Heirloom Small Leaf Type Black Tea Tasting Notes | Eco-Cha Tea Club

October 08, 2016

 

This is a batch of heirloom Qing Xin Oolong tea leaves harvested in June and made into Black Tea, which has been the annual practice on this farm for the last eight years or so. Although this farm is run by one of the most skilled traditional Dong Ding Oolong Tea producers we know, the younger generation of this father and son team has made some innovations. And we feel that the son's recent R&D of using their summer crop to make Black Tea is a prime representative of a more general trend in the local industry.

We already knew that this is our favorite source of traditionally made Dong Ding Oolong Tea, but in the last couple years, we've come to realize that their Black Tea is also something very special. In a word, it's the balance of flavor and character that we find unique among Small Leaf Type Black Tea makers. This young tea artisan has learned how to process his family resource of heirloom tea in a way that makes an exceptional Black Tea. There is both a purity and substance of character that sets it apart from the majority of Black Teas, delivering a rich, full flavor that is both satisfying and soothing. The aroma is something like fresh baked plum cobbler, yet the flavor is both clean and richly balanced, with a dry lingering aftertaste that has a finish like a good dessert wine or even champagne. The image below is 8 grams of tea leaves that were brewed in the 150ml gaiwan tea pot viewed above, offering 5 brewings of full flavored tea.

Once again, we cannot help but feel highly privileged to have this kind of access to a thriving local tea culture that we truly believe is the most advanced tea producing scene in the world. The more we explore, the more we realize how progressive this scene really is, and how it is literally the cutting edge of a professional privatized tea industry. So, we happily share this singular batch of Small Leaf Type Black Tea cultivated and cured by a father and son on their own land and in their own factory. We ask you to put it to the test, and tell us what your experience of this tea is, and how it compares to your experience of Black Tea.





Leave a comment

Comments will be approved before showing up.


Also in News

Early Spring Bi Luo Chun Green Tea Tasting Notes | Eco-Cha Tea Club
Early Spring Bi Luo Chun Green Tea Tasting Notes | Eco-Cha Tea Club

April 06, 2020

We can see in the photo of the dried leaves above that they were hand-plucked while still very young and tender. This is evident not only by the size of the leaves, but also in the protective fur that is still on the whitish colored leaf buds. It is this stage of leaf growth, along with the heirloom cultivar of tea tree that give Bi Luo Chun its distinctive character among Green Teas — especially when it is from the first flush of spring tea buds!

View full article →

Early Spring Bi Luo Chun Green Tea | Eco-Cha Tea Club
Early Spring Bi Luo Chun Green Tea | Eco-Cha Tea Club

April 03, 2020

The earliest days of spring harvest are known to produce the most complex and delicately flavored Bi Luo Chun Green Tea. The leaves have more substance as a result of growing more slowly, combined with a fresh spring floral quality that comes from the plants entering their heightened phase of spring vegetation.

View full article →

Bi Luo Chun Tea early spring harvest
Bi Luo Chun Tea Early Spring Harvest | Eco-Cha Teas

March 14, 2020

Freshly picked early spring Bi Luo Chun Tea is here! We added Bi Luo Chun Green Tea to our menu just last September and it has gotten a great response. So we planned ahead this year, and took a trip up northern Taiwan to visit the farms and factory as soon as the spring harvest season began to get more.

View full article →