It’s very obvious, I have exhausted my readership with reports from World Tea Expo 2012.
I promise this is the last one and I truly saved the best for last. I took the opportunity to attend a presentation given by Thomas Shu “Ambassador of Taiwan Teas” at ABC Teas’ booth.
In addition to general interest, I was sent with regards to Mr. Shu from Michael Coffey, Tea Geek.
Michael the wonderful host of the Sunday evening “Tea Salon” had also announced that the ascribed tea for our meeting would be a Taiwanese Black Tea, so I had to search for one. I felt it would be unacceptable of me to come back home from, as iheartteas aptly described WTE as “wandering through streets of candy” the candy streets of tea, without the proper tea for the Sunday meeting.
When I mentioned Mr. Coffey, Mr.Shu’s eyes lit up and said very nice Mr. Coffey from Washington, yes? I confirmed that this was indeed the Mr. Coffey that was sending regards.
I sauntered over to a table in the “Teas From Taiwan” section and located a booth which had black and oolong offerings. The proprietor was more interested in discussing the oolongs with the potential buyers although I noticed he only had three cans of black tea remaining.
I purchased a can and took my seat for the presentation.
This presentation was to be truly special as one of my “friends in the leaf” was also participating. I never, whenever possible, pass up an opportunity to show support for my dear friends.
The combination presentation styles of both Mr. Huang and Mr. Shu was relaxed, lighthearted and captivating, such ease, I could have listened for a much longer time and was saddened when it came to an end.
The panel presenting “Green Teas From Taiwan” was hosted by Mr. Shu and included panelists Tea Master; Jackson Huang, Julia Matson; Bingley’s Teas and Darlene Meyers-Perry; The Tea Enhusiast’s Scrapbook/Tea Lover’s Archives.
Both Julia and Darlene were brewing the tea while both Mr. Shu and Mr. Huang gave an overview of the cultivation and processing of the tea.
The first tea we sampled was Pi Luo Chun, a China style green with hints of Japanese sencha and light oolong. The strong aroma was reminiscent of a baked smell and a scent of freshly cut grass, the flavor was mild, sweet, not overly green.
Second to the cup was Taiwan Dragonwell, Mr. Shu told the legend of how Dragon well was named. I found a variation on Wikipedia ”
“Longjing, which literally translates as “dragon well,” is said to have named after a well that contains relatively dense water, and after rain the lighter rainwater floating on its surface sometimes exhibits a sinuous and twisting boundary with the well water, which is supposed to resemble the movement of a Chinese dragon.”
This Dragonwell style tea sampling had a distinct nutty flavor, reminiscent of chestnut, pine nuts and green leaf. We were told it can endure multiple steeps.
Lastly we sampled a powdered green tea Micro-Green Tea 300. This green is from the same cultivar as oolong and is very mild and different from Matcha. It is said to be a superior high quality powder green tea which has been steam fired.
I have also included a video demonstrating the preparation.
In addition for more information on this tea you can check this website PonFonCha
Well I think this does it for my World Tea Expo reports, although you can never tell as it was a world wind trip I may have something in my bag that once sampled I may choose to report. I’m also thinking of doing a possible review of micro-green 300 and matcha but believe me that is far in the future.