Batch 111 of the Eco-Cha Tea Club is a Shui Xian Black Tea. Shui Xian is the name of a tea strain originating from Fujian, China. It is rare in Taiwan. In fact, this is the first batch of Shui Xian Tea to be offered by Eco-Cha! Coincidentally enough, the plot of tea that produced this batch of tea is only about 20 minutes drive from where we live in Zhushan, Nantou County, Taiwan. We procured it from our friend who cooperates with the farmer, which you can read more about in our sourcing blog.

The wonderfully bright, clear orange appearance of the brewed tea is the first impressive trait of this tea to be enjoyed. It's just pretty to look at! And while enjoying the visual, the fragrance wafting from the brewed tea leaves is the next sensory assault to delight in. It's a sweet/tart, warming spice potpourri that conjures blackberry torte and rhubarb pie, along with hints of allspice and bergamot.

The brewed tea continues to impress the palate with a solid, smooth, mildly sweet base and a complex fruity bouquet. It's substantial, and not overbearing in any direction. It's fundamentally a unique balance of malty and tangy sweet. In a word, satisfying — especially if you are into more delicate, complex versions of Black Tea.

Last but not least, it's a rolled leaf rather than curled, which is unquestionably a plus in our book. Black Tea makers put forth the conviction that rolled tea detracts from the subtle complexity of the flavor profile. We have yet to be convinced, particularly regarding Black Tea, which has already been rigorously rolled to the point of tearing the leaves and exposing the juices therewithin. If the curled leaf asset is applied Green Tea or Wenshan Baozhong, we get it. But Black Tea can, and should be rolled — from our Oolong biased point of view! For one, it's much more practical in terms of packaging, and it doesn't crumble so easily! OK, we'll end this rant here, and let you get on with watching the video!