The distinctive family of teas known as Oolong is believed to have
originated in the Wu Yi mountains along the western border of Fujian
province.
This variety of tea has been further refined and perfected in the lush
green mountains of Taiwan, after Chinese planters brought it to the
island in the 17th century. Known as "High Mountain Oolung Tea" (gao
shan oolung cha), the Taiwan varietals have become renowned among tea
connoisseurs as the "non plus ultra" of all teas.
Oolong embraces a wide variety of leaf styles and flavors and ranges in
color from bright green to nearly black. The rich flavor and fragrant
aroma of oolong result from a process often referred to as
"fermentation" but which is really an oxidizing action. This effect is
produced after withering (which allows the leaves to soften) by tumbling
or otherwise bruising the surface of the leaves in order to break down
their cells and release enzymes which darken when exposed to the air.
Once the tea has achieved the desired color and flavour development, the
leaves are usually rolled or twisted and oxidation is halted by drying.
The best Oolong teas are always totally handmade. This requires great
skill and long experience on the part of the tea maker in order to
control the cycles of fermentations, rollings, and roastings necessary
to achieve perfection. No machine has yet been invented that can match
the skills of experienced Oolong tea makers in producing the delicate
elegance of High Mountain Oolong Tea.
Taiwan Oolong Tea is proud to feature and make available
to the Western world, a unique and wonderful high mountain oolong
tea produced by the indigenous people of Taiwan.
Over the last 30 years of enjoying a wide range of oolong teas
in Taiwan, I was delighted to be recently introduced to Alang
oolong tea. There is a lot of hype in the global oolong tea
market. Teas are purported to be "authentic", grown at certain
altitudes, with special soils, and "organic"; and while many of
these claims are true of their producers, many are not.
In my experience it is not always the expensive teas which embody
the true good taste of oolong tea which is made from the leaf
of Camellia sinensis.
Alang tea is special in many ways, but foremost is has become
my tea of choice for daily drinking. The first smell I took
of a freshly brewed cup I was transported into heaven! This is
the real deal. Not flavored by anything other than the leaves
themselves. And then I learned more from the Chinese Catholic
woman who is deeply involved with the success of Alang explained
more:
"Taiwan's high mountains were once home to a culture of millet and
hunting. Then the cool climate attracted commercial tea growers, whose
lavish use of fertilizers produced tea but depleted the soil. They
departed leaving the indigenous people to wonder how to answer to their
ancesters."
"In Nantou the indigenous youth came back and replanted the tea to create
a pure, fresh brand: Alang Tea. Planting, picking, drying and packing
is all carried out by the tribal peple themselves. The package is
natural and in a triangular form to symbolize the mountains. The Alang
mark is a woodcarving depicting the rustic simplicity of the people.
Alang Tea bears the imprint of the friendship and love of the indigenous
people and delivers the true flavour of their high mountains, land and
streams."
"The Rerum Novarum centre run by the Catholic Church has been helping
indigenous people for many years and is providing technical assistance
with the production and marketing of Alang Tea. It is marketed directly
by the indigenous producers themselves in the spirit of Fair Trade
practices, ensuring that they receive a just income and are able to
maintain sustainable growth. To buy Alang Tea not only ensures justice
for producers, it also establishes partnership with nature."
