Why Keep Stems In Taiwan Oolong?

In the misty tea gardens of Alishan, the sight of tea farmers swiftly picking tea leaves forms a flowing scroll of Eastern aesthetics. Adhering to traditional harvesting methods, they collect both the tender leaves and the stems into bamboo baskets. This seemingly simple action actually embodies the profound understanding of Taiwan tea cultivators towards the natural world. In here, the stems are not flaws but encapsulate centuries of ecological wisdom in tea production.

1. Picking Standard

Soft Branch Oolong (软枝乌龙) is a premium variety of oolong tea originating from the Taiwan high mountain regions. The stems of this tea plant exhibit a unique flexibility and continuously transport the minerals absorbed from the roots along with the mountain dew to the buds and leaves during the growth process. The tea farmers here are well-versed in this aspect and adhere to the harvesting standard of one bud with two to three leaves, deliberately preserving 5-7 centimeters of the tea stem.

1. Process Technical

The Taiwan oolong teas we see are almost semi-ball-shaped, which requires a special processing technique called “Bao Rou” (wrapping and rolling). After the fresh leaves undergo withering and Sha Qing processes, they will be put into cloth bags and wrapped into spherical shapes for rolling. At this stage, the tea stems demonstrate remarkable elasticity, acting like the steel framework in buildings, supporting the leaves as they are repeatedly wrapped and rolled into tight semi-spheres. This physical characteristic not only gives Taiwan Oolong its iconic “dragonfly head” shape but also creates micro-pores during the baking process, promoting uniform transformation of the tea’s internal quality. Modern experimental data shows that tea with a stem content of 15%-20% maintains 37% greater leaf integrity during the rolling process compared to pure buds and leaves. The pectin substances in the tea stems exude under heat, acting like a natural adhesive that wraps around the edges of the leaves, ensuring that the leaves remain intact even after many rounds of rolling processes.

1. Enhancing Flavors

Many people believe that tea stems are worthless and that teas with stems are of inferior quality. But this is not the case. Tea stems, which are the primary component of the plant that delivers nutrients to the leaves, frequently include higher quantities of catechins, amino acids, and polysaccharides. The catechins and polysaccharides form complexes that give the tongue a thick, gelatinous sensation; the synergistic impact of amino acids and caffeine results in a crisp, sweet aftertaste. Taiwan oolong tea’s long-lasting smell, typically called as “after seven infusions still fragrant,” is attributed to the delayed release of aromatic compounds in the tea stems. With each infusion, components from the tea stems are progressively released, improving the flavor of the tea and allowing consumers to enjoy cup after cup, totally immersed in the enjoyment of tea tasting.

In the modern tea industry trend of pursuing “tip supremacy,” Taiwan tea masters still adhere to the ancient wisdom of conversing with nature. The carefully preserved tea stems are not only the physical support in the tea-making process but also serve as a spiritual link between the land and culture. When the tea liquor glides over the tip of the tongue, what we taste is not only the fragrance of the plant but also the ecological philosophy of coexistence and mutual prosperity between the island and tea. This humble acceptance of nature’s gifts may well be the deepest flavor of Taiwan tea culture.