The purity of water in the tea region plays an important role to tea.
In this photo, the boat seems is flying above the water because the water is so clean and clear.
Where is this place?
Category: Tea Types Page 5 of 8
Why it is important to learn history and the basic tea theory when learning tea? It’s simple, so you can justify the information is true or false. For example,
A riped Puerh claimed older than 50 years, is it true or false?False!
Facts:
- The manually piling fermentation process to accelerate the post-fermentation flavour and taste of Riped Puerh (Shou Puerh) was successfully developed in 1975. The technique was only mature for massive production in 1984.
- the post fermentation process can indeed transformed the color:
- Raw puerh (Sheng Puerh) becomes to dark color and the flavour becomes more intense,
- the color, flavour and taste of Riped Puerh are not same as aged Raw Puerh
- The color of leaves:
- Aged raw puerh (sheng puerh) will become dark grey olive green color;
- Riped puerh (shou puerh) is in dark brown or dark brownish copper color.
- The color of tea liquid:
- Raw puerh : in yellow series, i.e. yellowish amber, orange amber
- Riped puerh: Brownish red, wine red, dark red or even in liver brown
With years of storage and post fermentation, raw puerh (sheng puerh) remains as aged puerh but won’t become a riped puerh (Shou Puerh).
China developed the steamed green methods since the Tang Dynasty, according to the Cha Jing written by Lu Yu “晴，采之。蒸之，捣之，拍之，焙之，穿之，封之，茶之干矣 picked in the sunny day, roll after leaves been steamed and soft, drying, shaping”. When Japanese preserve and refine the steaming methods that Japanese monks brought back with them, the Chinese tea culture continue to revolve due to the increase of tea type variety.Right now now only very limited green teas are using the steamed green method in China. Most famous China green teas are adapting the frying method.
EnShi Gyokuro is one of the most unique kind of steamed green tea from China. Unlike Gyokuro from Japan that the tea garden is shielded by straw mats completely, so the leaf grows very slowly with the least oxidation with sun before picking; while the Chinese Gyokuro is expose in the nature environment and using the whole young buds.
Under the same principle of steaming methods but there are yet many differences:
| Gyokuro ( Japan )
玉露 |
EnShi Gyokuro ( China )
恩施玉露 |
| Shielded from the sun for at least 20 days before picking
|
No shielded from the sun before picking  |
| Sensitive green tea and needs to be carefully brewed with cooler water and slightly larger amount of leaf
|
It is sensitive when pouring the hot water into glass, so avoid pouring hot water directly leaves. It provides enjoyment from color, shape, movement, flavor and taste in the glass.
|
| Quantity: 6-10 gm : 180ml
Water temperature: 50°C – 60°C Tea Ware: Porcelain teapot Steeping: 1st infusion: 90 seconds / 2nd infusion : 30 seconds / 3rd infusion : 60 seconds
|
Quantity: 3g : 180ml
Water temperature : 80°C Tea Ware: Glass Pour hot water in gently into glass, avoid directly on leaves Steeping: 1st infusion: 30 seconds (can either maintain the same drinking temperature or can adjust to your taste by gradually increasing steeping time with the multiple infusions )
|
Liu Bao is one unique tea in the Dark Tea (Hei Cha黑茶) type with long history that reveals the unique minority tribe culture from the Bouxcuengh. Liu Bao is made 
from the Guanxi large-to-medium sized tea tree cultivar, the reason why it’s named to Liu Bao because it’s from Liu Bao country, Wuzhou, Guanxi province, China. The average altitude of the region is between 1000-1500 meters. The unique high mountain ecological balanced environment provides Liu Bao an excellent growing conditions, i.e. the yearly average temperature is abt. 21℃; the yearly average rainfall is abt. 1500mm, direct sunshine time is short and the tea region is almost the whole year round surrounded by cloud.
Liu Bao is made from the 1 bud with 2-3, sometimes 3-4 leaves. Once leaves were plucked, tea farmers must finish the production in the same day. Liu Bao is processed according to the sequence of Tea fixing -> Rolling -> Piling (fermentation) -> repeat rolling -> drying (roasting). How roasting method in the drying process is managed and the selection of woods are playing critical roles to the flavor and taste.
