We have planned this Tea Baking program since a few years ago. But the timing is important, and also we have to take tea education step by step. After the "Oolong Hand Rolling" demonstration, we did the "Pouchong's Paper Wrapping" demonstration on the World Tea Expo's Special Events Stage. In addition to all that, we thought 2013 will be the year to present "Tea Baking".
Please refer to the following slideshow -
We have total 15 lbs of the 2012 Autumn crop SiChiChun (Four Seasons Spring) from MingJiang, Nantou County. Master Huang invites every one to check out the tea with a pre-bake cupping. Then he has set his baking plan to have this tea to be fired up and adds a more complex in aroma and flavor.
The tea has been baked for about 12 hours.
On June 9th, 2013, the last day, we brought the Baking Unit and also four samples (one is the original also the unbaked sample, sample that taken at 6 hours, sample that taken at 9 hours, and the finish baking tea) We then invited four tea friends on the stage to help us having a blind cupping. That was really fun and a great experience.
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