Batch 93 of the Eco-Cha Tea Club is a Roasted Wuyi Oolong Tea. This month's edition is perhaps our favorite rendition of Wuyi Oolong that we have shared to date. This is primarily due the manner in which it was roasted, and also the degree to which the leaves were allowed to oxidize during their curing process. We've shared fresh green, aromatic batches of tea harvested from this plot of naturally farmed Wuyi Oolong Tea plants, as well as charcoal roasted and heavily roasted batches. This medium roast batch basically wins the Goldilocks prize: Not too light, not too heavy - just right!
This plot of tea was planted almost 10 years ago, and began being harvested about 8 years ago. The farmer/tea artisan and the master roaster who invested in this plot of tea have progressively gained an understanding of its composition and character. Year after year, they've explored variations in processing and post production roasting. We have had the privilege of following their research over the years. And this is the first time we have tasted a batch that represents the local tradition of Oolong Tea making - a medium oxidized, medium roasted Oolong.
These naturally cultivated Wuyi Tea leaves have a substance and aromatic profile that sets this strain of tea apart. It is now a rare breed in Taiwan, and is worth experiencing for its "original Oolong" character.
Learn more about this tea here:
eco-cha.com/blogs/eco-cha-tea...
00:00 - Introduction
00:21 - Location and History of Source
02:11 - Previous Offering of this Tea
04:24 - Tasting Notes
05:17 - Brewing Details
07:32 - Gong Fu Brewing Notes
09:23 - Dry Leaf Appearance
10:38 - Brewed Leaf Appearance
11:50 - Organically Farmed
12:40 - Conclusion
#ecochateas #oolongtea #taiwantea #teaclub
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