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Home Eco-Cha Tea Club Taiwan Black Tea

Eco-Cha Tea Club

Jin Xuan GABA Black Tea | Eco-Cha Tea Club

Jin Xuan GABA Black Tea | Eco-Cha Tea Club

April 03, 2019

After years of honing his GABA tea making skills using Oolong processing methods, Mr. Xie decided to process this harvest as a GABA Black Tea for the first time. The entire harvest amounted to less than 20 kg, and by the time we found out about it, there was barely enough to be shared with our Tea Club members!

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Qing Xin Oolong Black Tea Tasting Notes | Eco-Cha Tea Club

Qing Xin Oolong Black Tea Tasting Notes | Eco-Cha Tea Club

February 07, 2019 2 Comments

In addition to the name of the tea strain, this batch of tea was made by an artisan of Dong Ding Oolong Tea with his family plot of heirloom tea trees. He incorporated Oolong Tea methods in the very first step of solar withering, and the very last step of tightly rolling the tea leaves. So the raw material of the summer crop of heirloom Qing Xin Oolong tea leaves, processed by an Oolong Tea maker by trade offers us this superior quality Black Tea.

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Processing a batch of Qing Xin Oolong Black Tea

Qing Xin Oolong Black Tea | Eco-Cha Tea Club

February 04, 2019 2 Comments

We  chose the name "Qing Xin Oolong Black Tea" in accordance with the local terminology, which would be simply "Oolong Black Tea" (烏龍紅茶). But because in English, Oolong is the name given to partially oxidized teas, we added the Chinese pinyin of this traditional strain of tea plant that originated in mainland China. Qing Xin literally means "green heart" which describes the appearance of the stem of the leaf.

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Red Oolong Tea | Eco-Cha Tea Club

Red Oolong Tea | Eco-Cha Tea Club

December 04, 2018 1 Comment

This is what inspired us to share this batch of tea that was produced in Nantou County. We consider this batch of tea to be properly named Red Oolong, simply because the leaves are obviously only partially oxidized. The flavor of the tea has aspects of a Black Tea character while maintaining the fragrant, aromatic complexity of an Oolong.

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Fo Shou Oolong Tea | Eco-Cha Tea Club

Fo Shou Oolong Tea | Eco-Cha Tea Club

November 09, 2018

This month, we are celebrating the third anniversary of the Eco-Cha Tea Club by sharing a batch of Fo Shou Oolong Tea for the very first time. The Chinese Fo Shou (佛手) means Buddha Hand. The name refers to the tea plant, or cultivar, which classifies as a large leaf type. This puts it in the category of Assam, and wild strains of tea, along with the Taiwanese hybrid cultivar — Red Jade #18. Despite the fact that virtually all large leaf type strains of tea are cultivated for Black Tea production in Taiwan, Fo Shou has found its unique niche in the making of (partially oxidized) Oolong Tea. Similar to its predecessor in mainland China, this batch of Fo Shou was made in the fashion of traditionally made Tie Guan Yin from Mu Zha, Taiwan.

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Eco-Cha Jin Xuan GABA Tea dried leaves

Eco-Farmed Jin Xuan GABA Tea Tasting Notes | Eco-Cha Tea Club

July 06, 2018

This month's batch of tea being shared with the Eco-Cha Tea Club continues to intrigue us. It has qualities of a delicate Black Tea, with the complexity and depth that defines Oolong Tea. It's mild in character, but very substantial and well balanced in its flavor profile. Smooth on the palate, with tangy, fruity notes, and a lasting heady finish. It's got that composition that keeps you refilling your cup to get more!

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eirloom Small Leaf Type Black Tea

Heirloom Small Leaf Type Black Tea Tasting Notes | Eco-Cha Tea Club

October 09, 2016

We already knew that this is our favorite source of traditionally made Dong Ding Oolong Tea, but in the last couple years, we've come to realize that their Black Tea is also something very special. In a word, it's the balance of flavor and character that we find unique among Small Leaf Type Black Tea makers. This young tea artisan has learned how to process his family resource of heirloom tea in a way that makes an exceptional Black Tea. There is both a purity and substance of character that sets it apart from the majority of Black Teas, delivering a rich, full flavor that is both satisfying and soothing. The aroma is something like fresh baked plum cobbler, yet the flavor is both clean and richly balanced, with a dry lingering aftertaste that has a finish like a good dessert wine or even champagne.

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Tea leaves awaiting the summer harvest

Heirloom Small Leaf Type Black Tea | Eco-Cha Tea Club

October 07, 2016

There has been an increasing trend in central Taiwan to use summer harvests of Small Leaf Type tea to make Black Tea. These seasonal batches of Small Leaf Type Black Tea have quickly gained popularity on the domestic market. We now feel inspired to represent this trend by introducing the most rare and quality produce of this type. In the last 12 months of seeking out and deciding upon our next monthly Eco-Cha Tea Club batch, we have chosen 3 very distinct batches of Black Tea, all made from Small Leaf Type strains.

We really would love to hear about your experiences of these batches of Black Tea that we've shared in the last year. Go ahead and post your comments on this batch along with your recollections of the previous batches here!

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This month's tea for Eco-Cha's Tea Club is a Shanlinxi High Mountain Black Tea

Shanlinxi High Mountain Black Tea Tasting Notes | Eco-Cha Tea Club

April 09, 2016

Less than 60kg of tea leaves were cured from this early summer harvest. This is a small fraction of the leaves produced for a conventional High Mountain Oolong Tea from the summer crop. But given the fact that the quality of Black Tea made from this harvest is exemplary rather than an inferior harvest of High Mountain Oolong, and it maximizes the potential of the following fall and winter harvests, it is the wisest choice of high elevation tea production. This sustainable approach to world-class tea production, combined with the fact that this is perhaps the finest batch of Black Tea that we have procured to date is why we chose it to share with our Tea Club members.

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High-mountain tea leaves awaiting to be picked

Shanlinxi High Mountain Black Tea | Eco-Cha Tea Club

March 31, 2016

In the wake of a wave of specialty Black Tea popularity in Taiwan that began with the production and promotion of Red Jade #18 Black Tea about 15 years ago, high elevation Oolong Tea farmers have recently been modifying their seasonal production methods to become more sustainable. Initially, high mountain tea farming methods were based on annual yield — timing the growing seasons and harvests to reap the largest possible annual volume. This basically meant harvesting four times a year, despite the shorter growing seasons at higher elevations. We've listened to many tea farmers relate how it is becoming harder to time these seasonal harvests due to increasingly inconsistent weather patterns over the last several years. This has led to the concept of "three and a half" harvests per year. This "half harvest" is where the recent invention of high elevation Black Tea production comes into play.

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