Honey Fragrance Oolong Tasting Notes | Eco-Cha Tea Club

December 06, 2016

The tea leaves shown above are from a rare batch of winter tea that was affected by the Green Leafhopper. This is the insect that is responsible for the existence of the renowned Oriental Beauty Tea, and the more recent innovation of Concubine Oolong Tea. The presence of this insect indicates that pesticides were not administered during the growing season to deter it. And the effect it has on the bug-bitten leaves is a distinct honey like character prominently in the aroma, but also in the flavor.

This batch of tea was procured from one of our most respected tea artisans. Although he is only in his late 50's, he has been honing his craft for well over 30 years, and he and his son are a highly competent team in their efforts to preserve their local tradition in the heart of Dong Ding Oolong Tea Country. This is why a batch of bug bitten tea is not intimidating or troublesome for him, the way it would be for modern tea producers — he simply knows what to do with it.

The leaves were allowed to oxidize to perhaps 50% or so — significantly more than a Dong Ding or Concubine, but still less than an Oriental Beauty. They were then roasted only once to lock in the flavor profile that was achieved by the processing methods that were employed with attention and skill.

The final result is a hearty character of balanced sweet and bitter qualities under an amazingly fruity, honey-essence, complex and heady flavor and aroma profile. In the end, it is not only the growing conditions and processing methods that make this tea unique — it's how it tastes! And we feel that it is quite a special batch to share with our Tea Club members for this holiday season, and the start of a new year's cycle of the Eco-Cha Tea Club!

Please share your experience of this batch of tea with us and all our Tea Club members so that we can deepen our understanding of these cultural gems of unique batches of tea from one of the world's richest tea resources - the wonderful island of Taiwan!





Leave a comment

Comments will be approved before showing up.


Also in News

Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea Tasting Notes | Eco-Cha Tea Club

September 11, 2020

The full flavored character reflects the mastery that evolved from pre-modern tea producing methods — which our friend learned from his grandfather as a teenager. It's a rich, fruity, complex flavor profile with classic mineral notes, and a vibrant, truly satisfying finish. This, this is the real deal when it comes to traditionally made Oolong Tea from Nantou County, Taiwan!

View full article →

Grandma Chen maker of Traditional Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea | Eco-Cha Tea Club

September 07, 2020

Batch 58 of the Eco-Cha Tea Club is a Hong Shui Oolong made in the traditional fashion by our friend in his home factory in Phoenix Village, Taiwan. He let his family plot of tea behind their traditional 3-sided farmhouse continue to grow after spring harvest in April until the last few days in July. This allows the tea trees to rejuvenate by growing naturally during the most vegetative phase of their annual cycle. He then harvested just the tops of the new growth before pruning his trees for fall harvest.

View full article →

Shan Lin Xi High Mountain Oolong Fall harvest
Shan Lin Xi High Mountain Oolong Fall 2020

September 02, 2020

In the end, each seasonal crop has its own unique combination of contributing factors that give it a slightly different aromatic and flavor profile than other seasons. We really enjoy experiencing these seasonal variations from the same plot of tea processed in the same basic way. We encourage our High Mountain Oolong fans to follow suit in order to more fully understand this type of tea and how it can vary from season to season. 

View full article →