The Myth of Fine Coffee (1)

I have a friend who makes tea who is now committed to promoting Taiwan tea to Asia and Russia. I met this friend in 1993 when I went with some colleagues in the coffee industry to the Kaijimoto Restaurant and Restaurant Exhibition in Japan. I called him Dawei. Dahu was the last disciple of Professor Takashi, the father of Taiwan Tea. In that year, due to years of drinking tea and tasting tea, I suffered from stomach pain and heart disease, so I planned to buy caffeinated herbal tea from Taiwan and visited the Japanese branch of a famous French herbal tea company during a visit to Japan. After that year, herbal tea also became a popular trend in Taiwan.

Recently, Dahu came to talk to me and came across a very sensitive topic. He said: recently, there was a tea contest in Taiwan. He said that he could not tell that Gaby's tea was mixed with Chinese tea in noodles, and this tea was still good.

It is not a kind of tea grown in Taiwan, but it is surprising that it can compete well with tea grown in Taiwan.

The mixed tea was transplanted from Taiwan tea to China, and then sent back to Taiwan to find the old tea tea.

Most people can't drink it! However, a person cannot tell the difference between weather and local conditions, making him feel that Taiwan tea is going to lose tomorrow.

Dahu said: "once my father and I went to participate in the competition of mountain tea. I have a deep memory of that comparison, because at that time, a well-known tea company actively participated in various competitions and wanted to gain popularity and establish power through the comparison, so this company also added to the competition. When we were about to announce our ranking at the end of the week, my father said something like this: "Today, our contest is a contest in the mountains, but tea from some other areas also comes to Gaby. We excluded him from these teas and did not include them in the comparison." the people of that company did not have any objection to touch their noses and leave, and then the company continued to add more competitions. I was picked out by my father every time, and then I just privately invited my father to go with them and guide them. The degree of attentiveness is changed to that of cooperation.

Dawei said, "I was too late with my father. I only learned that I could drink the tea at a higher altitude. My father could drink the same area of the mountain, noodles or noodles, and he could tell how to harvest and bake tea." In his words, Daji misses his father very much.

He told me another thing that shocked me very much. He had a license for tea tasting in Taiwan. This license was set up by my father. What? I have received a lot of money, and this license has been issued by the [tea reform] department of his post. However, the government that took office five years ago-- a senior official of the examination Yuan-- somehow discovered that the tea reform farm was only a small unit under the Agricultural Committee of the Executive Yuan, and how could it issue a license for the state examination, so it withdrew its right to issue the examination license, and there was no action for five years after it was taken back. Over the past five years, many people have not dared or refused to accept responsibility, because the current government believes that the issuing organs are too low-level and legally issued, which is tantamount to negating the system that has been hard established over the past decade. But tea competitions still have to be held in different places every year. In the end, it became a difference between drinking tea and Chinese tea.

And it is the most fundamental difference-climate and geographical conditions, that is, the so-called soil conditions in wine.

[clay conditions] is also the most fundamental foundation of wine tasting. Without this foundation, the wine industry that has been established over the past century will collapse.

The KONA incident in Hawaii in 1996 was also an example of similar work. When the coffee farmers of KONA in Hawaii were attending the annual coffee show, one of the exhibitors went through the information given by the owner's unit and found that the sales volume of the Hawaiian KONA in the previous year was more than the output, that is, the output was even more than the production. Moreover, during the nine years from 1987 to 1995, what is even more shocking is that the target of the sale is the major boutique coffee sellers. (the same story was staged in Taiwan ten years later-Gukeng)

These boutique coffee brewers are the main members of the American Fine Coffee Association [SCAA], and SCAA is now a coveted destination for many coffee people. Many coffee makers use the standard of [SCAA] as the standard. It seems that coffee is not coffee without his set of coffee.