Additional Information
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Starting at $ 5.04
The Wuyi leaves used to make this tea come from bushes that are direct descendants of Wuyi tea bushes brought to Taiwan from northern Fujian before the Japanese rule (1895 – 1945). The Taiwanese plants have evolved very differently from their Chinese cousins in the last century. Today, this is a quite a rare cultivar in Taiwan, especially in our Township, despite the fact that we are situated amongst the largest concentration of tea growers in Taiwan. One generation ago, it was still quite common but with the growing popularity of fragrant greener style oolong teas, it was swiftly abandoned all throughout the island. Through casual conversation with local elders we were made aware of a patch of these bushes that were still standing in an isolated garden. We immediately arranged to have the patch taken care of during the early part of 2019 and were able to make a fist batch in 2020 (Lot 945). We were quite excited to produce a first Spring iteration in 2023 in Lot 1215 which sold out very quickly and was replaced by a late spring Lot 1245. The result is uniquely satisfying! One will recognize an earthy mineral component in the taste with the distinctive heady spiciness of mace and local cinnamon in the aroma paired with ginseng’s bittersweet mouth feel that make the reputation of Chinese rock teas. The tannins are smooth and silky making it very easy to drink. This tea will appeal more to darker oolong tea drinkers than rich assamica tea drinkers. Similar to their distant cousins, this Wuyi black shows great potential for ageing. If we are releasing this tea it is because it complies to our requirements in promoting Taiwan’s unique terroir as well as being a rare and authentic tea drinking experience linking us to a uniquely rich tea heritage. Limited stock available.
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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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rudyhou (verified owner) –
Brief steeps (5-10 seconds) in 90 Celsius water.
Liquor is clear with a dark amber color.
Taste is rounded and sweet with notes of spices in the aftertaste.
Mouthfeel is slightly sticky with no astringency.
Empty cup leaves a faint sweet scent.
Wet leaves are evenly dark brown in hue with presence of twigs, giving off an aroma of sweet spices and burnt sugar.
The flavor intensity starts to mellow down by 5th/6th infusion, thus best to do a longer steep from here onwards.
A longer infusion (30 seconds) gives a mildly-dry feeling on the roof of the mouth, in addition to a more pronounced spiced sugar note.