Drum roll please! Here’s our Top 10 Teas of 2012.

I will have to admit, I love top 10 lists. I also love this time of the year for all the retrospective TV shows that look back on the events of the last year. I think it is healthy to take a moment and look back into the rear view mirror. It gives us a better perspective of where we are now, what we’ve accomplished, and if we wish, move on to the next step: plan the route ahead (some call this resolutions). At least, it’s a process that can justify the infusion of some good leaves to help in the process of reviewing your notes and, most certainly, re-validate your selection! Now, of course, we do this for fun. And, of course, this a purely subjective list, and the comments are very personal as they reflect some of the highlights of my past year’s experience in Taiwan. Nonetheless, the comments are genuine and well thought out.

In the world of Taiwanese tea, where each season brings us a new offering, combined with the wide spectrum of different terroirs, types and styles of tea it is easy to be submerged by all of this diversity. Shining stars of our selection may only have a brief moment in the spotlight due to the fast pace at which everything occurs here, so it is quite fitting that we give them a deserved moment of attention again. So, counting down, here are our ten shining cups of the year:

[dropcap2]10[/dropcap2]Baguashan Four Season Oolong, Lot 149 (Dec. 2012 crop)

We start this countdown with one of the most under-rated teas coming from the most under-rated growing regions of Taiwan, ours! The Si Ji Chun strand is a very popular choice with tea producers in this area. One of the reasons for this is its higher yield and year-round growth cycle. But apart from these economic considerations, Si Ji Chun is a very pleasant and expressive strand. When the tea is made from someone who has a true love for his craft, like it is the case here, we have a truly wonderful and balanced result. A low price should NEVER be a reason to judge a tea for its quality and enjoyment! This one simply invites you to drink cup after cup.

 

[dropcap2]9[/dropcap2]Mingjian Charcoal Roasted Oolong Tea, Lot 112 (Feb. 2012 roasting)

Tea #9 in our top ten for 2012 is our Mingjian Charcoal Roasted Oolong, Lot 112. Today, all roasting is done using electric ovens or roasting pits for convenience. But the traditional way is to place bamboo sleeves filled with finished tea on top of pits of fired charcoal. It is easy to guess that charcoal will confer a distinctive taste to the tea and the skill of the tea master is fundamental in obtaining a good result. Last February, when we picked up this lot from the 80 year tea master that roasted it, we had the feeling this would possibly be one of his last roastings and all his craftsmanship and knowledge would soon be lost forever. The skill of a lifetime is sealed into these precious leaves. For tradition’s sake and because tea is also about the people who make it, this is our # 9.

 

[dropcap2]8[/dropcap2]Organic Dong Ding Oolong Tea, Lot 134 (Spring 2012 crop, Roasted on Sept. 12, 2102)

This spring Organic Dong Ding was masterfully re-roasted last Sept. 12 to impeccable results of creamy delight by our tea master. I recall the smirk of contentment that appeared on her face in the wee hours of the night when the result was finally tasted – a rare occurrence with a perfectionist. A quick rinsing of these generous leaves with immediately release a custard-like, sweet, creamy aroma. The tongue will be pleasantly surprised by the supple, easy drinking texture with a slightly effervescent freshness that is quite pleasing and invites you to indulge with cup after cup of this perfect colder day soother.

 

[dropcap2]7[/dropcap2]Baguashan Jade Oolong Tea, Lot # 150 (Dec. 2012 crop)

No. 7 on our top 10 list of 2012 is one of the nice surprises of the year. It’s literally been years since I tasted such an expressive Jade oolong. I particularly like this T-13 cultivar (Cui Yu) for it’s expressive, yet ethereal bouquet of fresh flowers. It is now becoming very rare as growers tend to favor the higher yielding Si Ji Chun (see our No. 10). This tea comes from a new producer that we are now working with who is particularly fond of this cultivar, and it shows in every cup! This fresh new crop is so expressive that a customer inquired recently as to whether this was a flower scented or flavoured tea… It is not. It is just a very well made tea! Pure bliss.

