We proudly announce our Limited Edition series of Eco-Cha Teas! This exclusive selection is comprised of teas that are both top quality and limited in supply. Some are teas that we've offered previously and some are new additions to our in-store menu. All of them represent Taiwan's tea culture and world class professionalism.
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
Taiwan's Tea Research and Extension Station has produced dozens of hybrid tea cultivars. But there are three hybrid cultivars created in Taiwan which are by far the most popular. These are Jin Xuan(Tai Cha #12), Tsui Yu(Tai Cha #13), and Four Seasons Spring.
Taiwan is famous for High Mountain Oolong Teas, teas grown above 1000m elevation. The island actually has a number of High Mountain Tea regions, but only a few stand out as being world-renowned. Here we provide a brief overview of the top-4 Taiwan High Mountain Tea areas.
Batch 69 of the Eco-Cha Tea Club was originally meant to be entered into Taiwan's National Organic Tea Competition. This competition was just established last year, in an effort to support organic tea farmers, and create more of a market presence for organic tea among Taiwanese tea lovers. This year's competition was cancelled due to COVID related restrictions, hence we were able to procure this batch of Organic Competition Grade Oolong Tea! Oh, and last year this husband and wife team received a Silver Medal Award (second place category) in this same competition!
We have become close friends, and this is a unique connection in our 25 years of involvement with tea producers in the local Taiwan tea industry. This farm is a rare resource, given its environment and micro-climate. The owners have faced many challenges and only in the last few years have developed their organic farming to a stable situation. Now, with some support and guidance, we believe they will soon be producing some of the best organic tea in Taiwan!
Batch 68 of the Eco-Cha Tea Club is represents one of Taiwan's most distinctive tea types. It has a bold, mature character that is not easily mistaken for any other type of Taiwan Oolong Tea. It has a medium/heavy level of oxidation, and a heavy roast level. It is both mellow and complex. It has a rich, smoky, woody character complemented by a tangy, fruity quality.
Batch 68 of the Eco-Cha Tea Club is a Competition Grade Tie Guan Yin Oolong Tea that ended up being awarded Third Place Category Prize (top 18%) iby the Muzha Farmers' Association. The above photo symbolizes the distinctive quality of this tea type. Following the initial processing on the day of harvest, where the leaves undergo extensive withering, oxidation, and tumble heating, they are then tightly rolled and dried. During this rolling and drying process, when the leaves are wrapped in cloth into a ball shape, they are gently heated. This, in effect, steams the leaves in their own juices. And this is where Tie Guan Yin derives its distinctly tangy character.
We are kicking off our sixth year of the Eco-Cha Tea Club this month, with batch 61! And this month's batch of Heavy Roast Wuyi Oolong is a record breaker in that it is definitely the most thoroughly roasted batch of tea that we have shared to date. We think this tea will be appealing at this time of year — especially for our members who live in colder climates. This is a very hearty, rich, and warming brew. So we like to think it will make the holiday season even cozier!
This batch of tea was harvested last spring, and processed as a medium oxidized Oolong. The stems were then removed in preparation for extensive roasting. Mr. Xie proceeded to roast these leaves four times in total. The first roasting was done in the standard convection type oven to remove all remaining moisture from the leaves. The following 3 roastings were done in an oven designed for roasting coffee beans!
A few months back we were asked to give the keynote presentation at Taiwan’s Organic Tea Forum — part of the tea expo that's happening at the Taipei World Trade Center this weekend. Here we feature some of the fantastic people we've met and the stories they shared with us during our preparation for this event.
This crop of tea is the most recent growth picked from new branches on the trees that were allowed to grow for four months or so, similar to our recent batch of Traditional Hong Shui Oolong that we offered last month. As with last month's batch, this tea was also affected by the Green Leafhopper, and other pests. This is inevitable, given that this is an organic farm and the summer months are most susceptible to bugs!
