We visited Google in San Francisco last week for an informal tea tasting with the staff in their Conscious Café. Eco-Cha teas have been served to the Google team in San Francisco since last year.
We did two rounds of tastings for the staff. The first was four types of unroasted Taiwanese Oolongs that varied in cultivar, region, and elevation. The second round consisted of a light roast Concubine Oolong, a heavy roast Dong Ding Oolong, an organicGABA tea, and a high elevation Black Tea. It was perfect day for a stroll along the Embarcadero in front of the Google in SF. Here is the view of the bay bridge and Alcatraz looking out over the bay.
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This month's batch of tea being shared with the Eco-Cha Tea Club was made by Mr. Su — an 80 year-old artisan of traditional Dong Ding Oolong Tea. He planted a plot of the Tie Guan Yin strain in his backyard several years ago, and this is the second time we've sourced this tea type from him. Mr. Su is our favorite representative of traditionally made tea in Taiwan, and it brings us a special kind of joy to be able to share his tea with our tea club members.
This batch has a particularly sweet character, with slightly tangy, fruity notes and a pleasantly clean lingering aftertaste. It has just enough of that cured, almost fermented character that makes it reminiscent of a traditionally made Tie Guan Yin Oolong. But given that it was only roasted once, it maintains a mild flavor profile similar to a Hong Shui Oolong.