Mr. and Mrs. Lin harvested their spring crop of organic oolong tea today! The early morning fog retreated and offered a clear day for the harvest. And today's unusual weather of a mild cold-front coming in brought a natural air-conditioned effect for the processing of the leaves in their home factory. The yield was slightly less than expected due to the unusually dry growing season, but still produced considerably more than the previous inaugural harvest.
We eagerly look forward to tasting the fresh spring batch, and will keep you posted as the leaves are roasted and are ready to share. Here are a few shots of the morning harvest and early afternoon solar withering.
We went up to film on the first day of spring harvest by our source of Shan Lin Xi High Mountain Oolong Tea. The early morning was sunny, but the fog rolled in early, and we were socked in by noon, diminishing our aspirations for getting lots of scenic drone footage! But this is representative of the daily weather — particularly in this micro-climate of a ravine that faces northeast.
The complex and somewhat addictive (it's very easy to drink copious amounts at one sitting!) character represents an authentic artisanal tea. This cultivar is not easily processed into a tea with this level of refined character. We attribute its quality to the man who unquestionably puts more effort and heart into producing extremely small batches of tea than anyone else we've met — by far!
Batch 66 of the Eco-Cha Tea Club is a Fo Shou Oolong Tea produced in Pinglin, Taiwan. The Chinese Fo Shou (佛手) means Buddha Hand. The name refers to the tea plant, or cultivar, which classifies as a large leaf type. This puts it in the category of Assam, and wild strains of tea, along with the Taiwanese hybrid cultivar — Red Jade #18.