Sep 22, 2015
This week on Talking Tea we begin exploring the spectrum of Taiwanese oolongs with Shiuwen Tai of Seattle's Floating Leaves Tea. Shiuwen chats with us via Skype about the history of tea in Taiwan, and how Taiwan's tea production has been influenced by its relationships with both China and Japan. We discuss some of the factors that go into forming the unique flavor profiles of oolong teas from Taiwan, including aged oolongs, why mouthfeel and texture are important in evaluating tea, and then take a closer look at two oolongs: Alishan, a high mountain Taiwanese oolong (the photo shows an Alishan tea garden), and the famous Tieguanyin. Shiuwen also gives us tips on best brewing practices, and shares her perspectives on how "science, art, love and patience" come together to create exceptional Taiwanese oolongs.
More info on Floating Leaves, including its online store, shop hours and classes, can be found at the Floating Leaves website, http://www.floatingleavestea.com, and on its Facebook page. Shiuwen's blog is at http://www.floatingleavestea.blogspot.com.
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Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.
This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.
Photo of an Alishan tea farm by Wm Jas, available under a Creative Commons Attribution-ShareAlike 2.0 license. Cropped from original.
It is always lovely to view of this site because it always offers something new to learn. I don't do much these days. I am simply idling; simple soul and lazy. Best.
seven and a half years ago
Thank you, Ainee, for your comment. We try to impart some new information in every episode. So nice to hear you find them informative!