Of all the many, many (read: too many) teas I brought back from Taiwan, the most eloquent was a small unlabeled pouch of rolled oolong carefully hand-roasted by a man in Lùgǔ (鹿谷鄉). As I’ve just sipped the last of that fine vintage, I thought I might tell you the story of where I found it.

Perhaps I should first explain why I think this tea is so special. Certainly it has all the qualities of a first class tea, from its smooth mouth-feel to the blissful aroma of sweet roasted chestnut as the liquor engulfs my senses. Yet those mundane aspects are only one level of the intrigue at play here. What really draws me to this tea is a characteristic that is difficult to put into words. Some people call this Cha Qi (茶氣). It’s something like the energy of the tea.

Some tea tastes great or has a very interesting aroma, but after drinking it I feel unsettled. A tea which leaves me feeling at peace in mind and body is a tea which I consider to have good Cha Qi, and it is a rare thing indeed. This tea has Cha Qi in abundance, and I wonder what it must take to craft such magic from plants. If you’d like to read more about this elusive quality, Stéphane has a good discussion on his blog and TeaChat has one as well, but you’ll probably have to experience it for yourself.

These fine leaves originated in Nántóu (南投縣), the only land-locked county on the whole island. While Taiwan is generally an easy place to navigate with English, smaller regions like Nántóu can make life a little more interesting. As we got off the bus in front of the Lùgǔ 7-11 (they’re everywhere in Taiwan), there was some confusion about our bus tickets. In order to exit the bus, you had to hand your ticket to the driver to prove you had paid for that leg of the journey, but one member of our group had already misplaced his ticket. In the ensuing chaos, we met a very nice woman getting off at the same stop who helped us communicate to the bus driver and resolve the situation.

We only knew of one person in the town, a man who worked at the renowned Lùgǔ Farmer’s Association, but we weren’t sure where we might be able to stay. Fortunately the nice woman at the bus stop (whose English was excellent) led us to a sort of bed-and-breakfast she knew across the street. Apparently the building was also attached to some sort of school for children where she taught art classes. And of course, like many people in Lùgǔ, the owners of the house were involved with tea production. 

We immediately started exploring the small and friendly town and learning about its vibrant tea culture. In the last few decades that culture had been in decline until the Farmer’s Association was created to preserve the traditions of the growers, pickers, and craftsmen of the region. At one point we browsed a small tea exhibit at the town hall and the employees there took a keen interest in us. I think that having Americans touring their town was quite a rare thing. Since they didn’t speak much English and our Mandarin was non-existent, they called up someone they assured us could help. As good luck would have it, our friend from the Farmer’s Association walked in the door! He had a busy schedule but told us a little about the town and then promised that he could make more time to chat if we could wait until the following day. Not wanting to take advantage of his kindness, we agreed to spend the rest of the day wandering on our own.

 

After another hour had passed we found a very interesting shop on the far side of the town. Being able to tell the difference between a shop and someone’s home is often very difficult in Taiwan; they’re frequently one and the same. This place was run solely by a very kind man who clearly knew about tea (his home-made tea station was something to behold) but whose primary activity appeared to be brush painting. He spoke not a word of English, but we sat and enjoyed tea with him just the same, jovially munching on sunflower seeds and observing the varied paintings that surrounded us.

 

As we were preparing to leave, we wanted very much to purchase some of his really excellent tea but at that point our ability to communicate without words completely broke down, so the painter called someone up on the phone. We figured that he knew someone who spoke English and could translate for us. Imagine our surprise when our Farmer’s Association friend again walked in the door. Apparently he was the one to call if you needed to talk to foreigners, but we felt very guilty for disturbing his work twice in one day.

It turns out that the painter did not actually produce any tea, but would purchase mostly-finished tea leaves from the farmers and then roast it himself in a large electrically-heated bamboo basket: quite an art in and of itself. It was very much an education on the amazing effect that a carefully executed roast can have on a tea leaf. Of course the base tea needs to be of a high quality as well, but by roasting the leaves just enough to engage their mouth-watering fragrance without burning anything, the master of roasting can transform a good tea into an outstanding tea. I have cherished my small bag of “Painter’s Roast” ever since and I hope someday to return to Lùgǔ to pay my respects to that master (and, of course, to get some more tea!).