Introducing the unique tea as a special grade
Every year we visit Taiwan and conduct tea tasting to carefully select the ideal batch of each tea. In our line-ups, we have standard Taiwan oolong. For the standard line-ups, we focus on maintaining the quality and price every year. Nevertheless, sometimes we may find the unusual quality that happens to be produced only in that particular year. It happens thanks to the miraculous event such as some gardens happen to have tea leaves with strong muscatel flavor, the manufacturer happens to conduct fermentation outstandingly well on certain production day, or a particular segment in the tea garden happens to produce very special flavor. It is such an excitement and we always have positive surprise despite we are buying from the same people. It’s only available if all the good factors are met: quality material, good weather, and great skilled master. It’s definitely not possible to ask for the same quality tea to be available every year; it’s truly a great gift from the nature with the collaboration of skilled master. Most of the time, the tea manufacturer will preciously keep these limited batches for their own. Nevertheless, thanks to our long-term relationship with them, they are willing to share some with us.
Since the supply of those special teas is uncertain in future, we decided to introduce them as a limited tea. Due to the limited stock, once the stock finish we will close on taking an order .
Spring tea for taste and Winter/Autumn Tea for Flavor
There is always a debate about which Taiwan oolong is of better quality; is it winter (autumn) or spring harvest?
In my personal preference, I prefer spring tea. Tea is just like edible wild plants or wild herbs. During cold winter months, the plants are dormant and accumulate nutrients and other constituents. Therefore, the spring tea is very rich in constituents that well-reflected in its long-lasting aftertaste, creamy sensation, soft and mellow mouth-feel.
On the other hand, autumn/winter tea tends to give stronger flavor. The autumn/winter tea is always supported by people who prefer the flavor to the taste.
As for me, I prefer the taste to flavor. So I am always getting the spring teas.
Wen Shan Bao Zhong is the Taiwanese oolong tea that undergoes the lightest fermentation (enzymatic oxidation). Ordinary Wen Shan Bao Zhong has a sweet grassy note with a hint of floral note. While for this Special grade, it gives a refreshing floral flavor like orchids with a fruity note, like the flavor of honey and mangoes that is lingering down the throat. It has smoother and more complex drinking sensation.
We pack tea without oxygen. So, the freshness of tea can lasts more than 10 years or even 20 years as long as the bag is not opened.
When the bag is just opened, due to the effect of no oxygen, the flavor of tea tends to be lighter. Please remove the oxygen absorber and leave it for one to two days so that the flavor gets much stronger.