Products
Alishan High Mountain Jin Xuan Oolong Tea
$4
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Flavor: Buttery, pastry aroma. Silky smooth texture, buttered artichoke flavor. Lasting, creamy/fresh vegetal aftertaste.
Garden: Our Alishan Jin Xuan High Mountain Oolong Tea is cultivated on a residential farm, run by a husband and wife team, with their own factory, and surrounded by forest. It embodies pretty much everything we aspire to support in the local industry, and represent to tea lovers around the world. This homestead farm is among the highest elevation farms in the valley, with no residential development above it.
Harvest: Hand-picked, medium batch, from Ruili, Taiwan. Spring 2018
Elevation: 1200m
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Our spring batch of Alishan High Mountain Jin Xuan Oolong is just slightly more oxidized than the previous winter's harvest. This is a common variant between winter and spring tea. Leaves that grow in spring are more supple, with higher water content typically. This allows them to oxidize more easily. The end result is subtle, but does offer a seasonal variation in the flavor profile. This spring's batch has a bit more pastry aroma, with a more balanced creamy/vegetal character. It clearly has the buttery/milky character that has popularized this strain of tea. The brewed spring tea leaves carry a "butteriness" from start to finish. It's a very friendly introduction to High Mountain Tea that is bound to please newbies as well as experienced drinkers of Taiwan's finest.
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The Story of This Tea
This batch of tea comes from Ruili Village in the Meishan Township of Chiayi County, Taiwan. We source our Alishan High Mountain Oolong from same farm. The neighboring villages of Ruifeng and Ruili have increasingly become popular sources of Alishan High Mountain Oolong in the last 10-15 years in the local industry. Originally, Alishan tea was originally made famous by the newly developed area on the south-western foothills of Alishan, with the most famous place name being Shizuo. This area is along the main tourist route leading to Alishan Scenic Area, and the local tea industry flourished and developed as a result. While quality tea is still produced in this area, it has become somewhat over-popularized and over-developed.
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Zhangshuhu was the earliest "new hot spot" for Alishan High Mountain Tea, that became a popular resource 15-20 years ago. But at the same time, neighboring villages developed tea farms and sold their produce for a more reasonable price, yet offering competitive quality. Just a bit down the mountain, we've discovered that there are more family-run operations and smaller farms. We firmly believe that this makes a difference not only on a sustainable level, but also in terms of the quality of tea produced.
When farms are run privately, there is more care and responsibility that goes into the management of them. This, combined with smaller factories results in smaller quantities of tea leaves being processed on a daily and seasonal basis. This smaller batch factor allows for more customized processing, and is also typically done by the farmers/owners themselves, who take more pride in their processing methods and quality of their product. -
Mug: 8g tea in 300ml 100°C water. Steep for 4 minutes. Re-steep. Adjust to taste.
Cold Brew: Use 5g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day.
Gong Fu: Barely cover the bottom of your Gongfu teapot with tea leaves (about 8-10g for a 175 ml pot). Use boiling temperature water and brew for about 50 seconds. Increase brewing time with each successive brew. The leaves can be brewed 6-8 times.
Alishan High Mountain Oolong Tea
$23
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Flavor: Fresh herbal aroma. Balanced, floral and vegetal notes. Clean, fragrant aftertaste.
Garden: We continue to be delighted with our source of Alishan High Mountain Tea that we discovered over a year ago. It is a residential farm, run by a husband and wife team, with an onsite factory, and surrounded by pine and bamboo forest. It embodies pretty much everything we aspire to support in the local industry, and represent to tea lovers around the world. This homestead farm is among the highest elevation farms in the valley, with only small neighboring plots of tea, but no residential development above it. We have a great feeling about the people and the environment that sustainably produce this quality High Mountain Tea from the Alishan region.
Harvest: Hand-picked, medium batch, from Ruili, Taiwan. Spring 2018
Elevation: 1200m
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Alishan High Mountain Oolong is a vibrant, fresh green oolong with a mild, subtly sweet character that makes a popular choice in this category. This batch is sufficiently oxidized which mellows the green leaves into a milder, more full-bodied and balanced brew. As with all quality High Mountain Oolongs, there is a smooth viscosity to the texture of the tea, while maintaining its clean, fresh character.
High Mountain Spring Tea is known for its fresh, floral and mild herbal aromatic qualities. It offers a delicate balance of sweet and astringent qualities that leave an especially clean mouth-feel combined with a lingering, fragrant finish in the nose. Its a refined and complex combination of floral and sweet qualities with the inherent bitter/astringent character of tea leaves that gives Alishan High Mountain Oolong its claim to fame.
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The Story of This Tea
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This batch of tea comes from Ruili Village in the Meishan Township of Chiayi County, Taiwan. We source our Alishan High Mountain Oolong from same farm. The neighboring villages of Ruifeng and Ruili have increasingly become popular sources of Alishan High Mountain Oolong in the last 10-15 years in the local industry. Originally, Alishan tea was originally made famous by the newly developed area on the south-western foothills of Alishan, with the most famous place name being Shizuo. This area is along the main tourist route leading to Alishan Scenic Area, and the local tea industry flourished and developed as a result. While quality tea is still produced in this area, it has become somewhat over-popularized and over-developed.
Zhangshuhu was the earliest "new hot spot" for Alishan High Mountain Tea, that became a popular resource 15-20 years ago. But at the same time, neighboring villages developed tea farms and sold their produce for a more reasonable price, yet offering competitive quality. Just a bit down the mountain, we've discovered that there are more family-run operations and smaller farms. We firmly believe that this makes a difference not only on a sustainable level, but also in terms of the quality of tea produced.
When farms are run privately, there is more care and responsibility that goes into the management of them. This, combined with smaller factories results in smaller quantities of tea leaves being processed on a daily and seasonal basis. This smaller batch factor allows for more customized processing, and is also typically done by the farmers/owners themselves, who take more pride in their processing methods and quality of their product. -
Mug: 8g tea in 300ml 100°C water. Steep for 4 minutes. Re-steep. Adjust to taste.
Cold Brew: Use 5g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day.
Gong Fu: Barely cover the bottom of your Gongfu teapot with tea leaves (about 8-10g for a 175 ml pot). Use boiling temperature water and brew for about 50 seconds. Increase brewing time with each successive brew. The leaves can be brewed 6-8 times.
Award Winning Dong Ding Oolong Tea
$32
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Flavor: Caramelized pecans aroma. Fruity, tangy, mild roasted flavor. Rich, complex aftertaste.
Garden: This batch of tea was cultivated on a family-run residential farm in the historical Dong Ding Oolong producing village of Yong Long in Lugu. A heritage farm run by father and son who have both been awarded first prize in the local tea competition in the last ten years. This batch received Second Place Category Award in the recent winter competition, ranking within the top 9% of over 800 entries.
Harvest: Hand-picked in small batches in Yonglong, Taiwan. Spring 2018.
Elevation: 700m
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Dong Ding Oolong is a medium oxidized, medium roasted tea with a hearty, complex, and robust character.
The initial steeping brings forth a complex bouquet of toasted pecans , and a touch of smokiness. On the palate, you get roasted sweet corn, nutty/fruity notes, and a tangy, rich finish.
This batch of Dong Ding Oolong is representative of a traditionally made Oolong from the original source of this type of tea. It demonstrates the broad spectrum of character and flavors that can be captured by refined roasting techniques.
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The Story Of This Tea
This batch of tea comes from Yonglong Village, just above Dong Ding Mountain, at 700m elevation in Lu Gu Township, Nantou County. It was cultivated and processed by a father and son team of award-winning tea makers. The father has been recruited among 5 elders in the community in a practical seminar to teach pre-modern methods of traditional Dong Dong Oolong tea making to the younger tea makers in the area.
