Taiwan Day 3: Oolong Bootcamp, Buddhist Lunch and a Typhoon « TeaLove® blog. Tzu-Xin Tea Farm in Pouchong Tea District Don’t let the photos of the upcoming week fool you.
This is not a tea tour. This is oolong bootcamp. Proper shoes, dress, electronic equipment, notebooks, hats, bug spray, extra vitamins, (and for me… dramamine) is in order. We officially kicked off the 3rd Annual TOST: Taiwanese Oolong Study Tour (my 2nd time) last night with a welcome ceremony by the TTMA and it fearless tea leaders: Jackson Huang, Norman Shu, Ted Fan, and Thomas Shu. In the garden learning from Thomas and Mr. So this lovely Monday morning begins (for me) with a little hotel room yoga, High Mountain Oolong tea and a hot bubble bath. As we pile into our giant rock-star sized bus, our first stop is: Tzu-Xin Tea Farm in Pouchong Tea District which I believe is managed by the Taipei County Tea Farmers Association. Buddha's Palm Leaf We were greeted by the friendly and knowledgeable Mr. Tasting organic teas during the presentation.
The Oolong Tea Growing Regions of Taiwan. Taiwan produces the best wu-long tea (also spelled wu-long tea or wulong tea) in the world.
Its unique growing environment is due to both its geographical position and its mountainous terrain. Taiwan wu-long tea is grown in mountainous areas near the Tropic of Cancer. This combination of a subtropical climate and high elevations produces ideal conditions for growing wu-long tea. Wu Long tea has been produced in Taiwan for more than a 150 years. It was an important export commodity up until the 1980s, when wu-long tea production switched to supply a growing demand from the domestic market.
Okayti_Darjeeling_Tea_Farm_pdf3.pdf (application/pdf-Objekt) Dimbula -Ceylon Tee. Teeregion Dimbula Dimbula ist wahrscheinlich der berühmteste Name, was Ceylon Tee betrifft.
Nachdem Tee im letzten Drittel des 19. Jahrhunderts in Ceylon wichtiger als Kaffee wurde, war Dimbula eins der ersten Gebiete, die mit Tee bepflanzt wurden. Im 19. Jahrhunderts war Kaffee das Hauptanbauprodukt des damaligen Ceylon. Die Fläche umfasst die weiten westlichen Hänge des großen Teeanbauareals von Sri Lanka. Die einzelnen Tee-Lagen des Dimbula Gebiets: Hatton/Dickoya Inmitten der hügeligen Berge, produziert man hier das vollmundige Getränk auf Feldern, die an den Hängen liegen, die zu den niedrigeren Erhebungen abfallen.
Bogawantalawa Die Gegend, die das goldene Tal genannt wird, steht für kräftige Teebüsche. Upcot/Maskeliya Diese Teeanbaufläche liegt am Fuße des Adam's Peak (Sripada). Patana/Kotagala Die meisten dieser Plantagen liegen über 2000 Meter hoch. Nanuoya/Lindula/Talawakelle In den höheren Lagen bei Nanuoya und Lindula findet man stark würzige Tees. Agarapatana Punduloya Ramboda. Tee aus Taiwan. CEYLON TEA GARDENS. The above is a beautiful view from a tea estate in the Haputale area. With its misty and mysterious surroundings, Haputale never fails to fascinate visitors to the area. Tea plants are grown in well planned fields. Most of the Ceylon Tea Gardens are located in picturesque surroundings. The sheer beauty and serenity of Ceylon Tea Gardens are indeed ideal spots to spend holidays and vacations. • Tea is planted in well laid out fields, which require good planning and careful execution.
. • The land after its clearance is ready for drains, terraces, roads and footpaths for easy access to the factory. Under this method about 7 to 12,000 plants could be planted in a hectare of land. • Cuttings must be planted at the commencement of the monsoon. . • Under ideal conditions, a plant could be brought into production within two and half to three years and fully developed a few years later. • The bush is maintained at a height of about three feet by regular cutbacks. Tee aus Dimbula - Ceylon Tee. Dimbula zählt wohl zu den renommiertesten Teeregionen Sri Lankas.
Ausschlaggebend dafür ist nicht nur, dass dort die ersten Plantagen angelegt wurden 1870, es sind vielmehr die einzigartigen Charakteristiken des Dimbula-Tees. OKAYTI. Tucked away in North-East India at 6500 feet is Darjeeling.
The only place in the world that grows the ‘Champange’ of teas. Popularly known as the Queen of the hills, Darjeeling produces the finest, rarest and the most prestigious of orthodox teas. Usually savoured without milk, its incomparable quality is the result of climate, altitude and the cool Himalayan breeze. The steep slopes too inhibit mechanization, imposing traditional methods of harvesting which ensure outstanding quality.
The harvest periods for Darjeeling tea can be divided into First flush, Second flush, Rains flush & Autumnal flush. In the mystical Mirik Valley of the Darjeeling hills lies a lush carpet of green. It’s interesting to note how OKAYTI got its name. Prior to Indian independence OKAYTI was served as an exclusivity at the Buckingham Palace. The OKAYTI tea garden factory was built in 1888 and stands proudly till today, producing daily some of the finest, fragrant Darjeeling tea.