In this post, we discuss the Alishan and Shan Lin Xi High Mountain Tea growing regions in the context of tasting our winter 2023 batches of each. The photo above is an aerial shot of tea farms from our source of Alishan High Mountain Oolong Tea. Below is a snap of the harvest on the farm where we sourced our winter batch.
Alishan is the southernmost high mountain tea growing region on Taiwan. It is known for its bright, pronounced aromatic and flavor profile that results from the relatively warmer and sunnier climate. Alishan is the most renowned name as well as the largest region for High Mountain Oolong Tea production on Taiwan,.
The photo above was taken during the winter 2023 harvest of our Shan Lin Xi High Mountain Oolong. The Shan Lin Xi tea growing region is directly north of Alishan, and not very far away as the crow flies. The climate and terrain are significantly different however. The overall elevation is somewhat higher, and the topography is mostly steeper and more forested than Alishan. These factors, combined with the wind patterns that influence weather patterns create a cooler and foggier climate. This climate combined with less sun exposure due to the terrain produce a distinctive quality of High Mountain Oolong Tea. These growing conditions, combined with the fact that Shan Lin Xi Tea is produced by the highest population of Oolong Tea artisans on Taiwan have made Shan Lin Xi a favorite among premium Oolong Tea drinkers.
Watch the tasting video to learn how our winter 2023 batches of these teas compare with each other!
Please post any questions or comments you may have in the comments section below!
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]]>We did a side by side tasting of our Traditional Dong Ding Oolong Tea and our Dong Ding Oolong Tea. We now procure both of these selections from the same source. Currently, our Traditional Dong Ding Oolong Tea is from spring 2023 harvest and our Dong Ding Oolong Tea is from winter 2023 harvest. So they are two different seasonal harvests from the same farm and made in the same way by the same craftsman. So, other than the difference in seasonal harvests, the only significant difference between them is that the traditional version is left unroasted, whereas the standard Dong Ding Oolong is roasted. Starting with the upcoming spring 2024 harvest, we will be able to offer the same seasonal crop in these two different versions: unroasted and roasted.
The roasted version has become the standard Dong Ding Oolong Tea in recent decades largely due to its promotion by the Lugu Farmers' Association — which holds the world's largest Oolong Tea competition for this type of tea. Traditoinally, Lugu tea farmers and craftsmen did not roast their produce. The roasted version of their tea began with Taiwanese tea merchants who purchased the farmers' tea and roasted it themselves, which eventually became more popular.
Watch the tasting video for the full story and tasting notes:
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]]>Ming Dynasty painting depicting a scene in Nanjing during the Lantern Festival. Source: Wikipedia
Many stories abound about the the origins of the Lantern Festival, one of which goes back over 2,000 years to the Han Dynasty. It is said that during the Han Dynasty, Emperor Hanmingdi ordered that lanterns be hung in the palace and throughout the city on the 15th day of the first lunar month to honor Buddha. The practice of hanging lanterns has since evolved into the vibrant and festive event that is celebrated today.
Today, the Lantern Festival is celebrated with various activities and traditions. The most iconic feature of the festival is the lanterns themselves, which come in all shapes, sizes, and colors.
Another tradition of the Lantern Festival is eating sweet dumplings made from glutinous rice flour served in a syrup or soup. Called "tangyuan" or "yuanxiao", these dumplings may have sweet fillings made out of peanut, sesame, or red bean paste. The circular shape of tangyuan or yuanxiao and the bowls they are served in symbolize family togetherness, suggesting that enjoying these treats during the new year may bring about family harmony, happiness, and good luck.
During the Lantern Festival, children also venture out at night carrying paper lanterns, engaging in the tradition of solving riddles attached to the lanterns.
This year, the Central Taiwan Lantern Festival is being held at Taichung’s Central Park. As this being the Year of the Dragon, the festival features many dragon-themed lanterns and displays.
The main attraction in the park is a dragon lantern that is 76 meters (250 ft) long and 27 meters (89 ft) wide.
The main dragon lantern at the Central Taiwan Lantern Festival all lit up. Source: Taichung City Government Tourism and Travel Bureau.
The dragon is a symbol of power, strength, and good luck in Chinese culture, making it a fitting theme for this year's festival.
One of the highlights of the festival is the free paper dragon lanterns that are given out to visitors. These paper lanterns are a popular souvenir, and people often line up in long lines to get one. Here, folks are lining up for the lanterns an hour before they started handing them out!
And this is what they all were waiting for! Inside is a LED light that makes the lantern light up.
Many organizations like government offices or schools create elaborate themed lanterns to put on display. At night, throngs of people come to see the lanterns all lit up in their full glory.
Even tea-themed displays are on show at the Central Taiwan Lantern Festival!
The Lantern Festival in Taiwan is a wonderful celebration of culture, tradition, and community. Whether you are a local or a visitor, if you happen to be in Taichung, it's well worth a visit to the Central Taiwan Lantern Festival!
Please post any questions or comments you may have in the comments section below!
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]]>This set includes three components: A 150 ml porcelain lidded cup with a strainer spout, an accompanying bowl, and a tasting spoon. All you need in addition to these is a tea cup to begin tasting tea like a pro!
The bowl is also very useful on its own for quickly examining the tea leaves by brewing them directly in the bowl, which is commonly done in the tea industry. The ceramic spoon perfectly accompanies the bowl brewing method by allowing you to fully examine the tea leaves as they unfurl and also to smell the aroma wafting from the spoon after it is dipped into the bowl of brewing leaves. This is an essential aspect of quality assessment that is also perhaps the most subtle. It requires experience to assess the aromatic qualities of a tea with a tea spoon!
Both of these brewing methods, referred to as "cuppings," are an essential aspect in tea production, quality assessment for procurement, as well as tea competitions.
The fundamental purpose of the tea judging set is uniformity. It allows you to brew your tea consistently, using the same quantity of tea leaves, water temperature, and brewing time. This standardization provides accurate comparisons between different batches of teas. Whether you are a tea merchant evaluating various batches of tea from a single harvest or comparing teas from different seasons, the tea judging set ensures that each tea tasting is consistent.
The Professional Tea Judging Set offers flexibility in its use. Both the cup and the bowl have distinct advantages. The cup provides a more comprehensive evaluation of the tea, allowing you to experience the aroma of the tea brewed leaves and also get a clear visual assessment of the color and transparency of the brewed tea. This comprehensive assessment is especially valuable in the context of tea competitions as well as by merchants in their procurement of tea.
The bowl brewing offers the most expedient assessment, while still providing a clear representation of the tea leaves, how they were processed, and finally how the tea tastes as it brews. With bowl brewing, you get to taste the tea when it is still light, and as it becomes stronger the longer it brews.
You don't need to be overly precise when measuring the tea leaves. While a scale is optimal, it's not essential. A simple tablespoon or the included spoon can be used for measuring, as the primary goal is to maintain uniformity for comparative assessments.
Similar to using a small teapot for Gongfu brewing, the judging cup can also be used for multiple infusions. It allows you to brew the same tea repeatedly, which is useful for observing how tea leaves evolve and behave in successive infusions.
In conclusion, the Professional Tea Judging Set is a must-have tool for any tea enthusiast who desires to explore the intricate world of tea tasting and tea assessment.
Please post any questions or comments you may have in the comments section below!
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]]>We just recently put our spring 2023 batch of Tie Guan Yin Oolong Tea on the shelf. We purposely allowed it to rest for more than four months before packaging it up to put in the store. This allows the roast to settle and mellow, bringing forth a more complex and refined flavor profile. We are always impressed at how this tea brews a luminescent rich copper-toned brew — portraying the skill and finesse of how it was roasted several times for a total of about 50 hours.
Both the color of the brewed tea and the flavor profile are not prominently expressive of a heavily roasted oolong. It's more of an integrated profile of earthy, mineral, leather, tobacco, campfire, and tangy fruit qualities. This is why Tie Guan Yin Oolong is a distinguished tea. It stands on its own. We wrote a blog post about why it is distinguished, because — well, people should know!
