Tieguanyin Light Roast Oolong Tea Tasting Notes | Eco-Cha Tea Club
Batch #46 of the Eco-Cha Tea Club is a Tieguanyin Light Roast Oolong Tea from Yonglong Village in Lugu, Taiwan. The leaves were harvested in June from a plot of heirloom Tieguanyin tea plants. They were cured in the local traditional fashion of Oolong Tea making. The leaves are at least 40% oxidized, and were roasted for about 14 hours.
The chunky nuggets of rolled and dried leaf show both their maturity and substance. This cultivar yields particularly thick leaf, which offers substantial composition in the brew. The significant oxidation and light roasting bring forth a rich, balanced, hearty character of tea.
The texture on the palate is exceptionally thick and and smooth. And the flavor profile is complex and multi-layered. Strong notes of freshly cut fruitwood, dried apricot, and toasted pecans are at the fore, followed by obvious mineral notes, and more subtle leather and tobacco undertones.
Yeah, there's a lot to notice in this brew! It's clearly got a bitter floor, but there's so much happening on that floor that the bitterness holds it all together, and the finishes it off with a clean, lingering aftertaste. This batch is a fine example of the local artisanal Oolong Tea making culture. The raw material of the leaves is a rarity in central Taiwan, and the tea makers are in the heart of Oolong Country in Lugu, the home of Dong Ding Oolong Tea.
We are very happy to be sharing this batch with the Tea Club this month, and look forward to hearing your experiences of it. Please leave comments and post photos here on this blog, and share our posts with your tea head friends!
LET US KNOW!
If you liked this article, please leave a comment in the comments section below or leave any questions you may have as well.
SUBSCRIBE!
If you enjoyed this post 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!
2 Responses
jude johnsson
What a gorgeous setting ! ! ! I would hang a picture of that, on my wall. Looking forward to tasting this months offering. Really, all the pictures are stunning.
Leave a comment
Comments will be approved before showing up.
Also in News
Tea Farmers Receive Subsidies For Drought In Taiwan
Light Roast High Mountain Oolong Tea Tasting Notes | Eco-Cha Tea Club
Batch 65 of the Eco-Cha Tea Club was initially sourced by our friend for entry into the largest Oolong Tea Competition in the world. The standard of this competition is a medium/heavy roast, so it requires a significant level of oxidation in processing the tea leaves for optimal results. This is where this batch of tea varies most significantly from the market standard of Taiwan's High Mountain Tea. High Mountain Tea is minimally oxidized and unroasted — offering a fresh green character with a floral bouquet. This batch was not only more oxidized, but also delicately roasted to offer a more balanced, sweeter character with fruity and pastry components to compliment the floral notes.
Jennifer Smith
September 13, 2019
Can’t wait to try this tea. But I have to say that pot is so beautiful! Any chance you have some more to sell? : ) Thanks for your continued efforts!!!