Taiwan Tea 101¶

The opening thoroughly introduces Taiwan's main tea varieties. One note: oolong can mean both variety and roasting style; tieguanyin works the same way. The author laments how championship competition pursuing has made oolong increasingly uniform. Contest winners capture judges' palates — winning repeatedly isn't hard if you know the pattern. Adding appearance judging turns it into a contest of reading judges' psychology. For uniformity's sake, championship oolong uses tender leaves harvested earlier; rising labor costs mean harvesters can't wait for optimal weather — they pick the day workers arrive, missing the fragrance peak of noon sun-dried leaves.

The author also criticizes "mountain tea" in tourist zones as tourist-trapping. Some telltale signs: merchants often serve strong, brief brews — preventing bitterness from emerging before guests sip. Request light, long steeping instead. Quality tea endures multiple infusions without harsh bitterness.

life¶