Senior Tea Taster / Senior Tea Artist


Finally, my gold medals have arrived…

Last year, I took a two-week training in a tea college in China, and passed the exams of senior tea taster and senior tea artist which are held and certified by China government .

Now, I could proudly announced that I am a certified tea taster and tea artist.  From now on, I will open a new session “Tea School” here and share with you what I’ve learned about tea.


How to brew Oriental Beauty Tea / 如何泡東方美人茶

Oriental Beauty

Oriental Beauty (Photo credit: chadao)

An alternative steeping method I learned a few days ago, it could be used in other twisted shape tea, incl. Red Jade/ TTES#18 (紅玉/台茶18號), Red Rhythm/ TTES#21 (紅韻/台茶21號), Red of 4  seasons (四季紅), or Pouchong.  

This works best for the people who do not like much in astringent  taste.  Try it sometime! Continue reading

Do you know the actual meaning of Lapsang Souchong / 正山小種紅茶?

Lapsang souchong

Lapsang souchong (Photo credit: Wikipedia)








A friend in LinkedIn, Thomas Kasper, asked me if I sell Lapsang Souchong (正山小種)?

I said “Sorry, I only sell Taiwanese tea.  As far as my knowledge, Lapsang Souchong is from China.”

It should be the end of the story.  But, there was something weird which arouse my curiosity.  In Chinese, we call Lapsang Souchong as 正山小種, pronounced like ” Zheng Shan Xiao Zhong”   I can relate Souchong to XiaoZhong, but Lapsang is nothing like ZhengShan.

Then, there are two questions following

  1. What is the meaning of the Chinese name “Zheng Shan Xiao Zhong” /正山小種?
  2. Where did the translation “Lapsang Souchong” come from? and what is its meaning? Continue reading

How to steep Taiwanese High Mountain oolong?


First, let’s define high mountain oolong in a Taiwanese standard.

Definition : High Mountain Oolong is the tea grown above 1,000 meter in altitude, and processed with oolong tea method.  

Taiwanese high mountain oolong is notable for its fragrance.  But, how to steep it to bring out its full aroma & flavor?  Here is the tip. Continue reading

The seasonal characteristics of teas / 茶的季節特性


In Taiwan, most tea regions could have four harvest in a year ( Up to 7 times for some places, such as Mingjiang)  Based on the time of harvest, the teas are classified into into four seasons, which are  spring, summer, fall and winter.

Most Taiwanese oolong drinkers would agree that teas in spring/ winter are superior than which in summer/ fall.  Some even only drink spring tea and winter tea.  But, could you tell the differences of the four seasonal teas?   Continue reading