Monday, December 18, 2017

Pilot Blender for tea blending workshop

At JT&Tea, we use this pilot blender for staff training, and our tea blending workshops. 

It is "old school", but it works well.  The teas can be evenly blended, especially when working on the related materials that have very different sizes and densities.

You need to see it to believe it!  
This should intrigue  your imagination when creating new blends.

(As a side note, divide the recipe in 4 to have four rounds to complete a batch.)

Dr. Liu has experimented with three different teas: one green, one black, and one oolong, all in different sizes.  

What is the result?
A scientist was convinced by this very traditional blending skill.

Sunday, December 10, 2017

JT & Tea 2017 Holiday Taiwan Oolong Tasting (12/9/2017)

(12/9/2017) Saturday afternoon, JT & Tea hosts our Holiday Taiwan Oolong Tasting in our cupping room...
Filled with tea love and passion to taste 6 different Taiwan Oolongs from 6 farmers and factories:
Alishan Milk Oolong from Wang Ting,
Lishan Jade Oolong from HGT,
Classic Tung Ting from Lienshan Tea,
Amber Oolong (Buddha's Palm) baked by SKT,
Taitung Oolong from Lin Wang,
FB-78 from FuYuan Tea.

Our tasting starts from the natural FACTs of each tea, and relay them to the Theory in Processing, and Tasting with 4S: to See, to Sniff, to Sip, and to Sense.

Furthermore, we discuss about the Geographical Terroir, Cultivar Selection, and Craftsmanship that complete each good Oolong.

Many beautiful and romantic stories to be shared about each tea's encounter and development... I love Taiwan Tea! BUT, the message we are trying to bring to our tea society:
after 10 years of TOST program, and WTE stage promotion, finally Taiwan Oolong is ready to marching to the next landmark:
Grown and Made in Taiwan:
Food Safety, Ecology, and Technology.

Thanks to all participants, and we look forward to seeing more tea friends who will join our next Tasting event!

Tuesday, December 5, 2017

Tea workshops offered in the 7th Los Angeles International Tea Festival at Pasadena (12/2-3/2017)

Time to share some updates of Taiwan Oolong with our local tea lovers.
The 7th Los Angeles International Tea Festival, aka. Devan Shah Tea Festival Los Angeles, taking place on 12/2-3/2017 at the new venue: Pasadena Convention Center.
Due to our busy schedule and also the high season of shipping, we cannot take an exhibition booth but Josephine and I with Dr. Jerry Liu still show our supports to have Three activities on the floor.

On 12/2 (Saturday) 3-4pm
"All About Oolong Tea Baking"

Why are Oolong teas baked?
Coffee Roasters know how to create their signature coffees by baking or roasting. Oolong Baking Masters also bake their fine Oolong teas to bring out more layers of flavor. Only Oolong tea is baked in this way and the specific technique is very critical, even those lightly oxidized Pouchong or Jade Oolong teas require baking to stabilize their finish.
*Note – Nowadays, many farmers rush to sell their Oolongs to consumers without properly baking before packing.
*Participants tasted the same Oolong - before and after baking to tell the difference by yourself.
 Also, to enjoy one skillfully baked Oolong out of the same tea that could be so much better.

While you as a consumer do not have access to professional temperature controlled baking units, yet still can use a simple sauce pan heated on your stove, you can enhance the flavors of your Oolong teas at home.

Baking your own tea to create Vintage Oolong (Aged Oolong) is a new fashion in this old tea business.

 On 12/3 (Sunday) 11:30-12:30
"Taiwanese Oolong Cupping and Grading"

Take your knowledge of Taiwan Oolongs to the next level!
Understand the basics and learn how they are classified by process – oxidation levels, rolling skill, and baking techniques.
Learn how to professionally cup and grade each classification and to develop a Harmony Code for each tea. This Harmony Code details the ideal quantity of tea, steeping time and water temperature and will allow you to make tea and serve it with the best aroma, flavor and taste.

And, we also join the panelists to World Origin Tour (Taiwan) on 12/3 1:00-2:30 -
At the end of Tour, all participants and panelists join us to do Pouchong tea singing and signage.  That is fun and so much fun for tea fans!