Formosa Fancy Oolong Ming Xiang

Formosa Fancy Oolong Ming Xiang is the final post about Oolongs. I hope the week's focus has been of interest and readers have learned something new about Oolongs. This tea is supposed to be divinely inspired. A myth tells the story of a farmer who cleans and renovates a temple to the Buddhist deity Ming Xiang. Her iron statue comes to life and thanks him for his efforts. She tells him his fortune would be found in the fields. There the farmer found a tea bush and named it after her. It is a specialty of Taiwan and is heavier than its Formosa counterparts. It is a rich amber, a little smoky with sweet fruit notes. The aroma has a touch gardenia with the creamy sweetness of buttered white toast and nuances of sugar like cotton candy.

Northern Taiwan is humid subtropical and winters are short and mild. Due to Taiwan's location on the Pacific, they are subject to typhoons between June and October.

Remember: TeaGschwendner test their teas in the gardens and in their own laboratories in Germany for metals and pesticides. They also requests testing from outside, well-respected organizations in addition to in-house testings. No artificial flavors are added to flavor tea. They use fruits and flowers where appropriate.

China Fancy Oolong

China Fancy Oolong has a taste similar to green tea rather than black tea. It doesn't have the sweet aroma of black nor the grassy vegatal taste of green. It is typically brewed strong with slight bitterness leaving a sweet aftertaste. The oolong produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan are among the most famous Chinese teas. Oolong tea leaves are either rolled into long curly leaves while others are pressed into a ball form like gunpowder tea. The first method is the oldest.

Yungui Plateau covers southwestern China. It has sky high mountain peaks, rolling hills, and deep river-carved gorges. The climate of the plateau is subject to intense solar radiation and cold temperatures. The climate is divided into dry and wet seasons. The climate on the plateau is very diverse. The region has a strong tea tradition. The bright, golden cup is velvety soft with nuances of cinnamon and summer fruit. Leaves can be brewed several times. China Fancy has a creamy, lemon taffy scent with just a hint of vegetal characteristics.

TeaGschwender tests their teas in the gardens and again in their laboratory in Germany. From the pictures, tea enthusiast can see the care that is taken in the shop to maintain the high quality of the teas. Consultants will be happy to assist customers in selecting the perfect tea.

Kwai Flower Oolong

Kwai Flower Oolong is grown in the Fujian province of the southwest coast of China. The area is mountainous and is often referred to as "eight parts mountain, one part water, and one part farmland." The province lies just north of the Tropic of Cancer and is semi-tropical. The Wuyi Mountains are more temperate but can become cold in the winter. The growing season lasts throughout the year.

This tea is not the light green/brown of most and does not have that grassy, jasmine taste that many have. This oolong does not get its flavor from the tea but from the flower. It is a native of China; the cluster of flowers are apricot scented and leave a lovely yellow-orange hue when brewed. It is moderately oxidized and woody with just a hint of chamomile.

Remember these teas are special...TeaGschwendner tests their teas in the garden during the growing season and in the lab for metals and pesticides.

Sumatra Oolong Barisan

Tea has grown in Indonesia since 1684 when the Dutch East India Company brought it to Sumatra. They were popular in Europe until WWII when Japan invaded the island in 1942. By the end of the war, the factories had been destroyed. The country cultivated the teas again and by the 1980s the teas were rapidly expanding in popularity again. The main growing regions in Indonesia are Sumatra and Java. In Java, tea is grown in the western mountains and harvested all year round but the highest quality is harvested during the dry period from July to September. Sumatra tea is more consistent all year round.

Sumatra tea is delicate and high quality; it is comparable to the best Green Oolong from Taiwan. High altitude and skilled craftsmen deliver a tea that is floral and jade green. Taste is a little grassy with buttered floral and vanilla nuances. You can catch just a little scent of citrus and a hint of vanilla and cured buttery olives.

Indonesia is the 2nd most bio-diverse country after Brazil. It is hot and humid with 60% of the country heavily forested and 50,000 miles of coastline. The average humidity is 80% making it a great tea growing climate.

At TeaGschwendner, you can order any of the tea mentioned. Shipping is $5 anywhere within the borders of North Carolina. The last tea tasting class for this month was tonight. Do you belong to a club? Would you like to plan an event for a group of friends? Call the shop. Remember classes are held the second and third Thursday of the month.

Formosa Fancy Superior Oolong Taifu

Formosa Fancy Superior Oolong Taifu is grown on small tea estates in the nearby Dong Ding growing region of Taiwan. Taiwan is located in the Pacific ring of fire and is subject to monsoons and small earthquakes. The islands highest mountain is over 13,000 feet high and plunges straight down into the Pacific Ocean. On the other side is a rich alluvial plain from the mountain erosian. Even though the island is heavily industrializes, small farms dot the landscape on these rich lands. 50% of the topography is densely forested.

High mountain Oolongs did not appear until the 1980s when the world embargo against communist China was lifted. Prior to that time, farmers made a good living producing copies of Chinese teas which were an inferior product. A few brave tea makers moved to higher elevations and they found the quality of tea to be dramatically improved. It was much creamier and more floral. Fancy Superior grade is reserved for the most exquisite teas such as the Taifu. It is also known as "Five color tea" because the colors range from beige to sienna. You can infuse the tea several times so it becomes very economical.

The aromas is one of orange flower water, light honey, white peaches, and buttered toast. Flavors are apricot, dried plums and just a note of wood. Keep in mind that TeaGschwendner teas are carefully chosen for not only for the quality of the tea leaves but also the purity.

