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: Charcoal Roasted High Altitude Oolong Tea Tasting Notes
Eco-Cha Tea Club: Charcoal Roasted High Altitude Oolong Tea Tasting Notes

May 14, 2019

Tea grown at high altitude is known for its substantial composition and smooth texture, particularly when the leaves have been sufficiently oxidized. This batch of tea offers that creamy texture and subtle complexity of flavor as a base, with a pronounced charcoal roasted component at the forefront. The charcoal roast is prominent in the first few brews, and the underlying complexity of the tea flavor comes through more and more with each brew.

View full article →

Shan Lin Xi high mountain tea harvest
New High Mountain Teas Are In!

May 09, 2019

Spring growing season had a long slow start this year, due to almost no rain until the beginning of April. The long awaited rain gave the tea trees what they needed to bring their spring buds into maturity. And we got a full week of good weather toward the end of the month, which turned out to be perfect timing for both our Shan Lin Xi and Alishan High Mountain Oolong sources.

View full article →

Eco-Cha Tea Club: Charcoal Roasted High Altitude Oolong Tea
Eco-Cha Tea Club: Charcoal Roasted High Altitude Oolong Tea

May 08, 2019

We feel that the constitution of these tea leaves that were grown at high altitude with optimal farming methods, and crafted by some of the top tea producers in the industry, is what makes this batch so special. We cherish both the knowledge and the quality tea that Mr. Zhuang generously shared with us. We will miss him dearly.

View full article →