Update On Lin's Cabin Renovation
A few months ago, Tom Lin replaced the rain-damaged sections of the outer walls of the cabin. Mr. Lin was inspired to have Tom apply a preservative stain to the entire outer walls of the cabin after he finished repairing the wood. Sand has been transported and carried up to the cabin for the floor of the cement foundation to be evened out in preparation for laying tile--Mr. Lin's latest decision. We'll post more photos as the work progresses. We're excited for the first gathering at the cabin once it's done!
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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"!