News

We've been procuring High Mountain Tea from this region for over 20 years. And it has only been in recent years that we've discovered that quality batches of tea are produced from both summer and fall harvests — and at a significantly lower price than spring and winter harvests. While readily admitting that we, along with the majority of avid tea lovers in Taiwan, were perhaps snobbishly prejudiced toward spring and winter harvests  — wanting only what has been promoted to be the best choices — we also happily acknowledge that there has been been progress in the production of High Mountain Tea.

The lasting impression from this brew was a finely balanced, substantial character with a vibrant, heady aftertaste and a subtle warming effect that left me feeling clear and relaxed. I felt like I just had a truly rewarding pot of tea.

The Lugu Farmers' Association standard of quality that they set for their competition is in a class of Oolong that draws our attention due to a synthesis of two general categories: Traditionally cured, heavily oxidized and heavily roasted Dong Ding Oolong combined with a new trend of sufficiently oxidized, lightly roasted High Mountain Oolong.  In the final analysis, it is a relatively light Dong Ding Oolong Tea, especially when put in perspective of the local tradition.

We are super-psyched to be initiating the Eco-Cha Tea Club! Considering what type of tea best qualifies as our premier batch was no easy matter here in Taiwan. We made the choice based both on our roots in the tea industry and what we think exemplifies Taiwanese traditional specialty tea.

And it's that time of year again, when local tea farmers and merchants have put in long hours for days and weeks, repeatedly roasting batches of tea to be entered into the world's largest Oolong Tea competition.

The final results of the competition will be posted publicly on Thursday May 22nd. You can imagine the level of anticipation among the local artisans