Eco-Cha Tea Club

The most commonly referred to trait in Leafhopper Tea is a honey-essence note in the fragrance as well as the flavor profile. This hint of honey varies greatly from batch to batch of "bug bitten tea", as it is also referred to locally. But the most general characteristic of this tea type is its bold complexity of aroma and flavor. It simply has a substance that clearly distinguishes it from a standard High Mountain Tea.

Our expressed intention in sharing this batch of tea is to offer Eco-Cha Tea Club members a chance to experience the original unroasted flavor profile of a tea type that, in the local Taiwanese dialect, is simply called "Leafhopper Tea".

This month's of tea being shared with the Eco-Cha Tea Club is a a first in our experience of sourcing tea in Taiwan for well over 20 years. In recent years, Taiwan's High Mountain Tea Farmers have dedicated a short growing season following their spring harvest to making Black Tea. The original Qing Xin strain along with modern hybrids are cultivated for the production of High Mountain Tea. These strains are generally distinguished from Assam and Taiwan's indigenous wild strain of tea by simple using the term "Small Leaf Type". So Black Tea made with leaves with anything other than Assam or Wild Tea is referred to as Small Leaf Black Tea. This is the first time we've sourced a batch of High Mountain Small Leaf Black Tea that was made with the newer hybrid strain called Ying Xiang #20.

Batch #23 of the Eco-Cha Tea Club was harvested in early summer from a plot of Ying Xiang #20 on Big Wheel Mountain in the Shan Lin Xi tea growing region of Central Taiwan. The leaves were picked when they were young, just a bit more than half as mature as leaves that are picked to make Oolong Tea. It is becoming increasingly popular to allow the leaves that were too young to pick at spring harvest to grow for another month or so, and then harvest them at about half-mature size to be made into Black Tea. The younger leaves are able to be oxidized more optimally, to produce an especially aromatic, mildly sweet character of Black Tea that is easily distinguished from both Assam and Chinese Black Tea types.

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 quality standard for the Meishan competition calls for a lightly roasted High Mountain Tea character. This is a relatively new flavor profile that stands between an unroasted High Mountain Tea and the more traditional, medium roasted Oolongs. Taiwan's national tea judges set this standard to promote a different style of tea making that has its own specialty quality. The art of roasting is added to the value of expert farming methods and processing of High Mountain Tea. In order to achieve optimal roasting results, the leaves need to be sufficiently oxidized, but not too much — perhaps 5-10% more than a standard unroasted "green" High Mountain Tea.

Pictured above is the Little Green Leafhopper (小綠葉蟬), the tiny insect that is responsible for the creation of Concubine Oolong Tea. It's a bit of Nature's magic at work. Only about 0.5 cm in length, this "mini grasshopper" loves to feed on the sap of tender tea leaf buds. Bug-bitten Tea (as it is called in Taiwanese), has a distinct honey-like note in its flavor profile. Concubine Tea is made from bug-bitten tea leaves that are processed in a similar fashion to traditional Dong Ding Oolong Tea. The name was chosen in reference to the original, or at least the most renowned form of bug-bitten tea — Oriental Beauty.

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!

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. 

Songbolin is a historical tea producing region that is home to some of the most skilled Oolong Tea artisans in Taiwan. This batch of tea was procured by a top competition player, and cured with a precision that attained First Prize, Top Prize (top 2%), and Second Category Prize Awards in a local competition. Three entries from the same harvest, roasted in 3 separate batches, attained the top three prizes.

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.