Eco-Cha Tea Club: Award Winning Roasted Jin Xuan Oolong Tea

June 30, 2017

Songbolin is a historical tea producing region that is home to some of the most skilled Oolong Tea artisans in Taiwan. This batch of tea was procured by a top competition player, and cured with a precision that attained First Prize, Top Prize (top 2%), and Second Category Prize Awards in a local competition. Three entries from the same harvest, roasted in 3 separate batches, attained the top three prizes. Our friend offered us the remainders of these three batches to share with the Eco-Cha Tea Club.

The Nantou City Farmers' Association first held this competition in 1988, when the hybrid strains of Jin Xuan and Tsui Yu were just becoming popular, particularly in the nearby Songbolin tea producing region. This competition follows a similar standard to the Lugu Farmers' Association in that the tea leaves are sufficiently oxidized to allow for a medium roast. Lugu's Dong Ding Oolong Tea, which was then the most renowned tea type in Taiwan, was emulated by Songbolin's production of newly introduced hybrid strains of tea.

This batch of tea that won the highest awards in this competition is testimony to the fact that modern tea production that embodies traditional processing methods can maximize both the quality and value of its produce. These Jin Xuan leaves were made to order by one of Taiwan's most active and successful competition players, who is a master roaster. His depth of knowledge in tea production has given him a significant advantage in his ability to roast the locally produced leaves to their highest potential, and his track record proves it.

We have become good friends with this master roaster who consistently wins the highest ranking awards in almost all of central Taiwan's tea competitions. We have learned a lot in recent years of frequently visiting his home, and absorbing all of his experience in the local industry that he shares with us over countless brews of tea. Once again, we are gratefully privileged to share this world-class tea with the Eco-Cha Tea Club.





Leave a comment

Comments will be approved before showing up.


Also in News

Eco-Cha Tea Club: Alishan Late Spring Oolong Tea Tasting Notes
Eco-Cha Tea Club: Alishan Late Spring Oolong Tea Tasting Notes

July 12, 2019

The complex aroma of the brewed tea leaves has subtle hints of a bug bitten character, but not very obvious. The sufficient oxidation offers a fresh scone scent, with a touch of honey, making us think that there is some influence from the Green Leafhopper. It is very likely that this note is subtle due to the fact that it had rained very near harvest time, which is said to dilute or dissipate the chemical compounds that are responsible for this character of flavor. The texture is smooth and balanced, with delicate complexity. 

View full article →

Eco-Cha Tea Club: Alishan Late Spring Oolong Tea
Eco-Cha Tea Club: Alishan Late Spring Oolong Tea

July 06, 2019 1 Comment

We discovered this batch of tea through our mentor, Lisa Lin, who had already purchased a significant amount of this day's harvest. We introduced Lisa to Mr. Ye a few years ago, and she has been sourcing batches of bug bitten spring tea from him every year since. About a month ago, we were sitting at Lisa's tea table, and just happened to ask if she had bought any spring tea from Mr Ye. She said yes, and promptly brewed some for us to try. We were impressed, and called Mr. Ye the next day to see if any of this day's harvest was still available. He said yes. 

View full article →

Eco-Cha Tea Club: Traditional Lugu Oolong Tea Tasting Notes
Eco-Cha Tea Club: Traditional Lugu Oolong Tea Tasting Notes

June 12, 2019 1 Comment

The medium oxidized leaves have undergone extensive, repeated roastings that have resulted in a very balanced, integrated character. The initial steepings offer a freshly cut wood aroma with a toasted nutty flavor. This proceeds to open up into a sweeter, more complex profile that is strikingly reminiscent of roasted winter vegetables, including parsnip, caramelized onion and butternut squash.

View full article →