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The Hualien district located at the eastern coast of Taiwan is home of this speciality: Honey Black. It is mainly produced during the summer months when the young leaves are nibbled at by small grasshoppers, which leads the leaves to stop their growth and to curl. At the same time, the salivary juice of the grasshoppers initiates a reaction with the plant juices, yielding a slightly honey-like flavour. A result that is responsible for the name as well as the wonderful taste. A very well-worked leaf with longish, dark brown leaves and some coppercoloured tips, slightly curled. The strong, brass-coloured, shining cup unfolds a scent that reminds of Oolong. The floral notes with a hint of honey and some malty aromas will pamper your taste buds..
Pi Lo Chun, also known as “jade snails of the Spring” or “jade spirals”, is just about the most valuable tea that is offered by the Taiwanese tea culture. Its striking leaf appearance makes it incomparable: delicate, tightly curled, pine-green spirals with a silver to jade-coloured fluff which has a sleek, almost furry touch to it. Despite its semblance of white tea, Pi Lo Chun is purely unfermented, with a light green shining cup and a distinctly fresh scent. Its flavor is finely aromatic and fruity, with a light touch of sweetness..
A tea like an exquisite little paradise! The Dark Pearl Oolong is cultivated in the Tai Tung Region in eastern Taiwan and belongs to those Oolongs that are fermented longer. The excellent climatic conditions with overrich rainfalls and plenty of sunshine form the ideal preconditions for this wonderful tea. The leaf is carefully hand-picked and is then shaped into its distinct pearl form by repeated, careful rolling. The glowing amber cup envelops a highly aromatic scent of tropical fruits, the flavour notes of which you will detect again on your palate.
The Jade Tung Ting Oolong from the Nantou District in the Taiwanese highlands forms the base of this speciality. The production process is very similar to those of Jasmine or Rose tea production. The already fermented tea leaves are blended in roughly equal amounts with the cinnamon pieces and then carefully warmed in tiered driers at very low temperatures. This blend is then set aside for about a week so that the ingredients may “rest” before the cinnamon pieces are sieved out again. The final product is a very aromatic, smooth green tea with a subtle sweet, fruity cinnamon note.
Oolong is a speciality, which had originally been produced in the Taiwanese mountains. After plucking, the teas are fermented to approximately 50 % and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows the Oolong to develop a mild aroma and a large, wildly curled leaf. After brewing, the still green leaf centre with the fermented leaf edges becomes clearly visible. It is very light in the cup and has a very flowery and spicy taste..
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