A Baozhong oolong both grown and processed by our friend Mr Chen on his small 9 acre farm in Wenshan in northern Taiwan. He only produces around 200 kilograms of tea per year and uses no artificial fertilisers or pesticides.
We bought this tea in 2016 and felt at the time that the aroma and taste was more subdued than previous years, so we decided to let the tea rest rather than sell it straight away. Now the tea is much denser and more fragrant with a smooth, silky texture and a candied sweetness. Less explosively floral than some of our other Taiwanese oolongs, the very light roasting gives it a biscuit-like nutty edge that combines well with soft vegetal and citrus flavour of the tea.
Best brewed with water that has been cooled to 95°C, with 5g of leaf per 150ml of water.
Mr Chen, Pinglin, Wenshan, Taiwan
SIZE OF FARM
PLANTS AND PROCESSING
Camellia Sinensis Sinensis, Qing Xin cultivar. Very light roast. Harvested Spring 2016.
95°C, 5-6g per cup. 5 infusions.
We took a taxi from Taipei to Mr. Chen and got lost in the mountains. But funnily every time we got lost even in the middle of nowhere, there was somebody turned up to point us in the right direction. According to Mr. Chen, we were well guided because the taxi driver was a Buddhist like him. The whole area where the Chens live is looked after by a Buddhist organization with a mission to protect the environment in order to protect the local water and ecology including frogs that cannot survive if pesticides are used by local farmers
Pictured below are Mr Chen and his farm in Wenshan, Taiwan. The farm is 650m high in the mountain and only a few acres in area, with an annual production of around two hundred kilos. Mr Chen uses no pesticides on his farm, allowing the tea to grow organically and also providing a home for the Jade Frogs living beside the field, which breathe through their skin and would not be able to live in the presence of pesticides. He has started to grown his teas wildly (although there is no production yet) and produces a kilo of tea per year made from his personal 100 year old tea trees.