Teas (Eco-Cha)

Flavor: Mild floral aroma. Buttery, delicate vegetal character. Soothing, clean aftertaste.

Garden: This tea was sourced from an artisan who has consistently achieved the highest ranking awards in virtually all of central Taiwan’s tea competitions. He works with a co-op of farmers that share their knowledge and have repeatedly had their teas tested by Taiwanese food safely lab SGS. A prime example of sustainable methods combined with community-based expertise.

Harvest: Machine-harvested.

Region: ​Songbolin, Nantou County, Taiwan.

Elevation: ​400m

This selection of Jin Xuan has the classic buttery notes of a Jin Xuan Oolong without being overwhelmingly milky. The flavor is buttery, slightly sweet, like summer garden fresh veggies - balanced by the smooth astringent "original oolong" qualities that offer a clean, fragrant finish. This tea has no added flavor.

This tea comes from the most active tea roaster that 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. In fact, he won first place for Nantou County's Jin Xuan Dong Ding Oolong twice in a row. In recent years, in a Dong Ding Oolong competition that is comprised of some of the best Oolong Tea makers in the world, he placed 4th out of over 6000 entries. He is a highly motivated, intelligent and progressive individual - making him a leader in his field.

Jin Xuan Oolong is a hybrid cultivar produced by the government subsidized Tea Research and Extension Station (TRES) in Taiwan and is registered as Tai Cha #12 (台茶12號). It was designed to possess a stronger immunity to naturally occurring "pests" in the regional climate of Taiwan while producing a somewhat larger leaf that increases yield. It is known for its buttery or milk flavor qualities and has a milder astringency and smoother texture.

This tea was grown at 400m elevation. These farms are on relatively flat ground, allowing for machine-cut harvesting. The machine that is used for harvesting is a hand-held type of hedge clipper designed to be wielded by two people, one on each side of the row of tea bushes. A vacuum attachment collects the harvested leaves in a cloth bag. While machine harvesting results in a portion of the leaves and stems being cut, this expedient method allows for timely harvest in the late morning hours that ensures the outdoor oxidation step in processing the leaves is done at noon - the ideal time for the initial wilting phase of the leaves. While hand picking maintains the integrity of the tea leaves, it is far more time consuming and labor intensive, and must be started in the early morning hours, but not until the dew on the leaves has evaporated. Machine harvesting provides more control over these daily conditions simply because it is faster and requires fewer hands. The rapidly diminishing local labor force for hand-picked tea is a real issue in Taiwan. So machine harvesting is a significantly more sustainable method.

Flavor: Heady, floral aroma. Smooth, delicate fruity flavor. Lingering, robust finish.

Garden: This tea garden is a prototype of sustainable tea farming, and is an anomaly in its region. This farmer only harvests 3 times a year as opposed to the common practice 5 or 6 times a year. This allows the plants to grow more naturally and maintain optimal nourishment. Almost all tea in this region is machine harvested, but this farmer hand picks these leaves. He is dedicated to the highest quality possible by producing small amounts of carefully crafted tea.

Harvest: Hand-picked.

Region: Songbolin, Nantou County, Taiwan.

Elevation: 400m

This tea is skillfully oxidized to produce a wonderfully floral aroma balanced by a substantial fruity flavor that lingers long after drinking. The range of character in this tea is striking. The initial floral aroma is followed by fresh berry tones and finishes in an amazingly complex bouquet that lingers and subtly transforms.

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. The name “Si Ji Qun” was chosen for the plant’s prolific year-round leaf growth, allowing for at least four harvests annually that produce a fresh, fragrant character of tea that is unique among oolongs.

This tea comes from the most active tea maker Eco-Cha know. This man enters virtually every Oolong Tea competition in Taiwan, including the largest and most prestigious Oolong Tea competition in the world. He consistently achieves high ratings in all of these competitions.

Flavor: Fresh herbal aroma. Balanced, floral and buttery vegetal notes. Clean, fragrant aftertaste.

