Issue Date:12-09-2012
Details:
Teas produced in Taiwan are celebrated around the world for their quality. They are grown in northern, central, southern and eastern Taiwan. A rich diversity of specialty teas and production methods have driven tea-growing areas around Taiwan to redefine the international tea industry with kaleidoscopic, aromatic offerings. Based on the degree of fermentation, teas are categorized into several kinds: non-fermented tea (green tea), fully-fermented tea (black tea) and partially fermented varieties. The last is widely known as “Baozhong tea” in Taiwan’s academic circle; it is further categorized by the differences of shape: “strip,” “semi-ball type” and “ball type.” The latter two are commonly known as Oolong tea and Tieguanyin tea.
To encourage better understanding in teas, Chunghwa Post features Baozhong, Tieguanyin, Black tea, Oolong and Oriental Beauty teas as theme for “Teas of Taiwan Souvenir Sheet” with five stamps, was issued on September 12, 2012. The bottom of every stamp is accentuated with the featured tea variety and a cup of tea, and each stamp is set against the tourist attraction of the tea region in single color, complemented by a miniature teapot cutout on the upper right corner. Marginal inscription of the souvenir sheet is inspired by a tea-drinking scenario that manifests the timelessness of Taiwan’s tea culture. The designs follow:
1. Baozhong tea (NT$10): A lightly fermented tea, the tealeaves have a cord-like shape. The tea liquid is honey-gold in color with a pleasant aroma, and a smooth, refreshing taste. It is grown primarily in Pinglin, Shiding in New Taipei City and Wenshan, Nangang in Taipei City. The backdrop of the stamp is set against the Pinglin Tea Museum.
2. Tieguanyin tea (NT$10): A partially fermented tea, Tieguanyin is more oxidized than Oolongs. The tealeaves are rolled into miniature balls, and the tea liquid is amber in color, with a slightly acidic and fruity zest; it is mellow, sweet and smooth to the taste. Tieguanyin is produced primarily in Muzha in Taipei City. The Maokong Gondola is the backdrop of the design.
3. Black tea (NT$10): A fully fermented variety, the tealeaves come in tiny strips and crushed shreds. The tea liquid is a beautiful reddish brown with a light caramel aroma and rich flavor. Black teas are grown mostly in Yuchi in Nantou County and Ruisui in Hualian. The stamp is set against the Sun Moon Lake wharf.
4. Oolong tea (NT$10): A partially fermented tea, Oolongs are unique for their semi-ball shaped or ball shaped leaves. The tea liquid is bright golden-yellow with strong fragrance. Nantou and Jiayi Counties are the primary Oolong-growing regions. The famed Alishan Forest Train is the backdrop of this stamp.
5. Oriental Beauty tea (NT$10): Synonymous with White Tip Oolong, this variety is heavily fermented. The leaves are attached to the twigs, with five colors interspersed across to form a flower-shaped pattern. The liquid is reddish orange that smacks of nectar or ripe fruit, with a rich and smooth aroma. The tea is grown in Emei, Beipu in Xinzhu County, Toufen in Miali County, Pinglin and Shiding in New Taipei City. The stamp features the suspension bridge astride Emei Lake in the backdrop.
The stamps are designed by Up Creative Design & Advertising Corporation, printed by Cardon Enterprise Co., Ltd. in color offset.Source-Chunghwa Post.
To encourage better understanding in teas, Chunghwa Post features Baozhong, Tieguanyin, Black tea, Oolong and Oriental Beauty teas as theme for “Teas of Taiwan Souvenir Sheet” with five stamps, was issued on September 12, 2012. The bottom of every stamp is accentuated with the featured tea variety and a cup of tea, and each stamp is set against the tourist attraction of the tea region in single color, complemented by a miniature teapot cutout on the upper right corner. Marginal inscription of the souvenir sheet is inspired by a tea-drinking scenario that manifests the timelessness of Taiwan’s tea culture. The designs follow:
1. Baozhong tea (NT$10): A lightly fermented tea, the tealeaves have a cord-like shape. The tea liquid is honey-gold in color with a pleasant aroma, and a smooth, refreshing taste. It is grown primarily in Pinglin, Shiding in New Taipei City and Wenshan, Nangang in Taipei City. The backdrop of the stamp is set against the Pinglin Tea Museum.
2. Tieguanyin tea (NT$10): A partially fermented tea, Tieguanyin is more oxidized than Oolongs. The tealeaves are rolled into miniature balls, and the tea liquid is amber in color, with a slightly acidic and fruity zest; it is mellow, sweet and smooth to the taste. Tieguanyin is produced primarily in Muzha in Taipei City. The Maokong Gondola is the backdrop of the design.
3. Black tea (NT$10): A fully fermented variety, the tealeaves come in tiny strips and crushed shreds. The tea liquid is a beautiful reddish brown with a light caramel aroma and rich flavor. Black teas are grown mostly in Yuchi in Nantou County and Ruisui in Hualian. The stamp is set against the Sun Moon Lake wharf.
4. Oolong tea (NT$10): A partially fermented tea, Oolongs are unique for their semi-ball shaped or ball shaped leaves. The tea liquid is bright golden-yellow with strong fragrance. Nantou and Jiayi Counties are the primary Oolong-growing regions. The famed Alishan Forest Train is the backdrop of this stamp.
5. Oriental Beauty tea (NT$10): Synonymous with White Tip Oolong, this variety is heavily fermented. The leaves are attached to the twigs, with five colors interspersed across to form a flower-shaped pattern. The liquid is reddish orange that smacks of nectar or ripe fruit, with a rich and smooth aroma. The tea is grown in Emei, Beipu in Xinzhu County, Toufen in Miali County, Pinglin and Shiding in New Taipei City. The stamp features the suspension bridge astride Emei Lake in the backdrop.
The stamps are designed by Up Creative Design & Advertising Corporation, printed by Cardon Enterprise Co., Ltd. in color offset.Source-Chunghwa Post.
Remark:Thanks Chen for such a wonderful FDC sent on issue date by registered post.
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