Eco-Cha Responds to Scandal – Introducing Eco-Bean!
Many of you have seen the photo by now and certainly have read one of the many theories currently being debated on social media. We wanted to come forward openly and honestly and put a stop to all the rumors.
After years of sourcing the best tea in Taiwan, we at Eco-Cha have decided it's time for the truth to come out.
"I'm just not that into tea" - Andy Kincart, sourcing director and cofounder.
Despite our dedication to tea over the years, we are happy to officially announce that we are making the move to coffee—and are proud to present Eco-Bean! For us this is the only way forward. It is important to be passionate about your product. Now that we're selling coffee, we can finally have that passion.
"To do my job I need to be alert and come up with fresh ideas. Do you really think a cup of mellow and relaxing Dong Ding Oolong tea is going to do it? Coffee is just better for creativity." - Steve Lindell, Creative Director and co-founder.
"When we started this business, it was a niche market for a few people in the know. Now there's a global trend towards more awareness about tea and where it comes from. Here at Eco-Bean, we like to swim against the stream. That's why getting into the coffee trade makes so much sense; it's not trendy anymore." - Nick Fothergill, Managing Director and cofounder
By May 1st all tea will be phased out of the Eco-Cha store, coffee sales will be introduced on April 5th.
Instead of welcoming fresh teas from this year's Spring Harvest, we will be offering coffee that is definitely not from Taiwan. We don't actually know much about where it's from, but we've been assured that it's really good. Our remaining stock of tea will be used for making Bubble Tea at a local shop, because we sure won't be drinking it.
Being based in Taiwan and visiting tea farms daily, was really great for sourcing excellent quality tea and maintaining long-lasting friendships with our farmers, but it was really time consuming. The hardest part was having to drink so many cups of tea!
In this modern, connected world, we can source coffee from anywhere we want, without even having to taste it.
We wouldn't have been able to do this without you, our customers and we thank you for your support and loyalty over the years. We're sure you'll stick with us on this journey and make Eco-Bean even better than Eco-Cha. We believe that in time you will come to agree — coffee is just better than tea.
Leave a comment
Comments will be approved before showing up.
Also in News
Eco-Cha Tea Club's batch #48 is Alishan High Mountain Black Tea. It has a very balanced, integrated flavor profile, and offers subtle notes of a Qing Xin Oolong. The brewed leaves still have a greenish hue, even though the stems are quite reddish, indicating nearly full oxidation. It is an interesting hybrid of tea types, but definitely acts more like a Black Tea made from the small leaf type Qing Xin strain.
This very small fall harvest of naturally cultivated Oolong leaves was painstakingly processed by a father and son team who are top representatives of their local tea industry. The most inspiring fact is that the son is wholeheartedly inheriting his family's tradition, and this small batch of tea is testimony to that.
The name "Hong Shui (Red Water) Oolong" has been a buzzword in Oolong circles in recent years. But the tea makers who have inherited their local tradition say that this is simply a new name for tea processed like their grandfathers taught them. It used to just be called "Oolong Tea"!