Garden: This tea farm is located in a small mountain range between Taipei and the northern coast of Taiwan. This area was initially developed for tea production in the mid-late 19th century. Baozhong tea farmers comprise a small percentage of Taiwan's contemporary tea industry. This source is a small, family-run farm that is committed to keeping their local tradition alive.

Harvest: Hand-picked.

Region: Pinglin, Taiwan

Elevation: 600m

Wenshan Baozhong Tea has a pure character, in that the tea leaves undergo very little processing after being harvested. Like all Oolongs, the basic steps of solar withering, indoor withering and oxidation, and tumble heating are involved. But the level of oxidation for making Baozhong Tea is relatively minimal, about 10-15%. Baozhong is also an unroasted type of Oolong.

Beyond this, the leaves are only slightly curled after the tumble heating/cease oxidation stage, then dried. This allows the leaves to maintain more of their structural integrity, both visually and in terms of the chemical compounds within the leaf. In this respect, Baozhong is more similar to Green Tea or White Tea, in that the leaves are not compressed, and tightly rolled as with other Oolongs, and they are not bruised as with Black Tea.

The result of this minimal processing method is that the original, fresh green leaf character is preserved. Along with this is a substance of flavor and a distinct aromatic profile that puts Baozhong in a class of its own. It has an especially aromatic profile, with a fresh green character, yet with just enough oxidation to give it balance and substance. It is easily distinguished from its Green Tea cousins, but also stands clearly apart from High Mountain Tea and other traditionally made Oolongs.

It appears that minimal oxidation of tea leaves after they are picked was accidentally discovered to enhance the flavor profile of Green Tea. The goal of curing Green Tea is to lock in the freshness of the young tea leaves upon picking them. This is accomplished by drying them as soon as possible. Of course, this is not totally feasible, as the freshly picked leaves need to be taken in from the field to be dried. It is likely that this is how Baozhong Tea was invented, since Green Tea was the historical tea of choice in mainland China for centuries, and then in Taiwan. However, by the late 19th century, Oolong (partially oxidized) Tea was the main export to the West from Taiwan.

The name Baozhong translates literally as "wrapped type", as it was originally wrapped in plain brown wrapping paper. This pre-modern packaging also allowed for post-production oxidation, which eventually led tea merchants aging this tea type for added value. Nowadays, some of the most sought after aged tea in Taiwan is Baozhong Tea. One reason for this is that curled leaves have a lot more surface exposure, and oxidize more quickly and easily than rolled leaves. This delicate finesse in the making of Baozhong, along with its conduciveness to aging is what has kept it a popular choice since the 1800's!

Flavor: Integrated floral and tea aroma. Substantial, mellow Oolong character with distinct flowery overtones. Heady, yet clean, vibrant aftertaste.

Garden: This source is the most innovative and progressive tea producer we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of naturally cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique styles of tea.

Harvest: Machine-harvested.

Region: Songbolin, Nantou County, Taiwan.

Elevation: 400m

This tea was made from a combination of naturally grown Tsui Yu and Four Seasons Spring tea leaves. These tea types are most commonly produced as a "green Oolong" where the leaves are lightly oxidized and left unroasted. The floral and herbal characters of these teas have been mellowed by substantial oxidation but maintain their complex aroma and smooth, palatable, refreshing character as a more traditionally made Oolong.

These leaves were infused with hand-picked Gardenia flowers in a post production process. The distinct yet compatible qualities of a flower essence combined with a rich, well oxidized Oolong character offer a very interesting and satisfying brew. We've discovered that this tea works equally well as a cold brew or a hot brew. The beauty of this tea is that you can sit down and brew it Gongfu style and marvel at the intricacies of a traditionally made Oolong combined with a flower essence to produce a heady, complex, almost magical brew. Or you can just toss some of these leaves and flowers in your water bottle and let it sit for a couple hours at room temperature or in the fridge overnight, and enjoy it all day. And it only gets better as the day goes on!

