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OK, there is the update situation :
• Sun Bright Tea Inc. is using the ITQI award certificate from Sun Home Tea Co., Ltd.
• I have requested them to use the same name as Sun Home Tea has actually won the award – Sun Home Formosa Black Tea but not using “Honey Black” as the one we used for our tea. In order to avoid confusion
• On the Sun Home Chinese web site, they also using the word of “Michelin Chef” to highlight the ITQI award. This is a mistake that ITQI should take up the correction actions with Sun Home Tea Co., Ltd.
• On the Sun Home Chinese tea web site, I can only see the packaging but not the content. So ITQI should check if the blended tea shown on Sun Bright’s triangle tea bag same as the sample they presented to ITQI for taste and quality assessment or not.
But as I could recall, all Taiwanese tea companies who participated the ITQI award in 2016 was using the pure leaf but not blended tea.
Now it is clear, it has nothing to do with the Honey Black from Belgium Chinese Tea Arts Centre and ITQI should take up this matter with Sun Home Tea Co., Ltd.
Here I would like to thank all tea farming friends in Taiwan and China who shared many valuable experience and point of view today.
Here is additional inputs from Mr. Wu from Lung Feng Xia, Taiwan:
>> Haven’t heard or dronk tea using soy milk as fertilizer.
>> Have heard some people sobbing bean residues in water, after the fermentation then spread on top of tea trees but tea from this method have problem for longer storage
Feedback from @Geoff Hopkins:
An excellent article, thank you for sharing. Every piece of knowledge prompts a follow up question.
When the weather is not suitable for outdoor withering and had to be performed completely indoors would you expect the finished tea to vary from one that had gone through daylight withering. If so, in what ways? Or do skilled staff know how to adjust the profile of indoor withering to obtain the same end result?
Reply from Mei Lan
First of all, a responsible tea farmer won’t pick tea leaves in the raining day. When the water contain is too high in leaves, the bitter taste increases, the quality is low
For certain teas, daylight withering is a crucial step. The taste and quality are low when they try to either speed up or not sufficient with the necessary process. That’s also the reason why a good quality should be appreciated more. Even though skillful staffs can do their best to alter the process control, but little detail in taste will still reveal
It’s not fair to compare tea from region to region, because they all have respective and unique characters that we can discover from its natural flavour and taste.
Tea is an agricultural product but not industrialized product, so be prepared to enjoy surprises and discovery from each cup.
Good luck with your essay
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