Taiwanese tea

From July 29 to 30, Ma Xiangqing, leader of the delegation of provincial CPPCC members from Fujian Agriculture and Forestry University, led a team of members and experts on an in-depth research trip to Datian County, Sanming City. They discussed how to promote the integrated development of Fujian-Taiwan tea industry to assist rural revitalization with representatives from relevant municipal and county departments and the heads of Taiwanese tea enterprises. Zhang Chunhua, vice chairman of the Sanming Municipal CPPCC, and Wu Chuzeng, chairman of the Datian County CPPCC, participated in the activities. The research group visited locations such as the Datian Beauty Tea Cultural and Creative Park, the Datian Beauty Tea Theme Hall, Fujian Jiangshan Beauty Tea Co., Ltd., the tea-tourism integration project in Pingshan Township, the Datian Beauty Tea Research Institute, and Fujian Guishan Tea Co., Ltd. They gained a detailed understanding of the integrated development of Fujian-Taiwan tea culture, tea industry, and tea technology, known as the "three teas," and provided guiding suggestions. The members expressed that Datian County has superior resources for its tea industry and a good foundation for promoting Fujian-Taiwan integrated development. There is great potential for promoting cross-strait integrated development. They will leverage the professional…

The mystery of the raw materials for 99 Yichanghao. 99 Yichanghao is often positioned in the market as: the first large-scale production of Yiwu wild arbor tea by a private tea factory, and it is considered the ancestor of today's pure single-origin teas. (The concept of "wild tea" was popularized by Taiwanese people in earlier years, now we generally call it "ancient tree tea" or "arbor tea.") Prior to this, in the era dominated by the China Tea trademark, state-owned tea factories produced blended products. It's not to say that blending is bad, but after decades, the market remained unchanged, with packaging and raw materials remaining the same, which inevitably became monotonous. In contrast, 99 Yichanghao, with its orange packaging, still appears rustic yet fashionable even today. Regarding the raw materials, it can be definitively stated that the raw materials for 99 Yichanghao were indeed arbor teas. Why? Zou Shouyuan, an eyewitness, told me an unknown story. There was originally a town enterprise called "Yiwu Tea Factory" in Yiwu Township, which mainly produced baked green tea, under the management of the Yiwu Township Enterprise Office. In 1999, due to owing bank loans, the tea factory was unable to pay its…

The diverse and ever-changing scents of tea are one of the main motivators for many new tea enthusiasts to get started, and a source of enjoyment for seasoned tea connoisseurs. For example, green teas have a "roasted chestnut" or "fried bean" aroma, while black teas tend towards a "sweet fruit" or "flower honey" scent. The variety of aromas in Pu'er tea is even richer, with raw Pu'er offering lotus, orchid, and fruity scents, as well as apricot aroma, while ripe Pu'er has glutinous rice, jujube, woody notes, and more. Many of these aromas can overlap. Where do all these aromas come from? Why do so many of them only approximate rather than perfectly match the descriptions they're given? In this article, Lu Li will guide tea enthusiasts through the different layers of tea aromas and where the various types of Pu'er tea aromas originate. Sources of Pu'er Tea Aromas In earlier times, Taiwanese tea expert Deng Shihai summarized four types of Pu'er tea aromas: camphor, lotus, orchid, and green (fresh) aromas. Later, the industry continued to summarize the rules of changes in Pu'er tea aromas, adding more descriptive terms that contributed to the development of the Pu'er tea aroma system.…