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Oolong & Matcha
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As the peak for packing and shipping the first wave of wholesale orders gradually ease down, I have the luxury of writing to you about the status of oolongs and how we are doing with teas from Japan.
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Some of the Early Spring Oolongs
Tieguanyin Floral and Tieguanyin Traditional are one the the best harvests in years. Quantity is limited though, and going fast.
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If by Tieguanyin, you think of the deep baked style, our Tieguanyin Classic is always baked from a harvest from the previous years for quality reasons that I have written about in various occasions, so I am not repeating here. We are going to do the baking now. Please let us know if you want any so we count in your portion. If you want a matured one from our vintage stock, a smaller quantity is still available.
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For Wenshan Paochong, we have the privilege of getting a prime batch from the renowned and award-winning tea master Mr Weng. The batch size is very small and most is sold already.
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Our premium GABA oolong, Orange Extra, is an exceptional harvest this year from Shibi (Stone Wall) at the border between Nantou and Yunlin in Taiwan. The orange note is carried through by an unusually complex and yet soft body.
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Mid Spring Oolongs
Because of the special requests by some old client friends, we have expanded our sampling of Wuyi oolongs to include some taste worthy and deeper baked varieties that are lower price. Do let us know if you are interested.
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As for the Phoenixes, bouquet styles are already available. Classic style ones still need a bit of time for resting before the final bake.
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Japanese green tea
Previously we have been supplying a few optimum value products to a few clients. The teas are made in Mie Prefecture, a few hours from Nagoya.
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Recently we have made a good connection with a very old and reputable producer in Uji in Kyoto. We can now supply top of the line traditional products as well as certified organic ones. Their matcha and sencha are sensational. The gyokuro is exquisite, albeit a little pricey. But I guess the Uji label has the weight.
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Mie and Uji are only the beginning of our quest to widen our Japanese sources. A few days from now, we shall be visiting Fukuoka. What better place to go other than the second oldest tea region in Japan that is Yame? We look forward to the one hour drive from our hotel to the teafields and sampling their famous gyokuro. I hope I will be able to bring you some good news soon.
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