5-2Quality and characteristics of Taiwan's major tea types

Summary

Highlights

• Taiwan's tea types offer unique flavors and aromas, from the non-fermented Green Tea to the fully fermented Black Tea. 🌱
• High Mountain Oolong is renowned for its refined aroma and is grown over a thousand meters above sea level. 🏔️
• Oriental Beauty Tea impresses with its multi-colored appearance and honey-like taste. 🍯
• Tie Kuan Yin is partially fermented and known for its rich and mellow flavor enhanced by meticulous roasting. 🔥
• Each tea type, despite being from similar cultivars, is distinct due to different manufacturing processes. 🎨

Key Takeaways

• Taiwan boasts seven distinctive tea types, each with unique characteristics from aroma to taste. ☕
• High Mountain Oolong is unique to Taiwan with its rich aroma and taste, grown high in the mountains. ⛰️
• Fermentation levels from non-fermented to fully fermented define the tea's flavor profile. 🌀
• Tea making in Taiwan involves special processes like cloth ball rolling, enhancing flavor and appearance. 🎋
• Each type of tea has a unique aroma, color, and taste profile, making Taiwan a tea lover's paradise. 🌿

Overview

Chapters

• 00:00 - 00:30: Introduction to Taiwan's Seven Major Tea Types The chapter introduces the seven major types of tea produced in Taiwan, highlighting that even though some types originate from the same tea tree cultivar, the resulting teas are distinctly different. Each type possesses unique characteristics. The chapter is organized to help readers understand the quality and distinctiveness of these Taiwanese teas.
• 00:30 - 01:30: Green Tea Characteristics This chapter explores the characteristics of green tea in Taiwan. It discusses the major tea types and mentions specific tea cultivars like Qin Chingensai Chin Chin Boppin, indicating their suitability for manufacturing green tea. Green tea is described as a non-fermented tea and, historically, it was one of the most exported tea types from Taiwan. However, its market dynamics have changed in recent years, transitioning primarily towards domestic sales.
• 01:30 - 02:30: Wenshan Pouchong Tea The chapter discusses two famous brands of green tea, Bao Chun and Longjing, both known for their unique shapes and colors. Bao Chun is noted for its silver-green color and spiral shape, while Longjing tea is characterized by sword blade-shaped leaves, a jade green and yellow liqueur, and a refreshing, vegetable-like scent and taste.
• 02:30 - 04:00: High Mountain Oolong Tea The chapter titled 'High Mountain Oolong Tea' highlights the distinct characteristics that contribute to the reputation of Wenshan Pouchong tea, described as the four extremes: beautiful shape, fresh green color, impressive aroma, and sweet taste. It mentions the specific tea cultivars used for producing this tea, which include Chin Chin Ulong, TT ES number 12, TT ES number 13, and TT ES number 19.
• 04:00 - 05:30: Tie Guan Yin Tea Tie Guan Yin Tea is a kind of tea categorized under less fermentation and partially fermented tea. It is mainly produced in Pinglin, Shiding, and Xindian districts of New Taipei City and Nangang District of Taipei City. Wenshan Pouchong tea, a type of Tie Guan Yin Tea, is characterized by its curved appearance with bright and dark green colors, and its liquor color is described as honey green or honey yellow.
• 05:30 - 07:00: White Tip Oolong Tea The chapter on 'White Tip Oolong Tea' describes this tea as having a clear and bright appearance, with a fresh and elegant fragrance resembling floral notes. The taste is characterized as sweet, smooth, and dynamic. The focus of this type of tea is on its rich fragrance, which is considered an indicator of quality. It mentions specific tea cultivars suitable for high mountain oolong tea production, including Chinchin and TTES number 12 and number 20.
• 07:00 - 08:00: Black Tea The chapter titled 'Black Tea' discusses partially fermented tea known as high mountain tea. This type of tea is produced at high altitudes, specifically at or above one thousand meters. The mountain environment, characterized by cold climates, clouds, fog, and shorter sunlight exposure, affects the composition of the tea. As a result, the tea has a lower content of bitter ingredients and higher amounts of sweet ingredients like theanine.
• 08:00 - 09:00: Conclusion The chapter 'Conclusion' discusses the characteristics of high mountain teas, particularly those grown in Taiwan. It describes the teas as having a verdant sea appearance, honey green or honey yellow liquor color, sweet taste, refined aroma, and the ability to withstand multiple brews. The teas, suitable for making high mountain oolong tea, are noted for their unique qualities of both aroma and taste, attributed in part to increased soluble nitrogen. Specific varieties include Chin Chin and TT ES No. 12.

