Eco-Cha Teas | Blog Tagged "sustainability"

Organic Competition Grade Oolong Tea | Eco-Cha Tea Club

August 14, 2021

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!

Cui Feng High Mountain Oolong Tea Tasting Notes | Eco-Cha Tea Club

October 13, 2019 1 Comment

The prominent features of this batch of tea are the growing region, the farming methods, weather conditions on the day of harvest, and the degree of oxidation in the leaves in their processing. These factors offer us a premium quality High Mountain Oolong Tea.

The brewed tea offers a creamy, soft pine aroma with a smooth, savory/vegetal character that is very satisfying. It has a lingering, thick yet mild floral aftertaste, with a touch of heady spice. It's this integrated composition that we have come to appreciate most about High Mountain Oolongs. When there is sufficient complexity, combined with a thick, smooth constitution that actually shines the most after it has cooled down, it rates high on our Oolong score chart!

Tieguanyin Light Roast Oolong Tea | Eco-Cha Tea Club

September 08, 2019

The father, now in his mid-70's, planted a plot of "small leaf Tieguanyin" cultivar on his family land in Yonglong Village, Lugu over 30 years ago. A tea merchant promised to procure this tea on a seasonal basis. He was one of the first to plant this heirloom Tieguanyin strain in central Taiwan. It had previously only been cultivated in northern Taiwan, with deep roots in strains brought from China hundreds of years ago.

Jin Xuan GABA Black Tea | Eco-Cha Tea Club

April 03, 2019

After years of honing his GABA tea making skills using Oolong processing methods, Mr. Xie decided to process this harvest as a GABA Black Tea for the first time. The entire harvest amounted to less than 20 kg, and by the time we found out about it, there was barely enough to be shared with our Tea Club members!

Eco-Farmed Jin Xuan GABA Tea Tasting Notes | Eco-Cha Tea Club

July 06, 2018

This month's batch of tea being shared with the Eco-Cha Tea Club continues to intrigue us. It has qualities of a delicate Black Tea, with the complexity and depth that defines Oolong Tea. It's mild in character, but very substantial and well balanced in its flavor profile. Smooth on the palate, with tangy, fruity notes, and a lasting heady finish. It's got that composition that keeps you refilling your cup to get more!

Eco-Farmed Jin Xuan GABA Tea | Eco-Cha Tea Club

July 03, 2018

While GABA tea was invented in Japan, it wasn't until Taiwanese tea makers applied their expertise in Oolong Tea processing methods that it became known for its unique qualities of flavor along with its heath benefits. Japanese production of GABA tea is focused on its value as a health food supplement, similar to green tea powder. The tea industry in Taiwan relies on its differentiating value of quality produce to compensate for its relatively low volume, compared to other tea producing countries. So when the demand for GABA tea increased, Taiwanese tea makers used their skillful resources and developed a specialty tea with specific healthy attributes.

Overlooking a Taiwanese organic high-mountain oolong tea farm

Spring Harvest Report 2014 #10 - Live From Our Favorite Farm

May 13, 2014

Last Friday night I rode up to our source of Organic High Mountain Oolong to observe and partake in the harvest.

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