Formosa Fancy Superior Choice Oolong

In the 15th century, the Portugese named Taiwan, Formosa or "Beautiful island." The climate is marine tropical. One side of the island has a rainy (monsoon) season from January to March. The whole island experiences hot, humid weather from June through September, and of course, the islanders have to deal with earthquakes and typhoons. John Todd, a British businessness man, developed and marketed a dark Oolong named Formosa Oolong. The tea maintained quality when shipped and was lighter, more flavorful, and fruitier than the heavily processed black teas on the market. This tea is harvested mechanically, oxidized, and twisted in machines. This particular tea is oxidized to 75% and is finished in an oven which leaves it with a clean taste.

What about the character and aromas? It has a slightly nutty, earthy taste with nuances of apricots and buttered toast. One of the highlights of a visit to TeaGschwendner in Cameron Village, Raleigh, NC is the experience of selecting a tea from over 250 fine teas. Oolongs are just one of the categories of teas. Customers will be invited to discuss their favorite flavors with their individual consultant, view the leaves, and smell the wonderful aromas .

How is Oolong Tea Different?

All teas come from Camellia sinensis, a warm weather evergreen plant. Just like bananas turn brown when exposed to oxygen, so do tea leaves. Green teas are green because they are not exposed to oxygen; black tea is dark because it is fully oxidized; and Oolong is in between. Depending on the variety, the oxidation can range from 10% -70% in a very complex process. Where does the name come from...Oo mean black and long means dragon, thus Oolong means Black Dragon. It can be machine made or handmade. Of course, the higher grades are all handmade. Leaves are picked only 3-4 times per year with the highest quality leaves harvested in spring and autumn. Freshly picked leaves are spread on bamboo mats to dry in the sun. They are constantly bruised and stirred. The bruising becomes heavier as the leaves begin to turn and the aroma substances have begun to form. At just the right level of oxidation, the leaves are fried to stop the process. Very high skilled craftsmen of rare Oolongs use charcoal in this part of the process. Depending on the variety, the leaves can be long and curled, semi-rounded, or fully rounded. Pressure is applied to cause juices to form and then allowed to re-absorb...this process is repeated over and over. The origin of Oolong goes back to the Ming Dynasty. For many years, it was an expensive tea and difficult to obtain in North America.

Did You Miss The Tea Tasting Class at Teagschwendner Last Week?

If so, you will have another chance to attend our tea tasting class Thursday night, May 20 at 7:00 featuring China Oolong Kwai Flower and Formosa Fancy Superior Choice plus four other special Oolongs. This will be a very special event held at the TeaGschwendner shop in Cameron Village, Raleigh, North Carolina. In addition to the teas, Mistii, a new company from Durham will be pairing their new Peruvian shortbreads with the appropriate teas. Attendees will be given a 10% discount on their tea purchases and consultants will be available to assist everyone with their selections. Space is limited so please call or email to reserve a seat. If you cannot attend but you would like to learn about fine teas, the focus of this week's blog will be Oolongs, the culture and history that created the teas, the process of creating an high quality Oolong, and the characteristics of a fine tea. Teas covered this week will be Sumatra Oolong Barison, Kwai Flower Oolong, China Fancy Oolong, Formosa Fancy Oolong Ming Xiang, Formosa Fancy Superior Choice Oolong, and Formosa Fancy Superior Oolong Taifu.

Quick Mini-Lesson...tear open a tea bag then place a spoonful of a fine loose leaf tea beside the bag tea...which one actually looks like tea...remember TeaGschwendner tests their teas in a laboratory for metals and pesticides.



raleigh@tgtea.com

919-834-9000

Busy Spring At The Shop!

We have some super new Spring teas that have finally arrived and those of you who were missing some of your old favorites...the new shipment is here. We have added some new flavors of Vosges Haut Chocolat. Customers are gaining a new appreciation for our Savannah Bee Tea Honey for those who love a little sweetner. Why is it so special? It is specially blended not to hide the taste of the tea.

In April, TeaGschwendner was invited to participate in the grand opening of the NC Museum of Art. Customers had a choice of ten teas either hot or cold. We had to deal with a little rain and alot of wind but everyone considered it an honor to be there. During the rainy times, people drank hot teas but as soon as the sun returned, they made the switch to iced teas. North Carolinians should be very proud of their new museum.

In May, we participated in the Oakwood Victorian Tea and Gardens Event. It was a beautiful day, and the gardens were at their peak. The event was sold out, and those who attended seemed to really enjoy themselves.

Exactly What is TeaGschwendner?

TeaGschwender is a widely recognized and respected company based in Germany and recognized throughout Europe and Latin America. Their first US store was opened in Chicago a few years ago and only recently have they begun an expansion program into the US market. It is fortunate that Raleigh residents have access to such fine teas through the new partner store in Cameron Village. What makes these teas so exceptional? Quality!!! To read about the process, readers can visit their site http://www.tgtea.com/. The fact that will be of most interest to tea drinkers is the inspection and testing of the leaves. Teas are not only inspected in the fields but also in the labs for metals and pesticides which is the main reason the company buys direct from growers instead of middlemen and tea auction houses. With over 250 teas in stock at any given time, customers are sure to find one that will please their palate. In fact, visitors to the store are often overwhelmed when they first walk in the door. Not to fear, the consultants are easy to talk to and they are very knowledgeable about their product. They will be happy to explain the various teas and will open the bins to allow customers to inhale the delicious aromas emanating from the containers. With names like...Green Coconut, Strawberry & Cream, Peach, Blood Orange, it is hard to not buy the same teas over and over. Several of their teas have won awards at the World Tea Expo. For connoisseurs of fine teas (no blends), they have teas for those enthusiasts as well. Looking for herbals...they have those also. Tea tasting classes are available and customers can sign up for email notifications. What is the difference between a tea bag and a cup of tea brewed with fine tea leaves...the same difference between a grocery store wine and a rare wine. It won't take you long to discover the difference.