Batch 102 of the Eco-Cha Tea Club is a High Mountain Hong Oolong Tea from the Shan Lin Xi tea growing region. Its special attributes regarding the terroir and raw leaf material are mainly what impressed us, along with its maker. This batch of tea is the fall harvest of a plot of Qing Xin Oolong at about 1400m elevation that is allowed to grow naturally between spring and winter harvests. As a result, the leaves are bug bitten and have a substantial composition. For the full story on the artisan and how it was crafted, check the sourcing blogpost.

The rolled and dried leaves are relatively small kernels, due to the fact that they have been rolled much more than a standard Oolong, but less than a standard Black Tea. This is in effect what classifies this tea as a Hong Oolong. It is a hybrid processing method that includes both Oolong and Black Tea making methods. This is also expressed in the flavor and character of the brewed tea.

These naturally grown high mountain Oolong leaves that have been processed as a Hong Oolong Tea offer a substantial balanced brew with a fruity aroma with sweet and tangy notes and a zingy finish. The Oolong aspect of this tea is most evident in the dry, vibrant aftertaste.

Hong Oolong is a relatively new thing on the tea scene. It began being promoted on the southeast coast of Taiwan in 2008, and has been increasingly well received in the last decade or so. This has resulted in other tea growing regions producing this type of tea. We feel like the combination of this tea garden from which these leaves come, and the cooperation of Lugu and Sun Moon Lake tea makers in the processing offer a special batch of tea. Check the tasting video for the full details and live tasting commentary!

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