Additional Information
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Starting at $ 4.50
We are honoured to be able to propose this exclusive selection of two black teas called Golden Dragon. Both of these black teas originate from our own area of Mingjian Township and are very good examples at how some younger tea producers are now charting new territories in tea making by using traditional methods and original Taiwanese cultivars to re-interpret these into new teas. This is one magnificent example of the kind. First, this is a high-quality hand-picked tea. Secondly,this it is a mixed-leaf tea, not a blend. A mixed-leaf tea mixes fresh leaves from different cultivars before the tea making process instead of after. This allows all the leaves to undergo the same transformation process enabling their distinctive characters to blend-into a more harmonious result. The right dosage of Jin Xuan and Si Ji Chun leaves was devised to give a smooth yet thick and refreshing tea that is incredibly easy to drink. There is nothing brash in this tea: a creamy oat cereal aroma and taste lingers on for many infusions. The Si Ji Chun strand will give hints of stone fruit freshness that makes it quite refreshing. And why is called Golden Dragon, you may ask? There is no clever marketing ploy here. It so happens that the maker’s name is Jin Long which means Golden Dragon. He is also a member of the family. And we will humbly add that he fully merits to have this magnificient tea bear his name!
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Terroir | |
Administrative Region | |
Picking Style | |
Cultivar(s) Used | |
Garden Elevation |
It may come as a surprise to many tea enthusiasts that only consider Taiwan as a source of magnificent oolongs, but Taiwan has also a long history of producing black teas that date back to the early 1920’s. Then under Japanese rule, Yuchi township, situated on the shores of the scenic Sun Moon Lake of central Taiwan, was chosen for it’s perfect climate and soil for the growing of Assamica tea bushes. The Japanese objective was then to compete with the striving British commerce that ruled over the trade of black tea. Never could they compete in yield, but, surprisingly enough, the quality of these Taiwanese black teas attracted such attention that it sold very well in New York and London. At the height of this trend, just before the Second World War, black tea plantations occupied 3000 hectares of land compared to a little less than 100 today and represented 93% of all tea exports from Taiwan. With the demise of the Japanese at the conclusion of WW II, black tea virtually disappeared from the island. Today, one can easily experience why this tea was successful through the revival of this heritage Assam tea.
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