Floating Leaves Tea Home ---Shiuwen's Blog!

Wednesday, July 10, 2013

Taiwan Tea Tour: Taipei Old District, and Music Day 9

Now it's time to finish my writings about our 2013 Spring Taiwan Tea Tour.

After days of visiting tea farmers and tea farms, we took day 9 of the tour to explore the neighborhood around our hotel. We stayed in an old district of Taipei. There is a street full of shops that sell dried goods and herbs. It used to be the place to go for people who need to buy things for Chinese New Year's celebrations. I love walking on this street. I can imagine the old times, when people gathered around looking for the herbs and dried goods they needed. There are, of course, many tea places among all these shops. We stopped and admired the tea ware and drank tea with the shop owners.




After that, we went to Wang's tea shop. It's one of the oldest tea businesses in Taipei. I love that there is a tea roasting site there! Once again, I felt like I had stepped back in time and imagined how people worked with charcoal tea roasting. We were lucky that the shop was roasting tea on the day that we visited. It was warm and smelled good!



On the second floor, they have live music every Saturday. We helped ourselves to some tea and settled down to listen to the music. It's a type of traditional southern Chinese music, called NanGuan. There are five instruments, and normally one of the musicians also sings. We saw around 12 musicians hanging out on one side of the room and they would rotate to play music. When they stopped, we found some musicians who were kind enough to tell us a bit about their instruments and music. It was quite humid that day. With the music going on around us and a cup of tea in my hand, I was relaxed and happy.


After the music, we decided not to do much more and went back to our hotel room and drank tea! We stopped by a bakery and picked up A LOT OF baked goods to go with the tea. Who would have known that drinking tea in a hotel room could be so much fun! After cups of delicious tea and various baked goods, we finished our gathering with a shot of sorghum liquor. We indeed had a very good day!


Friday, June 07, 2013

Tea Tasting Schedule For New Oolongs


I hope you have enjoyed reading about our 2013 Taiwan Tea Tour. There is more to come, so stay tuned!

I came back with a lot of delicious new teas. I added 2 new High Mountain Oolongs to our High Mountain Oolong lineup. I am very satisfied with every single one of them. The Lishan Tea is complex and intriguing. The HeHuanShan is delicate and balanced. The Lushan Tea is full-bodied and bold. The Alishan is light and has a wonderful aftertaste.

We've also added a HongShui Oolong and a GuiFeiMeiRen. Both have a nice sweetness and are very easy going types of tea. Our Dong Ding Select is back in our lineup as well. Don't miss this tea because it tends to run out fast and it's hard to say when we can get more!

I was also very happy to add two of Farmer Zhang's Muzha Tieguanyin to our selection. They are just so solid and good, with great energy.

While I can go on and on about all of our new teas, I think the best way to get to know them is come and taste them. I am offering special tastings next weekend for you to taste these delicious new teas. Please grab this rare opportunity. It's only $5 per tasting and space is limited, so please reserve your seat.


-Baozhong Tasting: June 15th at 12. We will be tasting the new 2013 Spring Farmer's Choice Baozhong, Competition Style Baozhong, and 2nd Place Baozhong.

-High Mountain Oolong Tasting: June 15th at 1:30pm. We will be tasting the Alishan, Lushn, HeHuanShan, and Lishan.

-High Mountain Oolong Tasting: June 16th at 12 for the same four teas as listed above.

-Roasted Oolong Tasting: June 16th at 1:30pm. We will be tasting Taiwan Wuyi, Dong Ding Select, Muzha Tieguanyin, HongShui Oolong, and possibly an Aged Oolong.


See you all here and happy tea drinking!

*Photo provided by Masa Ellis.

Friday, May 31, 2013

Taiwan Tea Tour, SheShui Day 8

It was wonderful to wake up to the sounds of birds and insects. The view outside of the B&B was beautiful!



After breakfast, Mr. Chen took us out for another hike. I loved the hike, so warm and sweaty, and there is so much greenery out there! I hope the pictures can express how much beauty we came across during the hike. Enjoy!











Sunday, May 26, 2013

Taiwan Tea Tour, SheShui Day 7

I wanted to take the tour group to Taiwan's black tea producing region on this trip, but I was really worried that there would be too many tourists at the popular Sun Moon Lake area.

I was fortunate to find a B&B in the SheShui area (10 minutes away from Sun Moon Lake). I contacted the owner and he sounded like a very nice person. He told me that they also have tea farms and he would be happy to show us around.

It turned out to be a wonderful choice. His B&B is located in a small community built after the big earthquake. It's very quiet there. Outside of the building, they have replanted some tea trees that he said were from the original Japanese occupation area.





We decided to join them for their afternoon tea service. It was fun. Black tea with quiche and chocolate cake, very different from all the Oolongs we have been drinking on the tour.







After the afternoon tea, the owner, Mr Chen, took us for a hike to visit their tea fields. He told us this region produces a lot of black tea. Mr. Chen said that a lot of farmers here are dedicated to organic farming. They love the land here and want it to go on for generations. I was very touched to hear that and it was wonderful to be in the middle of it the fields.

We saw a lot of older tea trees. Some are the Assam varietal, some are Ruby 18 varietal, and some are cross-breeds of local tea plants with Assam. We hiked to the top of the hill and saw that the whole field is full of tea plants from the Japanese occupation era. We tasted the tea and it's softer and gentler than the black tea made from Ruby 18 varietal. What a great day!





Friday, May 24, 2013

Taiwan Tea Tour, Alishan Tea Processing - Part II

Weighing the oxidized tea leaves for "Big Stirring":




The tea leaves after the Big Stir:




"Kill Green" (using high heat to stop oxidation):








Bruising the leaves to break down more cells and bring the leaf juices to the surface:




Using even heat to redistribute the moisture from the leaves, while preparing other batches of leaves that have just finished the killing green process. Next, it will be time for shaping the leaves:






*Thank you, Matthew, for the photos.