FREE GLOBAL SHIPPING ON ORDERS $35 OR MORE.

Eco-Cha Tea Club: Traditional Hong Shui Oolong Tea

June 01, 2017 2 Comments

The aerial shot above that we just took last week shows the adjacent Fenghuang and Yonglong Villages, with Phoenix Mountain looming in the distance. These villages, along with nearby Dong Ding Mountain are the three most renowned place names for traditionally made Taiwanese Oolong Tea. Along with the roasted Dong Ding Oolong, its close cousin, the unroasted Hong Shui Oolong is only recently seeing a revival in popularity.

Most traditional tea artisans have refrained from producing Hong Shui Oolong in recent decades due to their perceived lack of consumer demand for it. Dong Ding Oolong has largely maintained its popularity throughout the "age of High Mountain Tea" due to the effectiveness of local competitions that preserve the quality and promote the value of this traditionally made tea. It is only the recent new age renaissance of tea culture in Taiwan that is creating a new demand for other traditional Taiwanese teas, and Hong Shui Oolong is perhaps the most popular in this trend.

We met Mr. Chen when we spent the night in our Lishan High Mountain Tea source's factory last spring. We learned that he specializes in making Hong Shui Oolong in Fenghuang Village, where he was born and raised. It is only with this year's spring harvest that we got the opportunity to procure a small amount of this tea type to share with our Eco-Cha Tea Club members.

We now know that he and a handful of relatives and friends in his village have committed to representing their local traditional specialty of Hong Shui Oolong. This is yet one more door of inspiration that has been opened to us as a result of our continuous effort to delve deep into Taiwan's tea culture and share the treasures that we find. And after decades of exploration, our experience has shown us that these villages above Dong Ding Mountain most significantly represent traditionally made Taiwanese specialty tea.





2 Responses

Christopher
Christopher

June 16, 2017

A great tea! Thanks for sharing.

A wish for future tea-club offering: a heartier (perhaps a medium oxidized) buddha hand would be fantastic!

Keep it up!

Kevin Morin
Kevin Morin

June 09, 2017

Thank you for sharing this story and for the amazing tea. I enjoyed tasting each steep one by one over the period of an hour. The aromas from the guiwan were pleasant and unique to other Taiwanese oolongs that I have tried in the past. The taste was equally as pleasant with its fruity mouthfuls of flavour. The nutty quality was a nice addition to the sweetness that this tea offered. Cheers!

Leave a comment

Comments will be approved before showing up.


Also in News

Eco-Cha Tea Club: Honey Oolong Tea Tasting Notes
Eco-Cha Tea Club: Honey Oolong Tea Tasting Notes

August 12, 2018

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.

View full article →

Eco-Cha Tea Club: Honey Oolong Tea
Eco-Cha Tea Club: Honey Oolong Tea

August 07, 2018

A mom, dad, and son team manage their small family farm and process their crops on their own. And the recent spring harvest offered the pleasant surprise of one day's harvest turning out to be Honey Oolong. This name is properly used when the flavor of the tea has a distinct honey character that results from the Green Leafhopper working its magic. The Leafhopper (jacobiasca formosana) is a tiny green bug that likes to feed on the sap of the tender new leaf buds.

View full article →

Harvesting Loose-Leaf Tea: Machine-Clipped VS. Hand-Picked
Harvesting Loose-Leaf Tea: Machine-Clipped VS. Hand-Picked

August 04, 2018

As the specialty tea industry rapidly gains popularity around the world, topics like this one are increasingly mentioned in blogposts, newsfeeds, and on social media platforms. Unfortunately, this type of commentary is mostly hearsay, and lacks objectivity. It was just such a post that recently prompted us to offer a more thorough perspective from the industry here in Taiwan.

View full article →