25 September 2015
As a taster I specialize in two countries so I get to indulge in a double selection of my highlights, one trio for Taiwan another for Japan!
A much appreciated Taiwanese cultivar. This ‘everyday’ tea is very generous and appealing to any fan of teas with full floral bouquets.
I sometimes wonder which is my single favourite tea? Too difficult to choose just one, but Bai Hao is definitely in my top 5! I especially like the balance on the palate and pleasant stimulating effect the body without the cardio excitement. It is increasingly difficult to buy with so many Chinese enthusiasts in the market for it. Fortunately our relationship of over 10 years with Mr. Xu gives us access to this small exceptional lot.
Our access to these teas is unique in North America. An unmissable opportunity! A little prior knowledge of the world of Competition Wulongs helps us appreciate the depths of the ‘Dong Ding # 9 Special Mention’ and the ‘Dong Ding 1st Class’. Both offer excellent examples of ‘completeness’, harmony and enrich the body with an enveloping glow.
The Koshun cultivar is currently very popular in Japan on infusion it offers a floral finish of cherry blossoms. This tea is from our friends at the Isagawa cooperative, providing us, for the first time in several years, with a very commendable Sencha Koshun!
Undoubtedly of great value for ‘throat refreshment’. A “thirst quenching” tea, which, in its 2015 version, offers a generous liquor. Often less known than sencha, kukicha is never to be underestimate.
Most gyokuros from the Shizuoka plantations have a profile that tends towards sencha … For the simple reason that they use the Yabukita cultivar and its shade is not always that thorough. But not this time! This gyokuro – Okabe – is a pure delight, 100% Saemidori cultivar, well shaded and treated with care.