Ying Xiang High Mountain Black Tea Tasting Notes | Eco-Cha Tea Club

October 07, 2017

This month's of tea being shared with the Eco-Cha Tea Club is a first in our experience of sourcing tea in Taiwan for well over 20 years. In recent years, Taiwan's High Mountain Tea Farmers have dedicated a short growing season following their spring harvest to making Black Tea. The original Qing Xin strain along with modern hybrids are cultivated for the production of High Mountain Tea. These strains are generally distinguished from Assam and Taiwan's indigenous wild strain of tea by simple using the term "Small Leaf Type". So Black Tea made with leaves with anything other than Assam or Wild Tea is referred to as Small Leaf Black Tea. This is the first time we've sourced a batch of High Mountain Small Leaf Black Tea that was made with the newer hybrid strain called Ying Xiang #20.

We first tried Ying Xiang #20 several years ago, when an elder Dong Ding Oolong Tea artisan harvested a crop that he had planted before it was even heard about by people in the local industry. This initial batch of Ying Xiang grown in the heart of Dong Ding Oolong country was impressive. It had an aromatic quality that was unique. Its character was similar to the original Qing Xin Oolong strain, but it was a bit milder and, well — tastier! We feel similarly about this batch of Ying Xiang that was grown at 1200m and harvested in June of this year.

These young leaves provide a smooth, mildly sweet character that is readily palatable to any Black Tea lover. We think it will be particularly attractive to those who are just getting into specialty teas, because there is virtually no bitterness or astringency to this brew. It has a fruity fragrance, and a mellow blackberry or currant flavor to it. It is also very "brew friendly" in that it doesn't become overly strong when allowed to steep for longer periods. We recommend starting with a smaller amount of tea leaves, and adjusting from there. These leaves are younger than the standard High Mountain Tea and tightly rolled, so the dried tea leaves have more brewing strength than they appear to have!

We look forward to hearing about your experience of this new and interesting type of Black Tea that we are sharing with our fans and friends for the first time. Feel free to post your tasting notes, comments, photos and videos here for the Eco-Cha Tea Club to enjoy!





Leave a comment

Comments will be approved before showing up.


Also in News

Tea sourcing trip by motorcycle to the Alishan region of Taiwan
Alishan High Mountain Oolong Fall 2020 Tea Sourcing Trip

September 24, 2020

It was a beautiful morning, and although the sun was quite strong, it felt so good to be doing what we love most — riding into the hills to source quality Taiwanese Tea! We've ridden this rode at dozens of times over the last 20+ years, and it never gets old. Each time we take this trip, we see these mountains in a different light. As far as we recall, this is the first time we stopped at this awesome spot on this bridge!

View full article →

Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea Tasting Notes | Eco-Cha Tea Club

September 11, 2020

The full flavored character reflects the mastery that evolved from pre-modern tea producing methods — which our friend learned from his grandfather as a teenager. It's a rich, fruity, complex flavor profile with classic mineral notes, and a vibrant, truly satisfying finish. This, this is the real deal when it comes to traditionally made Oolong Tea from Nantou County, Taiwan!

View full article →

Grandma Chen maker of Traditional Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea | Eco-Cha Tea Club

September 07, 2020

Batch 58 of the Eco-Cha Tea Club is a Hong Shui Oolong made in the traditional fashion by our friend in his home factory in Phoenix Village, Taiwan. He let his family plot of tea behind their traditional 3-sided farmhouse continue to grow after spring harvest in April until the last few days in July. This allows the tea trees to rejuvenate by growing naturally during the most vegetative phase of their annual cycle. He then harvested just the tops of the new growth before pruning his trees for fall harvest.

View full article →