This father and son team who manage their farm and process their harvests together have both won first prize in their local tea competition within the last ten years. This is an exclusive competition that only residents of the historical Dong Ding Oolong tea producing villages of Fenghuang, Yonglong, and Zhangya on Dong Ding Mountain are eligible to enter. This is home to the most concentrated population of traditional tea artisans in Taiwan, and very likely in the world. We first met this farmer years ago, and got to know his son more recently since we met him in the factory of our organic source of tea that he was hired to process a few years ago. The son is now taking on more and more responsibilities in managing the family farm, processing the seasonal harvests, and becoming active in the community.
This ridge above Dong Ding Mountain is home to the neighboring Yong Long and Feng Huang Villages and is known for a rich red soil which differs from other locales in Lu Gu. The unique flavor of Dong Ding Oolong produced here is attributed to this soil quality, along with the fact that these villages are home to the highest population of the most skilled traditional oolong tea artisans in Taiwan.
Blue Teacups
Sold Out
The perfect balance of size, shape and weight of this finely crafted teacup makes it a pleasure to hold it in your hand while enjoying your favorite brew. There is...
Brown Handmade Gongfu Teapot
$49
This handmade pot has three different stamped imprints in the base that typically indicate the ceramicist, the brand, or perhaps the production line and origin. In effect, this offers a means of referencing...
Ceramic Tea Caddy
$28
Are you looking for a stylish way to store your Eco-Cha tea? This white porcelain tea caddy is an attractive accompaniment to your tea set. The porcelain will not absorb odours and the...
Cold Brew Bottle & Tea
$15
We've done our research and found three very different flavors of tea that all work quite well for cold brew tea. And we are offering them together with a sleek,...
Colored Lid and Saucer Gaiwan
$19
This gaiwan with a glass bowl and colored ceramic lid and saucer gives a fresh look to a classic design. The clear glass bowl allows you to watch your tea...
Da Yu Ling High Mountain Oolong Tea
$14
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Flavor: Mildly sweet, bold foresty aroma. Rich, smooth, fresh and vibrant character. Heady, fruity aftertaste.
Garden: This garden is located at the 97 km marker of Taiwan's Cross-Central Highway. It is one of the few remaining tea gardens in this remote, highest elevation area.
Harvest: Hand-picked, medium batch, Heping, Taiwan. Spring 2018.
Elevation: 2200m
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The place name Da Yu Ling is unsurpassed for premium Taiwan High Mountain Oolong, and we feel privileged to be able to share this tea, which has become rare in recent years. Spring tea from this region is richly complex, with a heady, seemingly endless bouquet. This batch offers a balanced character with subtle aromatic qualities that provide intrigue and satisfaction with each sip!
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The Story Of This Tea
The highest elevation tea growing regions are widely acknowledged as the epitome High Mountain Oolong Tea production.. The ideal climate conditions offered by this elevation combined with the methods of tea cultivation that have been developed are considered to be the main factors that have gained this category of tea its fame.
This is a rare batch of Da Yu Ling High Mountain Tea in that the level of oxidation exceeds the commonly produced tea in this region at highest elevation. The difference between the standard 10-15% level of oxidation and the less commonly produced 20-25% is that the light, floral, green character is transformed into a more fruity, substantial, smooth character of High Mountain Oolong.
Our friend, who shares his stock of Da Yu Ling Tea with us, has cooperated with the farmer of this tea garden for 20 years. He has continuously procured entire harvests every season, and has advised the farmer in the use of fertilizers with the purpose of producing the highest quality possible. He is the only person we know in the industry who is of the conviction of using whole soy beans for fertilizer, instead of commercial fertilizer containing the by-product of producing soy oil, and other soy-based products.
Most of the tea gardens in the Da Yu LIng region have been removed by the national Forestry Dept. that only in recent years has begun enforcing land use laws. This farm was reduced by 1/3 of its overall area in 2014 for the same reason. And it is only due to the long-standing relationship our friend has with this farmer that we are able to source this tea which is basically sold out before it is harvested each season.
Dong Ding Oolong Tea
$23
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Flavor:
Rich, hickory smoke, sweet aroma. Robust, tangy, complex roasted character. Lingering heady aftertaste.
Garden: This batch of tea comes from Yonglong Village, just above Dong Ding Mountain. Yonglong is known for its rich soil which differs from other locales in Lu Gu Township. The unique flavor of the Dong Ding Oolong produced here is attributed to this soil quality, along with the fact this region is home to the most concentrated population of skilled oolong tea artisans in Taiwan. This farm is managed by a father and son team who inherited their family tradition as artisans of Dong Ding Oolong. Their tea has been awarded first prize in the world's largest Oolong tea competition, and they consistently achieve top awards in their local competition of traditionally made Dong Ding Oolong.
Harvest: Hand picked in small batches. Spring 2018. Yonglong, Nantou.
Elevation: 700m
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Dong Ding Oolong is a medium oxidized, medium-heavily roasted tea with a hearty, complex, and robust character.
The initial steeping brings forth a complex bouquet of roasted vegetables, pine, and a touch of smokiness. On the palate, you get roasted sweet corn, nutty/fruity notes, and a tangy, heady finish with just the right touch of astringency.
This batch of Dong Ding Oolong is representative of a traditionally made Oolong from the original source of this type of tea. It demonstrates the broad spectrum of character and flavors that can be captured by refined roasting techniques.
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The Story Of This Tea
This batch of tea comes from Yonglong Village, just above Dong Ding Mountain, at 700m elevation in Lu Gu Township, Nantou County. It was cultivated and processed by a father and son team of award-winning tea makers. The father has been recruited among 5 elders in the community in a practical seminar to teach pre-modern methods of traditional Dong Dong Oolong tea making to the younger tea makers in the area.
This ridge above Dong Ding Mountain is home to the neighboring Yong Long and Feng Huang Villages and is known for a rich red soil which differs from other locales in Lu Gu. The unique flavor of Dong Ding Oolong produced here is attributed to this soil quality, along with the fact that these villages are home to the highest population of the most skilled traditional oolong tea artisans in Taiwan.
Dragon Boat Fish Teapot + Tie Guan Yin Oolong Tea
$59
Dragon Boat Fish Teapot Our friend, and go-to teaware vendor for over 20 years, knows that we are always interested in unique styles of teaware. When he sent us photos...
Eco-Cha Intro To Oolong 3 Pack Flight
$33
Intro to Oolong 3 Pack About: Three Taiwan Oolong Teas representing the full spectrum of Oolongs. A great introduction to Taiwan Oolong tea and to the varying characters of unroasted, lightly...
Eco-Cha Taiwan Tea Tour 5 Pack
Sold Out
Taiwan Tea Tour 5 Pack About: These five premium Taiwan Oolong teas are a complete experience of some of the best Oolong tea in the world. Covering a complete flavor and...
Eco-Cha Tea Club Reserve Tea
$15
Welcome Eco-Cha Tea Club Members! We're happy to share a little extra of your favorite Tea Club teas just with you! Each tea is 75 grams and will not come...
Eco-Farmed GABA Oolong Tea
$15
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Flavor: Mild fruity aroma. Smooth, character with notes of papaya and guava. Soothing, sweet/floral finish.
Garden: This source is one the most innovative and progressive tea producers we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of organically cultivated teas in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars and tea blends, they have researched and developed eclectic processing methods to make some novel types of tea.
Harvest: Machine harvested, medium batch, Fall 2017, Songbolin, Nantou, Taiwan
Elevation: 400m
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GABA tea is similar to a black tea in its character, yet it is unique in that it has almost no astringency at all. It brews a very smooth, sweet, balanced flavor that is soothing and relaxing as well as rejuvenating.
