It could be said that Tie Guan Yin oolong is the quintessential “slow tea of China.”
Slow: this tea is known for its refined taste and exquisite aroma, but is one of the most difficult and time consuming to produce. To aid the development of aroma and taste compounds under varying weather conditions, tea masters need to
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So happy to read your article,
Alan Wang is my tea friend since many years ago,
we met in China during a tea travel trip with people from UK, USA, Germany and Canada, and myself, from France, and we have met again in the UK during an international tea expo, and every time Wang Rongfeng’s lovely teas win awards;
he does a very good job and deserves all tea connoisseurs appreciation!
Hi, Madame Dufrene,
Thank you for the comments. I’m very glad that you were happy reading my article about Mr. Wang. Indeed, he and his family produce some of the finest oolongs I’ve ever tasted, not to mention that they are good people who also care about the environment.
The best oolongs come from Fujian, China, where Mr. Wang is based, and Taiwan. If you are interested, here is a great small-batch artisanal tea producer in Taiwan:
https://teajourney.pub/taiwan-alishan-zhulu-wulong-tea/
I wish you a wonderful time traveling and tasting teas. Happy tea time. Bonne dégustatio!
Hi Arris,
Thank you for your article, and it’s very interesting to similar developing path in terms of the cultivar choices. The most widely planted tea trees in Taiwan are ChinShin Oolong, of which’s predecessor is the same as TieGuanYin, and its harvest time is also slower than other cultivars. For now, we have different cultivars suitable for making Oolong, and the best part is that the harvest time can be scheduled differently, and it makes our life much easier, since we can start our production session from mid of March and go to higher estates to make the next lots without any overlapping. :))