Spring Harvest 2014 Report #7 - Spring Shopping Begins!

April 20, 2014 0 Comments

Yesterday we visited our friend in Songbolin, Nantou County - Taiwan to taste some freshly made spring teas and collect some samples.

As usual, it was a very educational experience, as our friend and source of low elevation oolongs is always willing to share his wealth of knowledge in the industry. This time we learned about the story of a varietal of the Four Seasons Spring Oolong hybrid known both as Golden Orchid and simply Golden Oolong. This plant got its name from the bright yellowish spine of the leaves. We learned that this varietal was originally bred from a mutation of the Four Seasons Spring hybrid and first became popular as Golden Orchid （金蘭烏龍）in Mingjian tea growing region. After gaining a name for itself, higher elevation farmers began cultivating it and calling it Golden Oolong （黃金烏龍) - somewhat falsely differentiating it from the original name.

We were very intrigued by the floral yet balanced character that these leaves brewed, and it very likely will take the place of Tsui Yu Oolong for our new spring selections. We also collected a sample of this tea type from an anomaly of a tea source in this area that we are very excited about. Whereas virtually all tea gardens in this region machine harvest their crops, due to the conducive relatively flat landscape, as well as harvest 5-6 times a year - this farmer hand picks his crop and only harvests 3 times a year. This is a first in our knowledge of tea cultivation in this area, This farmer has committed to practicing much more sustainable farming methods - allowing his plants to maintain their vitality and growth cycle in the peak vegetation phase of the summer months rather than harvesting the leaves and causing the plant to "work harder". We are very intrigued by this innovative farm, and plan to keep close tabs on it. More news to come!

---

Also in News

Lishan High Mountain Oolong Tea Tasting Notes | Eco-Cha Tea Club

September 12, 2021 0 Comments

The summer batch is noticeably less oxidized than the spring batch, and has maintained its fresh green character that Lishan tea is most renowned for. The leaves were sufficiently oxidized in order to remove the green grassy character that is inherently in the leaves. This is what distinguishes Oolong from Green Tea. Just a minimal amount of oxidation resulting from gently shuffling the leaves intermittently over long periods of wilting transforms the chemical compounds in the leaves, offering a more complex and substantial flavor profile. This batch of tea offers a buttery, savory aroma — especially upon moistening the leaves, but also throughout subsequent brews. The flavor profile is mildly sweet fresh cream, with herbal notes. The finish is clean, soft, yet lingering and subtly heady, with floral undertones.

View full article →

Li Shan High Mountain Oolong Tea | Eco-Cha Tea Club

September 11, 2021 0 Comments

he climate in the Lishan region is strikingly different from other tea producing regions. At 2000m elevation, and a valley situated in a direction that allows the north-easterly wind patterns to offer drastic diurnal temperature variations — tea leaves produced here are of a different caliber. We are thrilled to be sharing a batch of tea from the area that really is most impressive in terms of its "high mountain" character!

View full article →

Taiwan Tea Masters Seminar 2021

September 09, 2021 0 Comments

Taiwan's Tea Research and Extension Service (TRES) recently hosted a seminar that showcased the tea making skills of 15 champion prize winning tea masters from throughout Taiwan. Each shared his skill in making a particular type of tea. Here we give a behind-the-scenes look at what went down at this one of a kind event.

View full article →