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Seasonal Tea — Taiwan

2018 Red Jade

Doug Palas 2018 Black Tea Taiwan

2018 Red Jade

Red Jade, Sun Moon Lake Tea, Hong Yue, and Variety # 18 are all different names for one the most unusual teas that I’ve ever had the pleasure of tasting. Developed before the Second World War during the Japanese occupation of Taiwan, Red Jade was created when a large leaf tea bush from Burma was bred with a native Taiwan variety.  After the war, when quality of black tea declined due to mechanization and the popularity of the tea bag, Red Jade was mostly forgotten. In 2002, one of the gardens that I purchase oolong tea from planted the trees...

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2018 Winter Li Shan

Doug Palas 2018 High Mountain oolong tea Taiwan

2018 Winter Li Shan

The quality of a tea is determined by three primary factors: the cultivar or the specific type of tea plant, the processing steps used, and the terroir, a French term used to describe the different aspects of the environment from which it was grown. With Taiwan oolong teas it is just one aspect of terroir that garners lots of attention: The elevation at which the tea was grown. The highest grown teas are labeled goa shan cha or high mountain tea with a growing elevation of over 1000 masl. Taiwan has more mountains that produce high mountain oolongs than any...

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2017 Day Lily Traditional Roast

Doug Palas 2017 gaiwan Jin Xuan oolong tea Taiwan

2017 Day Lily Traditional Roast

Tea production in Taiwan began after a mass migration of millions of people from China during the middle of the 19th Century. The migrants brought tea cultivars and oolong processing knowledge from Southern Fujian to Nantou, Taiwan. The style of tea produced was a medium-oxidized, medium-roasted, globe-shaped oolong that mimicked the Iron Goddess styles of tea of Southern Fujian. These teas are the roots of Taiwanese oolong production. Despite the evolving tea oolong industry, some producers make oolong tea the old way, even though it is no longer fashionable. I I however love the flavors that come from the mix...

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2017 Winter Shan Lin Xi

Doug Palas 2017 High Mountain oolong tea Taiwan

2017 Winter Shan Lin Xi

The small island nation of Taiwan is dotted with several tea-producing mountains. During the 1970s and ‘80s, Taiwan’s tea growers experimented with the relationship between cultivar, process, and elevation. Elevations over 1000 meters above sea level certain varieties of tea to develop incredibly complex floral aromas and flavors that are attributed to slowed growth. Light oxidation, combined with light baking, further accentuates these incredible nuances in flavor and aroma. This is our second offering this year from Shan Lin Xi. We also offered a spring harvested version of this tea. Comparatively the spring is lighter in body, and a bit...

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2017 Jade Oolong Traditional Roast

Doug Palas 2017 Taiwan

2017 Jade Oolong Traditional Roast

Tea production in Taiwan began after a mass migration of millions of people from China during the middle of the 19th Century. The migrants brought tea cultivars and oolong processing knowledge from Southern Fujian to Nantou, Taiwan. The style of tea produced was a medium-oxidized, medium-roasted, globe-shaped oolong that mimicked the Iron Goddess styles of tea of Southern Fujian. These teas are the roots of Taiwanese oolong production. Despite the evolving tea oolong industry, some producers make oolong tea the old way, even though it is no longer fashionable. I however love the flavors that come from the mix of...

Read more →