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

March 13, 2020 0 Comments

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.

As you know from the sourcing blog post, this tea was made by an independent farmer who manages his own plot of tea and cures it in his home factory. His factory would now be considered rudimentary by today's tea production standards, but we believe that it is an essential factor in giving his tea its authentic and substantial character. The leaves were skillfully and substantially oxidized when processed, a prerequisite the sweetness and complexity. They were then roasted extensively for over 25 hours total — comprised of 3 separate roasting sessions done over several weeks.

Traditional Lugu Oolong Tea

 

The flavor of this batch of tea embodies the classic Taiwan Oolong profile, with a sweet note that is most immediately recognized, followed by a complexity that includes mild bitterness and astringency to make all the flavor notes pop. It's got a rich, dense sweetness akin to roasted yams and butternut squash, and an interesting tanginess like stewed or dried apricots. The later brews bring out the roasted character more, adding smoky notes that bring it into the realm of a fine whisky. It's the kind of flavor profile that you won't tire of easily, if ever!

Traditional Lugu Oolong Tea brewed

You can see from the brewed leaves that the roasting process was done with finesse. The leaves maintain the original green color, and are still supple and open fully with brewing. They are not burnt or "petrified" by over-roasting. 

In short, this tea maker truly does his best — starting with his family land on which he  cultivates the local specialty produce, and cures himself, with all the skill and knowledge that he has gained from over 20 years of hands-on experience. This is why we chose the simple, direct name of Traditional Lugu Oolong Tea for this edition of the Eco-Cha Tea Club!

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 YouTubeFacebook, and Instagram and please subscribe to our newsletter. Subscribe now and get $5 off your first order!






Also in News

Taiwan Celebrates International Tea Day | Eco-Cha Teas
Taiwan Celebrates International Tea Day | Eco-Cha Teas

May 21, 2022 0 Comments

On the occasion of International Tea Day, Taiwan's Ministry of Foreign Affairs posted a video on their Youtube channel about Taiwanese tea culture in which we participated. Eco-Cha was asked to share a day in the life of our world of tea. So the first introduction was to our tea family and mentors Tony and Lisa Lin. We just sat in the backyard and had tea, like we usually do, and talked with the film makers about the local industry and culture.

View full article →

Taiwan tea hybrid cultivars - Jin Xuan Oolong, Four Seasons Spring Oolong, Tsui Yu Oolong Tea
Taiwan Tea Hybrid Cultivars Spring 2022 | Eco-Cha Teas

May 19, 2022 0 Comments

Our spring 2022 batches of our Taiwan tea hybrid cultivars are now in store! All three of these teas are "Made in Taiwan", and have become popular tea types since they were introduced about 40 years ago. Jin Xuan Oolong is the most well known and most popular among tea lovers around the world.

View full article →

Traditional Dong Ding Oolong Tasting Notes | Eco-Cha Tea Club
Traditional Dong Ding Oolong Tasting Notes | Eco-Cha Tea Club

May 17, 2022 0 Comments

Batch 78 of the Eco-Cha Tea Club is a Traditional Dong Ding Oolong Tea harvested in April 2022. What makes this tea type different from our standard offering of Ding Ding Oolong is that the traditional version is significantly more oxidized and left unroasted. This is how it was made by the local artisans prior to its commercial promotion that began some 40 years ago. 

View full article →