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Mr. and Mrs. Xie manage their cooperative of certified organic farms in a way that we that combines tradition with an eclectic knowledge of tea production. They have an integrated understanding of what works in terms of tea cultivation and processing as well as consumer market trends. After visiting them numerous times in their home and gradually learning of their overall production that would only be humbly offered when warranted by our relentless questions, we discovered this tea type that is our first opportunity to offer GABA tea.
Typically, when we sit down at Mr. Xie's tea table, he will brew that he has recently or is currently in the process of curing. In effect, we often get to try a type of tea we have never tasted before. This in itself is a gift freely offered by these modest and impressively knowledgeable tea farmers. He never says what the tea is before we taste it and ask about it, which provides us with a kind of experiential quiz!
Eco-Farmed Heavy Roast Oolong Tea
$4
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Flavor: Deep woodsy aroma. Mellow, full-bodied roasted character. Subtle smoky, fruity aftertaste.
Garden: This source is the most innovative and progressive tea producer we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of organically cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique styles of tea. This tea type is perhaps their most novel that we've come across in terms of its processing and curing methods.
Harvest: Machine harvested, medium batch, Fall 2017, Songbolin, Nantou, Taiwan
Elevation: 400m
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This batch of tea is a combination of Four Seasons Spring and Jin Xuan tea leaves that are heavily oxidized in their processing upon being harvested. This combination of hybrid teas offers a broader, more balanced range of character, especially when undergoing these unique curing methods. The proportionately mixed batch of tea leaves is then aged for one year to allow for post production oxidation. After a year of aging, they undergo an extensive roasting process. The leaves are roasted at low temperature for over 20 hours per session, for a total of 3 roasting sessions, with 3 months of "setting time" between each roasting. After the batch of tea leaves has been roasted to the desired result, it is then aged again for one year to mellow and "settle" in its composition. Finally, the leaves are minimally roasted at low temperature to deplete any acquired moisture content before being vacuum sealed in preparation for sale.
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Mr. and Mrs. Xie manage their cooperative of certified organic farms in a way that we that combines tradition with an eclectic knowledge of tea production. They have an integrated understanding of what works in terms of tea cultivation and processing as well as consumer market trends. After visiting them numerous times in their home and gradually learning of their overall production from their humble representation that would only be offered when warranted by our relentless questions, we discovered this tea type that is unique in our knowledge of tea making.
This batch of tea is a combination of Four Seasons Spring and Jin Xuan tea leaves that are heavily oxidized in their processing upon being harvested. This combination of hybrid teas offers a broader, more balanced range of character, especially when undergoing these unique curing methods. The proportionately mixed batch of tea leaves is then aged for one year to allow for post production oxidation. After a year of aging, they undergo an extensive roasting process. The leaves are roasted for over 20 hours per session, for a total of 3 roasting sessions, with 3 months of "setting time" between each roasting. After the batch of tea leaves has been roasted to the desired result, it is then aged again for one year to mellow and "settle" in its composition. Finally, the leaves are minimally roasted at low temperature to deplete any acquired moisture content before being vacuum sealed in preparation for sale.
So this batch of tea was harvested in 2014, and only reached completion of its curing process in 2017. This artisan has taken tea making to another level. These processing and curing methods are unique in that they are an integration of various traditional and modern tea making methods to produce a character of tea that is reminiscent of Muzha Tieguanyin from Northern Taiwan. It is not comparable however, given that the tea types used and even the processing methods are quite different. It is simply the character and flavor notes that are experienced in brewing a pot of these tea leaves that bring a traditional Taiwanese Tieguanyin Oolong to mind.
Eco-Farmed Lemongrass Black Tea
$14
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Flavor: Sweet Lemongrass aroma. Smooth, balanced character with evident Lemongrass notes over subtle honey/nutty flavor. Clean, refreshing and lingering finish.
Garden: This source is the most innovative and progressive tea producer we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of naturally cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique styles of tea. This is the first source from whom we've been inspired to offer tea blends. Their ideology of natural farming methods combined with their comprehensive knowledge of tea production that enables them to produce exclusive batches of tea inspires us to represent them to the best of our ability.
Harvest: Machine harvested, small batch, summer 2016, Songbolin, Taiwan.
Elevation: 400m
Brewing: 9g in 300ml 95°C water, steep for 3 minutes. Re-steep. Adjust to taste.
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This batch of tea was made from naturally grown Four Seasons Spring tea leaves. It's quite interesting to experience the contrast between lightly oxidized Four Seasons Spring leaves and fully oxidized leaves from the same plant. This tea type is most commonly produced as a "green Oolong" where the leaves are lightly oxidized and left unroasted. In recent years however, Four Seasons Spring is being made into Black Tea, particularly from summer harvests, to produce a very satisfying, fragrant brew that is a bit lighter than the standard Black Tea profile. The floral character of this tea is mellowed by full oxidation but still has a more complex aroma and smooth, palatable, more refreshing character.
These leaves were infused with organic Lemongrass in the final stage of their processing, as they finished being rolled and dried. The distinct yet compatible characters of this fragrant Black Tea with the flavor enhancing qualities of Lemongrass provide a brew that is both soothing and refreshing. We've discovered that this tea works equally well as a cold brew or a hot brew. Our favorite method to date is to brew the tea with 95°C water at fairly strong concentration and then chill it to be served over ice. For those with a sweet tooth, a touch of honey is all it takes to make it sweet enough without compromising the original character of this brew.
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The Story Of This Tea
Mr. and Mrs. Xie manage their cooperative of certified organic farms in a way that combines tradition with an eclectic knowledge of tea production. They have an integrated understanding of what works in terms of tea cultivation and processing as well as consumer market trends. After visiting them numerous times in their home and gradually learning of their overall production from their humble representation that would only be offered when warranted by our relentless questions, we discovered this tea type that is unique in our knowledge of tea making.
This batch of tea is a combination of Four Seasons Spring tea leaves made into Black Tea and infused with dried, naturally grown Lemongrass in the rolling and drying phases of processing. We've tried several tea blends from this source, and despite the fact that we have been tea purists up to now, we've finally been convinced that tea blends are well worth sharing when they are made with the right ingredients and prepared with world-class skill and knowledge of tea making. This selection is our favorite blend so far, because it is substantial in character without an overwhelming floral character that masks the tea flavor. It is truly a balanced profile of flavor and composition that has but the concept of tea blends into a whole new category for us!
Eco-Farmed Light Roast Oolong Tea
$24
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Flavor: Woodsy, vegetal aroma. Balanced, nutty character. Lingering, clean finish.
Garden: This plot of tea is located in the historical Phoenix Village in Lugu Township. Mr. Lin has been managing this plot of tea organically for over 5 years. It is an early generation plot of Qing Xin Oolong inherited from Mrs. Lin's family. The mature tea trees have transitioned surprisingly well, and are producing leaves with a constitution that is reminiscent of decades past.
Harvest: Hand picked in small batches. Fall 2017. Phoenix Village, Lugu Township, Taiwan.
Elevation: 800m
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This batch of tea has the "original flavor" of Oolong that is reminiscent of generations past. It is a substantial, but mild character that is slightly sweet on the palate and has a distinctly aromatic, lingering aftertaste. The leaves were sufficiently oxidized, and roasted twice, but very gently. They were then left to "set" for a few months without being vacuum sealed. This allowed for a minimal, yet detectable amount of post-production oxidation that gives it a traditional Oolong character.
