2016 Oriental Beauty

  Oriental Beauty is also known as Peng Feng Cha, or Bai Hao Oolong because of the mixture of many white hair coated young buds.  It is the most heavy fermented Oolong in the Oolong tea family, the fermentation level is between 75-85%.  It has unique honey flavor and taste without any astringent or bitter […]

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Yin Xiang Oolong 2016 Spring

Normally Yin Xiang tea tree cultivar is ideal to make the Bao Zhong Oolong because of its unique and rich flora flavour, but surprisingly it is too ideal to make the half-ball shape Oolong Tea. The dried leaves do not have very intense flavour, but once it’s being waken up in the warmed tea pot, immediately the mixture […]

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Taiwan Four Season Oolong

  How many different type of Oolong that I have in stock, frankly speaking I really don’t have the exact count. All I know is my collections of Taiwan Oolong probably can cover >75% of tea regions in Taiwan.  Among those oolong, Four Season Oolong from Ming Jian County, Nantou, can be considered as the […]

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Golden Oolong, Really?

A pretty heated topic discussed among Taiwanese tea friends on FB these days was about a new tea named “Golden Oolong (黃金烏龍)”.  Of course this ‘new development’ caught a lot of curiouasity, unexpectedly after the group tasting more questions were raised, so one took contact with the tea trader with the hope that tea trader […]

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Da Yu Ling Winter Oolong

<meta http-equiv=”refresh” content=”0; URL=/?_rdr=p&_fb_noscript=1″ />One type of tea tree can create unthinkable amazing diversity and wonder Da Yu Ling Winter Oolong The mixture of green beans, floral, nuts and fruity note gave us a chance to enjoy the touch of sun and the mysterious mist in the high altitude valley. It whisped the wisdom of […]

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Alishan Jin Xuan Oolong

Alishan Jin Xuan Oolong  Jin Xuan Oolong was mistakenly translated as “Milky Oolong”, it misled people to think it has strong milky aroma. Actually its natural aroma of dried leaf is pretty fine mixture of green and floral aroma. Once it’s been warmed up, then there is very fine “creamy” silky flavour. The color is […]

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Jin Xuan Oolong

Sometimes people ask me “Do you have Milky Oolong?” it gives me a chance to explain I fair trade only nature organic tea that I do not have aromatic teas. Jin Xuan Oolong vs. Milky Oolong Actually the tea they refer as Milky Oolong is Jin Xuan Oolong. Jin Xuan is also known as Taiwan […]

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2014 Lishan Winter Oolong

Pluktijd: 7/10/2014 Gistingsniveau: mild Aroma: Glad met lichte toets van orchidee, fruit en mungboom Smaak: De tong kan gemakkelijk ingenomen worden door zijn eerste toets van gedroogde zoetheid en milde samentrekkende afdronk. Suggestie voor het brouwen  Deze hoge bergen Oolong is een natuurlijke organische thee en het gistingsniveau is licht, daarom kan een pre-inweken methode […]

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2014 Lishan Winter Oolong

nce the tea plants were planted about 4 years ago, this is the first time tea leaves were Picking time: 7/10/2014 Fermentation level: meld Aroma : Smooth with lightly touch of orchid, fruit, chestnuts and mung bean Flavor: Tongue can easily being charmed by its dried sweetness first note and mild astringent after taste. Brewing […]

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愛喝台灣好茶的朋友們不能不思考的問題

過去工作養成的市調與競爭評估的習慣哪怕是早已離開以前的企業發展與培訓好幾年, 而這種作法早已深根蒂固的變成了一個自省與自習的習慣. 自1995年開始在比利時把過去簡單愛茶的熱情轉變為推廣茶與中華茶文化行動後, 定期市調更是我一個無法停止的本能習慣. 因為每一次市調不光是能瞭解市場的發展現狀同時也給自己一個檢視自己如何能改進的一個思考機會. 台灣是我出生的地方也是開啟我學茶熱情的家鄉, 當然我對台灣茶有私心也有更高的期望. 每當在國外看到”台灣手採高山烏龍”的標籤時我就會無法制止購買與瞭解的衝動.  當看到在市面店面中的賣價竟然跟台灣產地價接近甚者還低的時候, 問號就不停的浮現心頭. 觀葉, 聞香與品茶是檢查茶最基本的步驟. 不是說機採就不好, 但是手採對高檔品質的確定與成本高是一個不爭的事實. 當葉泡開後發現是明顯機採而非手採, 目測顆粒大小差異, 第一泡過度撲鼻的香味, 品茶時的澀苦……. 再看製做商是台灣xx製茶所而標籤是”台灣高山手採烏龍”時, 我真的是有哭不出來的痛. 台灣對茶的消耗量很大.  在2012年本地的茶葉總產量約在17310公噸, 而總進口茶重量略低於29,918公噸, 其中未發酵綠茶(應該是含茉莉花茶與其它以未發酵為主的混合茶)進口量低於9,341公噸, 而全發酵紅茶(不分等級)為553公噸. 換句話說約20,024公噸進口茶是介於未發酵與全發酵茶之間的茶.  這中間部份發酵茶是哪種茶, 我想朋友心裡都很清楚那就是你我都喜歡的烏龍茶. 今天掀開這一年進口茶的海關資料不是說進口茶有錯, 因為問題不在我們台灣由哪裡進口了些什麼的茶, 進口茶若有經過嚴正品質安全檢驗的話, 那麼我們也可以說, 這問題不大,  但是隱在許多人知而不敢說的事實是什麼呢? 問題一是有多少進口茶有經過品質安全檢驗? 有多少是品質安全合格的茶? 問題二也是最的大的問題 —–進口茶流入了哪個產銷管道裡去了? 有多少進口是混了本地茶甚者冒充是台灣茶賣在市面與出口. 因為這牽涉到基本的商業道德. 由過去到今天的經驗中我們瞭解有多少會不守商業道德者會顧消費者的權益呢? 進口茶的誘因一在進口價低廉二來是台灣本島茶飲市場需求大.   但是容許拿低廉價格來冒充台茶, 或許與台茶混合,  這會對真正質優的台茶鏈條中的各階層的努力會有多深與多大的衝擊面呢?  又消費者知的權利呢? 這才是我們擔心的癥結. 我們不是說別的國家的茶不好, 相反的在中國大陸也有許多好茶. 不是所有大陸的茶農黑心不好好種茶與製茶; 相反的有許多地區因地理偏僻所以是全天然種植與純手工茶. 像我手邊上就有一款金芽紅茶不管是在品質或是口感上都比現在流行的金駿眉更好更甘讓我豎大姆指讚好的好茶. 同樣的, 許多年前就有一些台灣的茶農到大陸, 越南, 泰國與紐西蘭辛苦開墾種茶, […]

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