Liu Bao contains very rich Vitamin C, Polyphonel and Nicotinic Acid compounds. According to various researches, Liu Bao can aid to reduce fat, lower blood pressure, stimulate blood circulation and enhance the immunity system: 1) help digestion 2) reduce blood sugar 3) anti-aging 4) anti-bacteria. The taste of Liu Bao is very gentle to stomach.
But it is like for all tea, consume too much and too strong tea might cause headache syndrome as tea drunk. Therefore we highly suggest to limit the daily consumption to 3g-5g. It’s not tea causes the health problems, it is because people don’t know how to consume correctly. Those who have sleeping problem should certainly pay extra attention on how to brew and how much to drink a day.
Tea Tasting Report
The following taboo should also be avoided when drinking Liu Bao:
- Carefully select the matching tea ware. Ceramic and Porcelain tea ware are good match for Liu Bao
- Cast iron tea pot is not to be used to boil or brew tea.
- Selecting and maintaining appropriate storage environment, avoid place where has bad odor
The best storage jar for dark tea should allow air permeability- Avoid direct sun light and pay attention to the humidity
Brewing suggestions:
- Water temperature: 95-99°C
- 3g-5g subject to the personal preference to taste
- Rinse leaves with hot water
- The soaking time: short and sexy (7-10 seconds)
- When the taste is getting weak, then can consider to increase the soaking time.
Shape Long twitted shape
Color
- Dried leaves: dark
- Tea Liquid: rich amber red
Flavor
- There is a very mild and distance woody note as from Camphor with the blend of Areca Catechu or kind of mint.
- After the rinsing, besides the woody note and the coolness from the Areca Catechu, also have notes of sea wood and peat moss.
Taste
The unique character of Liu Bao is it does not have very impulsive and strong taste. It’s very easy and pleasant to drink because of its dried sweetness. The soft and calm taste allow us to sense the depth of wisdom of acceptance and tolerance in the “Wood Element” from the Five Elements.
©copyright of Mei Lan Hsiao, Belgium Chinese Tea Arts Centre / Belgium Chinese Tea Culture Association info@teasommelier.be +32-494506899
When fertilizer industry are creating more solutions to eliminate pesticides for agricultural use, EU food safety organization continues to increase the pesticide analysis items and standards. It’s my pleasure to announce that our Mei Zhan Oolong has safely passed the most severe pesticide analysis in Europe according to the latest EU pesticide analysis standards by GBA, German laboratory in Germany.
This tea field is in the forest region and adapting the natural organic management methods to maintain the natural botanical harmony. The field was abandoned for more than 7 years before my friend took over to plant tea trees. Even though with 
7 years abandonment, there are still some pesticide used in the rice field in the past remained in the soil. With the natural organic care, we believe the Mother Nature will eventually clean up all those human pollutions from the past.There are three types of tea tree cultivars planted in tea fields that next to each others:
- Tie Guan Yin
- Jin Xuan
- Mei Zhan
Tie Guan Yin and Jin Xuan has already p
assed the pesticide analysis in Europe last year. Now the Mei Zhan has again been confirmed as clean and safe tea.
KP and I were friend nearly 15 years, he shares the same devotion to the balance in Nature, the purity in quality and taste and respect the ancient Chinese production wisdom. Unlike most oolong tea farms, he only picks once a year in Spring, therefore, there are only limited quantity available.
These botanical quality traditional wood-fire roasted oolong are available in our Centre for those who appreciate her purity and beauty.
In front of the Mother Nature, we learn to yield and humble; in front of tea, we learn to concentrate and respect.
YuLan is also known as White Michelia, a small white flower with very gentle and sweet scent. In Taiwan often you found people selling YuLan flower in the market or on the street. When I was little, parfum was unthinkable. So we bought a small flower and pinned it on cloth or put in the hand bag as natural parfum.
