Batch 115 of the Eco-Cha Tea Club is a High Mountain Oolong Spring Tea from Taiwan. Specifically from the area in Shan Lin Xi tea growing region called "Yang Wan", or Sheep's Curve. It refers to a turn off the main road onto a farm road, which is where we feel some of the best micro-climate, or terroir is in this region. The above photo is just a roadside pic we were inspired to stop and snap as we left the plot of tea that produced this batch.

Our friend Mr. Chen manages the plots of tea that produce our Shan Lin Xi High Mountain Oolong Tea. He cooperates with another friend, Mr. Zhang, who supervises the processing of the tea. Both of them have inherited their family business and grew up on tea farms and in tea factories in Lugu, Taiwan. They have been professional tea judges at the Lugu Farmers' Association Dong Ding Oolong Tea Competition for decades, and have produced many award winning batches of tea over the years.

Mr. Zhang (left) has developed a demand for the tea that he processes from the tea merchants who are deeply invested in the competition tea business. This means that he excels in making a more significantly oxidized type of oolong tea that is ideal for post production roasting, i.e. for making Dong Ding Oolong Tea.

The above photo was taken one night several years ago, when Mr. Zhang processed a small batch of tea solo. Normally, at least two people cooperate in the "kill green" or fixing of the tea leaves stage. To show our support, we stayed until the job was done. This was at 3:15 a.m., and there was still a bit to go. It's a symbolic image portraying the extensive time, energy and skill that is required to produce quality oolong tea. We've learned so much by loitering in tea factories until the wee hours, observing and politely asking questions when appropriate...