TAIWANESE TEA MASTERCLASS
PRESENTED BY JANE PETTIGREW AND CHAU-JEAN LIN
This module will discuss the history of Taiwan's tea industry; the different producing regions, the varietals and cultivars grown; the types of teas produced, including green teas from the region around Taipei, Wenshan Bao Zhong teas, Gaoshan Jade Oolongs, Classic Tung Ting Oolongs, Milk Oolongs, Baked (Amber) oolongs, Aged Oolongs, Oriental Beauty, Taitung Oolongs, Ruby Oolong, Formosa Bonita, and Honey Peach black teas, nibbled by jassids in the same way as in the production of Oriental Beauty. We will discuss the different stages of processing, the different levels of oxidation, and taste examples of each type of tea. There will also be a demonstration of traditional Taiwanese tea ceremony using aroma cups.
ABOUT CHAU-JEAN LIN
Dr Chau-Jean Lin grew up in a family of tea: Her father, late grandfather and extended family are smallholder tea farmers in Taiwan. Her uncle owns a small tea factory in Nantou, Taiwan that specialises in artisanal oolong tea, and her aunt is a tea master, who teaches the art of Taiwanese tea ceremonies. Chau-Jean returned to her family’s heritage in tea after a career in materials science. She enjoys applying her knowledge of organoleptics and materials science to tea. She is the founder of Marulin Ltd and lectures on tea and entrepreneurship at universities around the world.