Eco-Cha Tea Club

This batch of award winning tea is a cultural diplomat of central Taiwan's tea making tradition. It is a hearty, complex brew with a broad profile of flavor that is bound to satisfy both the sensitive palate as well as the demand for a robust, full-flavored brew. It is a middle ground in the spectrum of tea types, ranging from Green Tea to Black Tea, with a wide variety of Oolongs in-between. It has a definite "cured" character, while maintaining a substantial fruity, clean quality offering an interesting brew that remains interesting for, well — years-on-end! In a word, it's our favorite style of tea. 

The rich reddish-amber hue of the brewed tea is also a clear indication of substantially oxidized tea leaves, especially since they were left unroasted. Hong Shui Oolong tea leaves are more heavily oxidized than its close cousin, Dong Ding Oolong. Dong Ding Oolong reaches a comparative level of rich, robust character due to the additional roasting process. Hong Shui is a more pure character in that the flavor profile is derived directly from the constituents in the leaves, whereas roasting is a type of "flavor enhancer", just as it is in the culinary world.

We met Mr. Chen when we spent the night in our Lishan High Mountain Tea source's factory last spring. We learned that he specializes in making Hong Shui Oolong in Fenghuang Village, where he was born and raised. It is only with this year's spring harvest that we got the opportunity to procure a small amount of this tea type to share with our Eco-Cha Tea Club members.

There is something about the heady fragrance of this tea combined with its smooth, balanced flavor and substance of character that has us brewing it again and again to figure out what exactly it is that intrigues us. In a word, we keep coming back to this: Heirloom. We can only conclude that this fragrant yet balanced complexity comes from a tea strain that pre-dates modern tea production.

This batch is the very first harvest of a newly planted crop of heirloom Wuyi Oolong that is being cultivated organically. This is a strain of tea that originally comes from the Wuyi Mountains of mainland China, but it was cultivated in Central Taiwan until it was phased out by modern tea production decades ago.

Well, now that we've spent some time getting to know this tea beyond the initial impression it had on us, along with its specs that qualified it as unique batch worthy of sharing with our tea club members, we can offer a closer look into our experience of brewing and enjoying this tea.

Sitting down at the tea table with a fresh clean slate of an open mind, we brewed a Gongfu pot of Dong Ding Tieguanyin Oolong. We focused on noting the character, flavors and aromatic essences that we experienced in brewing the leaves of this unique batch of tea. The character of a tea can first be experienced in the aroma that wafts from the initial steeping. It offered a ripe-fruit, hearty, sweet aroma.