FREE GLOBAL SHIPPING ON ORDERS OVER $75.

Eco-Cha Tea Club: Longan Charcoal Roasted Wuyi Oolong Tasting Notes

May 08, 2017

This month's batch of tea being shared in the Eco-Cha Tea Club represents a recent renaissance in Taiwanese tea making. It is from a newly planted crop of heirloom Wuyi tea plants that is 100% naturally cultivated, and cured in a way that combines traditional and modern tea making methods. The leaves were sufficiently oxidized, and left to "settle" for several months before undergoing an extensive roasting process. The result is a character of tea that is reminiscent of the traditional Oolongs from mainland China, such as Dancong and Wuyi Oolongs.

The leaves were baked twice at low temperature for long intervals in a modern tea oven to prepare them for an extensive roasting processing using Longanwood charcoal in woven bamboo baskets. This batch was roasted for a total of six sessions lasting several hours each, and spaced over a couple of months in order to achieve the desired effect of a rich, mellow, yet complex and flavorful brew.

The roasted quality is prominent in the initial aroma coming off the leaves after their first steeping. This smoky, cured character is also evident on the palate, but integrated with a complex dried fruit, caramelized quality that gives it a broad flavor profile. It has a tangy/sweet, bold finish that is particularly satisfying.

From the appearance of the unbrewed, dried tea leaves in the first image above, to the color of the brewed tea, as well as the brewed tea leaves, we can see that these leaves were very carefully cured. In the heavy roast tea category, it is common to find leaves that have been overly roasted, with a very dark appearance and a stiff, burnt texture. This is not the case with this batch. These leaves were cultivated and cured with traditional knowledge and modern expertise to offer an interesting batch of tea with a bold and distinct character.

Please share your experience of this month's batch of the Eco-Cha Tea Club by posting your comments, photos, and/or tasting videos here, and we'll see you next month!





Leave a comment

Comments will be approved before showing up.


Also in News

Eco-Cha Fish Teapot
Happy Dragon Boat Festival!

June 18, 2018

Our friend, and go-to teaware vendor for over 20 years, knows that we are always looking for interesting styles of teaware. When he sent us photos of this pretty decorative teapot, crafted in the shape of a swimming fish, only weeks before Dragon Boat Festival, we instantly recognized the cultural significance. To help celebrate the Dragon Boat Festival, we're offering you this special-edition teapot along with 75g of Tie Guan Yin Oolong tea for a limited time!

View full article →

Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tasting Notes
Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tasting Notes

June 17, 2018

The truth is, our favorite batches of traditionally made Taiwanese Oolongs have come from this community of family owned farms in the foothills of Phoenix Mountain in Lugu Township. We've been told it's the soil, and the mid-elevation climate that is most conducive to making a traditionally made Oolong Tea. But in our own perception, it's the expertise that comes from generations of tea making that results in the character of tea that we love the most.

View full article →

Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tea
Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tea

June 13, 2018

We recently visited Mr. Liu when we hosted a visitor from Italy who was keen on experiencing the local tea culture. Our guest was truly elated to be served tea by a true artisan of the trade. Mr. Liu served us three different teas that were all locally harvested this past spring. They varied only in their degree oxidation and roasting. And the one that was sufficiently oxidized, but only lightly roasted, immediately impressed us.

View full article →