by David Campbell | Jul 1, 2018 | General, Taiwanese Tea History
Early Days Early in my tea drinking life, I attended a workshop on the traditional Chinese tea ceremony. I was certainly aware of the traditional Japanese ceremony but, as someone who generally preferred Chinese style teas, I was eager to learn the “correct” way to...
by David Campbell | Jun 1, 2018 | Taiwanese Tea History
Previously seen on “The Corner” Last month I looked at the name Wenshan bao zhong to see if it could offer clues about the nature of authenticity for this tea.[1] I noted that many consider authentic bao zhong to be tea only from the area around Pinglin to the...
by David Campbell | May 1, 2018 | Taiwanese Tea History
Get real “Authenticity” is an intriguing concept[1]; at a basic level it means that a tea we enjoy is what it purports to be. For example, an authentic Taiwanese oolong should be from Taiwan and not, say, Viet Nam.[2] On a more abstract level, authenticity is a...
by David Campbell | Feb 1, 2018 | Taiwanese Tea History
The Conundrum When addressing the question “Why are some Taiwan teas rolled in strip form and others in a ball shape?” the standard response has been that this is a function of migration patterns. If tea farming immigrants from Fujian came from Minbei (North of the...
by David Campbell | Nov 1, 2017 | Taiwanese Tea History
Oriental Beauty: The search begins One day, many years ago, when I was working in the wine business, a group of journalists from several south-east Asian countries visited the winery. The sole woman was a young reporter from Taiwan and we soon established that we both...
