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Home News Organic Wuyi Tea

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Competition Grade Wuyi Oolong Tea Dry Tea Leaves

Competition Grade Wuyi Oolong Tasting Notes | Eco-Cha Tea Club

January 10, 2021

Wuyi was once the specialty tea cultivar of choice in the historical Songboling tea growing region in southern Nantou County. But it got replace with more prolific cultivars in recent decades. We are grateful to have a chance to experience this tea strain that really does stand on its own in comparison to the more popular strains. It has a robust character when made as a lightly oxidized, unroasted tea. And its hardy nature is able to withstand extensive roasting that other strains cannot.

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Competition Grade Wuyi Oolong Tea field

Competition Grade Wuyi Oolong | Eco-Cha Tea Club

January 09, 2021

Batch 62 of the Eco-Cha Tea Club comes from the same plot of tea as last month's batch. When we tasted this month's batch of unroasted Wuyi Oolong, following the heavily roasted batch that we shared last month, we were inspired to offer these two very different tasting teas back-to-back. Tasting these two batches of tea that were made from basically the same raw produce (different seasonal harvests), but processed differently, provides an educational experience on how significant processing methods are in determining the final product.

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Eco-Cha Tea Club Batch 61 - Heavy Roast Wuyi Oolong tea farm

Heavy Roast Wuyi Oolong Tea | Eco-Cha Tea Club

December 13, 2020 2 Comments

With natural farming, the trees mature more slowly, as they must fend for themselves and build immunity to naturally occurring pests without the artificial assistance of chemical farm products. But as our friend from whom we source this tea explained to us today, when the trees eventually develop a stable immunity, they are significantly different in their constitution than conventionally farmed tea trees. And this means the quality of leaf that is harvested from these trees is also notably different.

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Organic Wuyi Hongshui Oolong Tea

Organic Wuyi Hongshui Oolong Tasting Notes | Eco-Cha Tea Club

September 06, 2016 1 Comment

This tea has a very traditionally cured flavor profile. It's soothing yet refreshingly satisfying at the same time. Something about the higher level of oxidation and the very lightly roasted aspect gives it a home-made dessert character, like peach cobbler. It has a tangy sweetness with an underlying hearty, rich aspect that makes it a very substantial, yet not overbearing brew. More and more, we find ourselves appreciating this traditional style of heavier oxidation and lighter roast level that offers a broader flavor profile and a complexity that continues to be intriguing and satisfying brew after brew.

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Organic Wuyi Hongshui Oolong Tea

Organic Wuyi Hongshui Oolong | Eco-Cha Tea Club

September 01, 2016 1 Comment

We were very excited to share the first substantial crop from this newly planted organic plot of heirloom Wuyi Oolong tea in our June batch. That first harvest from this plot was processed as a Black Tea. The farmer saw our appreciation for that unique batch of tea, and was inspired to respond to our enthusiasm and encouragement by processing the second harvest as a traditional Hongshui Oolong — a tea type that had virtually disappeared in the wake of large scale promotion of High Mountain Tea, but has recently gained popularity among local tea connoisseurs. This is living proof that local tea growers in this region are reclaiming their heritage for producing specialty teas. Furthermore, this farmer is an anomaly in his farming practice. Not only is he pioneering farming methods that we have never seen or heard of in Taiwan before. He is also producing some unique and superior batches of tea. 

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