YuLan Dan Cun Oolong
Dan Cun is a traditional oolong from Guang Dong Province, China. YuLan Dan Cun are cultivated in Feng Huang tea region in ZhaoAn County in Guang Dong. The mother plant is older than 200 years old.
It’s picked from 1 young leaf + 3 leaves. Even though tea farmers are using rolling machine to improve the production quality, but today still follow the old traditional methods.
Gentle sweet floral flavor guide your imagination to a romantic warmth with the natural scent of Yulan flower.
The flavour of dried leaves is very mild, but once it’s been warmed up in a warm Gaiwan, then you will be amazed by its sweet and gentle YuLan flavour- The color of dried leaves is rather black, you probably question “is it black tea?” Once it’s been steeped in warm water, then the fresh olive green color appears, you will then amazed by its sexy flavour and taste.
Tea liquid is clean and clear in rich amber color- After the sweet and smooth with full body taste. Can simply sit back and relax to enjoy the endure after taste in your mouth and between teeth.
- You can brew it with white porcelain Gaiwan or ceramic tea pot. But personally white porcelain Gaiwan is my favourite tea mate for Dan Cun in order to enjoy its very fine flora flavour in full.
- With loose leaves you can choose the weight from 3g – 5g – 8g, subject to the preference of your taste. No matter what please bear in mind the following steeping principles – water as hot as possible, short and sexy steeping time.
YuLan Dan Cun allows you to enjoy its fine flavour and taste for more than dozen infusions. Enjoy it.
It is not exaggerating to call Taiwan as “Oolong Island”, because you can find very good quality of Oolong tea from mild-, light-, traditional- to heavy-fermented with and/or without being wood-fire roasted.
What do we benefit from the history
The history of Taiwanese tea can trace all the way back to the early 17th century when Taiwan was under the occupation and ruling by Dutch. The massive Chinese migration from the China coast provinces began after the Dutch troops were defeated by General Zhen Cheng-Kong in 1661. The early Chinese migrants brought the tea tree cultivars, the farming and processing techniques from the Mainland to Taiwan.
In 1869, English trader, John Dodd began shipping Taiwan oolong to the United States, he branded as “Formosa Oolong”, that’s why Taiwan Oolong is also known as Formosa Oolong in the world today. In the past >350 years started from the early migrants who have not only preserved the old Chinese tea traditions but also continued with various researches and renovations, so now there are twitted shape Baozhong, opened leaves as Oriental Beauty and half ball shapes Oolong tea.
Well preserved Chinese traditions, wisdom, continued research efforts to create more different tea tree cultivars, refine the production processes plus the perfect climate and geographic conditions, that’s why Taiwan Oolong is one of the unique kind in the world today.
Tai Dong is on the East coast, the tea development in Tai Dong began late comparing with other tea regions on island. The small scale of tea plantation began in abt. 1960, at the beginning there produced only black tea. Before the tea plantation and production from the Central South to the high mountain region in the Central mountain range took the lead, Tai Dong had a good period from 1980 to 1995. Starting from 1996, the glory peak was sliding down, numbers of tea manufacturers reduced from 50-60 to a dozen so as the size reduction 
of tea plantation. In order to stimulate the growth, the Tea Research and Extension Station, Tai Dong station created a “new taste” by using pickings from Summer, Autumn/Winter and increasing the fermentation level. Because the colour of tea liquid is in 
shinning orange red that similar as the black tea, so it’s named as “Black Oolong”.
Process control plays the key
Withering, stirring, roasting, rolling and drying are unique processes in Oolong tea; it can be opened-, twitted or half shapes, the fermentation plays a key diversity factor to create a wide variable in Oolong tea, from mild-, light to heavy. Black Oolong emphasis the withering and stirring process, it’s perhaps the heaviest fermented and roasted Oolong of all.
