News

This batch of tea was harvested in 2012 and only reached completion of its curing process in 2016. This artisan has taken tea making to another level. These processing and curing methods are unique in that they are an integration of traditional and modern tea making methods that produce a character of tea reminiscent of Muzha Tieguanyin from Northern Taiwan. It is not comparable however, given that the tea types used and the processing methods are quite different. It is simply the character and flavor notes that are experienced in brewing a pot of these tea leaves that bring a traditional Taiwanese Tieguanyin Oolong to mind.

This farm is now moving into its third year of a newly planted crop, and is just beginning to yield a harvest. Rocky has a lot of work ahead of him, but we are all confident that this new generation with a new scientific approach to farming as well as a small but growing network of farmers to share experience with, that he will succeed in his efforts. I will be sure to keep in closer contact with Rocky and hopefully Eco-Cha will have a chance to share the tea from this farm that was brought back to life!