Competition Grade Dong Ding Oolong Tea Tasting Notes | Eco-Cha Tea Club
This month's edition of the Eco-Cha Tea Club is from a batch of spring tea that was entered into the Yonglong Fenghuang Community's Traditional Dong Ding Oolong Tea Competition. This community also includes the neighboring Zhangya village on Dong Ding Mountain. Only the residents of these 3 villages are eligible to compete, but this community hosts some of the best Oolong Tea makers in the world, in our humble opinion!
These leaves were harvested by hand from the residential farm that is our ongoing source of Dong Ding Oolong Tea. They were also de-stemmed by hand and roasted extensively to meet the competition standard. The brewed tea has a bold roasted character that is balanced out by a rich, smooth textured and complex flavor profile. It is reminiscent of fire-roasted yams and butternut squash.
One of the notable characteristics of this batch of tea is the fact that it has a very bold roasted character, and yet the brewed leaves are still very supple and have significantly maintained their green appearance. This, along with the rich, luminescent color of the brewed tea indicate that the leaves were skillfully roasted.
We were thrilled to hear that our friends who supply is with our Dong Ding Oolong Tea achieved the top 2% award in the spring 2019 competition. But when they told us we could have the remainder of the batch that they prepared for this competition, AND that there was still enough for the Eco-Cha Tea Club, we were beyond joyous! We love visiting this family in their home to pick up their tea on a seasonal basis, and feel privileged to be able to make friendly visits all year round!
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Batch 74 of the Eco-Cha Tea Club is an Eco-Farmed GABA Oolong Tea. We coined the term Eco-Farmed to represent tea that is sourced from a certified organic tea farm, without representing the certification itself. This farm is not only certified organic, but it is managed with the most natural farming methods we've seen in the local tea industry here in Taiwan. He has pioneered these farming methods, and after 20 years of challenging research, is now successfully managing several plots of tea and producing specialty types of organic tea.