All the images above are of the spring 2023 batch that is in store now. Before moving on to the the source of this tea, and the challenges of organic tea farming, we want to bring your attention to the way these tea leaves are rolled — in the fashion of a traditionally made Oolong Tea in that they are not so tightly rolled. Our source does all the work himself. It's literally a one man operation after the leaves have been fixed by tumble heating. He rolls the leaves in his home without the use of a hydraulic compressor that makes the leaves more tightly rolled. A well-oxidized Oolong Tea that is heavily roasted requires skilled, nimble rolling and drying. The appearance of these leaves is testimony to this arduous work.
This is the wall of awards in his tiny tea "studio factory". We've never seen anything like it elsewhere. It's the most solo artisan set up that we know of here in Taiwan. So, now let's touch upon his farm practice, and what a volatile prospect it is to grow tea organically on his land. In his current operation, he sources the bulk of his raw leaf material from conventional tea farmers in the nearby Pinglin tea growing region, and combines that with his own organically farmed produce of the Tie Guan Yin tea strain — when he has a crop to harvest.
These are a handful of leaves picked from his current winter crop on the lower plot of organically farmed Tie Guan Yin tea strain. This season's yield has mostly been lost to the effects of the mosquito tea bug. Long term infestation on a seasonal basis will eventually compromise the health of the tea trees and consequently the sustainability of farm production. So, our friend is carefully considering how to proceed. He may have to take out the whole plot of trees and plant a new generation, and then determine how to not sacrifice his land use in the future.
Check out the video of our visit to get a fuller picture of this source, and our visit to his home in Maokong, Muzha, Taipei, Taiwan!
Please post any questions or comments you may have in the comments section below!
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]]>Just getting to do the first home cupping of our new fall batch of Shan Lin Xi High Mountain Oolong Tea! We of course tasted it in the farmer's home before procuring it, and knew it was quality, but brewing it at home is the definitive assessment. Logically, it primarily has to do with the water that is used to brew the tea leaves, but there are many contributing factors that determine our experience of a cup of tea — including what we ate for lunch (if it's an afternoon tea session)! So, we feel most assured about our take on a given tea when we have brewed it at our own tea table. And this brew shown above was a pleasure.
These leaves were harvested about two months after the tea trees were pruned, following the summer harvest. The fall growth is all tender new leaf material without fibrous stem material. This allows for much more uniform processing of the leaves, in the removal of moisture and oxidation. This batch was harvested about 3 weeks later than usual in the growing season due to the pruning that followed summer harvest — late enough to forfeit a winter crop. This is a significant economic compromise for the farmer, but that is simply how it works out over cycles of responsible and sustainable farm management.
Although there was a light, wispy fog up at the tea garden by 10 a.m. on the day of harvest, the leaves were transported down the mountain — from 1500m on the farm to about 700m elevation at the factory. It was a warm and sunny day in the village where the leaves were processed, offering optimal withering conditions. The character of the brewed tea is a classic fall batch — not overly fragrant, but substantial in both its aromatic and flavor profile. A smooth, balanced brew that results from tender leaf material and skillful processing.
Check out the video of our ride up to the farm on the day of harvest and get a feel for where these tea leaves grew!
Please post any questions or comments you may have in the comments section below!
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]]>Alishan High Mountain Jin Xuan Oolong was the first of three different types of tea we cupped last week on our fall 2023 sourcing trip to Alishan Tea Country. Of the three batches of Alishan Jin Xuan being brewed above, we chose the one with the most pronounced buttery/creamy note that is characteristic of the Jin Xuan/Tai Cha #12 cultivar — also known as "milk oolong". This batch was also the most oxidized — resulting in a full bodied, balanced brew.
We've befriended these resident professional tea makers over the last several years, including days and nights spent at the factory in Li Shan far to the north. They process tea leaves more than anyone we know — working for weeks at a time during harvests. Their skills are top notch, hidden by their simple, friendly and humble mannerisms.
The weather held out on our way up the mountain and during the four hours we spent at the factory that day, but it was pouring rain my early afternoon when we headed back down to the flatlands with our fall bounty of freshly harvested High Mountain Tea! Learn all about this fall batch of Alishan High Mountain Jin Xuan Oolong in the tasting video below!
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]]>It was quite the tea cupping when we visited our source of both Alishan and Li Shan High Mountain Oolong to taste the recent fall harvest. We cupped three different types of tea overall, drinking tea for about three hours straight! But for now, we'll focus on Alishan High Mountain Oolong Tea — fall harvest.
We sourced both summer and fall harvests of Alishan High Mountain Oolong Tea from our friends in Ruifeng, Meishan Township. The central mountain range on Taiwan got lots of rain throughout August, but Alishan is the southernmost High Mountain Tea growing region, and gets more sunshine than its northern neighbors.
Our new fall batch is a noticeably more substantial brew, with a smooth, creamy composition and a fresh herbal aromatic profile. The leaf material is less mature than the previous summer crop, and offers amore substantial and flavorful cup of tea. Check out the tasting video for the full scoop!
Please post any questions or comments you may have in the comments section below!
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]]>The Ghost Festival, often referred to as Ghost Month, is deeply rooted in Taoist and Buddhist beliefs and happens every year on the seventh month of the lunar calendar. It is a time when the living pay respects to their deceased ancestors and make offerings to wandering spirits. The belief is that during this month, the souls of the departed are released from the underworld, and they seek sustenance and attention from their living relatives.
During Ghost Month, Taoist temples across Taiwan come alive with activity. It's not unusual to find small temples, like the one we stumbled upon during a tea run, adorned with vibrant decorations and bustling with worshippers and curious onlookers.
One striking feature that catches the eye is the traveling puppet theatre often set up near temples. These puppet shows, known as "Budaixi," are an integral part of Ghost Month traditions. They depict ancient legends and tales from Chinese folklore, offering entertainment and spiritual nourishment to both the living and the spirits.
One cannot talk about the Ghost Festival without mentioning the elaborate offerings and rituals that take place. In front of the temple we visited, we witnessed a ceremonial tent adorned with a stunning array of offerings.
These offerings include food, incense, and other symbolic items, all carefully arranged to appease the spirits and deities.
The food offerings are particularly significant, as they are meant to ensure that the hungry spirits find sustenance. It's common to see a variety of dishes, fruits, and even locally grown rice, like the 純正濁水米 (Chun Zheng Zhuo Shui Rice) we noticed. The belief is that by offering these items, the living can garner the blessings and protection of the gods while also placating the wandering spirits.
The 15th day of the seventh lunar month is the climax of the Ghost Festival. On this day, people across Taiwan pay their respects to their ancestors by setting up altars in front of their households. These altars are adorned with incense, candles, and offerings of food and drink. It's a time for families to come together, remember their ancestors, and seek their blessings and protection.
Apart from honoring ancestors, the 15th day is also dedicated to "good brothers and good sisters." These are the wandering ghosts who may not have living relatives to pray for them. Temples play a crucial role in providing a place for people to make offerings on behalf of these wandering spirits, ensuring that they too are remembered and cared for during Ghost Month.
While the Ghost Festival is a fascinating spectacle of rituals and customs, it holds deep spiritual significance for people in Taiwan. Beyond the colorful displays and captivating performances, it's a time for introspection and a reminder of the interconnectedness between the living and the departed.
The belief in the existence of spirits and the importance of maintaining harmony with them is a fundamental aspect of culture on the island. The Ghost Festival serves as a bridge between the realms of the living and the dead, allowing for communication and mutual respect.
In Taiwan, the Ghost Festival is more than just a series of rituals and traditions; it's a reflection of the deep-rooted spiritual beliefs and cultural heritage of the island. The elaborate offerings, temple ceremonies, and puppet shows all come together to create a unique and captivating experience during Ghost Month.