Songbolin in Nantou County has a rich history in tea production over the last several decades. Initially a source of traditional specialty tea made from heirloom strains since the 1950's, it has transitioned through a phase of large scale mechanized production, and is now returning to its historical roots. The traditional tea production was unable to compete with the development of higher elevation tea production and became a producer of lower quality tea used for the beverage industry. This in turn was phased out by foreign competition for large scale economical tea production.

As a result, we have seen a very positive reincarnation specialty tea production in the last decade. This area is a major resource for an array of hybrid strains, most prominently Jin Xuan, Four Seasons Spring, and Tsui Yu , and most recently a return of heirloom strains such as Wuyi Oolong. These diverse types of tea are now being naturally cultivated and crafted with a fusion of traditional skill and modern methods to produce teas with unique characters.

Flavor: Fresh herbal aroma. Balanced, floral and buttery vegetal notes. Clean, fragrant aftertaste.

​

The Alishan mountain range is the southernmost High Mountain Tea producing region on Taiwan. The Tropic of Cancer runs right through it, and this lower latitude is considered to provide superior quality and frequency of sunlight, making it more conducive to tea cultivation than its northern counterparts. Alishan High Mountain Tea is known for its fragrant qualities and well-rounded, balanced flavor profile. Tea from this region typically has a more pronounced character, making it more accessible for newcomers to High Mountain Oolong.

Harvest: Hand-picked.

Region: Alishan, Taiwan

Elevation: 1200m

Alishan High Mountain Oolong Tea is known for its fresh, floral and mild herbal aromatic qualities. It offers a delicate balance of sweet and astringent qualities that leave an especially clean mouth-feel combined with a lingering, fragrant finish in the nose. Its a refined and complex combination of floral and sweet qualities with the inherent bitter/astringent character of tea leaves that gives Alishan High Mountain Oolong its claim to fame.

This tea producing region in Chiayi County is the most recently developed of the major high elevation tea regions, and has gained increasing renown and demand for its produce over the last 20 years. In fact, a significant amount of tea is procured from this region to be used in competitions elsewhere in Taiwan.

Flavor: Delicate, fresh vegetal aroma. Smooth, balanced, subtle herbal character. Clean, satisfying finish.

This tea farmer employs a registered traceability program where he keeps a record of all his farm management activity, including all specs on fertilizers and pesticides that are administered. This program also conducts an annual inspection of the harvested tea leaves for trace chemical residue, and the results are consistently a fraction of the accepted levels. In addition to this, the factory that processes his tea is annually inspected by a government authorized sanitation program that includes testing of the tea leaves being processed at the time of inspection.

Harvest: Hand-picked.

Region: Shan Lin Xi, Nantou County, Taiwan.

Elevation: 1500m

One of the prominent qualities of Taiwanese high mountain oolong is the fragrance that exudes from the freshly brewed leaves. Especially after the first and second brews, hold the un-lidded teapot near your nose and inhale slowly to experience the volatile aromatic oils that are being released from the freshly moistened and heated leaves. From there you can enjoy the evolving aroma of each successive brew. The fragrance is the most intriguing and subtle quality of a fine high mountain tea.

This tea carries distinct qualities of adequate oxidation of the leaves during processing. This is evident in its sweeter, mellowed aroma and smooth, balanced flavor. Its aroma is slightly less floral and more fruity or pastry-like. Oxidation offers a more substantial, less green brew that is complex, yet balanced and smooth on the palate.

Our source of this tea is firmly committed to the practice of transporting the freshly picked leaves to a factory at about half the elevation of the tea farm in order to provide ideal climate conditions for processing. Specifically, there is more sunshine and less fog at lower elevation, along with more available outdoor space to provide an optimal environment for solar withering - the initial and pivotal stage of Oolong Tea processing. It is this level of professionalism combined with the more environmentally friendly aspect of using a factory located in a residential area rather than on a remote high elevation tea farm that makes us committed to this source of quality Taiwanese High Mountain Tea.

Flavor: Balanced, sweet aroma. Creamy smooth texture with subtle savory, vegetal character. Lasting pastry finish.

