Packaging Up The Inaugural Harvest: Organic Oolong Tea
December 08, 2014
The tea leaves have now been divvied up into all the shares that were claimed in our campaign and are on their way to Eco-Cha HQ to be paired up with other parts of the perk packages to be sent to our backers. Here we are entering our friend's packaging store in Lugu, to oversee the shipment from tea country to the flat lands. Mr. Qiu's mom chatting freely while his daughter is ready to help:
Daughter and Mom making sure the boss does his job right!
Mr. Qiu's super nice (and efficient) daughter seamlessly assists in the process:
And off they go, three big boxes of tea leaves from the inaugural certified organic harvest of Mr. Lin's farm. The campaign has been successful, and now we can share the yield with YOU, the backers! We'll get all the perks packaged up and in the mail to you this week! Thank you all for bringing this project to fruition.
These leaves were harvested by hand from the residential farm that is our ongoing source of Dong Ding Oolong Tea. They were also de-stemmed by hand and roasted extensively to meet the competition standard. The brewed tea has a bold roasted character that is balanced out by a rich, smooth textured and complex flavor profile. It is reminiscent of fire-roasted yams and butternut squash.
This month's edition of the Eco-Cha Tea Club is from the same day's harvest of spring tea that our source received the Top 2% Award out of 750 odd participants in the spring 2019 competition. This month's batch of tea was prepared the same way as the award winning tea — removing the stems by hand and undergoing repeated roastings to meet the standard of quality set by this local competition. Only residents of this small community of traditional tea makers are eligible to enter this competition. But this is the heart of Dong Ding Oolong Country, and this community boasts the densest population of traditional Oolong Tea artisans in Taiwan, and probably in the world!
The complex aroma of the brewed tea leaves has subtle hints of a bug bitten character, but not very obvious. The sufficient oxidation offers a fresh scone scent, with a touch of honey, making us think that there is some influence from the Green Leafhopper. It is very likely that this note is subtle due to the fact that it had rained very near harvest time, which is said to dilute or dissipate the chemical compounds that are responsible for this character of flavor. The texture is smooth and balanced, with delicate complexity.