Light Roast Yushan High Mountain Oolong Tea Tasting Notes

February 06, 2020 2 Comments

Light Roast Yushan High Mountain Oolong Tea dry leaf

The chunky nuggets of dried leaf shown above are the winter produce from an isolated organic farm in Dongpu, the northern trailhead for Taiwan's highest peak —Yushan, or Jade Mountain. The leaves were significantly oxidized, making them suitable for the light roasting that was done by an elder Oolong Tea master in Lugu.

Light Roast Yushan High Mountain Oolong Tea brewed tea in a cup

The leaves brew an exceptionally substantial, smooth, balanced tea with a very satisfying savory/sweet profile. The brewed leaves put forth fresh, buttery green leafy aromatic notes, like sauteed Swiss Chard. The tea is viscous, with an evenly balanced complexity of warming spices and unrefined sugary notes — cardamom, palm sugar, and butternut squash come to mind.

Light Roast Yushan High Mountain Oolong Tea brewed tea leaves

Both the richly sweet flavor profile of the lightly roasted leaves and the slightly yellow hued appearance of the brewed leaves are signs of the Green Leafhopper. And given that the second half of the winter growing season had no rain, and temperatures remained warm, it's likely the leaves were "bug-bitten" on this organic farm, and the constituents in the leaves remained until harvest. 

Light Roast Yushan High Mountain Oolong Tea cha xi

It's an amazingly balanced composition that can withstand concentrated brews. But we recommend starting a bit light on the leaf:water ratio to capture the more subtle aromatic and flavor notes. You can always brew stronger later, we like to remind ourselves!

This batch of tea is special due to the microclimate high up in a remote mountain gorge, and the fact that it is organically cultivated with no other farming in the vicinity. It was also roasted by our favorite traditional Oolong Tea master — because we wanted this singular batch of organic winter harvest to receive the treatment it deserved!

We look forward to hearing about your experience of this batch of tea being shared in the first month of the Lunar New Year. And be sure to put up your red door paper for prosperity and good luck!

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!





2 Responses

Eco-Cha Teas
Eco-Cha Teas

February 25, 2020

Hi Yen,
Thanks for your question about the effects of the roasting. The answer is yes, there was a noticeable difference in the taste of the tea as a result of the roast. Roasting gave it a more cured character, with a cleaner, more balanced flavor profile, as well as transforming the fresh vegetal notes into more of a fresh pastry flavor — it brought out some sweetness. What do you taste in this tea?

Yen
Yen

February 16, 2020

Just wondering if there’s any taste difference between the light roasting and the unroasted version?

Leave a comment

Comments will be approved before showing up.


Also in News

Lanterns hanging in the streets of Bamboo Mountain (Zhushan), Taiwan during Lunar New Year
Taiwan Lunar New Year Lanterns

February 18, 2021 1 Comment

For many people in Asia, the start of the Lunar New Year is what Christmas is to folks in most Western countries. Shops and business shut down for a week so people can go home to spend time with family. Festive decorations abound everywhere you look, and Taiwan was no exception. Here is what things looked like on the ground from Bamboo Mountain (Zhushan), Taiwan.

View full article →

Competition Grade Wenshan Baozhong Tea brewed on table
Competition Grade Wenshan Baozhong Tea Tasting Notes | Eco-Cha Tea Club

February 12, 2021

Batch 63 of the Eco-Cha Tea Club was harvested in November 2020, processed, and then sorted to remove stem material and any discolored leaves in preparation for the winter 2020 competition and the New Taipei City Farmers's Association.

The distinctive quality of Baozhong Tea is that the leaves are shuffled well to induce uniform oxidation, but they are only minimally rolled. This keeps their physical composition in tact. The leaves are not damaged by pressure rolling. This locks in a fresh, green quality that put Baozhong Tea in a category of its own.

View full article →

Wenshan Baozhong Tea farm
Competition Grade Wenshan Baozhong Tea | Eco-Cha Tea Club

February 12, 2021

Upon arrival, we were immediately led to the tasting table where there were two bowls of brewed tea leaves on the tea tray with less than 30mL of cold tea in each. We were ordered to taste them without any introduction to what they were. We immediately recognized them as freshly produced Baozhong Tea of high quality, but there was only enough left for two small sips. After first sip, we were told that one of them was much more expensive than the other, and then asked which one we liked. We took the second sip and picked one, saying that it was a bit more fragrant, and were met with a scowl and a sigh. It was the most honest facial expression we've seen in ages. The expression above was probably 10 minutes after that moment, but still holds some of the humor and angst!

View full article →