Organic Wuyi Hongshui Oolong Tasting Notes | Eco-Cha Tea Club

September 06, 2016 1 Comment

As these leaves were slightly more mature than what is typically harvested for expedient processing and consistent quality, they were heavily oxidized, as was common in the region some 50 years ago. This involved about 24 hours of intermittent shuffling of the leaves by hand and allowing them to set for 1-3 hours at a time. In the last several hours, the leaves were put into a large bamboo tumbler to have more impact on the leaves with the goal of uniform and thorough oxidation. Following their exposure to high heat to cease the oxidation process, the leaves were rolled using the traditional method of a loosely bound cloth as opposed the tightly bound modern method. This traditional method of rolling and drying the tea leaves results in a wholly different profile of flavor and consistency. The effect is a rich, smooth texture with a complexity of flavor that exudes a character of handmade artisan tea.

This tea has a very traditionally cured flavor profile. It's soothing yet refreshingly satisfying at the same time. Something about the higher level of oxidation and the very lightly roasted aspect gives it a home-made dessert character, like peach cobbler. It has a tangy sweetness with an underlying hearty, rich aspect that makes it a very substantial, yet not overbearing brew. More and more, we find ourselves appreciating this traditional style of heavier oxidation and lighter roast level that offers a broader flavor profile and a complexity that continues to be intriguing and satisfying brew after brew.

This month's batch that we have to share with our Tea Club members continues to give us inspiration and confidence that we really are sharing something that can't be found on the market. By visiting the sources that we find most interesting and representative of specialty tea producers, we are able to share the fruits of their innovative efforts. This continually reminds us that we are doing something quite special. We are literally sharing our explorations of a world that never ceases to provide new and surprising gifts of knowledge about tea culture, and also unique batches of tea of course!





1 Response

Mark
Mark

September 16, 2016

Special indeed! This is the third tea I have received as a member of the tea club and all three have been among the most memorable teas I have ever tasted. Thanks so much for creating the tea club and sharing these very special teas….I am enjoying it immensely!

Leave a comment

Comments will be approved before showing up.


Also in News

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 →

Eco-Cha Tea Club | Traditional Lugu Oolong Tea Tasting Notes
Eco-Cha Tea Club | Traditional Lugu Oolong Tea Tasting Notes

March 13, 2020

Batch #52 of the Eco-Cha Tea Club brings us back to our roots of local tea culture— since our introduction to Taiwanese tea began in Lugu, way back in 1993! Both the source of this tea and its flavor profile invoke those memories of our early days here in Taiwan.

View full article →

Eco-Cha Teas Interactive Tea Tool on a cellphone
What Does Oolong Tea Taste Like: You'll Love This Interactive Tea Tool!

March 09, 2020 4 Comments

What does oolong tea taste like? With this fun and interactive tool you'll scroll through tea types to see tasting notes, region, roast levels, and where your tea falls on the scale from fresh and light, to rich, roasted, and mellow.

View full article →