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Charcoal Roasted High Altitude Oolong Tea Tasting Notes | Eco-Cha Tea Club

Charcoal Roasted High Altitude Oolong Tea Tasting Notes | Eco-Cha Tea Club

May 14, 2019 1 Comment

Tea grown at high altitude is known for its substantial composition and smooth texture, particularly when the leaves have been sufficiently oxidized. This batch of tea offers that creamy texture and subtle complexity of flavor as a base, with a pronounced charcoal roasted component at the forefront. The charcoal roast is prominent in the first few brews, and the underlying complexity of the tea flavor comes through more and more with each brew.

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Red Oolong Tea Tasting Notes | Eco-Cha Tea Club

Red Oolong Tea Tasting Notes | Eco-Cha Tea Club

December 08, 2018

Appearance of the dried leaves is the first step in assessing any loose leaf tea. We can see by the coloration that these leaves are partially oxidized, with both green hues and darker tones. This is the first sign that it is a traditionally made Oolong tea. In recent trends, tea made in this fashion has been given the name "hong Oolong" or Red Oolong. It's actually just a new name for an old recipe.

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Refreshing cool glass of iced tea!

How To Make Gourmet Iced Tea: Quick And Easy

September 01, 2018

The best loose-leaf iced tea in 3 easy steps
  1. Brew your tea at a ratio of 1:40, loose-leaf tea : water. Boiling temp. water. Brew 7 minutes. 
  2. Pour the brewed tea into a a cocktail shaker full of ice and shake
  3. Pour the well shaken iced tea into glasses half-full of ice cubes

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Comparing Seasonal Batches Of Loose Leaf Oolong Tea

Comparing Seasonal Batches Of Loose Leaf Oolong Tea

July 11, 2018

The inspiration for this post began when we first tasted our spring batches of tea this year. Especially for the three teas that we'll take a look at here, we immediately thought upon tasting each of them, they are noticeably different from last winter's batch. So first, let's list the main points to observe in comparing seasonal batches from the same source of tea.

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Andy Kincart, Eco-Cha's Sourcing Director, paid a visit to Google at their San Francisco campus to talk tea

Eco-Cha Tea Tasting At Google

September 10, 2015

Sourcing director Andy Kincart visited Google in San Francisco last week for an informal tea tasting with the staff in their Conscious Café. Eco-Cha teas have been served to the Google team in San Francisco since last year.

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