The place name Da Yu Ling is unsurpassed for premium Taiwan High Mountain Oolong, and Eco-Cha feel privileged to be able to share this tea, which has become recognized as some of the best in the world.

The highest elevation tea growing regions are considered the epitome of where this type of tea is produced. The ideal climate conditions offered by this elevation combined with the methods of tea cultivation that have been developed are considered to be the main factors that have gained this category of tea its fame.

Harvest: Hand-picked.

Region: Da Yu Ling, Taiwan

Elevation: 2200m

This is a rare batch of Da Yu Ling High Mountain Tea in that the level of oxidation exceeds the commonly produced tea in this region at highest elevation. The difference between the standard 10-15% level of oxidation and the less commonly produced 20-25% is that the light, floral, green character is transformed into a more fruity, substantial, smooth character of High Mountain Oolong. Another way of putting it is that is less like a Green Tea and more like an Oolong.

Eco-Cha are fortunate enough to be connected with professionals who have access to this minimally produced type of tea. The subtleties of aroma are derived from newly grown leaves of the Green Heart Oolong (青心烏龍) tea plant grown at an elevation that provides optimal climate conditions. The slower growth at high elevation provides substance to the tender new growth which in turn gives premium Taiwan High Mountain tea its claim to fame. It is in a class of its own due its smooth, clean - yet complex flavor followed by a heady, lingering aftertaste.

This Da Yu Ling Oolong ranks definitively within the category of Taiwan's finest High Mountain Oolong. Only natural fertilizers and chemical farm products authorized by the Taiwan Research and Extension Station are used in the cultivation of this tea. It is processed in a way that produces the highest quality High Mountain Oolong.

As a result of decades of commercial promotion of a greener, lightly oxidized tea and subsequent consumer demand for this tea type, more well-oxidized tea is difficult to source. There is simply less of a demand than there is for more lightly oxidized tea. Slowly, however, only in recent years, tea makers are meeting the requests from successful tea merchants and professionals who are only willing to buy tea with a significantly higher level of oxidation.

Flavor: Rich, hickory smoke, sweet aroma. Robust, tangy, complex roasted character. Lingering heady aftertaste.

Garden: This tea comes from Yonglong Village, just above Dong Ding Mountain. Yonglong is known for its rich soil which differs from other locales in Lu Gu Township. The unique flavor of the Dong Ding 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 Oolong. 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.

Harvest: Hand-picked.

Region: Lugu, Nantou County, Taiwan.

Elevation: 700m

Dong Ding Oolong is a medium oxidized, medium-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.

Eco-Cha’s Dong Ding Oolong is representative of a traditionally made Oolong from the original source of this type of tea. It demonstrates the broad spectrum of flavors that can be captured by refined roasting techniques.

This tea comes from Yonglong Village, just above Dong Ding Mountain, at 700m elevation in Lu Gu Township, Nantou County. It was cultivated and processed by a father and son team of award-winning tea makers. The father has been recruited among 5 elders in the community in a practical seminar to teach pre-modern methods of traditional Dong Dong Oolong tea making to the younger tea makers in the area.

This ridge above Dong Ding Mountain is home to the neighboring Yong Long and Feng Huang Villages and is known for a rich red soil, which differs from other locales in Lu Gu. The unique flavor of Dong Ding Oolong produced here is attributed to this soil quality, along with the fact that these villages are home to the highest population of the most skilled traditional oolong tea artisans in Taiwan.

Flavor: Deep woodsy aroma. Mellow, full-bodied roasted character. Subtle smoky, fruity aftertaste.

​Garden: ​This source is the most innovative and progressive tea producer we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of naturally cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique styles of tea. This tea type is perhaps their most novel that we've come across in terms of its processing and curing methods.

Harvest: Machine-harvested.

​Region: ​Songbolin, Nantou County, Taiwan.

