The rolled leaves were moved over to the dryer for the drying process...
To see the leaves came out from the dryer... we were so excited...
After a whole day of tea manufacturing, we were truly a happy bunch and grateful to the two masters, Mr. Peng Rei-Cheng and Mr. Liao Cheng-Hao. Also, we appreciate TRES Wenshan Branch offers us such a great facility to have our hands on experience.
Monday, August 3, 2009
2009 TOST - Pouchong - Rolling (6/22/2009@Pinling)
To roll the leaves mainly to shape up the form and also to squeeze out the juice of the leaves from inside out...But to see how the leaves were amazingly rolled in a half-moon pan is great experience...(Some of our members told me that they will find chance to practice...one day.
2009 TOST - Pouchong - Panning (6/22/2009@Pinling)
Due to the limited eauipments for panning and each member only got so little volume of leaves...
TTMA and TRES staff did suggest to blend in every member's leaves to be panned together...
Not as great as we were expected, but safety issue is also highly concerned...Our two tea masters took over the leaves that accomplished the proper withering and oxidizing process by our members...they heat up the pan (around 230 degree C) and firing for 2-3 minutes...this process also known as De-Enzyme, to stop the enzyme in the leaf to go further oxidizing. Not an easy job indeed.
TTMA and TRES staff did suggest to blend in every member's leaves to be panned together...
Not as great as we were expected, but safety issue is also highly concerned...Our two tea masters took over the leaves that accomplished the proper withering and oxidizing process by our members...they heat up the pan (around 230 degree C) and firing for 2-3 minutes...this process also known as De-Enzyme, to stop the enzyme in the leaf to go further oxidizing. Not an easy job indeed.
2009 TOST - Pouchong - Indoor Withering - 6 (6/22/2009)
Wow...hard to believe that whole room filled with luscious arom...smell like Osmanthus flowers...
Per tea master, due to these leaves were machine-harvested, and also the timing is kind of close to Summer...the leaves yield out the fragrance faster and stronger...but not guaranteed that our finished tea will be that much great...very sad to hear this statement...
One hour and 45 minutes more...this will be the last run of fluffing...and all the leaves will be placed in one tray and we fluffed the leaves around...and let the leaves rest again...
Per tea master, due to these leaves were machine-harvested, and also the timing is kind of close to Summer...the leaves yield out the fragrance faster and stronger...but not guaranteed that our finished tea will be that much great...very sad to hear this statement...
One hour and 45 minutes more...this will be the last run of fluffing...and all the leaves will be placed in one tray and we fluffed the leaves around...and let the leaves rest again...
2009 TOST - Pouchong - Indoor Withering - 5 (6/22/2009)
We did enjoy our visit to the tea gardens...so much to learn there...
On our way back from the garden, there were several groups of friends waiting at the withering room for us...the reporters from local TV station and several board directors from TTMA...
The leaves are soft now, but we were told to be even more careful...not to break the leaves...
more fluffing...and let the leaves rest for another hour and half...
We went upstairs for a Pouchong Cupping that arranged by TRES, Wenshan Branch Dr. Chen.
On our way back from the garden, there were several groups of friends waiting at the withering room for us...the reporters from local TV station and several board directors from TTMA...
The leaves are soft now, but we were told to be even more careful...not to break the leaves...
more fluffing...and let the leaves rest for another hour and half...
We went upstairs for a Pouchong Cupping that arranged by TRES, Wenshan Branch Dr. Chen.
2009 TOST - Pouchong - Indoor Withering - 4 (6/22/2009)
Back to TRES on time after lunch...
Our tea master showed us the leaves' status...more fluffing...
So we did, and then left for TRES' organic tea gardens to check different cultivars...
Our tea master showed us the leaves' status...more fluffing...
So we did, and then left for TRES' organic tea gardens to check different cultivars...
2009 TOST - Pouchong - Indoor Withering - 3 (6/22/2009)
After the leaves withered further, we were told by the tea master to try to toss and fluff the leaves...every move requires careful touch...Looks like we are improving a bit...
Boys...the frangrance is coming out more...
Let the leaves rest for another 2 hours, per tea master...
So Josephine is calling us to get on bus for our lunch time...
Boys...the frangrance is coming out more...
Let the leaves rest for another 2 hours, per tea master...
So Josephine is calling us to get on bus for our lunch time...
2009 TOST - Pouchong - Indoor Withering - 2 (6/22/2009)
Our tea master checked the leaves' status...
Now, we need to break our tea leaves from two trays to 4 trays, make it thinner spreaded...also we learn how to fluff the leaves...Not so easy for the first timer...lucky we have so many experienced tutors there to help...look at Greg and Cori...finally...the leaves can rest again...
(Our members were "resting" on the upstair's class room to have a review by Mr. Liao and Jackson....)
