Jada HiggsSix Teas to Close Out 2024: A Flavorful Journey Through Taiwan and China

Taiwan: Distinctive Teas from High Elevations & Innovative Processing

No. 18 White Jade, a hybrid cultivar created by the TTRES, is typically used to produce black tea. If you’ve had a chance to enjoy our No.18 Red Jade, this tea uses the same cultivar but is processed as a white tea. Going through minimal processing steps, just sun withered and dried, this tea is much lighter on the palate and has notes of stone fruit while subtly still showcasing the spice notes. This Fall harvested tea is more mellow and balanced than those harvested in other seasons and is very rustic in its appearance.

Fu Shou Shan is named after the high elevation mountain it is grown on. Sitting at 2,500 meters above sea level, the temperatures vary throughout the day; strong but short lived sunny days and cool, misted afternoons allowing the teas to grow and develop at a slower rate. This tea is delicate yet refined; a lovely cup with vegetal, sweet, creamy, stone fruit and tropical fruit notes. Perfect for lovers of lighter oolongs, green teas and Japanese green teas.

GABA stands for gamma amino butyric acid. This amino acid is naturally found in the body, tea, and other foods and beverages, but at a very low amount and is known for its calming effect on the nervous system. In order for a tea to be GABA certified, it must meet the minimum criteria of 150 mg/100 g leaves. This particular harvest contains 200mg of GABA, slightly higher than the standard. GABA oolong undergoes anaerobic processing where the tea leaves are placed in a large tank. In the tank, oxygen is removed and nitrogen is introduced. After the anaerobic processing is done, the leaves are dried to lock in the natural fruitiness and sweetness of the leaves. A very unique tasting tea, it has a rich body and tastes of baked or fermented fruit, sweet potato and caramel.

China: Tradition, Innovation & Bold Flavors from Fujian & Yunnan

Tieguanyin, the name for the cultivar used and therefore the tea itself, is one of China’s ten most famous teas. The Lightly Roasted Tieguanyin was grown and harvested in Anxi, Fujian Province at 1,000 meters above sea level. The producer of this tea delicately roasted the leaves for four hours at a temperature of 158 degrees. Processed in a traditional Fujian manner, this tea is refreshing and floral. It is gentle on the palate and has a sweet, green hue. The Highly Roasted Tieguanyin was grown and harvested in Yunnan Province at 1,400 meters above sea level. This tea was heavily roasted for 12 hours at a high temperature of 230 degrees. Grown in volcanic soil, this tea has complex flavor notes and a sparkling minerality. With notes of red fruit, berries, caramel and nuttiness, this tea is perfect for the cooler weather. This Tieguanyin actually uses a Taiwanese cultivar, Qing Xin, which differs from its counterpart, but was processed in the traditional Fujian manner. Another highlight of this tea is the leaf shape; it is reminiscent of a tiny screw when brewed. Trying these two side by side would give a fun tasting opportunity to determine which roasting you prefer!

Last but certainly not least, we have an experimental Red Blend. The first ever from this producer who envisioned a tea that exemplifies their familial roots as well as the origins of Chinese black tea. Using a variety of cultivars from Yunnan and Fujian and oxidized at various temperatures and lengths of times, they were able to create a very special black tea. The goal for this tea was to produce one with a rich body, intense aromas and bursting with flavors, which it delivers. With notes of ripe peach, butterscotch, butternut squash and cedar, their dream came to life and is sure to be a favorite.