​Elevation: ​400m

This tea is a combination of Four Seasons Spring and Jin Xuan tea leaves that are heavily oxidized in their processing upon being harvested. This combination of hybrid teas offers a broader, more balanced range of character, especially when undergoing these unique curing methods. The proportionately mixed batch of tea leaves is then aged for one year to allow for post production oxidation. After a year of aging, they undergo an extensive roasting process. The leaves are roasted at low temperature for over 20 hours per session, for a total of 3 roasting sessions, with 3 months of "setting time" between each roasting. After the batch of tea leaves has been roasted to the desired result, it is then aged again for one year to mellow and "settle" in its composition. Finally, the leaves are minimally roasted at low temperature to deplete any acquired moisture content before being vacuum sealed in preparation for sale. These processing and curing methods are unique in that they are an integration of various traditional and modern tea making methods to produce a character of tea that is reminiscent of Muzha Tieguanyin from Northern Taiwan. It is not comparable however, given that the tea types used and even the processing methods are quite different. It is simply the character and flavor notes that are experienced in brewing a pot of these tea leaves that bring a traditional Taiwanese Tieguanyin Oolong to mind.

Songbolin in Nantou County has a rich history in tea production over the last several decades. Initially a source of traditional specialty tea made from heirloom strains since the 1950's, it has transitioned through a phase of large scale mechanized production, and is now returning to its historical roots. The traditional tea production was unable to compete with the development of higher elevation tea production and became a producer of lower quality tea used for the beverage industry. This in turn was phased out by foreign competition for large scale economical tea production.

As a result, we have seen a very positive reincarnation specialty tea production in the last decade. This area is a major resource for an array of hybrid strains, most prominently Jin Xuan, Four Seasons Spring, and Tsui Yu , and most recently a return of heirloom strains such as Wuyi Oolong. These diverse types of tea are now being naturally cultivated and crafted with a fusion of traditional skill and modern methods to produce teas with unique characters.

Flavor: Hearty, roasted aroma. Rich, tangy, toasted grains flavor. Smoky, warming finish.

Garden: This tea comes from Muzha in Taipei. The tea growing area in Muzha is called Maokong, and has a long history of tea production. This tea was produced by mixing two different kinds of tea leaves. The Jin Xuan tea leaves were sourced from the producer of our Wenshan Baozhong Tea in Pinglin, in the mountains north of Taipei. The Tieguanyin tea leaves were harvested from this farmer's land in Muzha - in the foothills just outside of Taipei. Both of these place names have a long history of tea production. These, along with Sanxia district in the greater Taipei area have been producing tea since the 1800's.

This farmer manages his own very small plots of Tieguanyin tea plants and processes the leaves in his tiny home factory. This tea is approximately half Tieguanyin tea leaves blended with a batch of Jin Xuan tea leaves that he processed in the traditional Tieguanyin fashion. It is now common practice to make Tieguanyin Oolong with Jin Xuan tea leaves. The majority of entries in the Muzha Farmers' Association Tieguanyin Oolong Tea Competition are made with leaves harvested from Jin Xuan tea plants and processed as Tieguanyin Oolong. Eco-Cha’s source has found that blending these two tea strains offers the original Tieguanyin Oolong character while maximizing his yield.

Harvest: Hand-picked.

Region: Muzha/Pinglin, Taiwan

Elevation: 300m/500m

One step in particular sets Tieguanyin apart from the processing methods of other Oolong types. After the "kill green" or "cease oxidation" step —where the leaves are exposed to high heat, they are partially rolled and dried, and then put in the roasting oven while still in the cloth wrapped balls shown above, and slightly "steamed in their own juices". This results in a subtle, tangy fermented character that makes Tieguanyin unique. This anomaly of tea processing methods in Taiwan, combined with heavy oxidation and heavy roasting give Tieguanyin Oolong is bold, rich and distinguished character.

Traditional methods of tea making typically involve much more "curing" of the tea leaves — which has the dual purpose of bringing out a distinct character, and stabilizing the tea leaves to maintain flavor. In other words, traditional teas have a prolonged shelf life as well as a distinguished profile. In this sense, Tieguanyin Oolong is a prime example of a traditional product of regional origin. This tea tree strain was initially brought from mainland China, and took root in Northern Taiwan in the 1800's. It's traditional processing methods have continued to evolve to this day.