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The Story Of This Tea
In addition to his newly planted organic farm that we were inspired to do our Indiegogo campaign for, Mr. Lin has also manages an early generation plot of Qing Xin Oolong that his wife inherited from their family farm. He has cultivated these mature Oolong tea trees organically for over 5 years. The plants transitioned from conventional farming to organic nicely, and are producing fine crops of leaves with an "original Oolong" character. This batch is delicately roasted, and has a mild character that sets it apart from a traditional Dong Ding Oolong. It offers a substantial brew, but without the noticeably roasty character of a Dong Ding. This tea still has a refreshing, vibrant character with very little astringency or bitter flavor.
The farm is located in Phoenix Village in Lugu Township, which is one of the earliest developed communities for producing Dong Ding Oolong Tea. Phoenix and Yonglong villages are perched on a ridge just above Dong Ding Mountain, and are renowned for both the rich red soil and the most densely populated community of traditional Dong Ding Oolong Tea artisans in Taiwan. In a word, it is our favorite place to visit family run farms that make our overall favorite kind of tea!
Eco-Farmed Osmanthus GABA Tea
Sold Out
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Flavor: Sweet, floral aroma. Complex, tropical fruit punch flavor. Clean, tangy, fragrant finish.
Garden: This source is the most innovative and progressive tea producer we know. This husband and wife team cooperate with neighboring farmers to produce an impressive array of organically cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique and novel types of tea.
Harvest: Machine harvested, small batch, Fall 2015.
Flowers: Hand-picked, very small batch, fall 2015.Elevation: 400m
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This batch of tea was made from organically grown Four Seasons Spring Oolong tea leaves and processed as GABA tea. This essentially means that the leaves were oxidized in an anaerobic atmosphere, which in effect, exposes the leaves to nitrogen instead of oxygen. This results in a much higher content of Gamma-aminobutryic acid (GABA). This ingredient has been scientifically proven to be helpful in reducing high blood pressure and other stress related symptoms.
GABA tea is similar to a black tea in its character, yet it is unique in that it has almost no astringency at all. It brews a very smooth, sweet, balanced flavor that is soothing and relaxing. This combined with the fresh, floral qualities from the organically grown Osmanthus flowers give it a very distinct, tropical fruit punch character that is in a class of its own! The flowers were painstakingly hand-picked by this husband and wife team for days on end to produce this minimal batch of tea that we just happened to show up at the right time for. We were able to procure more than half of this batch that amounted to less than 10 kg total!
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The Story Of This Tea
Mr. and Mrs. Xie manage their cooperative of certified organic farms in a way that combines tradition with an eclectic knowledge of tea production. They have an integrated understanding of what works in terms of tea cultivation and processing as well as consumer market trends. After visiting them numerous times in their home and gradually learning of their overall production that would only be humbly offered when warranted by our relentless questions, we discovered this tea type that is our first step in the direction of offering quality tea blends.
Our friends and fans of Eco-Cha have asked us for years if we will ever offer tea blends, in other words, tea leaves mixed with other natural ingredients such as flowers or herbs. While we've never been against the idea, we haven't made a pointed effort to source this product. We've simply been too immersed in the endless exploration of the highest quality Oolong and Black Teas that have made Taiwan world-famous.
Typically, when we sit down at Mr. Xie's tea table, he will brew tea that he has recently or is currently in the process of curing. In effect, we often get to try a type of tea we have never tasted before. This in itself is a gift freely offered by these modest and impressively knowledgeable tea farmers. On our most recent visit, he brewed some of this Osmanthus GABA tea. He never says what the tea is before we taste it and ask about it, which provides us with a kind of experiential quiz!
The prominent floral aroma that wafted in the air as it brewed made it clear that it wasn't just tea leaves being brewed. The delicate, sweet fragrance was very pleasant and not overpowering at all. Upon first sip, it was clear what type of tea was combined with the flower that we were not familiar with. The exceedingly smooth, balanced character of GABA tea was complimented by a vibrant floral, fruity sweetness that really tasted like a bowl of fruit punch. We immediately thought of its potential as an iced tea, and possibly a cold-brew. These explorations of brewing methods are still underway as we write this, and we look forward to hearing the results of your experiments with this very flavorful, refreshing brew!
Four Seasons Spring Oolong Tea
$4
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Flavor: Sweet, creamy aroma. Balanced, mild sweet/dry character. Delicate floral aftertaste
Garden: This tea garden is a prototype of sustainable tea farming, and is an anomaly in its region This farmer only harvests 3 times a year as opposed to the common practice of 5 or 6 times a year. This allows the plants to grow more naturally and maintain optimal nourishment. Almost all tea in this region is machine harvested, but this farmer hand picks these leaves. He is dedicated to the highest quality possible by producing small amounts of carefully crafted tea. The weather conditions during the spring growing were ideal this year— especially at this elevation.
Harvest: Hand-picked in small batches. Spring 2018. Songbolin, Taiwan.
Elevation: 400m
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This year's spring harvest of Four Seasons Spring leaves were picked just at the right time of reaching full size but still young and supple. They were skillfully oxidized to produce a wonderfully floral aroma balanced by a substantial fruity flavor that lingers long after drinking.
The range of character in this batch is striking. The initial creamy aroma is followed by mild garden fresh tones and finishes in a delicate bouquet that lingers and subtly transforms. Another unique batch from this very special source.
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The Story Of This Tea
Around 1981, a Mu Zha tea farmer in Taipei County discovered a naturally occurring hybrid oolong in his tea garden that proved to be particularly suitable to the climate on Taiwan. Since then, it has gained popularity for its reliable produce and unique flavor and character. Now it is cultivated extensively as a signature oolong tea that is unique to the island of Taiwan. The name “Si Ji Qun” was chosen for the plant’s prolific year-round leaf growth, allowing for at least four harvests annually that produce a fresh, fragrant character of tea that is unique among oolongs.
This batch of tea leaves come from the most active tea maker and merchant we know. This man enters virtually every Oolong Tea competition in Taiwan, including the largest and most prestigious Oolong Tea competition in the world. He consistently achieves high ratings in all of these competitions.
In the last several years, he has formed a cooperative with his neighboring farmer friends who share the same high standards of cultivation and processing. This is in order to collectively produce a significant enough volume to be able to compete with larger scale productions of tea in this region, while maintaining the quality control standards of small, privately-run farms. Wholesale dealers of tea typically buy tea from large scale producers in quantities of thousands of pounds per harvest.
Gardenia Flower Oolong Tea
$13
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Flavor: Integrated floral and tea aroma. Substantial, mellow Oolong character with distinct flowery overtones. Heady, yet clean, vibrant aftertaste.
Garden: This source is the most innovative and progressive tea producer we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of naturally cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique styles of tea. This is the first source from whom we've been inspired to offer tea blends. Their ideology of natural farming methods combined with their comprehensive knowledge of tea production that enables them to produce exclusive batches of tea inspires us to represent them to the best of our ability.
Harvest: Machine harvested, medium batch, spring 2017, Songbolin, Taiwan.
Elevation: 400m
Brewing: 9g in 300ml 95°C water, steep for 3 minutes. Re-steep. Adjust to taste.
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This batch of tea was made from a combination of naturally grown Tsui Yu and Four Seasons Spring tea leaves. These tea types are most commonly produced as a "green Oolong" where the leaves are lightly oxidized and left unroasted. The floral and herbal characters of these teas have been mellowed by substantial oxidation but maintain their complex aroma and smooth, palatable, refreshing character as a more traditionally made Oolong.
These leaves were infused with hand-picked Gardenia flowers in a post production process. The distinct yet compatible qualities of a flower essence combined with a rich, well oxidized Oolong character offer a very interesting and satisfying brew. We've discovered that this tea works equally well as a cold brew or a hot brew. The beauty of this batch of tea is that you can sit down and brew it Gongfu style and marvel at the intricacies of a traditionally made Oolong combined with a flower essence to produce a heady, complex, almost magical brew. Or you can just toss some of these leaves and flowers in your water bottle and let it sit for a couple hours at room temperature or in the fridge overnight, and enjoy it all day. And it only gets better as the day goes on!
