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

May 08, 2019

This month's batch of tea being shared with the Eco-Cha Tea Club is from the fall harvest of a tea farm above 2000m elevation, on the Hehuan Mountain range. The place name Cui Feng is renowned for its High Mountain Oolong Tea, which is normally processed as a lightly oxidized unroasted tea. The photos above and below are scenic shots of the Cui Feng tea growing region, but not the actual farm from which our batch of tea was harvested.

It is with great sadness and sense of loss that we must convey that our friend and mentor in tea Mr. Zhuang recently passed away, shortly after we reserved this batch of tea with him. So we are unable to provide the usual specific footage of the source of each monthly batch of tea that we share with the Eco-Cha Tea Club. 

Mr. Zhuang told us that he had been cooperating with the farm that this month's batch of tea was harvested from last fall for many years. He reserved this day's harvest to be significantly oxidized, in preparation to be charcoal roasted. He also told us over a year ago that he was just about done with his many years of charcoal roasting tea —due to the extensive time and attention it demands.

In contrast to roasting tea in the modern ovens that are widely used, charcoal roasting must be attended to continuously, whereas ovens can be left alone for hours at a time. He said he was just too busy with his wholesale business to commit days-on-end to charcoal roasting. Little did we know at the time that indeed, this batch of tea we share this month is the final batch of Mr. Zhuang's charcoal roasting career.

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.

LET US KNOW !

What did you think of this article? Have any questions? What's your favorite type of high mountain tea? We really want to know what you think! Leave any thoughts or questions in the comment section below!

SUBSCRIBE!

If you found this post useful 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!

 





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: Jin Xuan GABA Black Tea Tasting Notes
Eco-Cha Tea Club: Jin Xuan GABA Black Tea Tasting Notes

April 11, 2019 3 Comments

Mr. Xie has been producing significant quantities of GABA Oolong Tea for several years, but this is the first batch of GABA tea that he processed as a Black Tea. After sharing his hand-picked, naturally farmed GABA Oolong that had been aged for a full year last July, we are excited to share this batch that was harvested last June, and aged 9 months. While these time periods do not qualify as "aging" tea, they do allow the composition of the leaves to mellow and offer a richer, more full-bodied character.

View full article →