Charcoal Roasted High Mountain Oolong Tea is Back!
March 03, 2020
At long last, our Charcoal Roasted High Mountain Oolong Tea is back! Our last batch proved very popular and we quickly sold out of it a few months ago. We scouted the local circuit for a replacement, and we finally found one we like!
This batch of tea was sourced by our tea mentor and close friend Lisa Lin in Lugu, Taiwan. Lisa has been sourcing summer and fall harvests of Shan Lin Xi High Mountain Oolong from her farmer friend in Lugu for years. These growing seasons are more suitable for making a more traditional, well-oxidized Oolong that can handle extensive roasting.
Lisa skillfully roasted these leaves gradually over two or three months, coaxing the leaves into a balanced, full-bodied brew. She then brought them to a local charcoal roasting master to complete the task.
The final result is a robust, traditional Oolong character of tea with just the right amount of smoky notes to give it the "charcoal roasted touch". It's not overly roasted, but has a depth of toasted complexity to that makes it an exceptionally satisfying brew. Learn more about the taste and details of this tea in the video below.
We really like this tea and think you will too! Grab some here and let us know what you think about it in the comments on the product page!
This batch of Alishan High Mountain Jin Xuan Oolong summer 2020 harvest has a very pronounced buttery character. Starting with the leaves put into the pre-heated tea judging cup, they exuded a pronounced buttered toast/popcorn aroma. But the flavor profile is replete with an uncanny buttered popcorn note, it's almost unbelievable! How can tea leaves do this?! It's not only buttered popcorn either! There are distinct floral and vegetal notes that balance out the incredulous and delicious buttered popcorn flavor. OK, enough repetitive description! Click hereto get your share.
This is what an award winning Wenshan Baozhong Tea looks like, in its dry leaf state, of course. Notice the uniformity in the size and coloration of the leaves. The yellow hues are only in the spine of the leaves, which would naturally protrude into a stem, but the stems have been removed, along with the larger, lighter colored, over-matured leaf stock. This uniformity of leaf material offers a pure flavor profile. It allows for a complexity of aromatic and flavor notes, but it comes from a uniform stock which is essential in producing a purity of character. This is a fundamental aspect of competition grade tea. It's not muddled. It's refined.
Batch #55 of the Eco-Cha Tea Club is an award-winning Wenshan Baozhong Tea that was entered in the recent spring tea competition of the local Farmers' Association. Preparation for competition involves removing the bulkier stems from the leaves, and also sorting the leaves by coloration to achieve the most uniform stock of leaf material possible.