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The Story Of This Tea
Mr. and Mrs. Xie manage their cooperative of certified organic farms in a way that we that combines tradition with an eclectic knowledge of tea production. They have an integrated understanding of what works in terms of tea cultivation and processing as well as consumer market trends. After visiting them numerous times in their home and gradually learning of their overall production from their humble representation that would only be offered when warranted by our relentless questions, we discovered this tea type that is unique in our knowledge of tea making.
This batch of tea is a combination of Four Seasons Spring and Tsui Yu tea leaves with naturally grown Gardenia flowers in a post-production infusion process. We've tried several tea blends from this source, and despite the fact that we have been tea purists up to now, we've finally been convinced that tea blends are well worth sharing when they are made with the right ingredients and prepared with world-class skill and knowledge of tea making. Honestly, we are not big fans of flower blends, but this blend has us captivated. It's the balance of a significantly oxidized, traditionally made Oolong with a mild, yet distinct flower essence that is undeniably satisfying, either hot or cold, that has compelled us to put this tea on our shelf!
Gift Cards
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Gongfu Travel Tea Set
$55
This set comes with a new innovative Gaiwan style teapot, a matching pitcher, six tea cups and a handy all-in-one carrying case. This travel-friendly tea set is perfect for taking your...
High Mountain Concubine Oolong Tea
$44
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Flavor: Lightly toasted, woodsy aroma. Subtle honey-essence, fresh scone character. Clean, refreshing finish.
Garden: This batch of tea was procured by our sourcing director Andy who visited a farmer he had met the year before in the northern Alishan tea producing region of Taihe. He brought a sample to his tea mentor Lisa Lin. Lisa immediately decided to purchase the standard 18kg bulk bag, and after roasting it with positive results, she bought the remaining amount from this harvest! We have the benefit of now sharing this batch that has been lightly roasted over several months by a master roaster.
Harvest: Hand picked in small batches. Spring 2016. Taihe, Chiayi, Taiwan.
Elevation: 1100m
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The most commonly noted flavor of Concubine Oolong is a honey-like quality. This batch of tea has this quality - in the sense that, like some wild honey, it has an amazing floral/herbal bouquet over a sweet/savory flavor on the palate. This is balanced by substantial astringency to give it a clean, bright finish. This batch is a relatively light roast, undergoing two roasting with a few months between the two roasting to allow the tea to "settle" into its composition. Concubine is a fitting name in that the tea has a fickle, unpredictable character when it comes to roasting.
This type of tea is also known for its brewing power. Less leaves can be used than the standard amount to brew a high mountain tea. It will brew a strong cup that should be monitored to not over brew, and it also will yield considerably more brews than a normal oolong.
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The Story Of This Tea
An elusive type of tea that varies with each batch made, from season to season – depending on the presence of a small insect. Concubine Oolong is the result of the leaves being bitten by a tiny green fly, called a leaf hopper, during growing season. This instigates an immune system response in the plant, resulting in a unique flavour. Normally, this bug is deterred by the regulated use of a water soluble pesticide sprayed on the plants early in the growing season. More and more, farmers are allowing their plants to go unsprayed at least one season in the year. Typically this is done after spring harvest.
In Northern Taiwan, a more common name for "bug bitten" tea is Oriental Beauty (Dong Fang Mei Ren). Oriental Beauty is made from a different Oolong varietal than the Green Heart Oolong that is cultivated for high mountain tea in Central Taiwan. Concubine also differs from Oriental Beauty in that the Concubine leaves are tightly rolled in the manner of a Taiwan Oolong, rather than the traditional mainland China method of curled, open leaves. Tight rolling is a Taiwanese innovation that protects and preserves the tea.
Our tea advisor, Lisa Lin bought most of this day’s harvest after our sourcing director Andy shared a sample of this special find with her. Lisa found the flavor and consistency of the tea to be very special – seemingly for it’s significant level of oxidation – but did not initially perceive it to possess the full character of a Concubine Oolong. It turns out, after a light double roasting, that this tea has indeed been crafted into a fine batch of Concubine Oolong Tea. They produced less than 300 pounds of tea on this day of their spring harvest, compared to 1000 pounds a day from larger productions in the area.
Jasmine Flower Oolong Tea
$14
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Flavor: Jasmine flower aroma. Balanced, mildly sweet, delicate floral character. Clean, refreshing finish.
Garden: This source is the most innovative and progressive tea producer we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of organically cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique styles of tea. This is the first source from whom we've been inspired to offer flower tea blends. Their ideology of natural farming methods combined with their comprehensive knowledge of tea production inspires us to represent their extraordinary teas.
Harvest: Machine harvested, medium batch, summer 2017, Songbolin, Taiwan.
Elevation: 400m
Brewing: 9g in 300ml 95°C water, steep for 3 minutes. Re-steep. Adjust to taste.
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This batch of tea was made from a combination of naturally grown Tsui Yu and Four Seasons Spring tea leaves. These tea types are most commonly produced as a "green Oolong" where the leaves are lightly oxidized and left unroasted. The floral and herbal characters of these teas have been mellowed by substantial oxidation but maintain their complex aroma and smooth, palatable, refreshing character as a more traditionally made Oolong.
These leaves were infused with hand-picked Jasmine flowers in a post production process. The distinct yet compatible qualities of a flower essence combined with a rich, well oxidized Oolong character offer a very interesting and satisfying brew. We've discovered that this tea works equally well as a cold brew or a hot brew. The beauty of this batch of tea is that you can sit down and brew it Gongfu style and marvel at the intricacies of a traditionally made Oolong combined with a flower essence to produce a heady, complex brew. Or you can just toss some of these leaves and flowers in your water bottle and let it sit for a couple hours at room temperature or in the fridge overnight, and enjoy it all day.
-
The Story Of This Tea
Mr. and Mrs. Xie manage their cooperative of certified organic tea farms in a way that combines tradition with an eclectic knowledge of tea production. They have an integrated understanding of what works in terms of tea cultivation and processing as well as consumer market trends. After visiting them numerous times in their home and gradually learning of their overall production that was warranted by our relentless questions, we discovered this tea type which is unique in our knowledge of tea making.
This batch of tea is a combination of Four Seasons Spring and Tsui Yu tea leaves that were mixed lightly roasted, and then blended with Jasmine flowers in a post-production infusion process. We've tried several tea blends from this source, and despite the fact that we have been tea purists up to now, we've finally been convinced that tea blends are well worth sharing when they are made with the right ingredients and prepared with world-class skill and knowledge of tea making. It's the balance of a significantly oxidized, traditionally made Oolong with a distinct flower essence that is consistently satisfying, either hot or cold, that has compelled us to put this tea on our shelf!
Jin Xuan Oolong Tea
$3
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Flavor: Mild floral aroma. Buttery, delicate vegetal character. Soothing, clean aftertaste.
Garden: This batch of tea was sourced from an artisan who has repeatedly won first prize in the Nantou County Tea Trade Association’s Jin Xuan Dong Ding Oolong Tea Competitions. He works with a co-op of farmers that share their knowledge and have repeatedly had their teas tested by Taiwanese food safely lab SGS. A prime example of sustainable methods combined with community-based expertise.
Harvest: Machine cut in medium batches. Spring 2018. Songbolin, Taiwan.
Elevation: 400m
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This selection of Jin Xuan has the classic buttery notes of a Jin Xuan Oolong without being overwhelmingly milky. The flavor is buttery, slightly sweet, like summer garden fresh veggies - balanced by the smooth astringent "original oolong" qualities that offer a clean, fragrant finish. This tea has no added flavor.
