Eco-Cha Tea Club

The highest elevation tea growing regions are widely acknowledged as the epitome High Mountain Oolong Tea production.. The ideal climate conditions offered by this elevation combined with the methods of tea cultivation that have been developed are considered to be the main factors that have gained this category of tea its fame.

This is a rare batch of Da Yu Ling High Mountain Tea in that the level of oxidation exceeds the commonly produced tea in this region at highest elevation. The difference between the standard 10-15% level of oxidation and the less commonly produced 20-25% is that the light, floral, green character is transformed into a more fruity, substantial, smooth character of High Mountain Oolong.

The leaves were delicately roasted to meet the competition quality standard, offering a mild, smooth, well-balanced, buttery-sweet brew. The light roasting can be observed in the color of the brewed tea above, which is more golden than an unroasted High Mountain Tea. We have very much appreciated this standard set by the Meishan Farmers' Association Competitions, as it offers a flavor profile that is between a fresh, green, floral unroasted High Mountain Tea and a rich, bold, complex traditionally made tea, such as Dong Ding Oolong.

The roasted character of this tea combined with the "bug-bitten effect" is what makes it unique. It's difficult to describe the flavor profile accurately. Concubine Tea is also known to vary subtly from brew to brew — which makes logical sense. If you think about it, it's inevitable that each leaf will be affected differently by the Leafhopper. So it really depends on which leaves end up in your teapot on a given day! So take the time to notice the variations from brew to brew. Get familiar with this batch, and learn how to brew it to to the best of your liking. Concubine Tea is by definition unique, from batch to batch and even from brew to brew. Enjoy the journey!