5-2Quality and characteristics of Taiwan's major tea types Transcription

• 00:00 - 00:30 do you still remember the manufacturing process of the seven major tea types in Taiwan that I introduced to you earlier although some tea types are made from the tea fresh leaves of same tea tree cultivar but the made teas are completely different and each has its own characteristics here I have compiled and organized the introductions of Taiwan's seven major tea types in order to help you understand the quality and
• 00:30 - 01:00 characteristics of the major tea types in Taiwan please click the screen button to view the details the tea cultivars suitable for manufacturing greet and t include Qin chingensai chin chin boppin green tea is non fermented tea and is one of the most widely exported tea types in earlier Taiwan however in recent years it has been transformed into mainly for domestic sales among the
• 01:00 - 01:30 brands of green tea Bao Chun in Sencha district of new Taipei City and long chin tea our most well known Bao Chun is famous for its silver green and curled into spiral shape while the leaf of Longjing tea is like sword blades fresh green and with pubescence it's liqueur color is jade green and yellow verdun sea and has vegetable incense refreshing taste this kind of green tea has a
• 01:30 - 02:00 reputation of beauty of the four extremes these four extremes refer to beautiful shape fresh green color impressive aroma and sweet taste the tea cultivars suitable for manufacturing wenshan pouchong tea include chin chin ulong TT es number 12 TT es number 13 TT es number 19 and TT
• 02:00 - 02:30 es number 20 when Shem pouch Hong T is a kind of tea with less fermentation and partially fermented tea category it is mainly produced in pinguin chindan xinyang districts of new taipei city and nan Gong district of Taipei City the appearance of stripes of wenshan pouchong tea it's curved the color is bright and dark green the liqueur color is honey green or honey yellow and is
• 02:30 - 03:00 clear and bright the fragrance is fresh and elegant like floral fragrance and the taste is sweet smooth and with activity this kind of tea focuses on fragrance the richer their fragrance the higher the quality the tea cultivar suitable for manufacturing high mountain oolong tea include Chinchin along TT es number 12 TT es number 20 which is
• 03:00 - 03:30 partially fermented tea the so called high mountain tea refers to the tea leaves produced at altitude of a thousand meters or above because the Klieman in mountains is cold mountains are shrouded by clouds and fog xin the morning and evenings and the average sunshine is shorter so the content with bitter ingredients such as cadogan's etc contained in the buds and leaves of tea trees is low while the content with sweet ingredients such as theanine and
• 03:30 - 04:00 soluble nitrogen is increased hence fragrant high mountain teas have some characteristics such as verdun sea appearance honey green or honey yellow liquor color sweet taste refined aroma and enduring brewing it is a taiwan unique tea which possesses with both aroma and taste the tea cult over suitable for manufacturing high mountain oolong tea include chin chin along TT es number 12
• 04:00 - 04:30 TT es number 13 TT es number 20 and Seiji Cheung which is partially fermented tea because the manufacturing process of this tea type include cloth ball rolling process so the appearance of the t's is tightly formed into semi ball shape and color is dark green its liquor color is golden and bright fragrance is elegant and rich and taste is mellow and sweet
• 04:30 - 05:00 after drying Tong ting oolong tea needs to pass through roasting process making Tong ting oolong tea produce a pleasant aroma and sweet taste the tea varieties suitable for manufacturing take kuan-yin tea include take Quan Yin Yin Jing Hong Sheng TT es number 12 and we take Quan Yin tea is partially fermented tea mainly produced in mucha district of
• 05:00 - 05:30 Taipei City and shinmin district of new Taipei City because after being repeatedly fried the tea leaves of traditional take Quan Yin tea will be wrapped and rolled into a ball shape and then placed in a roasting cage and heated by gentle heat and repeatedly roasted and rolled so that the appearance of the tea is tightly formed into a semi ball shape and the color is orange brown the liquor water shows an amber color taste is rich and mellow
• 05:30 - 06:00 with a bit of sweetness in the slight ascendancy and has a mellow and weak fruit sour taste the components and the teas are transformed into a special fragrance and flavor by the fire temperature after repeated brewing it still has a fragrant and mellow aftertaste the tea cultivar suitable for manufacturing whitetip along T include chin chin de panne TT es number 12
• 06:00 - 06:30 chin chin along white tip along is commonly known as oriental beauty tea pen foam tea or Kong Fong T it is one of the most fermented teas and partially fermented tea category the appearance of this kind of tea is gorgeous and there are various alternate colors such as white green yellow red and brown and the advanced ones even have white tips its liquor shows an orange red color it has
• 06:30 - 07:00 unique honey flavor and mature fruit taste and its taste is supple and mellow [Music] the tea cult / suitable for manufacturing black tea include TT es number 8 TT es number 18 TT es number 21 which is fully fermented tea the appearance and color lustre of black tea are better to be black oily and moist and showing a purple light the liquor
• 07:00 - 07:30 color is red and glamorous clear and bright has floral and fruity fragrance and its aftertaste is sweet and fresh each different type black tea also has its own characteristics after watching the introduction of such a variety of tea types have you already had a preliminary understanding of the quality and characteristics of the major tea types in Taiwan if you still can't clearly distinguish them it doesn't
• 07:30 - 08:00 matter as long as you have a lot of contact and observation I believe you can become a tea expert [Music]
• 08:00 - 08:30 [Music]
• 08:30 - 09:00 [Music]