In China there is a very famous group of teas called “rock teas”. These semi-oxidised teas come from Wu Yi Shan, a mountain range in the north of Fujian province. The best known is Da Hong Pao. You have to taste it at least once in your life to realise what an exceptional tea this is. It has a rare strength and length in the mouth, yet remains subtle. It is fruity, toasted, woody and sweet at the same time.
12 March 2013
At the moment I’m tasting between 50 and 100 different teas a day. I try them in series of about 10 or 12. When you taste so many teas at…
11 August 2017
The island of Taiwan is famous for its Oolong teas. They are oxidised to varying degrees and so develop notes that are more vegetal, or on the contrary, more woody….
5 June 2012
Darjeeling teas harvested at this time of year have a very different bouquet to those plucked in the spring. Woody, fruity fragrances instead of vegetal aromas, for example. But their…
30 March 2012
This March I’ve tasted about 50 samples of tea a day. The first flush Darjeelings launch the season, followed swiftly by the Nepalese teas. A little later it’s the turn…
