Day trip to the Dali Flower Market. Yixing teapots, Puer Cakes, and more!
July 29, 2014
We spent the day at the Dali Flower Market near Taichung and picked up some pretty Yixing clay teapots. We're pretty exited about what we've got planned & we think you're going to like it too, so stay tuned!
Batch #56 of the Eco-Cha Tea Club is a Pinglin Qing Xin Black Tea — summer 2019 harvest, from the same source as last month's edition of award winning Wenshan Baozhong Tea. This is the first batch of Black Tea we have sourced from the Pinglin region in northern Taiwan, and it is further supporting evidence of the fact that high quality tea can be made from low to mid-elevation farms. We were lucky to have sourced the remainder of two consecutive days of last summer's harvest that were combined to provide just enough to be shared with the Eco-Cha Tea Club! Black Tea reaches it peak of quality after at least one year of aging.
Batch #56 of the Eco-Cha Tea Club is a Black Tea made from the Qing Xin cultivar, grown in the Pinglin tea growing region in northern Taiwan. This Black Tea is made by the same artisan tea maker who made the top 5% award-winning Baozhong Tea we offered as Batch #55 of the Eco-Cha Tea Club. His spring and winter crops are made into Wenshan Baozhong tea, for which his family has a legacy, and his summer crops are made into high-grade Black Tea.
This batch of Alishan High Mountain Jin Xuan Oolong summer 2020 harvest has a very pronounced buttery character. Starting with the leaves put into the pre-heated tea judging cup, they exuded a pronounced buttered toast/popcorn aroma. But the flavor profile is replete with an uncanny buttered popcorn note, it's almost unbelievable! How can tea leaves do this?! It's not only buttered popcorn either! There are distinct floral and vegetal notes that balance out the incredulous and delicious buttered popcorn flavor. OK, enough repetitive description! Click hereto get your share.