Alishan High Mountain Tea Tasting Notes | Eco-Cha Tea Club
Batch #50 of the Eco-Cha Tea Club starts off 2020 with a freshly harvested Alishan High Mountain Oolong Winter Tea from our ongoing source in Meishan Township. This very small batch of tea was their final day of winter harvest. The leaves were not yet fully mature, and offer a fresh, distinctly aromatic and complex flavor profile.
The brewed leaves offer a fresh foresty aromatic bouquet with mild savory undertones. The brewed tea has a delicate texture, yet carries a complex, heady finish with flavor notes that are difficult to pinpoint. Subtle savory herb notes with a touch of sweetness that could be floral but not overly perfumey. It's a particularly satisfying profile overall. It has some of the classic winter High Mountain Oolong character that resembles the winter tea that was prized 20-30 years ago, but is rare nowadays.
When we saw these freshly picked leaves being processed, we had a sense that they would resemble Dong Pian Tea, with their young stage of growth yet substantial thick feel to the fresh leaf. This is what sets this batch of tea apart from the more standard harvest that preceded it. It's also why the farmer determined this very minimal yield to be worth the cost and effort to harvest it.
We feel that this fresh, vibrant, character with subtle nuances is a great way to begin the New Year. We look forward to hearing your experience of these hearty yet delicate leaves that were the newest growth from the winter season.
Here's to a wonderful year of tea explorations to come!
Let us know what you think about this batch of Alishan High Mountain Winter Tea, and also please post any questions you may have about this month's edition of the Eco-Cha Tea Club!
If you found this post useful and would like to hear more about the specialty tea industry here in Taiwan, follow us on YouTube, Facebook, 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
Batch 63 of the Eco-Cha Tea Club was harvested in November 2020, processed, and then sorted to remove stem material and any discolored leaves in preparation for the winter 2020 competition and the New Taipei City Farmers's Association.
The distinctive quality of Baozhong Tea is that the leaves are shuffled well to induce uniform oxidation, but they are only minimally rolled. This keeps their physical composition in tact. The leaves are not damaged by pressure rolling. This locks in a fresh, green quality that put Baozhong Tea in a category of its own.