Skip to main content

Eco-Cha Teas

  • Teas
    • Oolong Tea
      • Roasted Oolong
      • Unroasted Oolong
      • High Mountain Oolong
    • Green Tea
    • Black Tea
    • Tea Blends
    • Eco-Farmed
    • Limited Edition Teas
    • Gift Packs
  • Teaware
  • Tea Club
    • About the Tea Club
    • Tea Club Teas
  • Blog
  • FAQ
  • About Us
    • Our Name
    • Our Story
    • Our Sources
0
Login
  • Teas
    • Oolong Tea
      • Roasted Oolong
      • Unroasted Oolong
      • High Mountain Oolong
    • Green Tea
    • Black Tea
    • Tea Blends
    • Eco-Farmed
    • Limited Edition Teas
    • Gift Packs
  • Teaware
  • Tea Club
    • About the Tea Club
    • Tea Club Teas
  • Blog
  • FAQ
  • About Us
    • Our Name
    • Our Story
    • Our Sources
Home News Wuyi Oolong

News

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.

Continue reading

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.

Continue reading

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

Heavy Roast Wuyi Oolong Tea Tasting Notes | Eco-Cha Tea Club

December 13, 2020

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!

Continue reading

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.

Continue reading

Longan Charcoal Roasted Wuyi Oolong Tea

Longan Charcoal Roasted Wuyi Oolong Tasting Notes | Eco-Cha Tea Club

May 09, 2017

The roasted quality is prominent in the initial aroma coming off the leaves after their first steeping. This smoky, cured character is also evident on the palate, but integrated with a complex dried fruit, caramelized quality that gives it a broad flavor profile. It has a tangy/sweet, bold finish that is particularly satisfying.

Continue reading

Longan Charcoal Roasted Wuyi Oolong

Longan Charcoal Roasted Wuyi Oolong Tea | Eco-Cha Tea Club

May 04, 2017

The first batch of tea that we shared from this plot of Wuyi tea plants was left unroasted, in the fashion of Taiwan's High Mountain Tea. This one is on the other end of the roasting scale, having undergone 6 roasting sessions in total. After being roasted in conventional modern ovens twice, this batch was handed over to a professional charcoal tea roaster. This is all the guy does: roast tea in woven bamboo baskets, using charcoal made from the Longan fruit tree. He does not let anyone into his workshop, and keeps his traditional secrets to himself, which he has been developing for several decades. He also roasted this year's January batch that we shared with our Eco-Cha Tea Club members, which our members have raved about.

Continue reading

Organic Wuyi Black Tea Tasting Notes | Eco-Cha Tea Club

June 08, 2016

When we recently sat down at this farmer's tea table and were served this tea for the first time, we truly felt like it may be the best Black Tea we've ever tasted. It's incredibly rich and smooth yet also carries a complexity and vibrant character that is unique in our experience. The fact that we have been offered the first substantial crop from this newly planted organic plot of heirloom Wuyi Oolong tea only months after we procured our first batch of Wuyi ever from a nearby farm has us very excited! This is living proof that local tea growers in this are reclaiming their heritage for producing specialty teas. And 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.

Continue reading

Organically grown tea trees, source of this month's Eco-Cha Tea Club Wuyi Oolong tea

Organic Wuyi Black Tea | Eco-Cha Tea Club

May 31, 2016 1 Comment

If this were a live conversation, we'd be yapping away in a flurry of excitable acclamations about our recent discovery of an early spring harvest of tea leaves from very young crop of organically grown Wuyi Oolong tea trees. Because it was a minimal crop of young spring leaves, the farmer decided to make them into Black Tea. This is also an anomaly of a spring harvest from a traditional Oolong Tea strain. Making Black Tea is more time consuming and labor intensive. So, when it is a privately run farm like this one that is completely managed and run by a husband and wife couple, the harvests need to be small. And this is why are so wound up.

Continue reading

Helpful Links

  • Caffeine Calculator
  • Tea Selector
  • Eco-Cha Tea Club
  • How To Brew Oolong Tea
  • How To Store Oolong Tea
  • How To Choose Oolong Tea
  • What Is "Eco" About Eco-Cha?
  • Search
  • Testimonials

More Info

  • About Our Tea
  • Contact Us
  • Press
  • Privacy Policy
  • Refund Policy
  • Retail
  • Shipping
  • Terms of Service
  • Wholesale

Follow Us

News & Updates

Sign up to get the latest on sales, new releases and more…

American Express Apple Pay Diners Club Discover Google Pay JCB Mastercard PayPal Shop Pay Venmo Visa

© 2023 Eco-Cha Teas. 一口茶股份有限公司. 統一編號:54601310

Products

View all

Articles & Pages

View all