Roasted Qing Xin Oolong Black Tea | Double Ten Day Special!

October 09, 2019 0 Comments

Happy Double Ten Day from Taiwan! 

This batch of tea was originally our February 2019 edition of the Eco-Cha Tea Club. And now, the minimal remainder of that batch of Qing Xin Oolong Black Tea has undergone a delicate roasting, offering "another side" of its character. 



Our friend decided to take the opportunity of using the remaining 5kg or so of Black Tea to experiment in roasting a batch of tightly rolled leaves that were processed as Black Tea, but also included Oolong Tea making methods. In a word, it's a unique combination of Oolong and Black Tea processing that we not only found interesting, but also delicious! To our knowledge, there are very few versions of roasted Black Tea offered in Taiwan.

The roasted version is what you might expect — a more "cured" version of Black Tea that offers a more refined, subtle flavor profile, almost like an aged tea, but maintaining a complex vitality that is unique in our experience. What originally was a very thick, fruit compote character is now more of a dried fruit flavor, with a lot of endurance and an amazing condensed sweet/dry and heady profile. It starts out as a full bodied brew with notes of mild citrus, like pomelo, yet dense enough to be reminiscent of a pluot. It then proceeds to get sweeter as you brew, with the later brews being uncannily reminiscent of dried apricots.

Our friend Mr. Chen is a true local artisan of traditionally made Oolong Tea, as well as being a professional tea judge for more than 20 years at the Lugu Farmers' Association Tea Competition. This is the largest and most prestigious Oolong Tea competition in the world. He is a professional farmer, artisan Oolong craftsman, and an international representative of Taiwanese Tea.

In sum, we're pretty excited to offer this minimal amount of tea that we discovered only a few weeks ago. There is such a small amount that it is only appropriate to share as a holiday special. 

Happy 10/10 Day Tea Lovers!!

 

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 →