So, if you ever find yourself in Taiwan during the seventh month of the lunar calendar, be sure to immerse yourself in the customs and rituals of the Ghost Festival. It's a window into the rich tapestry of local culture, where the past and present, the living and the dead, coexist in a harmonious celebration of life and spirituality.
Please post any questions or comments you may have in the comments section below!
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]]>The tea garden that produced our summer 2023 batch of Shan Lin Xi High Mountain Oolong is an especially foresty plot of tea — especially in its current state! The owner of this plot of tea initially planted a lot of trees that have grown to nearly full size. The tea trees themselves have also been allowed to grow taller than usual, and were not trimmed after spring harvest.
]]>The tea garden that produced our summer 2023 batch of Shan Lin Xi High Mountain Oolong is an especially foresty plot of tea — especially in its current state! The owner of this plot of tea initially planted a lot of trees that have grown to nearly full size. The tea trees themselves have also been allowed to grow taller than usual, and were not trimmed after spring harvest.
Early May to early July is when the tea leaves grow the fastest. If the tea trees were trimmed after spring harvest, the new growth would have been more prolific and grown even more quickly. Allowing the plants to continually to grow naturally — without being trimmed — produces leaves with relatively more substance, having grown a bit more slowly. In other words, the tea trees were not forced to quickly regenerate. We believe this produces a better quality produce for the summer growing season.
Generally, shade trees are kept to a minimum in conventional high mountain farming methods, simply because more shade means less prolific growth of tea leaves. But again, during this growing season, when the sun is quite strong — more shade is beneficial for quality leaf material. Of course, it provides a relatively more natural environment as well.
Our friend who manages this farm told us that he plans to prune back both the shade trees and the tea trees following next spring's harvest. So by this time next year, this mountainside will look a lot different — for a year or two anyway! It was a beautiful day up on the mountainside that day of harvest, and this batch of tea was processed at a factory very nearby the farm at about 1,500m elevation. This also was a plus, given the heatwave we were having that week! The cool mountain air was much more conducive to optimal solar withering conditions. Overall, we feel like we got lucky with this batch of Shan Lin Xi High Mountain Oolong Tea!
Please post any questions or comments you may have in the comments section below!
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]]>We have two ongoing sources of our Alishan teas. Each harvest, we taste the daily batches of tea from both sources together to compare their individual characteristics, and choose the one we like most. This season we cupped five days of harvest — two from one source, and three from the other. After tasting all five together, over two infusions, we took a quick lunch break, and came back to brew three out of the five once again.
The bowls of tea in the photo above were arranged that way because we wanted to get a closer comparison of the appearance of the teas on the left an right. So we pulled the middle bowl back and the bowls on either side closer together. Their appearance was strikingly similar, as were their aroma and flavor profiles. The tea on the left had a more pronounced aroma. The tea on the right had a cleaner and more integrated flavor profile. We concluded that the batch of tea we brewed on the right was harvested from a more uniformly matured crop, which gave it a more refined overall character.
The batch on the right was most likely harvested from a plot of tea that was lightly pruned following the spring harvest. This would allow the new growth to sprout evenly and maturely more uniformly than if were just left to continue growing into the summer season — which was probably the case with the batch on the right. You can see some larger leaves in the bowl on the left — mixed with smaller, less mature leaves.
This is an example of what occurs in a typical cupping of a seasonal harvest from one or more sources. There are many factors to consider, and aspects to be assessed, which eventually lead to decisions made. All of the batches are quite similar — from the same environment, same season, same craftsman... and yet there are noticeable differences. In the end, it's a balance of subjective preference and objective assessment of overall quality.
Check out the tasting video below to see how the previous spring batch of Alishan Oolong compares with the new summer batch! Or even better, get some of this tea now!
Please post any questions or comments you may have in the comments section below!
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]]>Spring harvest of Li Shan High Mountain Oolong Tea produced better results than perhaps anywhere else on Taiwan this year. This is due to the fact that the Li Shan tea producing region is at the highest elevation, making it the latest harvest in spring and the earliest harvest in winter.
The reason that later means better this year is that spring rains arrived very late, and there was little or no rain until late April. Alishan and Shan Lin Xi High Mountain Tea growing regions typically begin spring harvest at the end of April. This was delayed due to a very slow and also sparse spring crop. Li Shan was less delayed, and since the growing season is naturally later at highest elevation, it was less affected by the lack of rain in early spring.
In addition to the higher elevations alleviating the lack of rain, our source of Li Shan Tea is situated directly above the De Ji Reservoir, and is downwind from this large body of water — offering a micro-climate that is ideal for tea cultivation. On a daily basis, moisture from the reservoir rises from the valley floor and envelopes the surrounding ridges in cool fog. Indeed, this is why we decided on this farm as our ongoing source, along with the fact this husband and wife team are literally the most in-demand tea producers we know. They started with nothing 30 years ago, and have worked very hard to achieve their current status. We admire them a great deal, and they are really nice people!
The two sons of the farmer couple are now representatives of their family tea enterprise, and we work with the younger son — simply because he and his wife were who we met upon showing up out of nowhere at their factory on a motorcycle some years ago! He presented us with the days of harvest that followed a few days of rain after the beginning of the harvest. When we visited, their were still two or three days to go, but we felt that the "middle days" most likely offered the prime crops. There were significant variations among the four days of harvest shown above. Different slopes on the ridge grow differently.
A standard tasting method in tea factories is to brew 6g of tea leaves in a tea judging bowl (approx. 150mL). This offers a visual assessment of the dried leaves, as they are brewing, and when they are fully reconstituted. The aromatic profile can be assessed by dipping the spoons in the tea as it brews. The color and clarity of the brewed tea can be assessed by pulling the leaves to one side. And finally, the tea can be tasted repeatedly — as it brews, and incrementally becomes stronger in flavor.
We eliminated one out of the four with the first infusion, then brewed the leaves a second time. This reveals a fuller spectrum of flavor that each batch has to offer. One of the three had a very soothing, smooth character, but was just a bit too oxidized to represent our spring Li Shan Tea. Another was very young leaves that produced an amazing aromatic profile, but was a bit too green and vegetal on the palate. The third was just a bit more mature than the second, and noticeably more oxidized, while remaining fresh and vibrant. This was our pick of choice. It turns out that there was only one bulk bag left from this day's harvest. So evidently, the big buyers before us chose this one as well!
If this tea sounds interesting to you, get some here!
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]]>
We snapped the photo above as we finally sat down after our work was done, and watched the sun rise over the ridge below Phoenix Mountain in Lugu, Taiwan. The third and final shift of processing the spring crop of Traditional Dong Ding Oolong Tea began at midnight and was completed as the sun rose.
We worked the blue rolling machine and the green conveyor belt dryer on the left, and bundled the leaves collected in a basket as they cascaded from the primary drying machine. The master on the right performed the crucial step of tumble heating, when the leaves are exposed to high heat in large rotating cylinders heated to 300°C.
Prior to the tumble heating, rolling, and primary drying phase that begins late in the evening on the day of harvest, there are two previous phases in the making of Oolong Tea. The first phase of processing the freshly plucked tea leaves is solar withering — where the leaves are spread out on tarps and exposed to sunlight, that is often filtered through mesh shade cloth. This kickstarts the long slow withering process that is prerequisite to the essential effect of partial oxidation of whole leaf tea. Solar withering is the foundation of Oolong Tea processing. This is followed by many hours of slow indoor withering, with intermittent shuffling, and finally tumbling in a large woven bamboo cylinder. We arrived at our friend's home factory as the tumbling and final withering stage was in effect.
The racks of woven bamboo trays filled with tea leaves that are now covered are when the leaves are in their culmination of the oxidation phase, and will soon undergo tumble heating. The leaves are actually quite warm with rapid transformation of the chemical compounds within the leaves. This — is when the magic of Oolong Tea making happens, in the last few hours of withering and oxidation before they are fixed by tumble heating.
