From expensive high-mountain oolong to humble roadside tea stands, Taiwan does not mess around when it comes to perfecting the art of tea.
The News Lens
Date: 2018/07/27
By: Jules Quartly
Photo Credit: Depositphotos
The playbill for a Broadway production in the early 1900s pictures a waiter serving a gentleman and two impeccably attired ladies in some undefined but leafy and upscale location. Tea is served in cut-glass, coupe stemware.
“The Champagne of Teas!” exclaims one of the characters.
“Yes, it’s Formosa Oolong Tea,” comes the reply.
Though India is justifiably proud of its Darjeeling and China’s Pu’er has history on its side, most would agree that the utterly unique terroir, light jade coloration, and muscatel-like flavor make choice-grade Oolong the brew of champions. And as anyone who knows tea will tell you, there’s much more where that came from.
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