OOLONG TEA IN TAIWAN- PingLin is about 2 hours drive from Taipei. The picturesque location is approximately 500m in altitude with an average temperature of 20 °C. Cooler temperatures with an annual precipitation of 3,000-6,000 mm make Pinglin ideal for growing Oolong tea. Yearly tea growers enter the competition to get the highest distinction for taste and quality.
HISTORY OF DRINKING TEA- Drinking tea many centuries ago dates back to as early as 2737 BC in China. According to legend, a Chinese emperor and herbalist named Shen Nung and his servant boiled drinking water when some leaves from the tree, called Camellia Sinensis, blew into the water. Shen Nung was the first to initiate “infusion” in tea. History tells us that during the Han dynasty (206 BC-220 AD), containers for tea were found in tombs. Growing tea leaves in Taiwan began as early as 1717 in Shui Sha Lian, now known as Yuchi and Puli in Nantou County. Taiwan has four teas- Oolong, Black, White, and Green.
Taiwanese Oolong leaves are made in two processes – through oxidation or roasting, producing a more prosperous and bolder taste. They are planted in rows on tea farms ranging in size from less than a hectare to hundreds of hectares. Tea leaves are harvested 3 to 4 times yearly in milder temperatures to preserve the taste and quality.
Ideally, tea leaves grown within 60 days are considered at their prime time to harvest. Tea leaves are harvested by hand.
The top three to four leaves of new growth (within 60 days) from a tea plant provide the ideal raw material for making Oolong Tea.
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