This tea is rolled (loose pearls) and the leaves unroll as tips less than 2 inches long. While it is 'Heavy Roast' is is neither high acidity, nor smoky. It seems like a very pure tea with a rich flavor. I really enjoy this tea in teh morning.
A toasted, wood and grass parfumed, super tasty
My first purchases from Eco-Cha were: Eco Farm Heavy Roasted Oolong, LUGU COMPETITION DONG DING, AND ROASTED TSUI YU OOLONG.
I did a side-by-side comparison of the three, steeping 4 grams of each tea in 10 oz of just below boiling water. I let them all cool slightly because I can’t recognize the flavors at too high a temperature. I also tasted each when cooled to room temperature.
Here are my observations:
Lugu Competition Dond Ding:
Subtle woody aroma. Full body, rich, full mouth feel, very bold flavors. Smoothest of the 3. As it cooled, floral oolong notes came out.
Eco Farm Heavy Roasted Oolong:
Very similar in aroma to Competition. Bold woody taste. Mouth feel is narrower, it doesn’t explode like the competition. It’s a little more astringent. When cooled, floral notes weren’t present.
ROASTED TSUI YU OOLONG:
WOODY AROMA WITH DEFINITE Spicy notes. The woody taste is more subtle, balanced out by other flavors like licorice, cardamon, and vanilla. All in all, more nuanced. The only drawback was it was a
I think my order of preference is; ROASTED TSUI YU OOLONG, COMPETITION, AND FINALLY THE ECO FARM. HOWEVER, THEY WERE ALL EXCELLENT. I WOULDN’T HESITATE TO PURCHASE ANY OF THEM AGAIN.
I grew up in Taiwan drinking oolong tea everyday. I got used to drinking coffee since living abroad. Somehow, the calling of tea is so strong that I have switched back to drinking tea of late. I like the fresh light aroma the tea leaves in the mouth. I was fortunate to come across Eco-Cha, that sources organic tea farms in the Taiwan's high mountain area. The heavy roast oolong tea I ordered makes me smile in the morning.
I love roasted oolongs, but a lot of them disappoint because they are too lightly roasted despite the label of "heavy roast" or "medium roast". When I think "heavy/dark" roast I think of Wuyi oolongs roasted and aged Hong Kong style, and this one hits close enough to the mark to deserve an account signup and a review. At the price of a daily drinker, it has the rich oh-so-subtle "sour" of a quality roasted-and-aged oolong along with the smooth mineral taste I'd expect from a Da Hong Pao. The characteristic Taiwanese "smoothness" of their best oolongs is present here, rounding out a flavor in a way only the best Wuyis do (in comparison). I'm gonna tuck away one of the vacuum sealed pouches to age for a few years, since the tightly-bound oolong pellets tend to age far better than loose, twisted-leaf tea.
Thanks so much for your detailed review! This is very similar to what we feel about this tea. Did you happen to read in the product page how it is made? It’s quite an extensive process! This grower has been researching processing more than anyone we know in terms of varying the standard procedures and tweaking things to achieve interesting results in many ways. We feel proud to represent this tea. It truly is unique. We’ve never heard of anybody doing what he does in order to reach the results he does with this tea type. Thanks again, and feel free to contact us directly with any questions you may have!