The final late shift is the most active phase of Oolong Tea processing, where the leaves are being moved from one step to the next in fairly quick procession. Tumble heating for less than ten minutes, rolling for just a few minutes, and then spreading the leaves onto the conveyer belt drying to air out and cool down before being collected into baskets and bundled. They then set for several hour before being brought to the rolling and drying factory.
The quick-moving procession from one step to the next in the late night shift passes the time smoothly and — before you know it, it's dawn! It's a marathon of a tea making process, but it's so well worth it in the end! Oh, did we mention that this traditional version, along with the modern roasted version of Dong Ding Oolong are our all time faves? Our spring batch of Traditional Dong Ding Oolong tea was destemmed and roasted at low temperature for just six hours — to remove any remaining moisture, resulting in a cleaner, more distinctly flavorful brew. We invite you to share in this batch of tea of which we got to participate in the making.
Please post any questions or comments you may have in the comments section below!
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]]>Our Alishan 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. This couple is most closely aligned with Eco-Cha's premise of sustainability in their farming and tea production practice. We are excited to put their Oolong Tea back on our menu this spring!
]]>Above is the plot of tea from which we procured our share of spring 2023 Alishan High Mountain Oolong Tea. We visited the farm on the first day of their harvest of Qing Xin Oolong, following their harvest of Jin Xuan the week before. When we saw the husband and wife team walking up and down the rows of tea trees, instructing the pickers where to pick and where not to pick (because the new leaf growth was still immature), our appreciation of this tea source was reinforced. Those white bits on top of the tea trees are crumpled paper to designate where NOT to pick!
This couple has been our overall favorite source of Alishan tea for several years now, although we sometimes alternate with another source of great renown across the valley from them. We are so grateful and proud to represent both of these exemplary tea producers from the most internationally recognized tea producing region on Taiwan. This couple is most closely aligned with Eco-Cha's premise of sustainability in their farming and tea production practice. We are excited to put their Oolong Tea back on our menu this spring!
These leaves were picked in the morning, spread out in the sunshine, shuffled repeatedly, brought indoors, and allowed to wilt slowly for many hours. There are then tumbled thoroughly and allowed to set one last time before the tumble heating phase to fix the leaves at a particular degree of oxidation. THIS is the art of Oolong Tea making!
Oolong Tea making in general is truly underrated in terms of the relative complexity of its processing compared to Green Tea, Black Tea, or any other tea type. It's the partial oxidation factor, and how it's achieved effectively. This is what puts Taiwan at the top as a producer of world-class Oolong Tea. We digress, but it's only because our passion for the living tea culture here on Taiwan has been rekindled with the first batch of spring 2023 High Mountain Oolong sourced and on the shelf!
Watch our tasting video where we compare last winter's batch of Alishan High Mountain Oolong from our alternate source with this spring's batch that is currently available.
Please post any questions or comments you may have in the comments section below!
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]]>Our Roasted Tsui Yu Oolong Tea is made from leaves that have undergone medium oxidation, and have been roasted 3-4 times for 10-15 hours per roasting, over a 3 week period. The temperature is gradually increased within each roasting, and incrementally increased with each successive roasting — reaching 130°C or more. This extensive roasting produces a full-bodied, bold, roasted flavor profile. It basically embodies the meaning of "roasted" without going too far. It has notes of toasted grains, roasted chicory, chocolate, coffee beans, campfire, leather, tobacco — it's dense, complex, and quite satisfying for us roasty toasty Oolong fans! The roasting is done by the most competent master roaster we know. He has an award winning track record that puts him in the upper echelon of the tea competition players in the industry. He also provides us with our Lugu Competition Grade Dong Ding Oolong Tea.
Eco-Farmed Heavy Roast Oolong is made from a combination of the above mentioned cultivars in roughly equal parts: Tsui Yu, Jin Xuan, and Four Seasons Spring. All of the tea leaves used to make this tea are produced from certified organic tea farms. They are are all made in the fashion of a traditional Oolong Tea, meaning that they are medium-well oxidized — perhaps 35-40%. Following the initial processing, the leaves are allowed to "rest" for 9-12 months before beginning their long and drawn out roasting process. They are roasted at relatively low temperature for at least 20 hours, then left to rest for 3 months. They are then roasted again in a similar fashion, left to rest for 3 months, and roasted once again in the same way. Then, they are allowed to settle for about 9 months, and undergo a final light roasting to remove any moisture that may have been absorbed. It's the longest and most time consuming tea processing recipe we have ever heard of!
This extensive roasting at lower than standard temperature, combined with long intervals of "rest" allows the leaves to mellow and the roasting effect to integrate into the original composition. The effect of allowing the leaves to rest for many months at a time results in a unique character of tea. It's really unlike any other Oolong we know of being made in Taiwan. The roasted character is subtle and blends with a broad spectrum of flavor notes. It is an Oolong character that is more akin to Wuyi Yan Cha from China than a Taiwanese made Oolong. It also has qualities that are reminiscent of Fo Shou Oolong. It's tangy/sweet on the palate, with mineral and woody notes, and finishes with mild smoke and preserved plum notes. It's soothing and satisfying in a distinctive way that makes you want to keep sipping to figure out what exactly it is that you are experiencing! Read more about this source and their decades of pioneering work on the product page.
Watch the tasting video for the full story and live commentary on both of these teas!
Please post any questions or comments you may have in the comments section below!
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]]>Normally, this holiday also marks the beginning of spring harvest in central Taiwan's largest tea producing regions. Due to the lack of rain thus far in 2023, the spring tea growing season has been delayed. The tea growing areas in northern Taiwan seem to be getting enough rain however, and spring harvest is on schedule for Sanxia's Bi Luo Chun, Pinglin's Wenshan Baozhong, and Muzha's Tie Guan Yin Oolong.
]]>Spring has sprung, but where's the rain?! (Photo courtesy of Focus Taiwan)
Taiwan will begin its 5-day national holiday for Qing Ming Festival on April 1. Also known as Tomb Sweeping Day, this is a traditional holiday in Chinese culture that falls on the first day of the fifth solar term, two weeks after the spring equinox. This holiday also dubs as Taiwan's version of spring break, with throngs of people heading to beach resort areas on the south and east coasts.
Normally, this holiday also marks the beginning of spring harvest in central Taiwan's largest tea producing regions. Due to the lack of rain thus far in 2023, the spring tea growing season has been delayed. The tea growing areas in northern Taiwan seem to be getting enough rain however, and spring harvest is on schedule for Sanxia's Bi Luo Chun, Pinglin's Wenshan Baozhong, and Muzha's Tie Guan Yin Oolong.
In central Taiwan the spring harvest will be delayed about two weeks by current estimates. In spring, the harvest starts at low elevation and works its way up to higher regions. The weather has just changed in the last few days, offering scattered showers, and we are looking forward to more wet weather next week.
Our friend who works at the Lugu branch of the Tea Research and Extension Station conducted field research at a low elevation tea farm where they harvested a crop of Jin Xuan cultivar (Tai Cha #12). Despite the fact that Jin Xuan is the one of the hardiest and prolific of small leaf type strains, the harvest was only half of the normal yield per area. The results will be even less for Qing Xin Oolong crops in most cases this spring.
These photos show us the more severe conditions at low elevation. High Mountain Tea gardens are less affected due to daily fog ad cooler climates. The yield at higher elevation is bound to be later and less bountiful, but with the rains approaching, we just need to be patient!
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Hopefully, the rainy season is simply delayed this year, and we will resume to normal weather and normal yields for our tea farmers and their dedicated supporters!
]]>Shown above is the tea garden from which our January 2023 edition of the Eco-Cha Tea Club was produced. It is situated in the most pristine natural environment we have ever seen in our 25 plus years of exploring the world of Taiwanese tea. Most people in the local tea industry have never heard of it, because it produces such a minimal amount of tea each year.