Now, we need to break our tea leaves from two trays to 4 trays, make it thinner spreaded...also we learn how to fluff the leaves...Not so easy for the first timer...lucky we have so many experienced tutors there to help...look at Greg and Cori...finally...the leaves can rest again...
(Our members were "resting" on the upstair's class room to have a review by Mr. Liao and Jackson....)
2009 TOST - Pouchong - Indoor Withering - 1 (6/22/2009)
After the solar withering, the leaves were moved indoor, rested on the shelves.
How much time for the solar withering ?
It all depends on the sun light, the temperature and humidity...tea maser judges it by their experience and checking the leaves' status...
When the master calls for an action: "Move the leaves inside now." We responded it immediately...after enjoy a sun bath...now it is time for the leaves to get rested...
How much time for the solar withering ?
It all depends on the sun light, the temperature and humidity...tea maser judges it by their experience and checking the leaves' status...
When the master calls for an action: "Move the leaves inside now." We responded it immediately...after enjoy a sun bath...now it is time for the leaves to get rested...
2009 TOST - Pouchong - Solar Withering (6/22/2009@Pinling)
We have been waiting for this moment...hands on making one of the World's most natural aromatic teas - Formosa Pouchong...
The fresh leaves were delivered to the TRES Wenshan Branch around 10 AM, we were explained by Dr. Cheng of TRES about the procedure, and there are two skillful tea masters on site to guide us through...
Every member got 2 kgs of the fresh plucked leaves and here we go:
The fresh leaves were delivered to the TRES Wenshan Branch around 10 AM, we were explained by Dr. Cheng of TRES about the procedure, and there are two skillful tea masters on site to guide us through...
Every member got 2 kgs of the fresh plucked leaves and here we go:
2009 TOST - Grand Cupping (6/27/2009)
It is such an important event and becomes our tradition now....
Last year, for the TOST 2008, Norman did surprise everyone with the presentation of Grand Cupping at his factory at the end of our program. This year, we request him to have this event as well. On 6/27/2009 afternoon, our bus came in to Sha Keng Tea Manufactory at Sha Keng Village, Hen Shan Hsiang, Hsin Chu County...
Here are a series of photos showing that our TOST 2009 members focusing a Grand Cupping of Taiwan Oolongs...
Last year, for the TOST 2008, Norman did surprise everyone with the presentation of Grand Cupping at his factory at the end of our program. This year, we request him to have this event as well. On 6/27/2009 afternoon, our bus came in to Sha Keng Tea Manufactory at Sha Keng Village, Hen Shan Hsiang, Hsin Chu County...
Here are a series of photos showing that our TOST 2009 members focusing a Grand Cupping of Taiwan Oolongs...
Sunday, August 2, 2009
Certification Ceremony of TOST 2009 (6/27/2009)
On the evening of June 27, 2009...after our trip back from Guansi...
Everyone took a shower and get ready to the restaurant - Shui Min Lou, for our Certification Ceremony. On behalf of TTMA, Norman and Ted did prepare gifts for every member. We got an beautiful Porcelain Gongfu Tea Set, one TTMA Cupping Set, plus 4 tins each of our own Signature Pouchong and Oriental Beauty, that we did partially hands on making them. (Bob and Cori brought their tea to share with everyone...and Josephine and I have noticed that along our entire trip Kirsten did present the gift she brought to the owners of the places we visit..these are something so nice to be remembered.) Our last course for the farewell dinner are two large bowls of Jade Oolongs, another tea tasting to complete the study. (Greg volunteered to serve for everyone to show his appreciation...) There were so many touching words shared among "graduates" and our sponsors "TTMA"...
We also noticed that Ken will soon be chairing STI. We sincerely wish Norman and Ken, the two chiefs for STI & TTMA can work out certain meaningful programs to serve both organizations' members...SOON...
Everyone took a shower and get ready to the restaurant - Shui Min Lou, for our Certification Ceremony. On behalf of TTMA, Norman and Ted did prepare gifts for every member. We got an beautiful Porcelain Gongfu Tea Set, one TTMA Cupping Set, plus 4 tins each of our own Signature Pouchong and Oriental Beauty, that we did partially hands on making them. (Bob and Cori brought their tea to share with everyone...and Josephine and I have noticed that along our entire trip Kirsten did present the gift she brought to the owners of the places we visit..these are something so nice to be remembered.) Our last course for the farewell dinner are two large bowls of Jade Oolongs, another tea tasting to complete the study. (Greg volunteered to serve for everyone to show his appreciation...) There were so many touching words shared among "graduates" and our sponsors "TTMA"...
We also noticed that Ken will soon be chairing STI. We sincerely wish Norman and Ken, the two chiefs for STI & TTMA can work out certain meaningful programs to serve both organizations' members...SOON...
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