Eco-Cha's INDIEGOGO Campaign Documentary Film Release!
Dear Supporters of our "Promote Sustainability — Get Great Tea" campaign,
We sincerely thank you for your patience and understanding regarding the production of the documentary film that we promised you. It's taken us much longer than we initially thought, but we are now able to fulfill our promise. We can now present you with a short film that documents the organic certification of Mr. Lin's newly established tea farm and our cooperation with him in purchasing the entire inaugural harvest. The film also provides an overview of tea production in Taiwan, and a portrayal of why this is a prototypical case of sustainability in the local industry.
We hope that you enjoy experiencing the story in video, with faces and voices to go with the names and facts, and find the overall content meaningful and informative. We also hope that this film will inspire a new trend of local artisans recognizing the value of their resources and skills in providing a specialty product while implementing sustainable farming and production methods.
This film is a direct extension of our sourcing director Andy Kincart's MBA thesis that he completed exactly one year ago, titled "Sustaining The Product Value And Quality In A Growth Industry: Case Study Of Traditional Taiwan Tea". So suffice it to say that Andy is feeling a new sense of accomplishment in his personal response to the local Taiwan tea culture that has slowly but surely directed his life path over the last 25 years.
Without further ado, we are proud to present Taiwanese Oolong Tea: A Thriving Tradition
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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"!