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The Story Of This Tea
This batch of tea leaves come from the most active tea roaster and merchant we know. He enters virtually every Oolong Tea competition in central Taiwan, including the largest and most prestigious Oolong Tea competition in the world. He consistently achieves high ratings in all of these competitions. In fact, he won first place for Nantou County's Jin Xuan Dong Ding Oolong twice in a row. In last year's Dong Ding Oolong competition that is comprised of some of the best Oolong Tea makers in the world, he placed 4th out of over 6000 entries. He is a highly motivated, intelligent and progressive individual - making him a leader in his field.
In the last several years, he has formed a cooperative with his neighboring farmer friends who share the same high standards of cultivation and processing. This is in order to collectively produce a significant enough volume to be able to compete with larger scale productions of tea in this region, while maintaining the quality control standards of privately run farms. This team of farmers share their expertise in continually developing the most effective methods for cultivating quality tea.
Jin Xuan Oolong is a hybrid cultivar produced by the government subsidized Tea Research Extension Station (TRES) in Taiwan and is registered as Tai Cha #12 (台茶12號). It was designed to possess a stronger immunity to naturally occurring "pests" in the regional climate of Taiwan while producing a somewhat larger leaf that increases yield. It is known for its buttery or milk flavor qualities and has a milder astringency and smoother texture.
This batch of tea was grown at 400m elevation. These farms are on relatively flat ground, allowing for machine-cut harvesting. The machine that is used for harvesting is a hand-held type of hedge clipper designed to be wielded by two people, one on each side of the row of tea bushes. A vacuum attachment collects the harvested leaves in a cloth bag. While machine harvesting results in a portion of the leaves and stems being cut, this expedient method allows for timely harvest in the late morning hours that ensures the outdoor oxidation step in processing the leaves is done at noon - the ideal time for the initial wilting phase of the leaves. While hand picking maintains the integrity of the tea leaves, it is far more time consuming and labor intensive, and must be started in the early morning hours, but not until the dew on the leaves has evaporated. Machine harvesting provides more control over these daily conditions simply because it is faster and requires fewer hands. The rapidly diminishing local labor force for hand-picked tea is a real issue in Taiwan. So machine harvesting is a significantly more sustainable method.
Li Shan High Mountain Oolong Tea
$12
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Flavor: Floral, pastry aroma. Substantial, balanced, mildly sweet, complex vegetal character. Clean, lasting finish.
Garden: This garden is located on the west side of the Lishan region, situated directly above a reservoir, and at the top of a ridge. It is well managed by a couple with 30 years of High Mountain Tea farming experience.
Harvest: Hand-picked, medium batch, Heping, Taiwan. Spring 2018.
Elevation: 2000m
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This batch of tea was slightly more oxidized in its processing than a standard High Mountain Oolong. Heavier oxidation results in a more substantial, balanced brew. The aroma and flavor become more subtle, but more rich and smooth in texture and composition. Some of the floral fragrance is is compromised, but most serious drinkers feel that it is well worth it in exchange for a more complex, full-bodied brew.
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The Story Of This Tea
We visited the Lishan farm and factory during spring harvest and observed the overall scene. We tasted the tea as it was made, and then got to choose which batch from the last two days of production (because the previous 4 days were already spoken for). The source is a family we befriended over a year ago, and feel very confident about working with. Their home is in Alishan, where they run a renowned factory, cooperating with local growers, and producing competition grade award winning tea for many years now. They have recently leased a plot of tea in the western side of the Lishan region, on the top of a ridge, directly above a reservoir. This micro-climate is a significant asset. Their tea making skills are in high demand among wholesalers here on the ground. Many wholesalers buy their tea in large quantities without even tasting it. They have numerous long term customers who buy their produce consistently.
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Professional Tea Judging Set
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Get serious about tea tasting with this competition sanctioned tea judging set. This brewing set allows you to do proper cuppings of tea the way professionals do in competition settings,...
Red Jade Black Tea
$8
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Flavor: Aromatic hints of cinnamon and clove. Full-bodied, complex, substantial character. Mellow, soothing finish.
Garden: This garden lies high in the hills above Sun Moon Lake in central Taiwan. This area was developed in the first half of the 20th century for Assam Black Tea production by the Japanese. After decades of standard Black Tea production, it has seen a renaissance of specialty Black Tea making, mostly due to the introduction of Tai Cha #18, or Red Jade Tea, that was officially introduced in 1999.
Harvest: Hand picked in small batches. Summer 2017. Sun Moon Lake, Nantou, Taiwan.
Elevation: 700m
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Red Jade Tea - also known as Taiwan Tea No. 18, brews a rich, full-bodied tea with subtle hints of clove, cinnamon and mint in its complex composition.
The character of Red Jade is unique among black teas, while still possessing a classic black tea quality. It is another exemplary selection on the Eco-Cha menu in that it is sustainably produced with low-impact farming methods and minimal processing. If you are a black tea lover, you deserve a sampling of this unique strain of tea.
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The Story Of This Tea
Tai Cha #18 is a hybrid of the Assam tea plant with the wild tea tree that is naturally occurring on Taiwan. It is recorded that the Portuguese were the first to discover this wild tea tree hundreds of years ago. When the Japanese came to this area in the early 1900's bringing with them the Assam plant, this wild tea was being cultivated by early Chinese settlers. So it is said that the hybrid existed long before the Tea Research and Extension Station registered and promoted it less than 20 years ago.
This batch of tea was harvested from a farm that has been managed by a local farmer for well over a decade. In recent years however, our friend who is an organic tea farmer has contracted this farm to cultivate its crop naturally, using no chemical farm products whatsoever. Our friend began with a commitment to procure 1/3 of the seasonal crop, and in less than 3 years has increased his procurement to 2/3, based on demand for his naturally cultivated Red Jade Tea that he processes himself in his home factory. He has had these leaves tested annually with consistent ND results, which indicates zero chemicals in the tea leaves. This new generation with an integrated sustainable approach to tea production is the kind of development in the industry we seek to support.
Our friend lives in the Songbolin tea producing region, and his home factory is equipped for Black Tea processing, which was used by previous generations in his family, but was dormant for many years before this new development. He has repurposed his inherited factory for the production of naturally cultivated Black Tea from a nearby region. He processes his Black Tea himself, using his own factory, which reduces cost and allows him to market it at competitive prices. This also is the kind of sustainable business approach that we are committed to supporting in the local industry. His produce of "small leaf type" Oolong from his own organic farm is processed by a nearby modern tea factory designed to make Green Oolong, in the fashion of High Mountain Oolong.
Round Red "Concubine" Gongfu Teapot
$38
The Chinese name given to this teapot is 西施, which is the name of one of the most famous concubines in Chinese history. She lived at the time of the...
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Shan Lin Xi High Mountain Oolong Tea
$7
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Flavor: Mildly sweet, floral aroma. Smooth, balanced, mellow yet full- flavored character. Lingering, complex, dry finish.
Garden: This farm is managed by an innovative farmer who inherited his family farm, and has continued to expand his farm management to other plots of tea in the Shanlinxi region. Mr. Chen has been a professional tea judge for over 20 years, and continues to hone his skills as both a farmer and professional representative of specialty Oolong tea.
In recent years, he has focused on cultivating tea, and works in cooperation with a local colleague with whom he contracts the processing of his tea. We also know this colleague – Mr. Zhang, who is younger, but very skilled and sought after as a contracted tea maker. A great deal of the tea that he supervises the processing of is procured for entry into the Lugu Farmers' Association's Dong Ding Oolong Tea Competition. Mr. Zhang is also a professional tea judge who is highly motivated in his career.