This is a prime example of what the Eco-Cha Tea Club is about. Our subscription club was created for the purpose of being able to offer singular batches of specialty tea that are not available elsewhere. Many of our monthly editions are procured from crops that are too small to be found on the market. Other Tea Club batches are award-winning teas that represent the quality standards in the local industry. And occasionally we share batches that represent a renowned name of tea, such as Li Shan High Mountain Oolong.
In December 2022, we kicked of our eighth year running of the Tea Club by sharing the seventh anniversary winter harvest from Mr. Lin's organic tea farm. We ran a crowdfunding campaign to support Mr. and Mrs. Lin's establishment of their certified organic tea farm by procuring the entire inaugural harvest. We made a documentary video of this project, which is a portrait of a career as a local Oolong Tea maker in Taiwan.
So the Tea Club is not just about the rare batches of specialty tea we find and share. It's an ongoing story of Taiwan's tea culture and professional tea industry. The blogs we publish with each batch of tea, along with a tasting video, tell the story of where the tea was grown, the terroir and cultivar, the tea makers, and more. This is the full value of a subscription. It offers tea lovers around the world an ongoing education and virtual tour of the world of Taiwanese tea.
If you, or someone you know, has a passion for tea and the vast culture that is imbibed with each sip, your experience will be enhanced by joining us on our lifelong journey in tea.
Sign up for the Eco-Cha Tea Club now. Space is limited!
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]]>We met our friend Diarmuid nine years ago, when he visited Taiwan on his first tea adventure. After staying in a buddhist monastery on the east coast where they produce Rui Sui Black Tea, he came to tag along with on our jaunts in Oolong Country. Years passed before we met again when visiting Seattle to present at the Northwest Tea Festival in 2018. And now he is visiting Taiwan again to reconnect with the world of tea that has become an important part of his life.
Yesterday, while drinking tea in the home of our source of Shan Lin Xi High Mountain Oolong Tea in Lugu, we came up with a plan for an outing the following day. We called our friends who produce our Eco-Farmed High Mountain Oolong Tea, to ask if we could visit for tea the following day. They readily welcomed us, suggesting that we have a soak in their family-owned hot spring along the way. We thought that was a splendid idea! So we picked up our Shan Lin Xi tea farmer on our way out of town and headed to the Jade Mountain National Park region to visit our aboriginal organic farmer friends.
Last year, we helped our Bunun friends prepare for a final exam in a course on Taiwanese teas by conducting blind tea tastings where they had to identify each type of tea. They completed the course, and now are familiar with all of Taiwan's major tea types. Today, we decided to have a casual blind tea tasting by simply brewing up six of our in store selections from 2022, and let everyone guess each tea type. It was just a simple, yet fun way to enjoy tea together and have a few laughs.
We drove home reflecting on how blessed we feel to be living a life immersed in Taiwanese tea culture. We thought it was worth capturing in our blog to share with our tea friends around the world. Diarmuid will board a plane back to Seattle on Saturday, but is committed to visiting annually to get his share of the tea culture that has enriched his life.
Please post any questions or comments you may have in the comments section below!
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]]>One way to use Oolong tea in cocktails is to make a simple Oolong tea syrup. Roasted teas like Dong Ding Oolong or Tie Guan Yin Oolong have a robust flavor and would be good for this, but you can use any tea of your liking.
The resulting syrup can be used to sweeten cocktails, mocktails, and other beverages, and it can also be used as a topping for pancakes, waffles, and other breakfast treats.
Oolong tea can also be used to infuse the flavor of cocktails and other beverages. Here, a lighter, unroasted tea like a Jin Xuan Oolong or even a green tea like Bi Luo Chun Green Tea, would do nicely so as not to be the dominant flavor. But experiment around and see what flavor suits you best.
Oolong tea can also be used to add flavor and depth to marinades, dressings, and other savory dishes. Brew a strong cup of the tea you want to use and after it has cooled, mix it with other ingredients, such as soy sauce, vinegar, oil, and spices, to create a flavorful marinade or dressing. You can then use the marinade or dressing to flavor meats, vegetables, or other dishes.
In addition to using Oolong tea in cocktails and other beverages, you can also use it to flavor baked goods and other sweet treats. For example, you can use Oolong tea to infuse the flavor of buttercream frostings, cream fillings, and other baked goods. You can also use Oolong tea to flavor ice creams, sorbets, and other frozen desserts.
Here's a basic recipe for using Oolong tea in frosting:
The exact amount of Oolong tea you use will depend on the strength of the tea and your personal taste preferences. You can also experiment with adding other flavors or ingredients to the frosting, such as vanilla extract, cinnamon, or citrus zest.
Oolong tea leaves can also be used directly in smoking and curing meats. Just add some of your favorite dry tea leaves to the wood used in the smoking process to infuse a unique flavor into your favorite smoked foods.
Below is a recipe you can try for Oolong smoked salmon.
Try out the above ideas to create unique and creative culinary experiences, such as Oolong tea-infused lunch or dinner parties. For example, you can create a multi-course meal that features Oolong tea-infused dishes, such as Oolong tea-marinated meats, Oolong tea-flavored sauces, and Oolong tea-infused desserts.
Overall, Oolong tea is a versatile and flavorful ingredient that can be used in a wide range of cocktails and other creative recipes. Whether you are looking to create simple Oolong tea syrups, infuse the flavor of cocktails and other beverages, or create unique and creative culinary experiences like smoked dishes, there are endless ways to use Oolong to liven up your drinking and eating experience.
Check out our blogpost for more tea-based recipes to explore using Oolong tea in new and exciting gastronomical ways!
Please post any questions or comments you may have in the comments section below!
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]]>The above garden is our ongoing source of Shan Lin Xi High Mountain Oolong. In July of last year, we began offering a roasted version of our all-time favorite High Mountain Oolong in our limited edition tea series. Read the blogpost here. We initially shared that batch of tea with the Eco-Cha Tea Club, then offered the remaining amount as a limited edition.
We are now restocking this selection with a new batch that was made from fall 2022 harvest. Given that this is a fall crop, the local market price is significantly cheaper. The farm, the craftsmen, and the processing methods are all the same. Just a different seasonal harvest that was processed and roasted in the same manner. Most importantly, we think it brews a very fine cup of roasted high mountain tea, and we are very excited to be able to offer it at a steal of a deal!
Here's a short video of our source — on the farm and in the factory, and finally in our teapots!
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]]>
Starting off at number 10, we have Traditional Dong Ding Oolong. This is the pre-commercialized version of the now famous roasted version Dong Ding Oolong. It offers fruit pastry notes, finishing with tangy sweet, fully ripe fresh fruit qualities. It has a mild character, but has complexity on a more subtle level than its lightly oxidized High Mountain Tea or well-roasted Oolong relatives. This is the tea that originally made Lugu famous for its Oolong Tea!
At number nine, we have Eco-Farmed GABA Oolong Tea. We coined the term Eco-Farmed to represent tea that is sourced from a certified organic tea farm. This farm is managed with the most natural farming methods we've seen in the local tea industry here in Taiwan. Our GABA Oolong has qualities of a delicate Black Tea, with the complexity and depth that defines Oolong Tea. It's mild in character, but very substantial and well balanced in its flavor profile. Smooth on the palate, with tangy, fruity notes, and a lasting heady finish.
GABA is the acronym for gamma-Aminobutyric acid, which is a naturally occurring neurotransmitter that is responsible for relaxation. In recent decades, GABA in the form of food supplements have become popular, with the claim of having stress-reducing qualities. Japanese scientists discovered a method of processing tea leaves that converts the glutamic acid in tea leaves into GABA.
