News from Hugo and Sabrina in Vietnam
It has been 3 years since I last had the opportunity to see the courageous women of the Thai Nyugen cooperative. They are unique, hard working and very hospitable. The moment we arrived we had a surprise. The smell of wulong! Recently they began, under the watchful eye of Mr. Hsu, a Taiwanese, to learn the manufacture of wulong. We were surprised to learn that in the past 10 years, they had already planted several Taiwanese cultivars (Cingxin, si ji chun, jin shuan, etc). In addition to acquiring machinery to transform the tea, they also had to learn to transform the leaves.
Well, I would say the results were very encouraging. In addition to manufacturing a Taiwanese type wulong (Cingxin), low oxidation (20%) with floral accents,(we will have it on the menu shortly), they have explored the path of Bai Hao ... (a great Taiwanese classic). The test sample that we tasted is also promising. On the other hand I have encouraged them to create THEIR Bai Hao type wulong with it's own unique signature and not just an imitation of its Taiwanese relative. The taste a marriage between white tea with green and black wulong ... very silky texture and an endless scent of honey ...
Thanks for reading,
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