Andy's Comments On Tasting The Premier Batch Of The Eco-Cha Tea Club

December 10, 2015

Recently, I finally got the chance to sit down alone at home and brew a pot of the Third Place Category award-winning tea from last spring's Lugu Farmers' Association Dong Ding Oolong Tea Competition. I visually measured the usual amount of tea leaves in my bamboo scoop, and then decided to weigh it for reference. It was 10.5g, which is about the norm for me in a 200-250ml teapot that I brew gongfu style in, i.e. short brews starting at about one minute, with several subsequent brews of incrementally increasing brew times.

Liu Buo Jia Brewing his award winning Dong Ding Oolong Tea
Our Dong Ding Oolong artisan, professional tea judge and friend brewing gongfu style after a cupping.


The tea leaves opened evenly on the first brew, offering a clean, fragrant, complex aroma and subtle flavor that left a nice first impression. The second brew brought more substance — a more full-flavored body, with airy yet distinct sun-dried fruity legs in the aftertaste. It brewed a pure, vibrant and fresh cup with a complexity that comes with careful roasting of leaves that are skillfully oxidized and dried. It was balanced and aromatic, with just the right amount of underlying bitter astringency to clean the palate, as a fine tea should. I purposely pushed the length of brewing time starting with the third brew, because that can show a tea's true colors, particularly an Oolong. It held its own and did not over-brew and become too bitter or astringent, it was strong, but still balanced and pleasantly stimulating.

The lasting impression from this brew was a finely balanced, substantial character with a vibrant, heady aftertaste and a subtle warming effect that left me feeling clear and relaxed. I felt like I just had a truly rewarding pot of tea.

Below shows the final few hours of tasting at the end of more than 30 hours of roasting.

 





Leave a comment

Comments will be approved before showing up.


Also in News

Tea sourcing trip by motorcycle to the Alishan region of Taiwan
Alishan High Mountain Oolong Fall 2020 Tea Sourcing Trip

September 24, 2020

It was a beautiful morning, and although the sun was quite strong, it felt so good to be doing what we love most — riding into the hills to source quality Taiwanese Tea! We've ridden this rode at dozens of times over the last 20+ years, and it never gets old. Each time we take this trip, we see these mountains in a different light. As far as we recall, this is the first time we stopped at this awesome spot on this bridge!

View full article →

Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea Tasting Notes | Eco-Cha Tea Club

September 11, 2020

The full flavored character reflects the mastery that evolved from pre-modern tea producing methods — which our friend learned from his grandfather as a teenager. It's a rich, fruity, complex flavor profile with classic mineral notes, and a vibrant, truly satisfying finish. This, this is the real deal when it comes to traditionally made Oolong Tea from Nantou County, Taiwan!

View full article →

Grandma Chen maker of Traditional Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea | Eco-Cha Tea Club

September 07, 2020

Batch 58 of the Eco-Cha Tea Club is a Hong Shui Oolong made in the traditional fashion by our friend in his home factory in Phoenix Village, Taiwan. He let his family plot of tea behind their traditional 3-sided farmhouse continue to grow after spring harvest in April until the last few days in July. This allows the tea trees to rejuvenate by growing naturally during the most vegetative phase of their annual cycle. He then harvested just the tops of the new growth before pruning his trees for fall harvest.

View full article →