Free global shipping on orders $35 or more!

Roasted Leafhopper High Mountain Tea Tasting Notes

March 13, 2018

Eco-Cha Tea's roasted leafhopper high mountain tea

Above are tea leaves from the very same batch that we shared in the Eco-Cha Tea Club last November, but which have been roasted twice, for about 15 hours total. This amount of roasting classifies as a light-medium roast. The fresh vibrant unroasted flavor profile in the November batch has now been cured and balanced by the roasting effect, and a mildly roasted character has been attained. If you look back at the appearance of the dried leaves in November's tasting notes blog, they had a distinctly greenish-yellow highlights resulting from the bug-bitten effect on the leaves. Now the leaves are considerably darker, yet still maintain deep green hues.

Roasted leafhopper tea brewed

The appearance of the brewed tea has gained substance, and become a deeper yellowish gold in comparison to the thinner, lighter unroasted brew. This coincides with the flavor profile in that the roasted version is heartier, with a more balanced character. The aroma coming off the leaves from the initial rinse is reminiscent of buttered carrots or yams. After the first brew, the aroma is more like grilled corn, cooling off into freshly baked scones. The second pour brought on stronger roasted vegetable notes, but again cooling off into a pastry aroma.

Second pour of the roasted leafhopper tea

Commonly with bug-bitten teas, the flavor can be slightly sharp, so be attentive to not over-brew in the first couple pours. There are sweet floral overtones at the start, moving into fruity and roasted vegetable notes, and by the third brew the honey character comes through in a more balanced and smooth composition. Vibrant, almost tingly qualities coming from a balanced combination of sweet, floral and bitter flavors — bug-bitten is really in a category of its own. And noticing the effect of roasting the leaves even lightly allows us to experience the transformation in the composition of the leaves - offering a distinctly different character.

If you're not part of the Eco-Cha Tea Club and would love a chance to taste and sample unique, hard-to-find artisan teas from Taiwan, sign up for the club here!

Brewed roasted leafhopper tea leaves





Leave a comment

Comments will be approved before showing up.


Also in News

ECO-CHA TEA CLUB: GOLD MEDAL AWARD WINNING DONG DING CUI YU OOLONG TEA TASTING NOTES
ECO-CHA TEA CLUB: GOLD MEDAL AWARD WINNING DONG DING CUI YU OOLONG TEA TASTING NOTES

October 11, 2018

The hybrid strain of Cui Yu (翠玉), a.k.a. Tsui Yu, or Jade Oolong, can withstand traditional processing methods of heavier oxidation and roasting with good results. This hybrid strain that became popular in the late 1980's and 1990's along with Jin Xuan, is now becoming relatively rare. 

View full article →

Eco-Cha Tea Club: Gold Medal Award Winning Dong Ding Cui Yu Oolong Tea
Eco-Cha Tea Club: Gold Medal Award Winning Dong Ding Cui Yu Oolong Tea

October 06, 2018

This month's batch of tea being shared with the Eco-Cha Tea Club was entered into in the spring 2018 Nantou County Tea Trade Association's Dong Ding Tsui Yu (Cui Yu) Tea Competition, and received the Gold Medal Award. This award ranks within the top 5% of all entries.

View full article →

Shanlinxi High Mountain Oolong Tea harvest. Tea leaves being picked by hand.
Taiwan's Top Ten Most Famous Teas

September 14, 2018

Here's a list of the top 10 teas that Taiwan is most famous for, followed by a brief description of each one. The word Oolong refers to any type of partially oxidized tea i.e. from 5% to 85% oxidation. It also refers to specific processing methods that clearly distinguish it from Green and Black Tea types.

View full article →