Mr. Chen employs a registered traceability program where he keeps a record of all his farm management activity, including all specs on fertilizers and pesticides that are administered. This program also conducts an annual inspection of the harvested tea leaves for trace chemical residue, and the results are consistently a fraction of the accepted levels. In addition to this, the factory that processes his tea is annually inspected by a government authorized sanitation program that includes testing of the tea leaves being processed at the time of inspection.
Harvest: Hand-picked in medium batches, spring 2018. Shan Lin Xi, Nantou, Taiwan.
Elevation: 1500m
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One of the prominent qualities of Taiwanese high mountain oolong is the fragrance that exudes from the freshly brewed leaves. Especially after the first and second brews, hold the un-lidded teapot near your nose and inhale slowly to experience the volatile aromatic oils that are being released from the freshly moistened and heated leaves. From there you can enjoy the evolving aroma of each successive brew. The fragrance is the most intriguing and subtle quality of a fine high mountain tea.
This tea carries distinct qualities of adequate oxidation of the leaves during processing. This is evident in its sweeter, mellowed aroma and smooth, balanced flavor. Its aroma is slightly less floral and more fruity or pastry-like. Oxidation offers a more substantial, less green brew that is complex, yet balanced and smooth on the palate. This batch is another exemplary high mountain tea from the Shan Lin Xi area.
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The Story Of This Tea
This batch of winter tea was harvested in late October, on the first day of our friend's 4-day harvest. The leaves were picked just as they reached maturity, offering a more substantial constitution in the leaf, but before they became overly matured. This batch has a fresh herbal character, combined with a noticeable degree of oxidation that mellows the grassy green flavor into a sweeter, smoother quality in the brewed tea.
Our source of this tea is firmly committed to the practice of transporting the freshly picked leaves to a factory at about half the elevation of the tea farm in order to provide ideal climate conditions for processing. Specifically, there is more sunshine and less fog at lower elevation, along with more available outdoor space to provide an optimal environment for solar withering - the initial an pivotal stage of Oolong Tea processing. It is this level of professionalism combined with the more environmentally friendly aspect of using a factory located in a residential area rather than on a remote high elevation tea farm that makes us committed to this source of quality Taiwanese High Mountain Tea.
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Small Leaf Black Tea
$7
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Flavor: Sweet, fruit pastry aroma. Rich, complex, balanced composition. Notes of dried fruit. Clean, dry finish.
Garden: This batch of tea comes from Yonglong Village, just above Dong Ding Mountain. Yonglong is known for its rich soil which differs from other locales in Lu Gu Township. This farm is managed by a father and son team who inherited their family tradition as artisans of Dong Ding Oolong. The son is one of the earliest tea makers in the area to begin using their late spring and summer crops to make Black Tea. Like their Dong Ding Oolong, we truly feel that it is some of the finest Black Tea we've experienced.
Harvest: Hand picked in small batches. Summer 2016. Yonglong, Taiwan.
Elevation: 700m
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This is a batch of heirloom Qing Xin Oolong tea leaves harvested in June and made into Black Tea, which has been the annual practice on this farm for the last eight years or so. Although this farm is run by one of the most skilled traditional Dong Ding Oolong Tea producers we know, the younger generation of this father and son team has made some innovations. And we feel that the son's recent R&D of using their summer crop to make Black Tea is a prime representative of a more general trend in the local industry.
We already knew that this is our favorite source of traditionally made Dong Ding Oolong Tea, but in the last couple years, we've come to realize that their Black Tea is also something very special. In a word, it's the balance of flavor and character that we find unique among Small Leaf Type Black Tea makers. This young tea artisan has learned how to process his family resource of heirloom tea in a way that makes an exceptional Black Tea. There is both a purity and substance of character that sets it apart from the majority of Black Teas, delivering a rich, full flavor that is both satisfying and soothing. The aroma is something like fresh baked plum cobbler, yet the flavor is both clean and richly balanced, with a dry lingering aftertaste that has a finish like a good dessert wine or even champagne.
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The Story Of This Tea
This tea is an heirloom crop of Qing Xin Oolong in the sense that the original trees were planted about 40 years ago and propagated in the traditional manner. This involves binding down some of the branches of an established tea plant and burying the supple new growth branches enough for them to take root. This is the most guaranteed way of preserving the original nature of the plant and preventing mutations that can naturally occur from using cuttings, or especially growing from seed. Since this method is labor intensive and takes much longer, it was phased out by commercial production of tea saplings to establish new plots of tea much more expediently. The purchasing of saplings also has much greater potential of resulting in variations within a given strain, due to the unknown factors of their origins and cultivation methods.
The quality of tea that is made from these heirloom plants sets it apart from the more recent generations of tea farms that have been established. We showed the photos that we blogged to our friend from a neighboring village who is a 52 year old 4th generation tea farmer, and he instantly recognized the shape and size of the leaves as distinct from more "modern strains" of Qing Xin Oolong. We are confident in saying that the cultivation practices on this farm along with the strain that was planted 40 years ago distinguish it as a rare and valuable resource. We feel honored that this is our ongoing source of traditionally made Dong Ding Oolong. And we are delighted to share a batch of tea that was harvested in June and processed as Black Tea by the young and talented son of this family-run farm — equipped with its own private on-site factory.
Tie Guan Yin Oolong Tea
$6
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Flavor: Hearty, dried fruit aroma. Rich, tangy, toasted grains flavor. Smooth, soothing finish.
Garden: This mixed batch of tea comes from Pinglin and Muzha, in Taipei. The Jin Xuan tea leaves were sourced from the producer of our Wenshan Baozhong Tea in Pinglin, in the mountains north of Taipei. The Tieguanyin tea leaves were harvested from this farmer's land in Muzha - in the foothills just outside of Taipei. Both of these place names have a long history of tea production. These, along with Sanxia district in the greater Taipei area have been producing tea since the 1800's.
This farmer manages his own small plots of Tieguanyin tea plants and processes the leaves in his home factory. This batch is approximately half Tieguanyin tea leaves blended with a batch of Jin Xuan Oolong that he processed in the traditional Tieguanyin fashion. It is now common practice to make Tieguanyin Oolong with Jin Xuan tea leaves. The majority of entries in the Muzha Farmers' Association Tieguanyin Oolong Tea Competition are made with leaves harvested from Jin Xuan tea plants and processed as Tieguanyin. Our source has found that blending these two tea strains offers the original Tieguanyin character while maximizing his yield.
Harvest: Hand picked in small batches. Spring 2018. Pinglin/Muzha, Taiwan.
Elevation: 500m/300m
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Tieguanyin Oolong tea is traditionally a heavily oxidized, heavily roasted tea, that in effect puts it in its own flavor profile. It is distinctly different from all other tea types produced in Taiwan, regardless of region or tea strain. This tea is unique due to its curing methods.
One step in particular sets Tieguanyin apart from the processing methods of other Oolong types. After the "kill green" or "cease oxidation" step —where the leaves are exposed to high heat, they are partially rolled and dried, and then put in the roasting oven while still in the cloth wrapped balls shown above, and slightly "steamed in their own juices". This results in a subtle, tangy fermented character that makes Tieguanyin unique. This anomaly of tea processing methods in Taiwan, combined with heavy oxidation and heavy roasting give Tieguanyin Oolong is bold, rich and distinguished character.
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The Story Of This Tea
Traditional methods of tea making typically involve much more "curing" of the tea leaves — which has the dual purpose of bringing out a distinct character, and stabilizing the tea leaves to maintain flavor — giving it a prolonged shelf life as well as a distinguished profile. In this sense, Tieguanyin Oolong is a prime example of a traditional product of regional origin. This tea tree strain was initially brought from mainland China, and took root in Northern Taiwan. It's traditional processing methods have continued to evolve to this day.
