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

Early Spring Bi Luo Chun Green Tea Tasting Notes | Eco-Cha Tea Club
Early Spring Bi Luo Chun Green Tea Tasting Notes | Eco-Cha Tea Club

April 06, 2020

We can see in the photo of the dried leaves above that they were hand-plucked while still very young and tender. This is evident not only by the size of the leaves, but also in the protective fur that is still on the whitish colored leaf buds. It is this stage of leaf growth, along with the heirloom cultivar of tea tree that give Bi Luo Chun its distinctive character among Green Teas — especially when it is from the first flush of spring tea buds!

View full article →

Early Spring Bi Luo Chun Green Tea | Eco-Cha Tea Club
Early Spring Bi Luo Chun Green Tea | Eco-Cha Tea Club

April 03, 2020

The earliest days of spring harvest are known to produce the most complex and delicately flavored Bi Luo Chun Green Tea. The leaves have more substance as a result of growing more slowly, combined with a fresh spring floral quality that comes from the plants entering their heightened phase of spring vegetation.

View full article →

Bi Luo Chun Tea early spring harvest
Bi Luo Chun Tea Early Spring Harvest | Eco-Cha Teas

March 14, 2020

Freshly picked early spring Bi Luo Chun Tea is here! We added Bi Luo Chun Green Tea to our menu just last September and it has gotten a great response. So we planned ahead this year, and took a trip up northern Taiwan to visit the farms and factory as soon as the spring harvest season began to get more.

View full article →