Early Spring Bi Luo Chun Green Tea 2021

March 11, 2021 0 Comments

Freshly picked early spring Bi Luo Chun Green Tea
These leaves were brought into the factory the afternoon before we showed up at the end of February for our share of early spring Bi Luo Chun Green Tea. The raw leaves in this photo have set overnight, slowly wilting and subtly transforming in their chemical constituents. Our batch was already completely processed, having been picked and delivered to the factory the morning prior. These leaves were picked within 14 days of sprouting. And they will grow faster as spring advances. It is this earliest new spring growth that produces the finest quality Bi Luo Chun, and this year is our earliest spring procurement yet.

Bi Luo Chun Green Tea processing

Green Tea making is one of the simplest and most minimal processing methods of all tea types. The young leaves are picked by hand, spread on trays to wilt, then exposed to heat to halt the enzymatic activity in the chemical compounds of the leaves. They are then briefly rolled in the "half moon shaped" rolling machine to curl the leaves into a semi-twisted shape before drying. After they run through a heated air conveyor belt dryer twice, they are fully cured and ready for packaging!

Eco-Cha with Bi Luo Chun Tea Master in his factory

Bi Luo Chun Green Tea from the Sanxia District in the greater Taipei area was the last (but certainly not the least!) addition to all of the classic Taiwanese specialty teas that we feel committed to representing. It certainly has been an educational experience in terms of how satisfying a Green Tea can be. Especially this spring's batch has us hooked! It has a strikingly fresh, but also bold character that is full flavored and not at all monotone. It's downright intriguing as well as satisfying! We shouldn't be surprised, given its renown, but we have been primarily "raised in Oolong Tea Country"! So we continue to be excited about getting to know how good Bi Luo Chun can be!

This was a very happy beginning to our spring 2021 procurement! Starting this year's teas with the freshest, most tender new spring leaf is just how it should be. We look forward to many more exciting procurements of freshly made batches of tea to follow in the Year of the Ox 2021!

LET US KNOW!

Please leave a comment in the comments section below or leave any questions you may have.

SUBSCRIBE!

If you enjoyed this post 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!






Also in News

Taiwan Celebrates International Tea Day | Eco-Cha Teas
Taiwan Celebrates International Tea Day | Eco-Cha Teas

May 21, 2022 0 Comments

On the occasion of International Tea Day, Taiwan's Ministry of Foreign Affairs posted a video on their Youtube channel about Taiwanese tea culture in which we participated. Eco-Cha was asked to share a day in the life of our world of tea. So the first introduction was to our tea family and mentors Tony and Lisa Lin. We just sat in the backyard and had tea, like we usually do, and talked with the film makers about the local industry and culture.

View full article →

Taiwan tea hybrid cultivars - Jin Xuan Oolong, Four Seasons Spring Oolong, Tsui Yu Oolong Tea
Taiwan Tea Hybrid Cultivars Spring 2022 | Eco-Cha Teas

May 19, 2022 0 Comments

Our spring 2022 batches of our Taiwan tea hybrid cultivars are now in store! All three of these teas are "Made in Taiwan", and have become popular tea types since they were introduced about 40 years ago. Jin Xuan Oolong is the most well known and most popular among tea lovers around the world.

View full article →

Traditional Dong Ding Oolong Tasting Notes | Eco-Cha Tea Club
Traditional Dong Ding Oolong Tasting Notes | Eco-Cha Tea Club

May 17, 2022 0 Comments

Batch 78 of the Eco-Cha Tea Club is a Traditional Dong Ding Oolong Tea harvested in April 2022. What makes this tea type different from our standard offering of Ding Ding Oolong is that the traditional version is significantly more oxidized and left unroasted. This is how it was made by the local artisans prior to its commercial promotion that began some 40 years ago. 

View full article →