What tea is native to Taiwan - types and flavors

Author: Julia Kopylova , tea expert.

Taiwan & ndash; it is a separate island, which is an administrative unit of the PRC, and its development went its own way & ndash; tea production on it also developed separately, in comparison with classic species from China, so in this article we will understand what a Taiwanese drink is and what value it carries.

Development History

Officially, production began 300 years ago.

Tea bushes from Fujian Province of China were taken here, and only half a century later, small wild tea bushes were discovered.

The territory of the island has both mountains and valleys, the climate is hot and humid, large and small rivers flow throughout the area, precipitation falls often and abundantly due to the proximity of the ocean, so this territory & ndash; a magnificent oasis for growing and developing tea plantations.

Initially, Taiwanese raw materials were transported to the mainland to complete production there, but from the 19th century it was decided to start a full cycle. Since then, it has been growing every year.

Manufacturing considerations

What kind of tea grows in Taiwan? This island is the youngest tea region, but its drinks are famous for their luxurious taste and aroma. The leaves reflect the beauty of high Taiwan.

Tea gardens sit on steep mountain peaks that are shrouded in fog and cloud. Their large number and mild climate ensure slow leaf growth, thanks to which the plant has the ability to accumulate a large concentration of essential oils.

This contributes to the growth of quality raw materials from which tea is made with unforgettable shades of taste and aroma.

Most varieties produced on the island are distinguished by their premium properties. This is primarily due to an integrated scientific approach to growing tea bushes and their further processing.

Taiwanese are looking to diversify their technology, innovate and control plantations.

This is helped by the Research Institute & ndash; Taiwan Tea Experimental Station, which was founded in 1903. She conducts breeding work, studies of the biological specifics of tea leaves, studies the chemical composition of soils and the impact on taste.

 

Types of tea from Taiwan

The Taiwanese drink is varied: these are oolongs (oolongs), furs, greens and in small quantities black and red varieties.

The first category is very famous, these teas are also called & laquo; turquoise tea & raquo;, and production takes up to 93%.

These are very fragrant tea collections that have their own personality and distinctive feature & ndash; they are of high quality and have a rich palette of flavors and tastes.

Oolongs & ndash; it is the calling card of Taiwan Teas. The entire distribution history begins with them.

Most famous & ndash; these are Formosa, Bai Hao, Bao Jun, Nai Xian Ji Xuan, Dong Dinh, and Ali Shan.

The Oolong of Taiwan are bright floral, soft fragrant, milky and slightly smoky, aged for several years, and then raised above the fire.

Taiwanese oolongs vary in infusion color, flavor, and flavor tones: they can be dark, sweet, strong, bright floral, or spring-scented. This is due not only to different production technologies, but also to the fact that tea leaf is collected from different varieties of trees or bushes.

Red teas appeared during the Japanese occupation. The Japanese brought in seedlings of Indian bushes and set up tea plantations. Thus began the development and production of the drink from Taiwan. The most famous representatives of & ndash; Ruby and red from Sun and Moon Lake, Jinxuan Heicha.

Taiwan Tea Collection

In Taiwan, it is collected 4 times a year every 50-60 days:

• spring & ndash; April-May;
• summer & ndash; June, July;
• autumn gathering & ndash; August, September;
• winter & ndash; October, November.

Winter and spring crops are most valued, & ndash; summer.

They have their own height of growth, and the aroma and taste of the finished drink depends on it:

• Highland & ndash; from 1800 m above sea level.
• Tea from the mountains of medium height & ndash; 800-1800 m.
• Flat to 800 m. Machine assembly is used here.

& laquo; Russian Tea Company & raquo; offers to try the most famous varieties:

• Green Sencha - tea with a wonderful aroma of sun-warmed hay and freshly cut herbs. For tea preparation, Taiwan Sencha collects young leaves and buds. The bright taste and useful qualities of this drink are achieved through special processing: First, the raw materials are applied for a few seconds under a stream of dry steam, then twisted and dried, and then & ndash; is fried. Unlike other types of green tea, Taiwanese Sencha is completely devoid of bitterness. She has a slightly astringent sweet taste, and the prepared drink has the bright color of summer greens.
• Dong Ding ulun belongs to the elite Taiwan teas and is one of the elders of types. It is named for its place of origin & ndash; Dong Ding mountain near the village of Zhanggua in Taiwan. The drink is weak and medium fermentation, strong and medium rare. The leaflets are tightly rolled, dark green in color.
  Dong Ding has a pome aroma, an infusion from pale yellow to pale orange, with a floral smell and a full, strong taste. Drinking a cup of this lovely tipple will give you a sweet finish with a little milky touch. It is very thirst-quenching and refreshing on a hot day.
• Найсянь Алишань – is a mountain oolong of central Taiwan. The tea is named after Mount Ali in Jia Yi County. It is shrouded in dense fog almost all year round. Here it is grown at an altitude of 1000-1300 m above sea level.
  Such conditions give tea leaves a special composition: the catechin content decreases, and sweet components increase, similar to L-theanine, which gives an exquisite aroma and mild taste. It can be brewed multiple times.

Each species is produced with a degree of fermentation and roasting (weak, medium, strong) that is better suited for this particular variety, and roasting is needed to evaporate the remaining moisture and & laquo; seal & raquo; fragrance inside the leaf.

Determine what conditions are needed & ndash; the task of the master who makes the drink.

The main feature of & ndash; it is an exclusive, noble taste that can withstand multiple brews.

How to brew Taiwanese tea

There are absolutely no features. They cook like Chinese teas. They have the same approach and principle.

European way

It's easier to understand. Place tea 3-5 g per 300 ml in a teapot. Fill with hot water 90 & deg; C (non-boiling) and insist for 5 minutes.

Try pouring the whole brew into cups, and until the tea leaf has cooled down, you can re-brew the drink.

Aroma and taste with this method manifests itself immediately. The leaflets open and give all their full bouquet to the drink.

Chinese way

It's more time-consuming and time-consuming. Spill method & ndash; this is a complete immersion of a person in the process. The brewing time is reduced to a few seconds, and the amount of brewing increases. Chinese brewing teapots Gongfu have a smaller volume & ndash; 50-200 mL.

The amount of brewing is 3-5 g. The water should be soft and at a temperature of 85 & deg; C & ndash; for oolongs, and for red teas & ndash; 90 & deg; C. This allows you to gently act on the tea leaf when brewing.

The leaf does not burn, but slowly opens, giving the whole bouquet of tastes and aromas. The brewing time increases to each next strait: 10, 20, 30, 45, 60 seconds.

Do not forget that before brewing, it is necessary to warm up the teapot so that the tea leaf placed in it begins its opening even before contact with water.

The Chinese way of brewing Taiwanese tea is richer in taste and aroma, it makes it possible to recognize different shades of the same species when making it.

Enjoy truly refreshing, vibrant and warming drinks. See our video for more information on the rules and guidelines for brewing oolongs.