Sunday, October 7, 2018

What makes these two teas different?

Why farmers in Taiwan know the difference very well, but they still classify both teas as Black Tea ?
In this study -
Same cultivar: Chinsing Oolong
Same maker in ShanLinSi

Compare carefully... on the dry leaves’ color and appearance, liquids’ color, and examine wet leaves, before tasting the teas...

On the left, a genuine Taiwan Black, summer crop. Fully oxidized and well dried.
On the right, Formosa Bonita: FB 74, spring crop. Extra highly oxidized Oolong, pan-fired, also lightly baked.

Both have pleasant flavor, but apparently not the same presence.
FB 74 has the ripe pear sweetness and can smell much floral aroma in cup. Complexity is a good finding. While the left one, shows a bit astringent with malto sweetness. Very mild and easy to enjoy.

Enjoy the opportunity to have a comparison Cupping and Tasting these two samples.  Again, based on Oolong-Sense, we will agree that tea should be classified by the process . While many farmers in Taiwan will market their teas as Black Tea, as there is no such kind of Oolong process ever existed in the past. 

Formosa Bonita happens serendipitously, after the big quake that hit Taiwan in 9/21/1999... a story that I always enjoy sharing it during our TOST trip...  Only when you visit there and check the facility on sites you will then understand why so many farmers actually have modified the traditional Black tea process and making a New Oolong by taking what their equipment and space available and adjust the craftsmanship.  I regard this new Taiwan Oolong as another Taiwan Treasure, over the years, we have debated for the proper name for it.  Finally, we got inspired from Oriental Beauty, another Oolong that hit by the Green Leaf Hoppers and our farmers serendipitously make it as the most unique Oolong out of Taiwan.  Formosa Bonita, that is it!

With the craftsmanship more matured on Formosa Bonita.  Our farmers have presented with us more surprises... as various Cultivars in the similar process could actually bring out each Cultivar's special characteristic aroma and flavor...  FB-27, FB-47, FB-74, FB-78....

More to follow!


Thursday, October 4, 2018

What is Red Oolong ?

A customer of ours sent in two samples with almost identical labels.
 ‘Red Oolong’ confused and bothered her.

I don’t refuse such a ‘treat’ to test taste two fine teas.

For farmers in Taiwan, Red means higher oxidation. But how much higher ? How to compare and what to compare ... that will be very critical.

Apparently these are extremely fine Oolongs. Both are Chinsing Oolong cultivar, according to labels, the left one is from Lishan and the right one is from ShanLinSi.
We need to do a comparison Cupping and find the FACTs.

(Wow... both are excellent teas !)

But, the color and appearance of dry leaf already could be easily identified the difference.
After (3g, 210F, 6min ) infusion - aroma and color in bowls apparently present very different. The flavors are also very much apart from each other.

The one on the left is Quei-Fei Oolong, or Paoli Tung-Ting.
The one on the right is Taitung Oolong. (aka. Cognac Oolong)
In Taiwanese, farmers meant to classify their teas as:
紅水烏龍 / 紅烏龍 (L/R)
When translated... both became ‘Red Oolong’. Confusion then initiated.

Who’s fault?

‘Oolong-Sense’ is for tea professionals to clear all these non-sense.


Sunday, August 5, 2018

Having Chilled Oolong served in Taiwanese American Film Festival @DTLA on 8/4/2018

JT & Tea is having another CommuniTea Service in DTLA ...

Serving Chilled Ruby 18 in Champagne Flute at Taiwanese American Film Festival @ Independent Theater on 8/4/2018.

We support our TA2 for their activity.  The 2nd TAFF has planned this Festival Brunch on the Saturday. TUF has sponsored the foods, Josephine and I then volunteer to provide Chilled Oolong by JT & Tea.


Saturday, June 16, 2018

2018 TUF Cultural Night, very tea-flavored evening (6/16/2018)

In a very tea-flavored evening, 2018 TUF Culture Night, taken place on 6/16 @Almansor Court in city of Alhambra, featuring a Keynote:
" Made in Taiwan: Food Safety, Ecology, Technology. "

Our speaker, Steven Teng and his associate, Frank Lin from Taiwan Tea Corporation, came all the way from Taiwan after a presentation in #2018WorldTeaExpo and then invited by TUF to share with our SoCal Taiwanese community this new tea project TTC is working on... Laopi Tea Farm, insights into a World-Class Taiwanese tea agricultural venture.

Many guests from SoCal Tea family, as well.
Honorable Swarna G. (Consul General of Sri Lanka),
Reena Shah from ITI, also the Devan Shah Los Angeles Interantional Tea Festival,
Amit Mehta from Chado Tea India,
Teresa Green, Wes Cowen, Henry Y Huang from Azusa Tea Club,
Patti Harrison from Pasadena Tea Festival,
Kai and David Oredugby from NYA Tea....
Thank you all for supporting our community event!


I hope you enjoy the Open Tea Bar, where our volunteers serve 4 Hot teas and also Boba Milk Tea.


The Puppet Show Figures Exhibition by Rex Yu is such an enhancement of this Taiwan Cultural Night.


Molding Taiwan's New Culture, this is indeed a wonderful evening for our community.
TUF rocks! Committee team and volunteers amazingly make this event happened within very short time! And, we are hearty thankful to all the sponsors and the guests !


Thursday, June 14, 2018

World Tea Expo 2018 @ Las Vegas (6/12-14/2018)

1) Show Floor -  (*great to meet with many tea friends, customers, and vendors...)


2) Origins Tasting Tour (*One of the best designed tea educational program in World Tea Expo)

3) Laopi Tea Farm - Insights into a World-Class Taiwanese Tea Adventure.  ( JT & Tea invites GS Haly Co. to co-sponsor this special presentation in 2018 World Tea Expo. The presentation done by Steven Teng, Tea Project Manager of Taiwan Tea Corp.)


4) Oolong-Sense: The strategy and tactics to promote Oolong in your tea buseiness.
    A special training course that JT & Tea has offered.