Past this have been central representatives of Taiwan Tea Tradition who provided their views on the buyer’s understanding of specialty teas, classical Chinese language music in accompaniment with conventional tradition and tea varieties, tea and poetry, and the promotion of tea areas as agricultural vacationer locations. It definitely was a full panel {of professional} and tutorial views, and my Chinese language listening potential was positively on overload by the tip of the day!
After all, being the one very noticeably international attendant entails an inevitable hint of self-consciousness, however I’ve developed sufficient immunity to this issue over 20 years of dwelling right here to not let or not it’s a hindrance. It was a really well timed and worthwhile occasion to expertise, and left me feeling all-the-more grateful for being welcomed into this excellent world of tea.
Let’s not overlook the tea! Whereas this very instructional occasion ensued, all attendants loved two great teas brewed and served by native tea membership members. The primary brew was Dong Ding Oolong that represented the unique mid-elevation tea rising area of Lugu Township – from my favourite tea rising locale of Phoenix Village. The second was an aged Dong Ding Oolong that merely imbued the which means of conventional oolong tea in our present age. This alone was properly definitely worth the journey by mid-summer warmth to expertise.
Andy Kincart is the Sourcing Director for Eco-Cha, Responsibly Sourced Artisan Tea.
Occasion pictures: 陳信綸 ; historic photograph and loading picture used with permission from Tony Lin.
Web site pictures from Eco-Cha.