Eco-Cha Tea Club

Bi Luo Chun Green Tea is made from tender young leaf buds that are minimally processed to maintain their vibrant freshness. It is critically important to brew them properly in order to achieve optimal results in the flavor and quality of the brewed tea. We recommend starting with a 1:20 leaf to water ratio when brewing gongfu style in a pot that does not exceed 200mL in volume.

Batch 125 of the Eco-Cha Tea Club is an Early Spring Bi Luo Chun Green Tea from Sanxia District in Taipei, Taiwan. These leaves were plucked on March 3, and we picked them up the next day. The leaves were just finished being cured and dried when we arrived at the factory. We timed our procurement for just a week after the harvest began this year.

Batch 124 of the Eco-Cha Tea Club is a Li Shan Late Winter High Mountain Tea from Taiwan. Check the sourcing blogpost for the background story on this batch of tea. This batch of tea was harvested about three months after the winter harvest, at 2000m elevation. The leaves were exposed to cold temperatures for a couple of months before being plucked during a frost. These conditions offer a composition in the leaf material that is unique.

Batch 124 of the Eco-Cha Tea Club is a Li Shan Late Winter High Mountain Tea. It was harvested on January 20, 2026 from a plot of tea at 2000m elevation in Heping District in Taichung, Taiwan. In the photo above, we are visiting the source of this tea with our mentor Tony Lin on February 21 to procure our share.

Batch 123 of the Eco-Cha Tea Club is a Dong Ding Oolong Tea from summer 2025 harvest in Phoenix Village — Lugu, Taiwan. With this edition, we share not only one of Taiwan's most famous names in tea, but also our source — and the personal connection we have with it. And on the occasion of Lunar New Year, we offer a complimentary tea that is a fundamental ingredient among traditional Oolong Tea making communities in Taiwan: Reap Rice Tea.

Batch 123 of the Eco-Cha Tea Club is a Dong Ding Oolong Tea from Lugu, Taiwan. And since this month's edition coincides with the Lunar New Year 2026, we included a complimentary pack of tea that is from the same source. Locally, this type of tea is called "Reap Rice Tea", and we will talk more about that, and why we are sharing it below!

Batch 122 of the Eco-Cha Tea Club is a Qi Lai Shan High Mountain Black Tea from northern Nantou County, Taiwan. For the full background story of this tea, check our sourcing blogpost. This batch of tea is a lovely melding of several aspects of Taiwan specialty tea. It is a high mountain tea from a lesser known region located just south of Li Shan. It is product of cooperative sustainable and innovative methods that just began last year. And it was made using hybrid techniques combining Black Tea and Oolong tea processing methods.

Batch 122 of the Eco-Cha Tea Club is a Qi Lai Shan High Mountain Black Tea from Nantou County, Taiwan. Qi Lai Shan is the name of a mountain, and has become a designated tea growing area, just south of the Li Shan tea growing region. This plot of tea is at 1400m elevation in the same valley as Lushan Hotsprings. It is owned and managed by the indigenous farmers in the area, who just last year started cooperating with our source of Eco-Farmed Four Seasons Black Tea and Oolong Tea, as well as our Red Jade Black Tea.

Batch 121 of the Eco-Cha Tea Club is a Lishan High Mountain Oolong Tea, harvested in early August. This second flush of Qing Xin Oolong strain grown at 2000m elevation represents the "gao leng", (which loosely translates as "alpine") style of tea from the northern borders of Taiwan's High Mountain Tea growing regions.

Batch 121 of the Eco-Cha Tea Club is a Li Shan High Mountain Oolong Tea from fall 2025 harvest. The Eco-Cha Tea Club is mostly about finding unusually distinct batches of tea that are not generally available on the market, with the goal of continually offering a different character of tea from month to month. Furthermore, we want to offer Taiwan's renowned specialty teas that are the best of their kind — in the world.  Li Shan High Mountain Oolong Tea is a prime example. 

Batch 120 of the Eco-Cha Tea Club is an Aged Oolong Tea from Lugu, Taiwan. Learn more about the background story of this tea in our sourcing blog. We procured these tea leaves in the spring of 2013. Due to a combination of circumstances, these leaves were allowed to age for 12 years, and we decided to celebrate our 10th anniversary of the Eco-Cha Tea Club with this batch of Aged Oolong Tea.

Batch 120 of the Eco-Cha Tea Club is an Aged Oolong Tea from Lugu, Taiwan. These tea leaves were harvested in spring 2013 from a newly planted plot of Ying Xiang (Tai Cha #20) hybrid cultivar. This plot of tea was planted two years prior, when this new cultivar was not yet available on the market. It had just been registered by the TRES and was offered to this pioneer tea farmer as a trial crop, so we were told some 12 years ago. We had tasted the inaugural harvest from the previous winter harvest and loved it, so we put our dibs in for some of the following spring harvest.