1983 Sun Moon Lake Aged Black Tea Lot 579

Tea type
Black Tea
Ingredients
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Caffeine
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Edit tea info Last updated by S.G. Sanders
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From Taiwan Tea Crafts

“It may come as a surprise to many tea enthusiasts that only consider Taiwan as a source of magnificent oolongs, but Taiwan has also a long history of producing black teas that date back to the early 1920’s. Then under Japanese rule, Yuchi township, situated on the shores of the scenic Sun Moon Lake of central Taiwan, was chosen for it’s perfect climate and soil for the growing of Assamica tea bushes. The Japanese objective was then to compete with the striving British commerce that ruled over the trade of black tea. Never could they compete in yield, but, surprisingly enough, the quality of these Taiwanese black teas attracted such attention that it sold very well in New York and London. At the height of this trend, just before the Second World War, black tea plantations occupied 3000 hectares of land compared to a little less than 100 today and represented 93% of all tea exports from Taiwan. With the demise of the Japanese at the conclusion of WW II, black tea virtually disappeared from the island. Today, one can easily experience why this tea was successful through the revival of this heritage Assam tea.” -From TTC

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1 Tasting Note

85
342 tasting notes
Image yourself eating a bowl of fruity pebbles with pickled beets at an old bookshop.
eastkyteaguy

Is it weird that I think that sounds great?

S.G. Sanders

It is great. I like it. I want more. The sample wasn’t enough. haha

gmathis

Love it.

Super Starling!

I love that you described it in a way that I found horrifying, and then rated it an 85. People have such diverse tastes!

S.G. Sanders

Honestly, these are all flavors that I enjoy. I’m not sure if I enjoyed them together as much as I do individually, but I found them interesting and unusually complex; so complex and unusual that I couldn’t commit to rating it lower than a 70, nor higher than an 85. I could’ve rated it an 80, but as the tea session continued, the notes of the tea developed into “fruity pebbles in an old bookshop.” I described the initial taste here, but each steep was a new experience; thus resulting with a higher rating. If the tea hadn’t developed from this initial note, it may have found itself standing at an 75-80. However, due to the nature of the complexity and development of the flavor throughout, I had to rate it moderately high.

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