Flavor: Sweet Lemongrass aroma. Smooth, balanced character with evident Lemongrass notes over subtle honey/nutty flavor. Clean, refreshing and lingering finish.

Garden: This source is the most innovative and progressive tea producer we know. A husband and wife team cooperate with neighboring farmers to produce an impressive array of naturally cultivated tea in the historical tea growing region of Songbolin in Nantou County. From wild and heirloom tea strains to modern hybrid cultivars of tea, they have researched and developed eclectic processing methods to make some unique styles of tea.

Their ideology of natural farming methods combined with their comprehensive knowledge of tea production that enables them to produce exclusive batches of tea inspires us to represent them to the best of our ability.

Harvest: Machine-harvested.

Region: Songbolin, Nantou County, Taiwan.

Elevation: 400m

These leaves were infused with organic Lemongrass in the final stage of their processing, as they finished being rolled and dried. The distinct yet compatible characters of this fragrant Black Tea with the flavor enhancing qualities of Lemongrass provide a brew that is both soothing and refreshing. We've discovered that this tea works equally well as a cold brew or a hot brew. Our favorite method to date is to brew the tea with 95°C water at fairly strong concentration and then chill it to be served over ice. For those with a sweet tooth, a touch of honey is all it takes to make it sweet enough without compromising the original character of this brew.

Songbolin in Nantou County has a rich history in tea production over the last several decades. Initially a source of traditional specialty tea made from heirloom strains since the 1950's, it has transitioned through a phase of large scale mechanized production, and is now returning to its historical roots. The traditional tea production was unable to compete with the development of higher elevation tea production and became a producer of lower quality tea used for the beverage industry. This in turn was phased out by foreign competition for large scale economical tea production.

As a result, we have seen a very positive reincarnation specialty tea production in the last decade. This area is a major resource for an array of hybrid strains, most prominently Jin Xuan, Four Seasons Spring, and Tsui Yu , and most recently a return of heirloom strains such as Wuyi Oolong. These diverse types of tea are now being naturally cultivated and crafted with a fusion of traditional skill and modern methods to produce teas with unique characters.

Flavor: Sweet, fruit pastry aroma. Rich, complex, balanced composition. Notes of dried fruit. Clean, dry finish.

Garden: This tea comes from Yonglong Village, just above Dong Ding Mountain. Yonglong is known for its rich soil which differs from other locales in Lu Gu Township. This farm is managed by a father and son team who inherited their family tradition as artisans of Dong Ding Oolong. The son is one of the earliest tea makers in the area to begin using their late spring and summer crops to make Black Tea. Like their Dong Ding Oolong, we truly feel that it is some of the finest Black Tea we've experienced.

Harvest: Hand-picked.

Region: Yonglong, Nantou County, Taiwan.

Elevation: 700m

This is a batch of heirloom Qing Xin Oolong tea leaves harvested in June/July and made into Black Tea, which has been the annual practice on this farm for the last eight years or so. Although this farm is run by one of the most skilled traditional Dong Ding Oolong Tea producers we know, the younger generation of this father and son team has made some innovations. And we feel that the son's recent R&D of using their summer crop to make Black Tea is a prime representative of a more general trend in the local industry.

This is our favorite source of traditionally made Dong Ding Oolong Tea, but in the last couple years, we've come to realize that their Black Tea is also something very special. In a word, it's the balance of flavor and character that we find unique among Small Leaf Type Black Tea makers. This young tea artisan has learned how to process his family resource of heirloom tea in a way that makes an exceptional Black Tea. There is both a purity and substance of character that sets it apart from the majority of Black Teas, delivering a rich, full flavor that is both satisfying and soothing. The aroma is something like fresh baked plum cobbler, yet the flavor is both clean and richly balanced, with a dry lingering aftertaste that has a finish like a good dessert wine or even champagne.

