Taiwan

Taiwan produces a large majority of wulong teas. The center of the island is made up of high mountains and the gardens are among the highest in the world.

Ali Shan 1999 (Charcoal Roast)

Plucked by hand and aged since 1999 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances. Its liquor is rounded, velvety and deploys a broad range of aromatic nuances, with accents through woods and vanilla to notes of iodine (seaweed) and empyreumatics (coffee, caramel). The finish is gentle and deep.

Bai Hao 2008

Aged for almost ten years, this wulong from Mr. Xu is sure to charm all admirers with the scent of brown sugar that emanates from its blend of whole leaves and fine silver buds. In infusion flavours of bark and roasted coffee dominate the aromatic spectrum. Its liquor, clear and mineral, retains a certain vitality despite its years of dormancy. Buckwheat (honey) and butter caramel notes enhance the slightly spicy pastry aspect of this tea from the North West of Taiwan.

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Hualien 1980

Here is one of those little aged jewels from the Hualien region on the east coast of Taiwan. Tinted khaki, the leaves of this thirty year old wulong, once rinsed, offer generous aromas of damp wood and spicy cigars. Its soft liquor flows gently on the palate spreading its sweet (beet) and metallic (prunes) flavours. The finish is deep and subtly mineral.

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Mucha Tie Guan Yin 1994

Produced in Mucha near the capital of Taiwan, this tea has typically been cooked 60 hours before being aged for over 20 years. These two processes are involved in changing the color of the leaves and the liquor (reddish brown), and for the transformation of the characteristic aromas. Woody notes (bark), fruit (dried fruit) and roasted/toasted (tobacco, toast) alternate to a mineral and sweet finish.

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Sun Moon Lake T-18 2010

Though still very uncommon, aging black tea is slowly picking up as a trend. When we consider the depth 8 years of Taiwanese storage has given this tea it must me a good thing.

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Toufen 1963

This antiquity from the north west of Taiwan, with leaves burnished by time, releases after rinsing aromas of undergrowth and leather. Its dark reddish-brown liquor is  mineral and full tasting, embellished with notes of tobacco, dried fruit and beetroot. Its peppery finish also evokes the fragrance of roasted coffee. A warm and memorable tea to taste for tapping into the present moment.

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