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

Alishan High Mountain Tea Tasting Notes | Eco-Cha Tea Club
Alishan High Mountain Tea Tasting Notes | Eco-Cha Tea Club

January 14, 2020

Batch #50 of the Eco-Cha Tea Club starts off 2020 with a freshly harvested Alishan High Mountain Oolong Winter Tea from our ongoing source in Meishan Township. This very small batch of tea was their final day of winter harvest. The leaves were not yet fully mature, and offer a fresh, distinctly aromatic and complex flavor profile.

View full article →

Alishan High Mountain Oolong Tea | Eco-Cha Tea Club
Alishan High Mountain Oolong Tea | Eco-Cha Tea Club

January 12, 2020

The photo above is this month's batch of the Eco-Cha Tea Club undergoing solar withering on November 11, 2019. This was the final day of winter harvest for our source of Alishan High Mountain Oolong Tea, and we were able to procure enough of this very minimal batch to share with our Tea Club. This date was 3 days after Li Dong (立冬) in the lunar calendar, and the winter harvest of High Mountain Tea had for the most part been completed in central Taiwan.

View full article →

Charcoal Roasted Honey Oolong Tea Tasting Notes | Eco-Cha Tea Club
Charcoal Roasted Honey Oolong Tea Tasting Notes | Eco-Cha Tea Club

December 11, 2019

This summer 2017 crop of naturally cultivated and well bug bitten and matured leaves were processed as a traditional Oolong, which mainly means that they were well oxidized. The work that went into oxidizing these leaves was considerable as well as skillful. The leaves needed to be worked, and they got worked well! The result is a full-bodied, substantial brew that offers a very satisfying balance that starts with a mild smokiness, leading into a fruity body with mineral notes, and finishing with something reminiscent of old school Charms lollipops. It really does have a distinct plum powder/confectioner's sugar finishing note that is cushioned by that smoky mineral base. It's a mouthful!

View full article →