Li Shan High Mountain Tea field
Next up at number eight, we have Li Shan High Mountain Oolong Tea. Li Shan, or Pear Mountain, is the most prestigious place name of all Taiwan's High Mountain Tea growing regions. Li Shan and its neighbor, Da Yu Ling, are the highest elevation tea growing regions in Taiwan. Elevation is only one contributing factor to this esteemed location, however, in terms of the ideal conditions for growing tea. It also is about the geographic positioning of this mountain ridge that faces northeast. The wind patterns that form in this landscape enhance the diurnal temperature variation, and bring daily fog that rises up from the valley floor below. Our Li Shan tea comes from a farm situated at the top of the ridge above a reservoir, from which the fog rises directly. At just over 2000m, our source is not the highest of the Li Shan farms, but it is positioned almost perfectly to reap the benefits of these daily weather patterns.
Classic Li Shan Tea is known for its extraordinary floral bouquet and purity of character. In the past, the highest elevation High Mountain Tea was oxidized the least in order to preserve its intrinsic fresh green characteristics. In recent years, craftsmen have ventured into using their own know-how and skill sets to produce a more full-flavored, substantial brew. We are in full support of this evolution!
At number seven, we have Eco-Farmed Four Seasons Spring Oolong Tea. This source of Four Seasons Spring Oolong Tea is distinctive for two main reasons. First, it is organically grown — without the use of chemical fertilizers which tend to produce a more "artificially enhanced flavor" in the tea leaves. When tea plants are fed more natural food, and the soil is encouraged to be more "alive" with its microbiology, the plants offer a more natural character in the flavor profile of the brewed tea. Secondly, the Four Seasons Spring cultivar is by nature exceptionally fragrant, with pronounced floral notes — particularly when it is processed as a "green Oolong". Our source has systematically experimented with his produce and found a happy balance between fresh floral qualities and substantial composition to produce a more satisfying brew. He now employs a post production low temperature roast to fully dry the leaves, preserving their freshness.
Four Seasons Spring: A Taiwanese Breed
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.
At number six, we have Dong Ding Oolong Tea. Our Dong Ding Oolong Tea comes from Yonglong Village, on a ridge adjacent to Dong Ding Mountain. Yonglong is known for its rich soil which differs from other locales in Lu Gu Township. The unique flavor of the DongDing 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 Tea. 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. Dong Ding Oolong is a medium oxidized, 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.
At number five, we have Bi Luo Chun Green Tea. Bi Luo Chun Green Tea has an exceptionally delicate and pure character, since the tender new leaf buds undergo the least processing possible after being harvested. The flavor profile is very refined, with subtle nuances of flavor in a very light brew. The tea tree varietal that is used to make Bi Luo Chun produce especially fuzzy and plump leaf buds, providing the distinctive character of this tea.
Taiwanese Bi Luo Chun Green Tea is only produced in the Sanxia (Three Gorges) District, on the south side of New Taipei City. Sanxia is the only region in Taiwan that has maintained the pre-modern system of tea farmers selling their fresh produce to centralized tea factories. Dozens of farms supply only a few factories. This is a relatively sustainable method that dates back to the Qing Dynasty.
Another sustainable and safe farming practice in Bi Luo Chun Green Tea production is that no pesticides are used throughout the entire growing season. This is because very young, tender leaves are picked every 7-14 days for making this type of tea, so the harvest is basically ongoing. The only time pesticides are used at all on these farms is when the trees are pruned, which typically in once every 2-3 years.
At number four, we have Jin Xuan Oolong Tea. Jin Xuan is the name of a Taiwanese hybrid cultivar that is known for its creamy, buttery flavor and floral aroma. Our Jin Xuan comes 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.
Shan Lin Xi High Mountain Tea field
At number four, we have Shan Lin Xi High Mountain Oolong Tea. This tea is made from leaves grown at high elevations in the Shan Lin Xi region of Nantou County, Taiwan. The Shan Lin Xi region was the earliest development of of High Mountain Tea in the 1980’s. This is because it's located directly above the Dong Ding Oolong Tea producing region, which is home to the highest concentration of Oolong Tea makers on Taiwan.
The fact that Shan Lin Xi Tea is made by the most experienced Oolong tea makers on Taiwan, and that is in an ideal geographical location and climate for tea production, we value it the highest of all the high elevation tea growing regions on Taiwan.
Alishan High Mountain tea country
Coming in at number two was Alishan High Mountain Jin Xuan Oolong Tea. Our Alishan Jin Xuan High Mountain OolongTea 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.
Jin Xuan, or Tai Cha #12 is a Taiwanese cultivar that continues to gain popularity both here in the local farming industry and among tea lovers all over the globe. It is highly versatile in terms of adapting to variations in climate and growing conditions, and it can be made into virtually any type of tea. We've enjoyed Jin Xuan tea leaves made into Green Tea, Black Tea, unroasted Oolong, and roasted Oolong. In short, it works across the board. Jin Xuan has become most popularly known as a minimally oxidized, unroasted tea that offers a flavor profile that has given it the nickname "Milky Oolong" due its smooth buttery character and aroma.
Clouds rolling in on a Alishan High Mountain Tea field
And in number one again was Alishan High Mountain Oolong Tea. Alishan is the southernmost High Mountain Tea producing region, with the Tropic of Cancer running through it. Being further south, it gets more direct sunlight, combined with almost daily afternoon fog that rises from the valleys below. These farms are at 1100-1400m elevation, providing the ideal growing conditions for this produce.
The source of this tea is a very reputable wholesale source for tea merchants throughout Taiwan and mainland China. Their tea is often sold before it is finished being made. We have seen professional competition players visit the factory during harvest time, assess the daily batches of tea half way through their curing process, and make large volume orders. In short, High Mountain Oolong Tea from this source is some of the best of its type on the market.
That wraps up our list of top 10 most popular teas for 2022! These teas not only represent the rich and unique flavors of Taiwan, but also the hard work and dedication of local farmers and communities that grow them. We hope this list will inspire you to explore the world of Taiwanese teas and discover your new favorite brew. Whether you're a tea connoisseur or simply looking to try something new, these teas are sure to delight.
Please post any questions or comments you may have in the comments section below!
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]]>The photo above shows all three Li Shan High Mountain Oolong harvests of 2022. Our spring batch is on the left, late summer in the middle, and winter on the right. It was an educational as much as an enjoyable experience to brew each of our Li Shan 2022 batches side by side. Tasting each one brought to mind the growing seasons and harvest conditions of each, and simultaneously brewing them distinguished their differences.
Spring harvest provided the most balanced and full-flavored profile. This is no big surprise, as spring classically is the most popular crop of the year. Summer harvest was the most oxidized, and offered a more substantial, fruity character that is less aromatic but with more legs in the profile. Winter tea was the lightest and most aromatic of the three. Winter harvest unquestionably is the most fragrant, and most representative of a classic Li Shan High Mountain Oolong. This is partially due to the fact that the leaves were harvested relatively immature, just before a week of rain brought on by a passing typhoon. The tender, young leaf material along with lighter oxidation provide the delicate, yet vibrantly fragrant profile for which the highest elevation tea growing regions have become renowned.
We brewed 9g of tea leaves in 150mL tea judging cups for one minute, twice. The winter tea on the right produced the most transparent and limpid brew. Visually, it wins the High Mountain Tea visual exam. It also wins the aromatic profile. It's a lighter brew, but refined and vibrant. In sum, we've determined our current winter batch to be the most representative of a classic Li Shan/Da Yu Ling, i.e. — highest elevation tea flavor profile that we've offered over the last few years. Check out the product page for details on our source of Li Shan High Mountain Oolong!
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]]>We procured our winter 2022 batches of Sanxia Bi Luo Chun and Wenshan Baozhong Teas at about the same time. Since these teas are produced in close geographical proximity, and share a deep cultural history, we decided to brew them simultaneously to offer a perspective on how they compare and contrast with each other.
Sanxia Bi Luo Chun is a Green Tea that became famous in China centuries ago. It was imported to Taiwan 1800's, and experienced a revival in the 1970's in response to the developing economy, and government subsidization. The processing methods were modified here in Taiwan in recent decades to produce a more full-bodied flavor profile that is sweeter and less green grassy flavored. We agree with its makers and dedicated local fans in northern Taiwan that it excels in quality compared to its orthodox predecessor that is still made in China.
