Competition Grade Wuyi Oolong Tasting Notes | Eco-Cha Tea Club
The dried leaves of Wuyi Oolong shown above were destemmed and sorted (discolored leaf removed) by hand — leaving only the prime produce in preparation for competition. We are offering this competition grade batch of Wuyi Oolong tea to the Eco-Cha Tea Club following last month's batch of Heavy Roast Wuyi to provide the experience of how much variation is possible — using the same raw material. This batch is unroasted, preserving its fresh, fragrant character.
The aroma that exudes from the brewed leaves as well as the tea is an amazingly fresh floral profile with a vegetal base that is strikingly full and heady. The flavor of the tea is similar — with a smooth, silky texture on the palate and a clean, refreshing finish. The overall profile of the tea is bold, with a balanced and substantial character. It is prominently floral in the nose, but green leafy vegetal on the palate. And the finish just keeps on going!
Wuyi was once the specialty tea cultivar of choice in the historical Songboling tea growing region in southern Nantou County. But it got replaced with more prolific cultivars in recent decades. We are grateful to have a chance to experience this tea strain that really does stand on its own in comparison to the more popular strains. It has a robust character when made as a lightly oxidized, unroasted tea. And its hardy nature is able to withstand extensive roasting that other strains cannot.
Please share your experience of this tea in the comments below, or you can comment on the tasting video below.
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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.
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