Batch 87 of the Eco-Cha Tea Club is a Dong Ding Tie Guan Yin Oolong Tea. You can read about the source of this teaHERE. These leaves are from spring 2022 harvest in Lugu, Taiwan. They have undergone repeated roastings for more than 80 hours total over a few months. They were then allowed to "rest" for more than six months before we packaged them up to share with the tea club.
Batch 85 of the Eco-Cha Tea Club is the 7th anniversary commemoration of Eco-Cha's cooperation with Mr. and Mrs. Lin. Seven years ago as of this winter's harvest, Mr. and Mrs. Lin produced their very first crop of certified organic tea from their newly established farm. In support of their endeavor, we ran a crowd funding campaign to procure the entire inaugural harvest. After reaching our initial goal, we ran a booster campaign to raise funds for the renovation of the cabin on their remote homesteaded farmland where Mr. Lin was born and raised.
Batch 82 of the Eco-Cha Tea Club is a Li Shan High Mountain Oolong Tea, second flush of 2022. The weather during the spring growing season that produced the first flush remained unusually cool, resulting in a slower growth cycle that produced a character of tea that was a mix of winter and spring qualities. The weather during the second flush growing period was a combination of spring and summer weather at high elevation. This produced leaves that acted like second flush, but also carried aromatic and flavor notes that are similar to a classic spring first flush.
Batch 81 of the Eco-Cha Tea Club is a first for us! A very minimal spring yield of organically grown Wuyi cultivar was processed by our source of Tie Guan Yin Oolong in the way that he usually makes tea. He planted his own plot of the Wuyi cultivar about 20 years ago on his family heritage farm in Muzha, Taiwan — but it has not been available to us until this spring. We've procured his Fo Shou Oolong before, but not his Wuyi. So, as we approach the completion of our eighth year of the Tea Club, we are excited to share a batch of tea that we've just sourced for the first time ever!
Batch 81 of the Eco-Cha Tea Club is an Wuyi Tie Guan Oolong from Muzha, Taiwan. It was made from the spring flush of this small, naturally farmed plot of the Wuyi cultivar, and processed in the traditional Muzha Tie Guan Yin fashion by our ongoing source of Tie Guan Yin Oolong Tea. This is the first opportunity we've had to procure his Tie Guan Yin Tea made from the Wuyi cultivar. His spring crop produced less than 20 kg of cured leaf. That's literally the smallest batch of Oolong that we've ever heard of!
This month's edition of the Eco-Cha Tea Club is a Competition Grade Wenshan Baozhong Tea made from spring 2022 harvest. This batch won an award in the local competition, although not as prestigious as last spring's entry — which won Top Category Prize (within the top 2 % of all entries). Our friend from whom we source this tea said that the tea judge was a newbie, and it's hard to know how they will rate the teas.
Batch 80 of the Eco-Cha Tea Club is a Competition Grade Wenshan Baozhong Tea from spring 2022 harvest. We sourced this batch at the same time we sourced our in store stock of spring Baozhong. While were tasting the different days of harvest, our friend told us that he will enter this batch into the local competition. We promptly asked if he had enough to share with us, and he did!
Batch 79 of the Eco-Cha Tea Club is a Roasted Shan Lin Xi High Mountain Oolong Tea. As explained in thesourcing post, this batch is the roasted version of Eco-Cha's winter 2021 stock of Shan Lin Xi High Mountain Oolong. We were inspired to dedicate our reserve stock of Shan Lin Xi winter tea to the the Tea Club, upon learning that our friend achieved Top Category Award in the world's largest and most prestigious Oolong Tea competition! So we asked him to roast our stock just how he roasted his competition tea — which increased its value about 5 times of the original unroasted version!
Batch 78 of the Eco-Cha Tea Club is a Traditional Dong Ding Oolong Tea harvested in April 2022. What makes this tea type different from our standard offering of Ding Ding Oolong is that the traditional version is significantly more oxidized and left unroasted. This is how it was made by the local artisans prior to its commercial promotion that began some 40 years ago.
The figure in the foreground of the photo above is the matriarch of this family of Traditional Dong Ding Oolong Tea makers. This pic was snapped a few years ago, and she is now in her late eighties, so she is not the tea picking queen she once was, but she is as talkative and friendly as ever!
The character of this tea expresses the dedication of this next-generation tea artisan who is truly embodying his craft to achieve a family recipe that not only clearly sets him apart from market grade oolongs, but even from his local neighbors and colleagues. He is usurping the resources of his inheritance to create a truly distinctive character of tea.
Shown above is the father, son and uncle facilitating a harvest from this new plot of tea a few years ago. It's just this type of local scene that is the heart of our inspiration. This is what it's all about!