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Liza Hill is located just 14 km east of the centre of Darjeeling and, looking closely, it is not really an independent tea garden, but rather a premium section of the Risheehat plantation. Approximately 60% of the tea shrubs are China plants and 20 % each are Assam hybrids and other clonals. Some of the very finest black and green teas as well as a rare few, high quality semi-oxidised qualities are grown here on the many steep slopes. In particular, the flowery, delicately aromatic and spicy Oolongs are much sought after and therefore achieve highest prices in the auctions.
We were able to obtain this wonderfully worked, half-fermented Oolong from the Tam Duong district in the north of Vietnam. It not only comes very close to its legendary “brother” from Taiwan, but is also organically cultivated and produced according to organic production guidelines. In May and between September and November only very small quantities of this specialty are produced at altitudes of up to 700 metres. Based on the cultivar “Jin Xuyen”, this specialty unfolds a floral, aromatic bouquet with bread-like tones.
The city of Bao Loc is located in the Lam Dong province in the highlands of Southern Vietnam. In its surroundings excellent green Oolong varieties are produced using ancient Taiwanese methods. The freshly picked tealeaves are first laid out on cloth to be dried in the sun under the open sky. Then, they are rolled in cylindrical bamboo baskets till they get crushed which starts the fermenting. After reaching the desired level of fermentation, the tea is dried using low temperatures. The glowing green cup has a flowery scent and caresses everyone's taste buds with its flowery, sweet flavor.
Probably one of the most unusual tea specialties in terms of production as well as character is produced almost entirely by hand in the Province of Fujian. Immediately after withering the still moist leaves are heated shortly in milk water steam, which conserves the pretty, lightly olive-green leaf and cup color and invokes the distinct creamy scent and taste. Subsequently, the leaves are rolled manually and dried. An extremely mellow tea, which we are sure, will quickly win over many new lovers.
Oolong is a specialty, which had originally been produced in the Taiwanese mountains. After plucking, the teas are prefermented by approximately 50 % and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows the Oolong to develop a mild aroma and a large, wildly curled leaf. After steeping, the still green leaf centre with the fermented leaf edges becomes clearly visible. It is very light in the cup and has a very flowery and spicy taste.
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