Free global shipping on orders $35 or more!

大愛電視 / Big Love Television Films Eco-Cha

June 14, 2015

We spent several days over the last couple weeks filming in tea country (Lugu) and in Taichung City with the Buddhist-based Da Ai Television station. Eco-Cha will be featured in a full-length program that focuses on innovative expats living in Taiwan. It's been a personally meaningful and fulfilling experience working with such proficient, yet easy-going professionals as Vivien and CC from Da Ai. It will be months before the program is aired, but for now we can share some behind the scene shots. Here we are at Tony and Lisa Lin's tea table playing with tea design ideas.

On Lin Qing-dan's organic tea farm checking out the newly planted tea trees that are overgrown with natural plant growth.

Filming the harvest of a very small crop of naturally cultivated "bug-bitten tea" or "ye-nah-day" in Taiwanese. These young leaves, stunted in growth and partially oxidized while still on the plant as a result of the Green Leaf Hopper, will be made into Concubine Oolong Tea. The combination of these tea trees being pruned back after spring harvest and the minimal yield that results from new growth being "bug bitten" produced a batch of only 20 kg of tea. In the background is the renowned landmark of Phoenix Mountain.

Nick and Vivien ride back with some of the harvest to the home factory less than a kilometer away. 


Andy and his tea farmer friend Young share stories and laughs while the leaves are withered in the sun.

Nick helps grandfather and grandson of the household spread the leaves on bamboo trays for indoor oxidation.

After midnight, brewing and tasting the fresh leaves that were harvested that morning. Vivien and CC from Da Ai put in an 18 hour day of filming, directing, and interviewing that day!

This is the tea tasting that Eco-Cha hosted in Taichung. We served three types of Qing Xin Oolong: Shan Lin Xi High Mountain (unroasted), High Mountain Concubine (light roast), and Dong Ding Oolong (heavy roast). Here we have the teas cold brewed to welcome our guests, followed by individual brewings in standard tea tasting wares.

Leave a comment

Comments will be approved before showing up.

Also in News

Eco-Cha Tea Club: Fo Shou Oolong Tea Tasting Notes
Eco-Cha Tea Club: Fo Shou Oolong Tea Tasting Notes

November 11, 2018

Fo Shou, or Buddha Hand, is a traditionally made Oolong Tea with deep roots — literally. This name refers to a large-leaf strain of tea, putting in the same category as Wild Tea, Assam, and Red Jade #18. Large-leaf strains are a category that is distinctly separate from the majority of small-leaf tea strains cultivated for Chinese Oolong, Green and Black Tea production.

View full article →

Eco-Cha Tea Club: Fo Shou Oolong Tea
Eco-Cha Tea Club: Fo Shou Oolong Tea

November 08, 2018

This month, we are celebrating the third anniversary of the Eco-Cha Tea Club by sharing a batch of Fo Shou Oolong Tea for the very first time. 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. Despite the fact that virtually all large leaf type strains of tea are cultivated for Black Tea production in Taiwan, Fo Shou has found its unique niche in the making of (partially oxidized) Oolong Tea. Similar to its predecessor in mainland China, this batch of Fo Shou was made in the fashion of traditionally made Tie Guan Yin from Mu Zha, Taiwan.

View full article →

Loose leaf tea on a table with a cup

October 22, 2018

Loose leaf tea is a great way to enjoy tea, but there are some important things to keep in mind when storing it. Where and how you store it can have a great effect on how your final brew tastes. Read on to learn about the five most important things to keep your loose leaf tea fresh and as long lasting as possible.

View full article →