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!

The photo above shows how the leaves were rolled loosely, in the traditional fashion, which has become a rarity in Oolong production here on Taiwan. This is the final touch on a batch of tea that is the definition of hand-crafted artisan Oolong Tea from Taiwan. 

The aroma wafting from the freshly brewed leaves offers an earthy, roasted root vegetable character with hints molasses and pastry. The flavor notes are centered around a prominent nutty flavor — like cashews, but expand into smoky, leather, and pipe tobacco. The finish includes mineral, stone fruit — like black cherries and roasted yams. It's a hearty brew with beautiful color tones and complexity of character. Watch the tasting video for the full scoop! 

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