Teance Fine Teas Blog

Tea Adventures

The Red Tea varietals are harvested with the smaller, more…

Tea Adventures

The Red Tea varietals are harvested with the smaller, more tender, less fibrous, leaves of the large leaf varietals. The wilting is done with warm room temperature air through the trough, and lots of hand fluffing, which sets apart the Gongfu Red Tea tradition despite the modern technology. Above: the Ruby 21 vs the Ruby 18. Ruby 18 in the spring, in this drought ridden year, sports an extremely unique palate fragrance of Hinoki wood. It is intoxicating and unlike any tea in the world I have ever tasted. For tea aficionados, it is another notch in the belt…..

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Ruby Red 18, or Red Jade 18. Qiao Mu arbor type small tree, large…

Tea Adventures

Ruby Red 18, or Red Jade 18. Qiao Mu arbor type small tree, large leaf. A hybrid of Mynamar arbor type (similar to Pu-erh) and aboriginal Taiwanese wild tea. The tender spring sprouts are uniquely yellowish in color. Here at Mr. Zhuang’s 800 meter Ruby Red farm, it is ideally situated: wind, cool temps, and the dreaded beetlenut trees are below the tea, so no possibility of run off fertilizers….

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At Wenshan, Taiwan. The 5 year aged Honey Jialong is beyond…

Tea Adventures

At Wenshan, Taiwan. The 5 year aged Honey Jialong is beyond amazing- full of aged kumquat peel, honeysuckle, cooked honey, and an incredible finish. There isn’t much left, I will be getting the 2 year aged. There isn’t much production each year, but this year’s spring crop is amazing, so by the fall, Mr. Chen is confident it will have aged adequately. The difference between the young spring crop vs aged is now strikingly obvious. The young ones have a slight grass and more lemon. The aged have the cooked mandarin peel liqueur-like viscosity. There really isn’t another tea like this in the world. We are incredibly lucky!

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