Quality indicators
| Picking | Hand-picked 1 heart with 2 leaves |
| Colour of dried leaves | Dark brown amber |
| Shape | Half ball shape |
| Colour of tea liquid | Orange amber or amber red |
| Flavour | Ripe sweet fruity, leather, cinnamon & woody notes |
| Taste | The first impression is sweet and smooth as in black tea and then the endure after taste as in Oolong tea |
| Multiple infusions | 6 infusions or more |
Each person has her/his unique preferences in life, there is no better way to know one tea than having a chance to savour its flavour and taste in person.
Today Jessica invited me to join the group discussion on FB about Milky Oolong based on the question from Luci:
“Milky oolong has been quite popular last few years. Many retailers and suppliers claim it’s steamed with milk, but I’m curious is it really steamed with milk or is it just aroma? Is there really an oolong tea that is steamed with milk?”
When there is a question, it opens a learning door and gives us a chance to share the right information and knowledge.
Flat round shape
Jin Xuan is a tea tree cultivar originated from Taiwan that was cultivated by the TRES (Tea Research and Extension Station) in 1981, the code is TTES#12, also known as #27 in Taiwan. It was cultivated based on “Yin Zhe Hong Xing 硬枝紅心” as patrilineal and “Taiwan Agriculture #8” as maternal. The harvest output from Jin Xuan is higher than Qing Xin Da Pang and Qing Xin
Can grow on high altitude upto 1600mt
tea tree cultivars. This tea tree cultivar has very suitable species that it can be grown on higher altitude upto +/- 1600mt.
The literal spelling of Jin is “Golden” and Xuan is also used in a Chinese medicinal herbal, Xuan Cao, it is herbal that said can reduce worries. Based on the first word, Jin, so we can picture the color of Jing Xuan as beautiful yellowish with great clarity in light amber.
Half ball shape in Yellowish Olive Green color
The pure quality Jin Xuan Oolong has somewhat a kind of mother-breast milk creamy note from the cup, in Chinese, we write it as 乳香 (Rou Xiang ), which is different from 奶香 (Nai Xiang, Nai = milk). The one who first translated Jin Xuan based on the mother-breast milk like creamy note to Milky Oolong in English has made a big mistake. It misleads people to think dried leaves from Jin Xuan Oolong should have milky flavor. This misunderstanding gives tea traders a chance to use extra milk aromatic additives with lower quality tea leaves and advertise it as “milky oolong”.
Any dried loose leaves tea has very strong and even irritating aroma, the chance for being a flavored tea with additive aroma is very likely.
Check your The European regulations request correct and clear labelling if any additives being used in tea or blending tea.
Of course, tea suppliers won’t tell their clients the tea was actually flavored tea from the lower quality oolong tea leaves by using the milk aroma. So here it started the fancy story of telling it is steamed with milk. In Europe often consumers buy tea based on the flavor that they smell from the jar or by name; because people purchase tea by following their preference in aroma without knowing how to distinguish the authentic natural flavor from the flavored aroma tea. That’s why so many flavored teas sold in tea shops, not only in Europe, America but also surprisingly in China, Taiwan and Asia. The same tea tree cultivar would have variant flavor and taste because of difference in the Mother Nature growing environment and micro-environmental elements. Not to mention, the age of tea trees and how their manage the tea farm could also influence the quality of flavor and taste.
Another realistic issue we have to understand and accept is consumers have very limited knowledge about tea and are reluctant to pay right price without knowing the value of the pure authentic quality tea.
Jin Xuan Oolong
- Light fermented Oolong. It’s also suitable to produce Bao Zhong and Black Tea.
- Shape : half ball shape
- Color of dried leaves : Yellowish Olive green
- Flavor from dried leaves : Sweet mother-breast milk like creamy, nuts and flora
- Once leaves were warmed up in the teapot or gaiwan, then the natural scent of sweet flora, nuts and creamy notes are starting to flourish.
- Color of the tea liquid: Yellowish light amber
Brewing Suggestion
- Tea : Water : 1g : 75ml
- Water temperature : 95-99°C
- Steeping time : 1 min – 45 sec – 1 min.
- Tea ware : Porcelain Gaiwan or small tea pot
- Multiple infusion : 4-6 or more subject to the quality
