Free global shipping on orders $35 or more!

Eco-Cha Tea Club: Honey Oolong Tea Tasting Notes

August 12, 2018 1 Comment

Eco-Cha Tea Club Honey Oolong - dried leaves

Batch #33 being shared with the Eco-Cha Tea Club is well oxidized, and lightly roasted. The leaves were processed to be made into a traditional style Dong Ding Oolong Tea. But upon being roasted once, they revealed their bug-bitten character by offering distinct honey notes in the flavor profile. 

Eco-Cha Tea Club Honey Oolong - brewed tea in a cup

Given that the leaves were only roasted once, there is little or no roasted flavor. But the transformation of chemical compounds that occurred in the leaves as a result of roasting is quite evident. In other words, this batch is very different from the original unroasted version. The results of a single roasting are mostly noticeable due to the effect of the Green Leafhopper as the leaves grew. And the nature of this effect is impossible to determine until the leaves are processed and then roasted afterwards.

Eco-Cha Tea Club Honey Oolong - Gongfu brewing

The extensive oxidation and minimal roasting offer a flavor profile that has the rich, density of Small Leaf Black Tea while still maintaining enough freshness to give it complexity and vibrancy. Sweet, ripe fruity notes balanced by mildly astringent nutty/woody tones. Add to this an unmistakeable honey essence in both the aroma and on the palate. It's a proper Oolong in its complexity, and a signature bug-bitten batch of tea.

Eco-Cha Tea Club Honey Oolong - brewed leaves

We look forward to hearing about your experience of this unique batch of tea that is being shared exclusively with the Eco-Cha Tea Club. Please post your comments, photos, and tasting videos here in the comments below for all of us to see!

SUBSCRIBE!

If you found this post useful and would like to hear more about the specialty tea industry here in Taiwan, follow us on YouTube, Facebook, and Instagram and please subscribe to our newsletter. Subscribe now and get $5 off your first order! 

 





1 Response

Sean
Sean

August 29, 2018

This tea is, hands-down, the best bug-bitten tea I’ve ever had. There’s something lurking in the background that I can’t put my finger on, but I’m inclined to say it reminds me of a mix of caramel and vanilla. That’s in addition to the honey aspects! As a general rule, I am a big fan of bug-bitten teas, but this one, sigh, words elude me. It’s delicious!

Leave a comment

Comments will be approved before showing up.


Also in News

ECO-CHA TEA CLUB: GOLD MEDAL AWARD WINNING DONG DING CUI YU OOLONG TEA TASTING NOTES
ECO-CHA TEA CLUB: GOLD MEDAL AWARD WINNING DONG DING CUI YU OOLONG TEA TASTING NOTES

October 11, 2018

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. 

View full article →

Eco-Cha Tea Club: Gold Medal Award Winning Dong Ding Cui Yu Oolong Tea
Eco-Cha Tea Club: Gold Medal Award Winning Dong Ding Cui Yu Oolong Tea

October 06, 2018

This month's batch of tea being shared with the Eco-Cha Tea Club was entered into in the spring 2018 Nantou County Tea Trade Association's Dong Ding Tsui Yu (Cui Yu) Tea Competition, and received the Gold Medal Award. This award ranks within the top 5% of all entries.

View full article →

Shanlinxi High Mountain Oolong Tea harvest. Tea leaves being picked by hand.
Taiwan's Top Ten Most Famous Teas

September 14, 2018

Here's a list of the top 10 teas that Taiwan is most famous for, followed by a brief description of each one. The word Oolong refers to any type of partially oxidized tea i.e. from 5% to 85% oxidation. It also refers to specific processing methods that clearly distinguish it from Green and Black Tea types.

View full article →