FREE GLOBAL SHIPPING ON ORDERS $35 OR MORE.

6 Essential Factors For Growing Great Tea

September 04, 2015

Do you have a favorite tea vendor, cafe, or tea shop? Do you remember a tea from a particular season that was exceptional? You might be lucky and have great tea every day, but just because it’s easy to get, we shouldn’t take all of the factors that go into making a delectable and satisfying cup for granted!

A perfect cup of tea requires a convergence of many factors all coming together in just the right way. If just one of these is missing, your brew may be compromised. Over the past 20 years we’ve visited many tea farms and spoken with many artisans about what makes a great Oolong tea. You can actually even order and taste some yourself from our great tea selection!

Next time you're sipping your favorite tea, think about these 6 factors and remember all that contributes to making your cup just right!

1. The Tea Plant

The primary factor in producing quality tea is the plant from which the leaves are harvested. This can be divided into two basic aspects: the type of tea plant, and the health of the plant. While all tea types each have their own separate characteristics that cannot necessarily be rated as better or worse, the health of the plant is an objective factor in determining quality. The following remaining factors all work together to produce healthy tea plants.

2. The Farmer

It’s the care and experience of the farmer that puts the flavor in your cup of tea. Making Oolong is complicated and each step requires perfect timing and careful improvisation. The farmer relies on years of experience to know exactly when each step in the process needs to take place. Any mistakes throughout may result in affecting the quality of the tea.

3. The Land

The composition of the soil is a primary contributor to the health of the plant. Fundamentally, this involves the proper alkaline/acidic balance that is suitable for the cultivation of a given plant. Beyond this, the nutritional value of the soil based on necessary compounds, such as nitrogen and minerals, will directly affect the growth of the plant. Equally significant, but less acknowledged in modern conventional farming is the ecology of the soil. Simply stated, is the soil alive? Is there an infrastructure of microorganisms in the soil that constitute fertile ground that can sustain its own nutritional balance? These are all essential elements that will affect the quality of the tea leaves.

4. Farm Management

In combination with the above natural aspects of quality tea production is the methodology of farm management that is employed. Is there an ideology of sustainability that the farming methods are based on? Is there responsible administration of chemical products being used that are both safe and nutritionally sustainable? If chemical weed killers are being used, this will directly impact the health of the soil, and consequently the health of the plants (and consequently possibly the health of the tea drinker). Beyond this, is the farmer actively acknowledging the needs of his plants to maintain their health on a long-term basis? Will the farmer compromise the quantity of a seasonal yield in order to improve the health and productivity of the plants for years to come? These are all significant factors that influence the quality of tea that is produced.

5. The Weather

Another influential aspect is the climate in which the tea plants grow.

In general, tea plants thrive in a climate that is not too hot, and has a significant day/night variation of temperature.Tea plants also love regular (ideally daily) cycles of sunshine and fog, combined with consistent (but not excessive) rainfall.

6. Tea Making Skills and Methodology

Finally, and equally as significant as all of the above 5 factors is the methodology, knowledge, and skill employed in the processing of the tea leaves.

Large-scale standardized processing procedure cannot compare to tea making that is done in the more hands-on, labor-intensive traditional way. It is simply a matter of attention and insight into the overall circumstance that includes assessment of the raw leaf, its origin, the growing season, the harvest conditions, and the condition of the leaves as they are processed. If these factors are not properly acknowledged, then quality is compromised.

If an experienced artisan takes time and care and extra effort in the processing of a given day's harvest of tea leaves, the results will be evident.

So There You Have It...

The 6 factors that all come together to make your cup of Oolong extraordinary. Next time you sip your tea, close your eyes and truly enjoy the moment, in appreciation of all that it took to bring you that perfect brew. And remember this is not only true for tea, but for other specialty food and drinks you may enjoy—wine, cheese, whisky—what else?





Leave a comment

Comments will be approved before showing up.


Also in News

Eco-Cha Tea Club: Honey Oolong Tea Tasting Notes
Eco-Cha Tea Club: Honey Oolong Tea Tasting Notes

August 12, 2018

The extensive oxidation and minimal roasting offer a flavor profile that has the rich, density of Small Leaf Black Tea while still maintaining enough freshness to give it complexity and vibrancy. Sweet, ripe fruity notes balanced by mildly astringent nutty/woody tones. Add to this an unmistakeable honey essence in both the aroma and on the palate. It's a proper Oolong in its complexity, and a signature bug-bitten batch of tea.

View full article →

Eco-Cha Tea Club: Honey Oolong Tea
Eco-Cha Tea Club: Honey Oolong Tea

August 07, 2018

A mom, dad, and son team manage their small family farm and process their crops on their own. And the recent spring harvest offered the pleasant surprise of one day's harvest turning out to be Honey Oolong. This name is properly used when the flavor of the tea has a distinct honey character that results from the Green Leafhopper working its magic. The Leafhopper (jacobiasca formosana) is a tiny green bug that likes to feed on the sap of the tender new leaf buds.

View full article →

Harvesting Loose-Leaf Tea: Machine-Clipped VS. Hand-Picked
Harvesting Loose-Leaf Tea: Machine-Clipped VS. Hand-Picked

August 04, 2018

As the specialty tea industry rapidly gains popularity around the world, topics like this one are increasingly mentioned in blogposts, newsfeeds, and on social media platforms. Unfortunately, this type of commentary is mostly hearsay, and lacks objectivity. It was just such a post that recently prompted us to offer a more thorough perspective from the industry here in Taiwan.

View full article →