Wenshan Baozhong is a partially oxidized tea that is relatively close to being a Green Tea — on the Oolong spectrum. Given that Baozhong Tea is only curled, not tightly rolled, the structural integrity of the leaves remains in tact — preserving its original fresh qualities. This, combined with a gentle, yet thorough form of withering the leaves, gives it a unique flavor profile. Baozhong was one of the first Oolong (meaning partially oxidized) teas to be exported from Taiwan to Europe and North America in the late 1800's.
Watch our tasting video for the full details on these teas, their backgrounds, and characteristics! We encourage you to enjoy these two "wintergreen" characters of tea to provide you with some vibrant energy through the winter months!
Please post any questions or comments you may have in the comments section below!
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]]>The photo above is from a cupping of summer Shan Lin Xi High Mountain Oolong, fall Alishan High Mountain Jin Xuan Oolong, and fall Alishan High Mountain Oolong Tea. Click on the YouTube tasting video at the bottom of this blogpost for the full scoop!
Taiwan High Mountain Oolong Teas are typically harvested 3 or 4 times a year. Between the most popular spring and winter harvests, there are usually summer and/or fall crops. In recent years, we've been dedicated to sourcing these "in between" harvests as much as possible. We do this for two reasons.
One is that climate change has affected seasonal weather patterns by making them much less consistently reliable than in the past. It has become more of a season by season assessment. It's also just fun and interesting to experience consecutive harvests of the year from the same source. It offers a deeper understanding of this specialty product, and makes our experience of tea appreciation more meaningful.
The other reason is that the marketing strategy that developed decades ago with the popularization of High Mountain Tea in Taiwan made spring and winter crops far more valuable than summer and fall crops. This made sense 20-30 years ago, as the seasonal weather patterns were far more distinct than they are now. The quality and character of produce from each season were also much more distinguishable. This is still generally true, but less predictably and less significantly. So we are dedicated to transparently share the produce from summer and/or fall harvests in addition to spring and winter — in order to provide a more substantial experience of Taiwan's tea culture. In doing so, we are also able to offer a much more economical price for batches of tea that come from the same sources — just harvested a few months apart from the primary spring/winter produce.
Watch the tasting video below for our take on the 3 selections of summer/fall High Mountain Oolong Tea that we currently have in stock. They are all worth experiencing, especially because you will deepen your understanding of seasonal variations from the same source! And — they are a great deal!
What did you think of this article? Have any questions? We really want to know what you think! Leave any thoughts or questions in the comment section below!
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]]>Pure caffeine crystals
Caffeine is a naturally occurring substance found in coffee, tea, and cocoa beans. It’s also added to some sodas, energy drinks, and over-the-counter medications. When consumed, caffeine acts as a stimulant to the central nervous system, providing a temporary boost of energy. Caffeine can also have other effects on the body, including:
Caffeine is absorbed into the bloodstream within 45 minutes of being consumed and its effects can last up to six hours.
An adult in the US on average consumes about 135 mg of caffeine daily, or the amount in 1.5 cups of coffee (1 cup = 8 ounces). The U.S. Food and Drug Administration considers 400 milligrams (about 4 cups brewed coffee) a safe amount of caffeine for healthy adults to consume daily.
While moderate caffeine consumption may be good as a stimulant, too much can have adverse side effects. Too much caffeine can cause the following:
There are many different types of coffee, from light roast to dark roast and everything in between. Each type of coffee has its own unique flavor profile and caffeine content, but there are no clearly defined parameters determining the caffeine content in coffee.
On average, though, a cup (8oz.) of coffee has 95-200 mg of caffeine. However, the amount of caffeine in coffee can vary depending on the type of bean, the roast, and how it's brewed. For example, espresso has more caffeine than regular coffee because it's more concentrated.
Light roast coffee generally has more caffeine than dark roast coffee, though by a small amount. This is because the roasting process releases some of the caffeine, making it less potent. If you're looking for a coffee with less caffeine, opt for a heavy roast or decaf option. If you want a stronger cup of coffee, go for a lighter roast.
Coffee is usually brewed from grinds. Hot water passing over the fine grinds quickly extracts most of the caffeine, so it’s difficult to control the caffeine levels in the brewed coffee.
The amount of caffeine in tea varies according to the type of tea. In general, black teas, which are more oxidized, have more caffeine than green teas, which are less processed. Taiwan Oolong Teas are somewhere in between black and green teas in terms of caffeine. Oolong teas typically have moderate amounts of caffeine.
Taiwan’s Tea Research and Extension Station (TRES) measured the caffeine content of a number of Taiwan teas after brewing at different temperatures. The following table extrapolates the TRES data and summarizes the results for an 8oz. cup of tea prepared with boiling water using 4.7g of tea.
Tea Type | Caffeine (mg) |
High Mountain Oolong | 63 |
Wenshan Baozhong | 68 |
Dong Ding Oolong | 69 |
Black Tea | 99 |
Oriental Beauty | 102 |
From this data, a typical brew of Taiwan Oolong, and tea in general, has far less caffeine than your average cup of coffee.
Besides the type of tea, whether you use loose leaf tea or tea bags also plays a role in how much caffeine you get in your cup. Loose leaf tea gives you more control over the brewing of your tea and thereby more control over how much caffeine comes out.
Steep time and temperature of the water are big factors in how much caffeine is extracted. Caffeine easily dissolves in hot water. The hotter the water, the more caffeine dissolves. With loose leaf tea, you can easily control the temperature of the water and the amount of time the tea is left to steep.
Caffeine crystals covering a tea roasting oven
Like roasting coffee, roasting tea also gets rid of some caffeine. Places that have roasted tea for a long time have caffeine crystals hanging off the walls and equipment. This is because the heat from roasting sublimes the caffeine, which then forms on the surrounding surfaces.
Want to know more about the caffeine in your tea and coffee? Check out our Caffeine Calculator. This calculator helps you understand the caffeine content of your favorite drinks, including some popular store bought teas and coffees, and how much caffeine you’ve had in total throughout the day. Then, you’ll be able to decide if you should slow down, or go ahead and have one more cup!
Although Oolong tea and coffee both contain caffeine, coffee generally has more. This is because the brewing process for coffee concentrates the caffeine, making it more potent. With Oolong teas, and loose-leaf teas in general, you also have finer control over how you brew it. This gives you more control in how much caffeine ends up in your cup. So, if you're looking for a caffeine fix, but not too much, drinking tea is the way to go!
What did you think of this article? Have any questions? We really want to know what you think! Leave any thoughts or questions in the comment section below!
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]]>We proudly announce our Limited Edition series of Eco-Cha Teas! This exclusive selection is comprised of teas that are both top quality and limited in supply. Some are teas that we've offered previously and some are new additions to our in-store menu. All of them represent Taiwan's tea culture and world class professionalism.
]]>We chose the image above to introduce this line of teas because it depicts tea leaves that embody the Taiwan Oolong tea making tradition. Four out of the six selections in our limited series are well roasted Oolongs. One is a heavily oxidized unroasted Oolong. And one is an organic High Mountain Oolong that is lightly roasted.
This image of a small group of tea pickers on an organically cultivated plot of tea reflects the limited supply factor. This tea farm is the source of our Tie Guan Yin Oolong Tea. This is the smallest tea production operation we've seen in Taiwan. It's mostly one husband and wife couple who do it all — with the help of some neighbors to harvest the produce. It's truly a rare of source tea and almost an anomaly in the overall industry here in Taiwan.
All of our limited edition teas represent the Taiwan Tea making tradition in one way or another. Traditional Dong Ding Oolong most embodies Taiwan's Oolong tea making tradition. It is a processing method that existed before the development of the modern tea industry — basically prior to 1980 or so. It's how our source learned how to make tea in his teens from his grandfather, in the heart of Oolong Tea Country.
