October 03, 2017
Batch #23 of the Eco-Cha Tea Club was harvested in early summer from a plot of Ying Xiang #20 on Big Wheel Mountain in the Shan Lin Xi tea growing region of Central Taiwan. The leaves were picked when they were young, just a bit more than half as mature as leaves that are picked to make Oolong Tea. It is becoming increasingly popular to allow the leaves that were too young to pick at spring harvest to grow for another month or so, and then harvest them at about half-mature size to be made into Black Tea. The younger leaves are able to be oxidized more optimally, to produce an especially aromatic, mildly sweet character of Black Tea that is easily distinguished from both Assam and Chinese Black Tea types.