This tea is an heirloom crop of Qing Xin Oolong in the sense that the original trees were planted about 40 years ago and propagated in the traditional manner. This involves binding down some of the branches of an established tea plant and burying the supple new growth branches enough for them to take root. This is the most guaranteed way of preserving the original nature of the plant and preventing mutations that can naturally occur from using cuttings, or especially growing from seed. Since this method is labor intensive and takes much longer, it was phased out by commercial production of tea saplings to establish new plots of tea much more expediently. The purchasing of saplings also has much greater potential of resulting in variations within a given strain, due to the unknown factors of their origins and cultivation methods.

The quality of tea that is made from these heirloom plants sets it apart from the more recent generations of tea farms that have been established. We showed the photos that we blogged to our friend from a neighboring village who is a 52-year-old 4th generation tea farmer, and he instantly recognized the shape and size of the leaves as distinct from more "modern strains" of Qing Xin Oolong. We are confident in saying that the cultivation practices on this farm along with the strain that was planted 40 years ago distinguish it as a rare and valuable resource. We feel honored that this is our ongoing source of traditionally made Dong Ding Oolong. And we are delighted to share a batch of tea that was harvested in June and processed as Black Tea by the young and talented son of this family-run farm — equipped with its own private on-site factory.

Flavor: Balanced, sweet aroma. Creamy smooth texture with subtle savory, vegetal character. Lasting fresh and green flower aroma finish.

The place name Da Yu Ling is unsurpassed for premium Taiwan High Mountain Oolong, and Eco-Cha feel privileged to be able to share this tea, which has become recognized as some of the best in the world.

The highest elevation tea growing regions are considered the epitome of where this type of tea is produced. The ideal climate conditions offered by this elevation combined with the methods of tea cultivation that have been developed are considered to be the main factors that have gained this category of tea its fame.

Harvest: Hand-picked.

Region: Da Yu Ling, Taiwan.

This Da Yu Ling Oolong ranks definitively within the category of Taiwan's finest High Mountain Oolong. Only natural fertilizers and chemical farm products authorized by the Taiwan Research and Extension Station are used in the cultivation of this tea. It is processed in a way that produces the highest quality High Mountain Oolong.

The long string helps prevent the tag from falling into your cup, and that lets you not worry the use of teabags with large mugs too. In addition, this feature also comes in handy upon extracting tea when brewing the teabag with a teapot.
 

1. Using plant starch as its base material, this product is manufactured through processes that include lactic acid fermentation and polymerization (for Polylactic Acid). The result is then rendered into fibers and woven together. Its uniform opening affords the product a superior level of permeability, making it perfect for teabag filters used with whole-leaf teas.
2. Filters, strings, and tags are all made in Japan. No harmful material is detected upon extraction using boiling water. Deemed to be compliant with food, additive and other standards under the Japanese Food Sanitation Act (No. 370).
3. Polylactic Acid, the material used in this PLA triangle teabag, has reported having bacteriostatic and mildew-proof properties.

Used in making filter is PLA, which in turn is composed of biomass material derived from plants. In addition to the filter itself, the laminate on the tag and string of this product also incorporate the same environmentally-friendly material. As the tags are made of paper, they, along with the filters and strings, are all biodegradable.

1. Upon burying PLA material in the ground, following hydrolysis, the material will be completely broken down by microorganisms, after which it is eventually turned into water and CO2 (materials cited). The speed of degradation varies largely depending on the temperature, moisture and PH level of the soil, as well as the types and number of microorganisms present.
2. When burning PLA material, no harmful gas (dioxin etc.) is generated. Also, the generation of greenhouse gas (carbon dioxide) is less than normal plastic. (reference literature)

Flavor: Fresh, herbal aroma. Green leafy character, mildly sweet. Refreshing flowery finish.

Garden: This artisan consistently achieves high ratings in virtually every oolong tea competition in Taiwan, including the largest oolong tea competition in the world. He works with a co-op of farmers that share knowledge and regularly have their teas tested by Taiwanese food safety lab SGS. A prime example of sustainable methods combined with expertise.

Harvest: Machine-harvested.

Region: Nantou, Taiwan.