Our Charcoal Roasted High Mountain Oolong, Roasted Shan Lin Xi High Mountain Oolong, and Lugu Competition Dong Ding Oolong Tea are all representative of the same region in Lugu and Zhushan Townships — the home of the densest population of tea farmers and tea makers in Taiwan.
The one selection that stands distinctly apart from the rest is our Eco-Farmed High Mountain Oolong Tea. This is sourced from a certified organic farm in the remote Yushan (Jade Mountain) region. It is owned and operated by an aboriginal couple who were born and raised in this pristine mountain village. We have become quite close with this family, and are grateful to share the fruits of their challenging efforts as organic tea farmers.
We decided to create this line of Limited Edition Teas to distinguish this produce from the broader spectrum of specialty tea types that are produced in Taiwan. They are all of distinctive quality, in limited supply, and coveted for their own unique characteristics. We encourage you to learn about these teas, and reach out to us with any questions or comments you may have!
Please post any questions or comments you may have in the comments section below!
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]]>When it comes to tea, quality matters. And loose leaf tea is generally higher quality than tea used in tea bags. Loose leaf tea is still in its original leaf form — in contrast with the chopped or crumbled leaf material found in tea bags. Whole tea leaves maintain freshness — offering you a more flavorful and aromatic cup of tea.
Loose leaf tea provides a more nuanced and complex flavor than tea from a bag. That's because different types of tea leaves release their flavors at different rates. When you brew loose leaf tea, you can control the brewing time to get the perfect balance of flavor for your taste. Like your tea strong? Brew it longer or use more tea. Want a lighter taste? Use less tea or brew for a shorter time. When a tea bag hits the water, most of the flavor comes out immediately, which allows for less control over the taste.
There's something about the ritual of preparing loose leaf tea that makes the experience more enjoyable. Opening a new bag of tea and listening to the clinking of little nuggets of tea falling into a teapot can instill a feeling of calm and Zen in anyone. When you can see the leaves and buds in all their glory, it's easy to appreciate the craftsmanship that goes into making each cup of tea.
Whether you prepare it Gong Fu style in a teapot or just steep it grandpa style in your favorite mug, you control the tea brewing experience from start to finish. From the moment you open the bag of leaves to the moment you pour your cup, loose leaf tea is simply a more luxurious experience.
Unlike tea bags, which usually lose most of their flavor after one steeping, loose leaf tea can be reused multiple times. This helps cut down on waste and saves money in the long run.
Finally, with loose leaf tea, what you see is what you get. You can visually inspect how clean the leaves are and see whether or not there is anything else besides tea in the mix. With most tea bags, it’s hard to see just what is inside. Most use "tea dust", the leftovers and crumbled remains from processing tea leaves. And according to studies, tea bags can release billions of pieces of microplastics so it’s not just tea you’re drinking!
As you can see, there are many benefits for brewing loose leaf tea over tea bags. Don’t get us wrong. You can still get a nice cup of tea using a tea bag and tea bags are quick and convenient to use. But if you’re looking for the best flavor, better control over brewing, better appreciation, multiple steeps and a healthier cup of tea, brewing loose leaf tea is the way to go!
Please post any questions or comments you may have in the comments section below!
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]]>Here we are with our friend who we only see at tea harvest time. He plays an essential role in tea harvests — as manager of the team of tea pickers. He needs to ensure that enough pickers show up on any given day of scheduled harvest. He then records the amount of leaves each picker harvests by weight, and pays them accordingly. On site, it looks like a very casual scene of colorfully clad tea pickers on a mountainside chatting away in the spectacular scenery. But this guy needs to transport those pickers from the town at the foot of the mountain all the way up to this farm deep in the hills by early morning. During the busy season, it can be quite stressful. But this guy has been doing this for decades, and his attitude is always golden!
Above is our closest tea farmer friend who manages this farm consisting of three sizable plots of tea on the same mountainside. He does the farm work, and his lifelong friend and colleague does the processing of the leaves. They have both been professional tea judges in the world's largest Oolong Tea competition for decades. We've known each other for over 20 years. He has taught us a great deal of what we know about the local tea tradition and the current industry state of affairs. It's connections such as this that have enabled us to represent the local culture and professional Taiwan Tea industry.
We've visited this farm and the factory that processes the seasonal produce every harvest for many years, and we learn something new every single time. It takes decades of living here in this community to understand it to any significant extent. Occasional visits on tea sourcing trips can be profound in and of themselves, but this does not provide any depth of understanding. That's simply a fact that we have learned as a result of living here for 30 years, immersed in the world of tea.
Watch the tasting video, comparing spring and summer 2022 batches of Shan Lin Xi High Mountain Oolong to learn about how they compare with each other and why!
Please post any questions or comments you may have in the comments section below!
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]]>Our summer 2022 batch of Alishan High Mountain Jin Xuan Oolong is an exemplary representative of this category of Taiwan Tea! It is lightly oxidized, offering pronounced milky/buttery notes which the Jin Xuan cultivar is famous for. Given the weather patterns through the early spring growing season compared with the late spring growing season — the second flush offers a more classic Alishan Jin Xuan flavor profile.
]]>Our summer 2022 batch of Alishan High Mountain Jin Xuan Oolong is an exemplary representative of this category of Taiwan Tea! It is lightly oxidized, offering pronounced milky/buttery notes which the Jin Xuan cultivar is famous for. Given the weather patterns through the early spring growing season compared with the late spring growing season — the second flush offers a more classic Alishan Jin Xuan flavor profile.
Early spring weather remained unusually cool, and resulted in a delayed spring harvest of High Mountain Tea in general. This means that the new spring growth sprouted and matured more slowly, with less uniformity. As a result, the tea makers implemented a more substantial oxidation of the leaves to bring forth the constituents within the leaf material that remained on the trees for longer than usual. The resulting flavor profile was especially balanced and substantial, but mellowed, with less pronounced milky notes.
The second flush/summer harvest grew much more uniformly by comparison, and consisted of tender new leaf material that was much more uniform in its maturity. This allowed for lighter oxidation, offering the classic pronounced milky/buttery flavor and aromatic notes that has made the Jin Xuan cultiver world famous!
Watch the tasting video for the full story!
Please post any questions or comments you may have in the comments section below!
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]]>It's a hardy, prolific cultivar that grows very well in low to mid-elevation environs, given its indigenous heritage. Our source practices natural farming, with zero pesticides, and only occasional natural fertilizer. They allow the trees to grow much higher than a conventional tea farm as well. This allows the roots to grow bigger and deeper — providing more sustenance for the plants. Harvesting newly sprouted leaves from these tea trees that are allowed to grow more naturally is particularly challenging, and sometimes requires ladders!
We had sold out of our fall 2021 in early spring, and although our source harvested a small crop in early April, we waited until second flush to source a new batch. This is due the fact that the best Black Tea is produced from late spring to fall in Taiwan. The hotter weather results in higher concentration of the polyphenols in the leaves that provide flavor and aroma. Our first batch was harvested at the end of May. Spring came in slowly this year in Taiwan however, and it didn't really get hot until June. This resulted in a very pleasant, mellow version of Red Jade's classically bold and somewhat intense flavor profile. We actually like it this way, because it balanced and substantial, but not overly pronounced with Red Jade's distinguished mint, cinnamon and clove notes.
We then visited our source in late July to procure some more of our Eco-Farmed Four Seasons Spring Oolong Tea. He was withering the prior day's harvest of Red Jade in his home factory, as seen below. After this crop was cured, we got a sample and brewed it side by side with our late May batch. The differences were noticeable. The July batch had a more pronounced aromatic profile, with a more obvious Red Jade character.
So now we are inspired to share both of these batches together, for a limited time, in order to provide you with the experience of how each harvest is unique. Same farm, same factory, same tea maker —just two consecutive growing seasons a couple of months apart! Watch the tasting video for the full story! Even better, grab the current batch of Red Jade Black Tea now!
Please post any questions or comments you may have in the comments section below!
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