Eco-Cha Tea Club:

Описание: Join us as we taste Batch 120 of the Eco-Cha Tea Club—a rare aged oolong tea from Taiwan, celebrating 10 years of monthly tea discoveries.

Sourced in spring 2013 from pioneering Tai Cha #20 saplings, this Taiwan oolong was lightly oxidized, heavily roasted, then sealed in a ceramic urn for over 12 years. Periodic low-temperature baking transformed initial bitterness into complex sweetness, tangy fruit notes, and the signature “old library” aroma unique to aged Taiwan oolong tea.

Brewed in a 180ml antique Lugu clay teapot using a 1:15 leaf-to-water ratio and boiling water, the crystal-clear amber liquor reveals graham cracker warmth, confection-sugar sweetness, and a soothing, balanced finish. Discover why roasted oolong tea delivers a faster caffeine lift, how clay vs. porcelain teapots shape flavor, and tips for brewing Taiwan oolong at home.

Perfect for winter, this rare aged oolong showcases the art, patience, and transformation only time can achieve in Taiwan tea culture. Subscribe to Eco-Cha Tea Club for exclusive oolong tea batches monthly—next edition launches our 11th year in December 2025!

0:00 - Introduction to Batch 120: Aged Oolong Tea from Taiwan
0:14 - Celebrating 10 Years of Eco-Cha Tea Club
0:40 - The Origin Story: Tai Cha #20 Saplings & Spring 2013 Harvest
1:28 - From Dong Ding Style to High Mountain Processing
2:18 - The Roasting Mistake & 12+ Years of Aging in a Ceramic Urn
2:49 - Periodic Low-Temp Baking to Refresh the Leaves
3:18 - How Bitterness Mellowed into Sweetness & Fruity Complexity
3:34 - The Classic “Old Library” Aroma of Aged Oolong
3:58 - Brewing Setup: 180 ml Antique Lugu Teapot & 1:15 Ratio
4:48 - First Sip – Enigmatic Sweet & Tangy Profile
5:06 - Post-Oxidation & Comparison to Raw Pu-erh Aging
5:39 - Aroma of Graham Crackers & Toasted Grains
6:18 - Teapot Influence: Clay vs. Porcelain & Wall Thickness
7:48 - Admiring the Crystal-Clear Amber Brew
8:30 - Confection-Sugar Sweetness & Yencha Character
9:07 - Old-Book Aftertaste & Soothing Balance
9:57 - Evolution Across Multiple Infusions
10:17 - Quick Caffeine Lift from Processed Oolong
11:17 - Why Roasted Oolongs Feel More Stimulating
11:37 - Satisfying Winter Warmer with Creamy Aged Notes
12:22 - Examining the Chunky, Mature Leaves
12:33 - Aged Oolong in Taiwan: Rare, Time-Intensive, & Priceless
13:04 - Brewing Tips: Boiling Water, Short Steeps, Adjustable Ratio
13:26 - Thank You & Teaser for Year 11 (December 2025)

#ecochateas #oolongtea #taiwantea