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Chia-Ming tea visit
Chia-Ming is a relatively famous tea producer in Taiwan known for it's Honey Cicada Black Tea. In our visit to them, we found out more about this particular tea as well purchasing another pristine Oolong from them.
The Oolong is a semi ball style Dah-Yeh (broad leaf) cultivar. For this elevation, the broad leaf cultivar is quite ideal and produces a sweet clean cup. We were visiting Chia-Ming as this tea was being packed post processing. The leaves are beautiful and unfurl with each steep to reveal nearly perfect preservation of the pick. This doesn't surprise because Chia-Ming is know for it's superior processing skills.
The other tea, Cicada Honey Black, was the byproduct of a unique method noted for it's use of tea green leafhoppers. Normally considered a pest or associated with novelty teas, this particular tea uses these little pests to produce an exemplary experience. The folks as Chia-Ming have learned to identify a specific type of bitten leaf as an ideal pick that when processed to an exacting methodology results in one of the more unique teas experiences you can have. This black tea yields strong aromas, complex sweetness, and a very distinct cup.
I admit being skeptical about this tea coming in. I had sampled it before through other sources and had what I can only describe as skunky results. Once I arrived at the farm and cupped through all of their lots, the distinctions became clear as to our preferences. We took the silver medal competition lot which was picked as the favorite in the competition by the tea research facility manager in the area. Compared to the gold medal lot, which Chia-Ming also submitted and won, it came as so distinctly special that it was better in our opinion than the more singular gold medal lot.
¶ Jaime van Schyndel @ barismo 10:30 AM
Chia-Ming is a relatively famous tea producer in Taiwan known for it's Honey Cicada Black Tea. In our visit to them, we found out more about this particular tea as well purchasing another pristine Oolong from them.The Oolong is a semi ball style Dah-Yeh (broad leaf) cultivar. For this elevation, the broad leaf cultivar is quite ideal and produces a sweet clean cup. We were visiting Chia-Ming as this tea was being packed post processing. The leaves are beautiful and unfurl with each steep to reveal nearly perfect preservation of the pick. This doesn't surprise because Chia-Ming is know for it's superior processing skills.
The other tea, Cicada Honey Black, was the byproduct of a unique method noted for it's use of tea green leafhoppers. Normally considered a pest or associated with novelty teas, this particular tea uses these little pests to produce an exemplary experience. The folks as Chia-Ming have learned to identify a specific type of bitten leaf as an ideal pick that when processed to an exacting methodology results in one of the more unique teas experiences you can have. This black tea yields strong aromas, complex sweetness, and a very distinct cup.
I admit being skeptical about this tea coming in. I had sampled it before through other sources and had what I can only describe as skunky results. Once I arrived at the farm and cupped through all of their lots, the distinctions became clear as to our preferences. We took the silver medal competition lot which was picked as the favorite in the competition by the tea research facility manager in the area. Compared to the gold medal lot, which Chia-Ming also submitted and won, it came as so distinctly special that it was better in our opinion than the more singular gold medal lot.Labels: Chia-Ming, cicada tea, oolong, tea
¶ Jaime van Schyndel @ barismo 10:30 AM
Tuesday, February 23, 2010
Chin-Suan Oolong
¶ Jaime van Schyndel @ barismo 7:27 PM
Shin-Fong submitted this lot of Chin-Suan cultivar which placed with an excellence award in competition. Above and below are photos which show the care given to their Oolongs though this is not the actual section the competition lots came from. This farm is known for consistently producing quality teas for many years and the farm owners have a reputation for hard work and honesty. Their diliginet work shows in the beauty of their farm and the pristine care for their teas. While the lot is not certiifed organic, Shin-Fong grows the majority of it's teas organically with the desire to get certified in the near future. This is a labor intensive process when done the correct way they are doing it but the results show through in the cup.
This particular Oolong is traditional in that like many high mountain Oolongs, it has a distinctive fruitiness. Apricot, peach, and other tropical notes come through from the second steeping on. The natural aromatics known to be a signature of good Taiwanese Oolongs through in it's fragrance.
The first steep comes with fragrant pear and honeyed beeswax undertones. This gives way to defined sweetness, and apricot fruitiness, and balanced body in later steepings. This tea is defined by balanced and freshness.
The first steep comes with fragrant pear and honeyed beeswax undertones. This gives way to defined sweetness, and apricot fruitiness, and balanced body in later steepings. This tea is defined by balanced and freshness.
Labels: oolong, shin-fong, tea
¶ Jaime van Schyndel @ barismo 7:27 PM
Sunday, February 07, 2010
Cupping high grade taiwanese teas.
Checking the leaves after the cupping which were very intact, undamaged and pretty. Thy expanded with each brew until being fully unfurled.
UPDATE: I realized that after this cupping we had to rethink everything one more time. If the tea industry is this advanced in Taiwan, then it means this is where the coffee industry should be or will be going. It's scary to think but maybe that's what it's about. The tea's were expressive, amazing, and complex. They were worth getting excited about. They were more complex than any tea I have had. Granted I have visited china and Japan but these blew down any of those expereiences by a long shot. It was strange how you could taste layers of flavors in the cups. Tea has this potential? That's something to think about.
Big cheers to Ben's dad in Taiwan for arranging them!
¶ Jaime van Schyndel @ barismo 10:28 PM 10 Comments
Checking the leaves after the cupping which were very intact, undamaged and pretty. Thy expanded with each brew until being fully unfurled.
Dha yu ling and a Pear mountain tea from taiwan. Each taiwanese tea was high grown and sells for $100 per 5.5oz. These teas were both at the base very sweet and intensely floral.
Fresh crop!
Flavor cuppa notes:
Pear mountain - pear, cinnamon, mint, honey, super creamy, and lemon drop aftertaste.
Dha yu ling - molasses, cinnamon graham cracker, clean cucumber, grape soda aftertaste.
Summary: We don't drink teas like this in the states! Silas needs more of these!
The sweet aftertastes linger in a super sweet clean flavor for many minutes afterwards.
-jaime
UPDATE: I realized that after this cupping we had to rethink everything one more time. If the tea industry is this advanced in Taiwan, then it means this is where the coffee industry should be or will be going. It's scary to think but maybe that's what it's about. The tea's were expressive, amazing, and complex. They were worth getting excited about. They were more complex than any tea I have had. Granted I have visited china and Japan but these blew down any of those expereiences by a long shot. It was strange how you could taste layers of flavors in the cups. Tea has this potential? That's something to think about.
Big cheers to Ben's dad in Taiwan for arranging them!
Labels: cupping, oolong, pear mountain tea, taiwan, tea, tea leaves
¶ Jaime van Schyndel @ barismo 10:28 PM 10 Comments
Saturday, October 28, 2006