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Tie Guan Yin Oolong Winter 2021 | Eco-Cha Teas
Given the fact that Tie Guan Yin Oolong Tea entails the most extensive processing methods, offering a rich, bold, and complex character — we've found that letting a newly made batch settle for a few months allows it to achieve optimal results. So, we only just now offering our winter 2021 batch. And just for fun, we did a cupping together with our winter 2018 and our spring 2020 past batches
Eco-Farmed Specialty Roast Oolong Tea Tasting Notes| Eco-Cha Tea Club
Batch 60 of the Eco-Cha Tea Club brings us to a full five years of offering monthly editions of specialty Taiwanese teas! This month's edition was cultivated and crafted by one of our most respected sources of naturally farmed tea. He not only employs the most radical natural farming methods we know of, he also is continually refining processing methods to bring his produce to its fullest potential, based on the growing conditions of each season. Mr. Xie also produces our GABA Oolong Tea, which, like this month's batch, is one of his signature products.
Charcoal Roasted Honey Oolong Tea Tasting Notes | Eco-Cha Tea Club
This summer 2017 crop of naturally cultivated and well bug bitten and matured leaves were processed as a traditional Oolong, which mainly means that they were well oxidized. The work that went into oxidizing these leaves was considerable as well as skillful. The leaves needed to be worked, and they got worked well! The result is a full-bodied, substantial brew that offers a very satisfying balance that starts with a mild smokiness, leading into a fruity body with mineral notes, and finishing with something reminiscent of old school Charms lollipops. It really does have a distinct plum powder/confectioner's sugar finishing note that is cushioned by that smoky mineral base. It's a mouthful!
Charcoal Roasted Honey Oolong Tea: Eco-Cha Tea Club
his month's batch of tea is from a crop of naturally culitvated Jin Xuan harvested in the summer of 2017. The leaves were significantly affected by the Green Leafhopper and other pests, so they were stunted and gnarled and far from the standard of quality that is commonly followed. But as our friend who sourced the raw leaves and processed them using traditional Oolong Tea making methods once told us "I'm more interested in odd and unusual tea!" (我現在比較喜歡奇奇怪怪的茶!).
Aged Oolong Tea: Premier Seminar in Taichung, Taiwan
We recently attended a seminar given by the head director of TRES (Tea Research and Extension Station) on his unprecedented research in aging Oolong Tea.