The Station Master, as he was called, was in the process of evaluating some samples sent in by different farmers from some outlying farms. The purpose was to obtain feedback, to get the Station Master’s opinion on what they need to do to improve. Was the wilting done properly? Etc.
The tasting standard was rigorous. 6 minutes steeping time, 6 minutes more before smelling the leaves, then 6 more minutes before tasting the cooled tea.
The main function of the research institute? State of the art machinery to test for pesticide residue, about 251 different ones. Spot checking the farmers. Fining derelict farmers 15,000 Taiwanese dollars per offense.
The ‘new’ varietal is Ruby 18, and 19 and 20 are for wulong development. Ruby 18 is for black tea (hong cha), and 80% oxidized. The tea is malty, with burnt sugar aroma. A bit woody, a bit harsh. Not quite the gongfu black tea I am used to, not quite ready for prime time, in my humble opinion….
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