We've got a guest post up on TChing, a fantastic tea blog, community, and resource for excellent tea information.
Visit TChing to check out Andy's post entitled "What is artisan about artisan tea?"
This is a discussion on big tea vs small tea and traditional tea making methods compared to newer large scale manufacturing. Andy discussed these issues with an old friend and tea farmer from Dong Ding Mountain.
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!
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!
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.