Eco-Cha Tea Club: Gold Medal Award Winnng Dong Ding Cui Yu Oolong Tea Tasting Notes

October 12, 2018

This month's batch of tea being shared with the Eco-Cha Tea Club has a rich, substantial, heavy roast character that is especially smooth and satisfying. The flavor notes include dried fruit, like plum and apricot, over a smoky, slow-roasted base.

Brewing Tip:

Given that this batch of tea was prepared for competition by removing the stems to optimize roasting results and its appearance, as well as the fact that it was heavily roasted, less leaves are necessary in brewing. We recommend a proportion of about 1:24 leaves to water. So 6-7 grams tea leaves for a 150ml tea pot.

In the photo above, notice the larger pitcher on the left side. This is to hold the remainder of each successive brew, so that each brew can be tasted separately using the smaller pitcher next to the tea cup.

The deep amber/orange color and vibrant transparency of the brewed tea indicates that the leaves were well-roasted, but carefully, over several long slow roasting sessions. When properly done, tea leaves that undergo heavy roasting, brew a rich, smooth, smoky flavored tea. Yet the color of the brewed tea is not particularly dark, and the brewed leaves are still mostly supple, and maintain a significant amount of green in their coloration.

The hybrid strain of Cui Yu (翠玉), a.k.a. Tsui Yu, or Jade Oolong, can withstand traditional processing methods of heavier oxidation and roasting with good results. This hybrid strain that became popular in the late 1980's and 1990's along with Jin Xuan, is now becoming relatively rare. This is due to the fact that it produces less yield than Jin Xuan and Four Seasons Spring, and it is a bit less hardy and versatile in its growing conditions than these other two hybrid strains. 

So this month's batch of the Eco-Cha Tea Club is a Taiwanese invention of a hybrid strain that has seen its heyday, and is slowly dwindling in its cultivation. This, combined with the fact that this batch received a Gold Medal Award in a local competition that represents traditional tea making, puts it in a category of its own. We feel that it represents Taiwan's Tea Culture in both a traditional and a modern way.

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: 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 →