 

[dropcap2]6[/dropcap2]Lishan High Mountain Spirit Oolong tea, Lot # 141 (Oct. 2012 crop)

No. 6 in our top 10 list is a tea that I can still not describe to it’s full merit, and I have come to accept this since some teas can only be experienced. Not only does it bear the distinctive signature of its maker, Mr. Gao, it also carries the spirit of his ancestors, the Atayals, that ruled over the Lishan hills well before the arrival of the Hans (and Taiwan for over 7000 years). Like its maker, this Lishan High Mountain Spirit Oolong, Lot 141 is one of the most generous, genuine, and friendly tea to experience. Its true meaning only reveals itself after you sipped the last cup and it still inhabits your soul. No other Lishan tea shines with the same purity and authenticity as this one. It’s a must for all high mountain oolong enthusiast.

 

[dropcap2]5[/dropcap2]Red Jade Black Tea, Lot # 152

Moving on to No. 5 in our top ten 10 of 2012. If we haven’t made ourselves clear to those who read our posts, we’ll say it more directly now: Taiwan makes one of the best black teas in the world! And Red Jade or Ruby Black Tea is possibly its most distinctive and flamboyant exponent. Our Lot # 152 is simply luscious and has all the characteristic fruitiness, jammy sweetness, cinnamon spiciness and intriguing minty freshness in the finale that makes this tea unique in the world of teas. If this would be your first time trying it, this lot would be a very good benchmark and a perfect tea to go with your Christmas pudding leftovers (or any sweets you may enjoy year round).

 

[dropcap2]4[/dropcap2]20 Year Old Aged Lishan from Auntie Hsu

If you thought this top 10 list was simply an excuse to talk about Taiwan Tea Crafts’ offerings, well, you’re wrong. Our No. 4 in our top 10 list is a tea we can’t offer (yet?). Every time we go down to Taipei we stop by aunty Hsu’s tea shop for a chat and sampling of her teas. Last time, she was in the process of monitoring the maturing of her aged oolongs she’s been storing since opening her shop more than 20 years ago, so we got to join in. We started with a 16-year-old, followed by an 18-year-old, and finally this 20-year-old High Mountain Lishan which was simply divine! To paraphrase aunty: “Aged tea is like a woman, at 16 you’re still a bit wild. At 18, you’re starting to mature. At 20, you should have developed your personality by now”. I have nothing more to add.

 

[dropcap2]3[/dropcap2]Alishan Jin Xuan High Mountain Oolong Tea, Lot 145 (Oct. 2012 Crop)

This Alishan Jin Xuan High Mountain Tea is a perfect example of how the wisdom and experience of the maker can make a crucial difference in producing good tea. Let’s be frank, this winter’s crops will not be remembered as flamboyant ones. And yet, never should we generalize when making such comments. Here’s a true shinning light in the pack and it comes from one of the first growers to start planting tea trees in the hills of Alishan back in the 1970’s. His JIn Xuan shines with balanced textures and aromas and is packed with pleasure cup after cup. This is our everyday tea by choice.

 

[dropcap2]2[/dropcap2]Organic Spring Lishan

Here’s another one you can’t get, since it is sold out. It was our best spring tea earlier this year. We managed to secure a very small quantity from a very low yielding organic garden in the Lishan range. Simply put, this tea was a fabulous high mountain tea. Lively floral notes, a crisp yet balanced body with magnificent persistence. And the best thing is that tea kept improving and maturing up to the time when we drank the last infusions back in September. Please consider this #2 on my chart as a testimony to the ephemeral seasonal reality of tea and to the never-ending quest of finding the ultimate cup… and as a teaser for what should return to our catalogue next Spring. That means, in High Mountain Tea terms, next May or June. We will keep you posted, rest assured.

 

[dropcap2]1[/dropcap2]Yuchi Wild Mountain Black Tea, Lot 139

Usually, deciding on the top place is the hardest choice to make. Not this year. My undisputed top rank goes to our Yuchi Wild Mountain Black Tea. Quite simply, this tea is a true revelation to me. Drinking it is like going to the root of what makes the Taiwanese tea terroir such a unique, blissful one to experience! Not surprisingly, as this tea is made from Shancha, the indigenous wild tea plant of Taiwan. It is wonderfully aromatic, exotic yet accessible, sweet, round, inviting, not to mention: 100% organic since it is picked from wild trees randomly found in the forests of Yuchi Township… Most have never heard about this tea as it is quite rare but, I am sure, this will not be the last time…

Well, this concludes our round-up for 2012. My predictions for 2013 is that we will continue to be surprised, to stumble upon precious findings, and discover yet another year of wonderful offerings from this fragrant island. We look forward to sharing these tea adventures with you right here on Taiwan Tea Crafts.