THE ART OF OOLONG CULTIVATION
At first light in Alishan, I meet our tea master, who we work with to produce our custom Alishan Imperial Oolong Tea. Overseeing the harvest is essential to ensuring the highest quality tea finds its way to tea drinkers around the world.
The renowned tea master has a long family history of tea cultivation in the region, bringing a unique knowledge to the intricate methods needed to craft the finest-quality Oolong.
I witness the cultivation process and watch the hills burst to life with colourfully dressed tea pluckers, whose laughter and chatter echo out across the valley as they hand-pick the precious Oolong Blue Tea. I wander the tea fields alongside the tea master as the cultivation process unfolds, like a scene from a travel documentary, a picture-perfect snapshot of Taiwan’s natural beauty.
The cultivation process begins with carefully selecting tea plants, which are grown in neat rows on terraced hillsides. The plants are nurtured year-round, with special attention given to the spring harvest, the first and most significant harvest of the year. This is when the tea leaves are at their finest, tender and bursting with potential.
Harvesting Oolong tea is an intricate process that requires skill and precision. The tea leaves are typically harvested three to four times a year, with the spring harvest being the most prized. Skilled workers hand-pick the young leaves, selecting only the finest shoots to ensure the highest quality. This meticulous selection process is crucial, as the quality of the leaves directly impacts the flavour of the final tea.
After harvesting, the leaves undergo a series of steps that transform them into the exquisite Oolong tea. The first step is withering, where the leaves are spread out to wilt and lose moisture. This process initiates the enzymatic reactions that develop the tea’s flavour and aroma.
The oxidation process begins, which is the defining characteristic of Oolong tea. The leaves are gently tumbled in bamboo cylinders to break down the cell walls and expose them to oxygen. This controlled oxidation process enhances the tea’s flavour profile, adding complexity and depth. The level of oxidation varies, resulting in different types of Oolong tea, from lightly oxidised green Oolongs to more heavily oxidised black Oolongs. Once the desired oxidation level is achieved, the leaves undergo a process called fixing, where they are heated to stop further oxidation. This is then followed by rolling and drying, which shape the leaves and remove additional moisture. For some varieties, like black Oolongs, the leaves are also roasted to develop a richer flavour. The final product is a masterpiece of nature and human craftsmanship, reflecting the dedication and skill of the tea masters who have honed their art over generations.