Eco-Cha Tea Club: 115 - High Mountain Oolong Spring Tea | Eco-Cha Teas

Описание: Batch 115 of the Eco-Cha Tea Club is a High Mountain Oolong Spring Tea from Taiwan. Specifically from the area in the Shan Lin Xi tea growing region referred to as "Yang Wan", or Sheep's Curve, referring to a turn off the main road onto a farm road where we feel has some of the best micro-climate, or terroir, in this region.

This batch of tea varies from the standard quality of high mountain tea most evidently in its degree of oxidation. While it is only slightly more oxidized than the first day of harvest that we chose for our in store Shan Lin Xi High Mountain Oolong Tea, the aromatic and flavor profile is noticeably different. The fact that this tea offers a distinctly different flavor profile, but still maintains a bright, clear, luminous appearance in the brewed tea is testimony to the skillful processing that went into it.
The flavor transforms from the more standard fresh green, floral, aromatic profile to a sweeter, savory, pastry character that still has a floral quality. This is what most impresses local merchants and tea connoisseurs in Taiwan's modern tea culture.

Read more about this tea here:
https://eco-cha.com/blogs/eco-cha-tea...

Join the Eco-Cha Tea Club here: https://eco-cha.com/products/eco-cha-...

00:00 - Introduction to the Video
00:02 - Overview of Batch 115 Eco-Cha Tea Club
00:05 - High Mountain Oolong Spring Tea from Taiwan
00:08 - Shan Lin Xi Tea Growing Region
00:28 - History of High Mountain Tea
01:01 - Development of Dongding Oolong Tea
01:16 - Processing of High Mountain Tea
01:54 - Tradition of Tea Production in Shani
02:08 - Personal Connection to Lugu
02:31 - Sourcing Batch 115 Tea
03:01 - Comparison of Harvest Days
03:35 - Leaf Maturity and Tea Processing
04:44 - Characteristics of High Mountain Tea
05:36 - Tea Farmer and Processor Collaboration
06:46 - Oxidation Levels in Tea Processing
08:07 - Brewing the Tea
09:13 - Tasting Notes and Aromatic Profile
10:53 - Visual Appearance of the Brew
12:15 - Sensory Experience of the Tea
13:04 - Story Behind the Tea Batch
14:30 - Brewing Techniques and Consistency
15:51 - Flavor Profile Analysis
17:39 - Tea Farm Location: Water Tower Workstation
19:02 - Conclusion and Final Thoughts

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