2014 TOST group hands on making Jade Oolong in Alishan.
A long day from 7 am till 1:30am the second day...
See this one and hope you will be able to be one of our TOST members soon!
Showing posts with label Tea Making. Show all posts
Showing posts with label Tea Making. Show all posts
Thursday, July 2, 2015
Sunday, March 10, 2013
2012 TOST - Hand Rolling Ruby 18 in Sun Moon Lake (10/23/2012)
Taiwan Bear, Mr. Liang's nick name, prepared the withered leaves of Ruby 18 in his parents' tea factory for our 2012 TOST friends to experience the hands rolling. He also have the tea we have done separated and also to be further processed and packed in the tins with our ow signatures. Enjoy the slideshow and see the hard efforts plus the fun experience.
Thursday, February 21, 2013
2012 TOST - Hands on making Jade Oolong in Alishan
2012 TOST has a two day hands on making Jade Oolong in Wang Ting Tea Factory. Wang's couple are very generous to open up their tea garden and also their tea plant for our members to have a great working environment and a good experience. Of course, without our instructor, Master Steve Huang, this learning session won't be any possible. Please click on the Youtube video and be shared with our friends who were working hard up in Alishan...from the garden, plucking, solar withering, indoor withering and fluffing, panning, drying till rolling...
Monday, May 9, 2011
2010 TOST - Hands On @TRES - Yuchih Branch
The fresh tea leaves were delivered to Yuchih before we arrive. Steve Huang, our instructor greets all of our members and a series of hands on tea making experiences in a long day just started. There were facilities tours inside the branch, plus many sessions of classes, discussions and cuppings during each break between outdoor withering and indoor withering, and the waiting time of each fluffing...till midnight. Finally, the leaf is ready for panning, rolling and drying...
We come back to finish up the canvas wrapped rolling process the second morning...
The photos here can only have very little explanation...luckily, we got Steve to get on the white board to review each step by step...Jackson, Norman, even William get their time to share with our members. What an experience in Yuchih!
We come back to finish up the canvas wrapped rolling process the second morning...
The photos here can only have very little explanation...luckily, we got Steve to get on the white board to review each step by step...Jackson, Norman, even William get their time to share with our members. What an experience in Yuchih!
Saturday, October 10, 2009
2009 TOST - How "Honey Oolong" is made? (6/25/2009@Taitung)
In the morning of 6/25/2009, we are visiting TRES Taitung Branch. We are the first group of tea pros from US and Canada that ever visit this Branch.
Before we were guided to the class room for the briefing and introduction, Mr. Wu, the Director of Taitung Branch, led us to their pilot tea plant to check out the tea leaf that spreaded on the bamboo trays for indoor withering... This is a special arrangement, so that our members got chance to see the so called "Honey Oolong" processing two hours later, after our briefing and cupping that prepared by Director Wu's team.
Taitung Branch under Director Wu, currently is working very hard to help their local tea farmers (including Hualien, Taitung, and Pingtung Counties) to experiment the Organic Practice, and Non-Toxic Practice (*means not to use Pesticides) in their tea plantations. They believe the special insects, the legendary Green Leaf Hoppers, might help them to produce excellent green tea, black tea and oolongs in this tea district with a very unique Honey touch.
The farmers will not waste the long summer crop in this district. Pluck the tea leaves that got
bitten by Green Leaf Hoppers, most tea leaves will be in one young sprout with 2 tender leaves intact. Besides the tea leaf, have you found any difference that our tea master has done differently after the leaves were pan-fired?
I have brought up an issue and also discussed with our group members: Honey Green, Honey Black, or Honey Oolong...might mislead consumers to the traditional flavored teas that with Honey flavoring added to it. Actually, these are naturally processed without any flavoring added...the unique Honey touch is due to the raw leaves they plucked and also the craftsmanship in tea processing. After our trip back from Taiwan, I have tried to create a trade mark: "Paoli" (please refer to the picture attached in this post.) I am thinking to name these teas: Paoli Green, Paoli Black, Paoli Oolong...instead of Honey Green... Paoli is after the angel:
Jacobiasca formosana Paoli.
We hope more inputs and discussion for this topic to find the proper way to help those tea farmers promote their unique tea to the connoisseurs in the World. May I hear from you?
Before we were guided to the class room for the briefing and introduction, Mr. Wu, the Director of Taitung Branch, led us to their pilot tea plant to check out the tea leaf that spreaded on the bamboo trays for indoor withering... This is a special arrangement, so that our members got chance to see the so called "Honey Oolong" processing two hours later, after our briefing and cupping that prepared by Director Wu's team.
Taitung Branch under Director Wu, currently is working very hard to help their local tea farmers (including Hualien, Taitung, and Pingtung Counties) to experiment the Organic Practice, and Non-Toxic Practice (*means not to use Pesticides) in their tea plantations. They believe the special insects, the legendary Green Leaf Hoppers, might help them to produce excellent green tea, black tea and oolongs in this tea district with a very unique Honey touch.
The farmers will not waste the long summer crop in this district. Pluck the tea leaves that got
bitten by Green Leaf Hoppers, most tea leaves will be in one young sprout with 2 tender leaves intact. Besides the tea leaf, have you found any difference that our tea master has done differently after the leaves were pan-fired?
I have brought up an issue and also discussed with our group members: Honey Green, Honey Black, or Honey Oolong...might mislead consumers to the traditional flavored teas that with Honey flavoring added to it. Actually, these are naturally processed without any flavoring added...the unique Honey touch is due to the raw leaves they plucked and also the craftsmanship in tea processing. After our trip back from Taiwan, I have tried to create a trade mark: "Paoli" (please refer to the picture attached in this post.) I am thinking to name these teas: Paoli Green, Paoli Black, Paoli Oolong...instead of Honey Green... Paoli is after the angel:
Jacobiasca formosana Paoli.
We hope more inputs and discussion for this topic to find the proper way to help those tea farmers promote their unique tea to the connoisseurs in the World. May I hear from you?
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