Free global shipping on orders $35 or more!

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

December 09, 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

ECO-CHA TEA CLUB: GOLD MEDAL AWARD WINNING DONG DING CUI YU OOLONG TEA TASTING NOTES
ECO-CHA TEA CLUB: GOLD MEDAL AWARD WINNING DONG DING CUI YU OOLONG TEA TASTING NOTES

October 11, 2018

The hybrid strain of Cui Yu (翠玉), a.k.a. Tsui Yu, or Jade Oolong, can withstand traditional processing methods of heavier oxidation and roasting with good results. This hybrid strain that became popular in the late 1980's and 1990's along with Jin Xuan, is now becoming relatively rare. 

View full article →

Eco-Cha Tea Club: Gold Medal Award Winning Dong Ding Cui Yu Oolong Tea
Eco-Cha Tea Club: Gold Medal Award Winning Dong Ding Cui Yu Oolong Tea

October 06, 2018

This month's batch of tea being shared with the Eco-Cha Tea Club was entered into in the spring 2018 Nantou County Tea Trade Association's Dong Ding Tsui Yu (Cui Yu) Tea Competition, and received the Gold Medal Award. This award ranks within the top 5% of all entries.

View full article →

Shanlinxi High Mountain Oolong Tea harvest. Tea leaves being picked by hand.
Taiwan's Top Ten Most Famous Teas

September 14, 2018

Here's a list of the top 10 teas that Taiwan is most famous for, followed by a brief description of each one. The word Oolong refers to any type of partially oxidized tea i.e. from 5% to 85% oxidation. It also refers to specific processing methods that clearly distinguish it from Green and Black Tea types.

View full article →