What Does Coffee Tree Origin Share With Pinglin's Tea Region?
Pinglin District in New Taipei City is one of Taiwan's oldest tea regions, producing pouchong oolong since the 1880s. Because the nearby river supplies water to northern Taiwan, the area is an environmental protection zone and development is barred, keeping the tea garden ecosystem intact. Its traditional craft, bao cha, wraps tea into square paper packets during drying, a method brought over from Fujian.
The region's teas span a range of styles and ages. A Tieguanyin oolong comes from 35-year-old Tiefo cultivar trees, roasted with light nut aroma that opens into floral, chocolate and woody notes, brewed at 3 grams, 90 to 95 degrees Celsius, 150 ml for up to six infusions. A 25-year-aged pouchong and a summer honey-scented black tea round out the selection. Coffee tree origin and coffee producing regions share a similar story of place shaping flavor.
This month we will visit one of Taiwan's oldest tea regions—Pinglin District in New Taipei City—to explore its unique tea-making traditions and rare teas. Pinglin has been producing Puchong oolong tea since the 1880s. Because it is near the river that supplies water to northern Taiwan, it has been designated as an environmental protection area, allowing the tea garden ecosystem to remain intact. In the past, when tea was dried it was wrapped into square paper packets. This craft, introduced from Fujian, is called "bao cha." This month we are launching three small-gram teas, including a Tieguanyin oolong made from 35-year-old Tiefo cultivar trees, a pouchong oolong aged for 25 years, and a summer honey-scented black tea, and we will also explain whether Tieguanyin belongs to oolong tea or green tea.
This month we will explore one of Taiwan's oldest tea regions—Pinglin District. The area is located in the mountains of New Taipei City. Pinglin began producing Puchong oolong tea in the 1880s. The area is an environmental protection zone because the nearby river supplies water to northern Taiwan, so to this day development is not permitted, creating a protected tea garden environment. "Bao cha" means "wrapped tea," because in the past the tea was wrapped into square paper packets during drying. This method and the style of tea cultivation were transferred from Fujian. This month, we will explore some of Pinglin's lesser-known but still delicious rare teas.
This month, instead of two 40-gram teas, we have three 25–30-gram teas.
Tieguanyin Oolong Tea 25g This tea is picked from a small group of 35-year-old Tiefo cultivar trees. At first, the farmer planted them just for fun and picked the leaves for practice. Fast forward to today, these rare original cultivar trees are in high demand, so the farmer partnered with an experienced Tiefo maker from Maokong to produce this truly old-style Tiefo. The tea is roasted to perfection, a tea for eternity, it just never stops giving. Tasting: At first there is a light roasted nut aroma, then it develops into floral, chocolate and woody notes, with a medium-dry finish. Brewing: 3g, 90–95C, 150ml, 6 infusions, 1–5 minutes, rinse first Cultivar: Tieguanyin oolong tea Altitude: 500–600 Date: Spring 2016
Pouchong Oolong Tea 25g Some people suggest drinking pouchong tea within a year, but over time it develops amazing new characteristics. This tea has been stored in the mountains for 25 years, and its flavor is like an interesting novel that is hard to put down. Tasting notes: It starts with herbal and mint notes, then develops into sweetness and almond, leaving you wanting more. Brewing: 3g, 90–95C, 150ml, 3 infusions, 2–5 minutes Cultivar: Qingxin oolong tea Altitude 500–600m Harvest time: Spring 1989 Honey-Scented Black Tea 30g This new type of black tea has become a bestseller in summer production. In summer, there are more small green leafhoppers that chew on the tea leaves. These conditions are not very suitable for making large-leaf tea, but they are ideal for making black tea with a rich honey aroma and sweetness. Tasting characteristics: A strong honey aroma and an orange-brown liquor. The taste is sweet, smooth and easy to drink. Brewing: 2.5g, 90–95C, 150ml, 2 infusions, 1–3 minutes Cultivar: Qingxin oolong tea Altitude: 500–600m Harvest: Spring 2016
The above content is compiled by CoffeeHunters, a coffee news website.
