Vintage Pouchong (Year:1979)

 

2024TOST Alishan Milk Oolong

This limited edition, 2024TOST Alishan Milk Oolong, 

Jin Suang cultivar, Wang Ding Garden. 

The leaves plucked and processed on 10/18/2024.  Our TOST members have hands on doing Solar Withering, Indoor Withering, Tossing and Fluffing, Observing the Oxidation and Fixation, Primary Rolling and Drying...to experience the whole process... under the guidance of Master Wang and Steve Huang. We came back to the factory the second morning, to see how the Canvas Wrapped Rolling. Master Wang has helped us to do a light-fire baking before he packed.  

(We, including Master Steve Huang and Hung-Cheng Wang, all enjoy sipping this batch.)

 

Formosa Bonita: Peach Oolong (Celebrate TAC-WC 2024)

Formosa Bonita: Peach Oolong 

Dedicated to all participants of  "TAC-WC 2024" Conference.

Formosa Bonita (蓬萊佳人) serendipitously been introduced after Taiwan’s 921 Big Quake in 1999. Many tea farmers in mid-Taiwan lost their tea gardens after the disaster. Two TBRS (*Taiwan Tea and Beverage Research Station) scientists, 邱瑞騰, 黃正宗 thought of those old bushes Assam tea plants that cultivated during Japanese occupation in Taiwan. They then helped farmers to uncover those tea bushes (mostly under the beetle nuts trees), and taught them how to make Black tea with Assam leaves. 

Some farmers were either very naughty(?) or being so used to their Oolong process, anyway... They did modify the Black tea’s traditional process with Oolong skill. Unexpectedly, a new tea was created! 

An extra-highly oxidized Oolong with ripe fruity aroma and flavor, a bit like the rare Oriental Beauty. This new Oolong (*Many farmers and consumers in Taiwan still think it is a Black Tea!! they nick name it: Honey Black.) gains its popularity in very short time. Even more magically, with this new process, each tea cultivar’s characteristic aroma and flavor could be presented and easily to be identified. (*Sounds like Napa Wine with its Grape varietal...)

This one, we select Jin Suang (金萱) cultivar, and enhance with Peach (水蜜桃）essence. You can enjoy hot or serve chilled. Infusion tips: 3g of tea, 150 ml rolling boiled water, steeped for 3 minutes to serve. 

The theme for this TAC-WC 2024 Conference is:  "Invest in TA, Elevate Taiwan & America" 

Hoping this tea and its story could keep you an inspirational and sweet memory of the conference.

By the way, if you would like to learn more about Taiwan Oolong, simply book a free "Private Group Cupping and Tasting" @ JT & Tea Cupping Studio... (*Details could be seen in this link.)

Private Group Cupping and Tasting @ JT & Tea Cupping Studio

 

JT & Tea Cupping Studio is taking your booking for a unique experience -

Follow the tea path, enter the tea realm. 

The tea is beautiful, with excellent form and color.

The tea is pure, with a clean and authentic aroma.

The tea holds good substance, with a lasting sweet finish.

The tea is calming, bringing clarity and peace of mind.

 “Private Group Cupping and Tasting”-

*6 per Group

*75 minutes per session

Thursday-Saturday 10-4, 

Free and by Reservation Only. (*Please private message for booking.)

 

*High Dynamic Range in Tea Experience- based on your interest.

1) Fun Personal Tea Tasting (further more, a demo of Personal Tea Party)

2) In-depth Cupping & Tasting to unlock Oolong Sense

3) Professional Applications with your profound tea knowledge

4) Tea and Life, the Aesthetics and Balance

 

台灣烏龍 品味喜悅       識茶三部 試茶六則

 

適茶應性 侍茶靈活       拿放浮沈 甘苦滿空

 

 

#2024EarlySpringJade (#60487)

 

3.6.2024 Wednesday @ JT & Tea Cupping Studio

 

#2024 EarlySpringJade (#60487) delivered via EMS to Los Angeles last Friday.  We have sent almost half of them to our established dealers, as they are so anxious and they need to ease their tea fans' waiting...

 

Cultivar: SiChiChun (*Four Seasons)

Eco-farming Garden, about 410 meters elevation.

 

Plucked on 2/13/2024

Processed on 2/1 and wrapped rolling and dried on 2/14/2024.

Refined and lightly baked on 2/15/2024.

District: SunPoKung, Nantou, Taiwan

(28° NE, 230°50'23"N 120°37'30"E) 

 

*Very fresh and good Ginger Lily floral, plus a fruity note... this year, our farmer make it a little bit higher oxidized... You could check the wet leaves to get that...

*Limited Edition.

 

Cupping -   (5g/150 ml/210F/6 minutes)

                              (3g/150 ml/210F/5 minutes)

                        What are we looking for?

                         For the Early Spring Jade, we look for the ‘Purity of Aroma’ -

                             *aroma from the dry leaf,

                             *aroma with heat over the leaf,

                             *aroma with the leaf infused,

                             *aroma in the hot cup,

                             *aroma in the cold cup,

                             *aroma in the wet leaf

 

 

Tasting -