PDF file - Community Services Center

Amy'sulturalCorner台灣Oolong TeaTaiwan’s best brewTea has been a traditionalChinese beverage forthousands of years. I amvery proud to share thatTaiwan produces some of the bestteas in the world, and it is especiallyrenowned for its oolong tea. Teahas been an important agriculturalproduct here for over a century.It was once produced mainly forexport, and it was not until the1970s that tea lovers in Taiwanbegan to discover and enjoy the teagrown on their own doorstep. All teacomes from the same plant, Cameliasinensis. The difference betweenteas depends on where it is grownand the way it has been processedafter harvesting. Chinese tea isclassified according to the degree offermentation it undergoes.TYPES OF TEAGreen tea ( 綠 茶 , lu cha) is a nonfermentedtea, produced mainlyin Taoyuan, Hsinchu, Miaoli andTaipei counties. It has the highestcaffeine content. The tea color ispale yellow-green.Baozhong tea ( 包 種 茶 , baozhongcha) is 10% fermented. It is grownin the northern mountain areas ofTaiwan, including in the hills aroundthe village of Pinglin ( 坪 林 ) southeastof Taipei, which are famous for thegood quality of baozhong tea grownthere. The color of the brew is lightgolden-green and it has a smooth,faintly sweet taste that soothes andcomforts the throat.Oolong tea ( 烏 龍 茶 , wu long cha)is semi-fermented (20-40%). ‘Highmountain’ oolong tea is grown atan altitude of 1,000 meters or more.The mountains around Alishan inChiayi County are especially famousfor their high-mountain tea, whichis grown at between 1,000 and2,300 meters above sea level. Theever-present fog in the morning andevening, low temperatures and puremountain spring water found hereprovide ideal conditions for oolongtea production. It has a sweet tasteand a refined aroma and can standfor a long time without turning bitter.The best-known oolong tea varietyin Taiwan is known as dong ding ( 凍頂 ) and comes from central Taiwan.The color of the tea is bright goldenyellowwith a strong aroma, richtaste, and a wonderful aftertaste thatlasts a long time on the tongue andthroat.Tie Kuanyin tea ( 鐵 觀 音 , t i ekuanyin, literally ‘iron Buddha’) is50-60% fermented. You can findTie Kuanyin tea produced at Muzha( 木 柵 ), just south of Taipei City, andaround Shimen ( 石 門 ) on Taiwan’snorthern coast. The color is orangeyellowor slightly red. The taste isthick, sweet and smooth, but a bitastringent.Black tea ( 紅 茶 , hong cha) is afully-fermented tea. You can findgood quality black tea from Assamtea plants in Puli, a town in thecentral Taiwan county of Nantou,and Juisui, in Hualien County.PREPARING TEAA traditional Chinese tea setusually includes a pot, a smallserving jug, a plate, and six drinkingcups. Tea can be prepared in eitherporcelain or clay teapots or individuallidded cups. For the Taiwanese, theprocess of making and serving teais as important as savoring its taste.Making tea the traditional wayinvolves several steps.1. H e a t t h e w a t e r. T h e w a t e rtemperature depends on the kindof tea you are about to serve:lighter, green teas require a lowerwater temperature than darkeroolong and black teas.2. Warm the pot. Use hot waterto rinse the tea pot and tea cupsbefore steeping the tea. Fill thecup or pot to about a fifth of itscapacity with tea leaves, or addenough leaves to cover the bottomof the pot.3. Add the water. Pour the hotwww.communitycenter.org.tw march 20127