers' Association Dong Ding Oolong Tea Competition judging team. 

We recognize this as a significant event in that it is perhaps the most effective systematized effort to preserve this traditional product of regional origin.

Not only is this the world's largest Oolong Tea competition, it is a pioneer and precedent for contemporary tea competitions worldwide.

This team of professional tea judges is now comprised of 80 members, from which about half are hired to participate in each semi annual competition.

Solar withering outside of freshly harvested tea leaves.

Director of the Lugu Farmer's Association, and our tea mentor Tony Lin, has developed this competition over the last 30 years. Last year he decided it was important to educate the new generation of tea judges on traditional tea making.

So he created this workshop where 4 or 5 elder tea masters are invited to demonstrate their methods to the newer generations. The younger tea judges are are organized into teams of about 12 apprentices each.

Tony believes that only by experience of what is involved in making Traditional Dong Ding Oolong Tea, will this next generation be able to recognize the best characteristics of this local specialty, and thereby preserve and protect the quality standards on which this competition is based.

Here is a video of this event for you to Enjoy a “live window” into a 100 year old traditional tea culture, that is still thriving in 21st Century Lugu, Taiwan.

Artisan oolong tea masters pose for a picture for Eco-Cha.Above is a photo of Tony Lin (far right) with the four elder tea masters who demonstrated at this year's event. We felt honored that 3 of these 4 elders are tea makers who we've befriended and sourced tea from for years.

We weren't really aware of their status in the local community. We just knew these were our favorite people to visit and learn from and feel privileged to have a share in the tea they craft seasonally.

In a word, they make the best tea we've found over over the past 25 years!

Eco-Cha co-founder and sourcing director, Andy Kincart, standing proudly next to his all-time favorite tea master Mr. Liu, and his Taiwanese mentor Tony Lin.The above is Eco-Cha co-founder and sourcing director, Andy Kincart, standing proudly next to his all-time favorite tea master Mr. Liu, and his Taiwanese mentor Tony Lin.

If you liked this post please share. Sharing lets us know you liked it and we should keep writing more like it. Thanks! 

LET US KNOW!

We really want to know what you think! Leave your impressions or questions in the comment section below!

SUBSCRIBE!

If you enjoyed this post and would like to hear more about the specialty tea industry here in Taiwan, follow us on YouTubeFacebook, and Instagram and please subscribe to our newsletter. Subscribe now and get $5 off your first order!





1 Response

Lu
Lu

June 08, 2018

I enjoy Taiwanese Oolong so much. I appreciate the team’s vision/efforts to pass down their skills to the younger generation and preserve the intangible cultural heritage.

Leave a comment

Comments will be approved before showing up.


Also in News

Lanterns hanging in the streets of Bamboo Mountain (Zhushan), Taiwan during Lunar New Year
Taiwan Lunar New Year Lanterns

February 18, 2021 1 Comment

For many people in Asia, the start of the Lunar New Year is what Christmas is to folks in most Western countries. Shops and business shut down for a week so people can go home to spend time with family. Festive decorations abound everywhere you look, and Taiwan was no exception. Here is what things looked like on the ground from Bamboo Mountain (Zhushan), Taiwan.

View full article →

Competition Grade Wenshan Baozhong Tea brewed on table
Competition Grade Wenshan Baozhong Tea Tasting Notes | Eco-Cha Tea Club

February 12, 2021

Batch 63 of the Eco-Cha Tea Club was harvested in November 2020, processed, and then sorted to remove stem material and any discolored leaves in preparation for the winter 2020 competition and the New Taipei City Farmers's Association.

The distinctive quality of Baozhong Tea is that the leaves are shuffled well to induce uniform oxidation, but they are only minimally rolled. This keeps their physical composition in tact. The leaves are not damaged by pressure rolling. This locks in a fresh, green quality that put Baozhong Tea in a category of its own.

View full article →

Wenshan Baozhong Tea farm
Competition Grade Wenshan Baozhong Tea | Eco-Cha Tea Club

February 12, 2021

Upon arrival, we were immediately led to the tasting table where there were two bowls of brewed tea leaves on the tea tray with less than 30mL of cold tea in each. We were ordered to taste them without any introduction to what they were. We immediately recognized them as freshly produced Baozhong Tea of high quality, but there was only enough left for two small sips. After first sip, we were told that one of them was much more expensive than the other, and then asked which one we liked. We took the second sip and picked one, saying that it was a bit more fragrant, and were met with a scowl and a sigh. It was the most honest facial expression we've seen in ages. The expression above was probably 10 minutes after that moment, but still holds some of the humor and angst!

View full article →