Tsui Yu Jade Oolong is a hybrid that was registered at the Taiwan Tea Research Extension Station (TRES) in 1981. It was designed for making oolong teas, and is capable of variable oxidation levels. It is known for its flowery aroma which takes on a fruity character if the leaves are roasted post production.

The long string helps prevent the tag from falling into your cup, and that lets you not worry the use of teabags with large mugs too. In addition, this feature also comes in handy upon extracting tea when brewing the teabag with a teapot.
 

1. Using plant starch as its base material, this product is manufactured through processes that include lactic acid fermentation and polymerization (for Polylactic Acid). The result is then rendered into fibers and woven together. Its uniform opening affords the product a superior level of permeability, making it perfect for teabag filters used with whole-leaf teas.
2. Filters, strings, and tags are all made in Japan. No harmful material is detected upon extraction using boiling water. Deemed to be compliant with food, additive and other standards under the Japanese Food Sanitation Act (No. 370).
3. Polylactic Acid, the material used in this PLA triangle teabag, has reported having bacteriostatic and mildew-proof properties.

Used in making filter is PLA, which in turn is composed of biomass material derived from plants. In addition to the filter itself, the laminate on the tag and string of this product also incorporate the same environmentally-friendly material. As the tags are made of paper, they, along with the filters and strings, are all biodegradable.

1. Upon burying PLA material in the ground, following hydrolysis, the material will be completely broken down by microorganisms, after which it is eventually turned into water and CO2 (materials cited). The speed of degradation varies largely depending on the temperature, moisture and PH level of the soil, as well as the types and number of microorganisms present.
2. When burning PLA material, no harmful gas (dioxin etc.) is generated. Also, the generation of greenhouse gas (carbon dioxide) is less than normal plastic. (reference literature)

Flavor: Mild floral aroma. Buttery, delicate vegetal character. Soothing, clean aftertaste.

Garden: This tea was sourced from an artisan who has consistently achieved the highest ranking awards in virtually all of central Taiwan’s tea competitions. He works with a co-op of farmers that share their knowledge and have repeatedly had their teas tested by Taiwanese food safely lab SGS. A prime example of sustainable methods combined with community-based expertise.

Harvest: Machine-harvested.

Region: Nantou, Taiwan.

This tea comes from the most active tea roaster that 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. In fact, he won first place for Nantou County's Jin Xuan Dong Ding Oolong twice in a row. In recent years, in a Dong Ding Oolong competition that is comprised of some of the best Oolong Tea makers in the world, he placed 4th out of over 6000 entries. He is a highly motivated, intelligent and progressive individual - making him a leader in his field.

The long string helps prevent the tag from falling into your cup, and that lets you not worry the use of teabags with large mugs too. In addition, this feature also comes in handy upon extracting tea when brewing the teabag with a teapot.
 

1. Using plant starch as its base material, this product is manufactured through processes that include lactic acid fermentation and polymerization (for Polylactic Acid). The result is then rendered into fibers and woven together. Its uniform opening affords the product a superior level of permeability, making it perfect for teabag filters used with whole-leaf teas.
2. Filters, strings, and tags are all made in Japan. No harmful material is detected upon extraction using boiling water. Deemed to be compliant with food, additive and other standards under the Japanese Food Sanitation Act (No. 370).
3. Polylactic Acid, the material used in this PLA triangle teabag, has reported having bacteriostatic and mildew-proof properties.

Used in making filter is PLA, which in turn is composed of biomass material derived from plants. In addition to the filter itself, the laminate on the tag and string of this product also incorporate the same environmentally-friendly material. As the tags are made of paper, they, along with the filters and strings, are all biodegradable.

1. Upon burying PLA material in the ground, following hydrolysis, the material will be completely broken down by microorganisms, after which it is eventually turned into water and CO2 (materials cited). The speed of degradation varies largely depending on the temperature, moisture and PH level of the soil, as well as the types and number of microorganisms present.
2. When burning PLA material, no harmful gas (dioxin etc.) is generated. Also, the generation of greenhouse gas (carbon dioxide) is less than normal plastic. (reference literature)