These tea leaves were cultivated and cured in perhaps the most traditional fashion that has survived into Taiwan's 21st century tea industry. Not only were they cultivated in the most historical tea growing regions in northern Taiwan, they were cultivated and cured in an overall context that is now very rare. It is rare because it is one of the few remaining resources of heirloom Tieguanyin tea trees in Taiwan, and it is naturally cultivated, and it is processed in the most boutique home-style tea factory we've ever seen.
Tieguanyin Oolong tea is traditionally a heavily oxidized, heavily roasted tea, that in effect puts it in its own flavor profile. It is distinctly different from all other tea types produced in Taiwan, regardless of region or tea strain. This tea is unique due to its curing methods.
One step in particular sets Tieguanyin apart from the processing methods of other Oolong types. After the "kill green" or "cease oxidation" step —where the leaves are exposed to high heat, they are partially rolled and dried, and then put in the roasting oven while still in the cloth wrapped balls shown above, and slightly "steamed in their own juices". This results in a subtle, tangy fermented character that makes Tieguanyin unique. This anomaly of tea processing methods in Taiwan, combined with heavy oxidation and heavy roasting give Tieguanyin Oolong is bold, rich and distinguished character.
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Mug: 9g tea in 350ml 95°C water. Steep for 3 minutes. Re-steep. Adjust to taste.
Cold Brew: Use 8g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day.
Gongfu Brew: Use 9g for a 175 ml pot. Use boiling temperature water and brew for about 50 seconds. Increase brewing time with each successive brew. The leaves can be brewed 5-6 times.
Tsui Yu Jade Oolong Tea
$3
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Flavor: Fresh, herbal aroma. Green leafy character, mildly sweet. Refreshing flowery finish.
Garden: This artisan consistently achieves high ratings in virtually every oolong tea competition in Taiwan, including the largest oolong tea competition in the world. He works with a co-op of farmers that share knowledge and regularly have their teas tested by Taiwanese food safety lab SGS. A prime example of sustainable methods combined with expertise.
Harvest: Machine cut in medium batches. Spring 2018. Nantou, Taiwan.
Elevation: 400m
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Upon first brew, there are distinct aromatic notes of fresh herbs with subtle hints of flowery sweetness. This Tsui Yu has a dark green leafy vegetal character base with herbaceous overtones and a refreshing floral, dry finish. This selection makes an especially flavorful cold brew tea.
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The Story Of This Tea
Tsui Yu Jade Oolong is a hybrid that was registered at the Taiwan Tea Research Extension Station (TRES) in 1981. It was designed for making oolong teas, and is capable of variable oxidation levels. It is known for its flowery aroma which takes on a fruity character if the leaves are roasted post production.
This batch of tea leaves comes from the most active tea maker we know. This man enters virtually every oolong tea competition in Taiwan, including the largest and most prestigious oolong tea competition in the world. He consistently achieves high ratings in all of these competitions. He won first prize in the Nantou County Tea Trade Association Dong Ding Tsui Yu Oolong tea competition winter 2013. The competition tea was processed to make a semi-oxidized roasted tea in the style of Dong Ding Oolong Tea. Our selection is slightly less oxidized and unroasted to maintain its original fresh, fragrant character. He has also repeatedly won first prize in the Nantou County Tea Trade Association Jin Xuan Dong Ding Oolong tea competition. This is a region that is comprised of some the best tea makers in the world. He is a highly motivated and progressive individual - making him an exemplary figure in his field.
In the last few years, he has formed a cooperative with neighboring farmer friends who share his standards of cultivation and processing. This is in order to collectively produce a significant enough volume to be able to compete with the larger scale production of tea in the area, while maintaining the quality control standards of small, privately-run farms.
Wholesale dealers of tea typically buy tea from large scale producers in quantities of thousands of pounds per harvest. This co-op of farmers employs farming methods that use occasional or zero chemical fertilizers, zero chemical weed killers, and only a minimal amount of water soluble pesticides are administered at the beginning of the growing season. The tea leaves are randomly tested for trace chemical residue, and this team of farmers share their expertise in continually developing methods for cultivating quality tea.
This batch of tea was grown at 400m elevation, which means the farms are on relatively flat ground, allowing for machine-cut harvesting. The machine that is used for harvesting is a hand-held type of hedge clipper designed to be wielded by two people, one on each side of the row of tea bushes. A vacuum attachment collects the harvested leaves in a cloth bag. While machine harvesting results in a portion of the leaves and stems being cut, this expedient method allows for timely harvest in the late morning hours that ensures the outdoor oxidation step in processing the leaves is done at noon - the ideal time for the initial wilting phase of the leaves. While hand picking maintains the integrity of the tea leaves, it is far more time consuming and must be started in the early morning hours, but not until the dew on the leaves has evaporated. Machine harvesting provides more control over these daily conditions simply because it is faster.
The amount of leaves harvested on a typical day from this farm makes about 250 kilograms of dried tea leaves. This is almost double that of a small-batch harvest and about half the amount that large farms harvest, so we use the term "medium batch" in reference to this quantity.
Wenshan Baozhong Tea
$8
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Flavor: Fresh herbal aroma. Balanced, floral and buttery vegetal notes. Clean, fragrant aftertaste.
Garden: This tea farm is located in a small mountain range between Taipei and the northern coast of Taiwan. This area was initially developed for tea production in the mid-late 19th century. Baozhong tea farmers comprise a small percentage of Taiwan's contemporary tea industry. This source is a small, family-run farm that is committed to keeping their local tradition alive.
Harvest: Sustainably harvested in small batches. Spring 2018. Pinglin, Taiwan.
Elevation: 600m
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Wenshan Baozhong Tea has a pure character, in that the tea leaves undergo very little processing after being harvested. Like all Oolongs, the basic steps of withering, oxidation, and tumble heating are involved. But the level of oxidation for making Baozhong Tea is relatively minimal, about 10-15%. Baozhong is also an unroasted type of Oolong.
Beyond this, the leaves are only slightly curled after the tumble heating/cease oxidation stage, then dried. This allows the leaves to maintain more of their structural integrity, both visually and in terms of the chemical compounds within the leaf. In this respect, Baozhong is more similar to Green Tea or White Tea, in that the leaves are not compressed, and tightly rolled as with other Oolongs, and they are not bruised as with Black Tea.
The result of this minimal processing method is that the original, fresh green leaf character is preserved. Along with this is a substance of flavor and a distinct aromatic profile that puts Baozhong in a class of its own. It has an especially aromatic profile, with a fresh green character, yet with just enough oxidation to give it balance and substance. It is easily distinguished from its Green Tea cousins, but also stands clearly apart from High Mountain Tea and other traditionally made Oolongs.
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The Story Of This Tea
It appears that minimal oxidation of tea leaves after they are picked was accidentally discovered to enhance the flavor profile of Green Tea. The goal of curing Green Tea is to lock in the freshness of the young tea leaves upon picking them. This is accomplished by drying them as soon as possible. Of course, this is not totally feasible, as the freshly picked leaves need to be taken in from the field to be dried. It is likely that this is how Baozhong Tea was invented, since Green Tea was the historical tea of choice in mainland China for centuries, and then in Taiwan. However, by the late 19th century, Oolong (partially oxidized) Tea was the main export to the West from Taiwan.
The name Baozhong translates literally as "wrapped type", as it was originally wrapped in plain brown wrapping paper. This pre-modern packaging also allowed for post-production oxidation, which eventually led tea merchants aging this tea type for added value. Nowadays, some of the most sought after aged tea in Taiwan is Baozhong Tea. One reason for this is that curled leaves have a lot more surface exposure, and oxidize more quickly and easily than rolled leaves. This delicate finesse in the making of Baozhong, along with its conduciveness to aging is what has kept it a popular choice since the 1800's!
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