Eco-Cha Tea Club: Honey Fragrance Oolong Tasting Notes

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

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

May 08, 2019

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.

View full article →