Posts Tagged ‘spring’
Posted in Alishan (Ali Mountain) is the most famous scenic spot which is formed by Dawu Mountain range, Jian Mountain, Zhu Mountain and Ta Mountain. 18 large mountains, stretching from Nantou to Jiayi in two counties. It takes 4 hours by mountaineering train from Jiayi County to reach Alishan scenic spot. There are connected mountain peaks low and high, streams and ponds. Vertical and horizontal in the area, which have not only utter danger of sheer precipices and overhanging rocks, but also the elegance of flying waterfall in deep valleys. The highest peak is 2663 meters above sea level. The mountain is well known to the whole world for its four beautiful scenes of mystical tree, oriental cherry, a sea of clouds and sunrise, thus goes the saying; “Those who haven’t been to Alishan can not know the beauty of Taiwan.” Read the rest of this entry »
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Taiwanese are proud of their tea-producing tradition. Just about all visitors to Taiwan will at some time in their stay be offered a small cup of steaming, golden oolong tea. It is fit, then, that Taiwan should be the location of what is reputed to be the world’s largest tea museum–the Pinglin Tea Industry Museum, which opened on January 12, 1997. The museum, located in the green hills of Pinglin in Taipei county, took eight years and US$10 million to complete.
Visitors can enjoy a refreshing cup of tea at the museum’s tea house.
“Pinglin has over a century of experience producing tea,” says Mayor Huang Ming-feng, whose family has planted tea in the area for five generations. Paochung teaan aromatic, sweet-tasting brew is the type of tea most commonly grown around Pinglin. “The quality of our paochung tea has steadily improved,” continues Huang. “It is the most fragrant tea available.” Read the rest of this entry »
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Oolong tea, this tea specifically is called a Dong Ding Oolong from Taiwan, not a Ding Dong ooling, it’s sometimes mistakenly referred to. This is a very traditional oolong tea and this is actually, so this oolong tea is oxidized at about thirty to forty percent. And then it’s given a heavy baking after over a high temperature for an extended period of time. And that’s how you get a lot of this, sort of this really dark, this dark color that you’ll have.
It comes from both oxidation and the baking process. And again these little kernels when you brew this tea they’ll be much darker then this, but they’ll open up into a full tea leaf so you know when you make this tea you want to use a little bit less. This oolong here was actually a fall harvest and typically the winter and spring harvest are the most sought after oolongs. But with a fall harvest you can actually get a really high grade tea at a little bit lower price. So that’s one reason that you know people will drink some of the fall oolong or summer teas but we will talk about that later. Read the rest of this entry »
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