Alishan High Mountain Black Tea| Eco-Cha Tea Club

November 09, 2019

Batch #48 of the Eco-Cha Tea Club is an Alishan High Mountain Black Tea. Our source of Alishan High Mountain Oolong and Alishan High Mountain Jin Xuan Oolong makes Black Tea from his summer crop of Qing Xin Oolong tea leaves. The summer crop is actually a bumper crop from their spring harvest. The new leaf growth that was too immature to pick at spring harvest is allowed to continue growing to at least half maturity before it is harvested and processed as Small Leaf Black Tea.

This source has only been making Black Tea for 3 or 4 years, but this year they've made significant progress in producing an exceptional High Mountain Small Leaf Black Tea. We believe it's at least partially because they allowed their leaves to mature a bit more than in previous years. This is recognizable in the appearance of the brewed leaves, and we think that it is also the reason that this batch is much less astringent. In our experience, the previous batches we sampled from this source were fickle to brew, and easily became astringent. This character coincided with the fact that the leaves were quite young.

With each visit to this farm, we find ourselves uttering "This is the most beautiful tea garden"! A prominent reason we say this, beyond the fact that it is quite pretty from almost any point of view, is that it is on a residential farm, interspersed with big trees, and surrounded by forest. It is also at the top of the hill, with no further development above it. At 1200m, the climate provides ideal growing conditions, and is environmentally more sustainable than more remote, higher elevation tea farms.

The owners of this farm and factory are a couple in their early 40's that are really in their prime of their career as specialty tea producers. It is truly a pleasure to visit them — so much so that we seize any opportunity to head into the hills of Alishan Tea Country to see what they are up to!

So please let us know what you think about this batch of Alishan High Mountain Black Tea, and also please post any questions you may have about this month's edition of the Eco-Cha Tea Club! 

SUBSCRIBE!

If you found this post useful and would like to hear more about the specialty tea industry here in Taiwan, follow us on YouTubeFacebook, and Instagram and please subscribe to our newsletter. Subscribe now and get $5 off your first order!





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 →