Eco-Cha Club Batch #38 Long Feng Xia High Mountain Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Cream, Dry Grass, Floral, Green, Vegetal, Butter, Creamy, Herbs, Milk, Nuts, Olive Oil, Smooth, Sweet, Vanilla, Violet
Sold in
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Caffeine
Not available
Certification
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Edit tea info Last updated by Daylon R Thomas
Average preparation
Not available

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  • “Yesterday’s at-work tea, just the right amount of green for my tastes. It’s nicely balanced with the sweet cream/butter and floral and just a little bit of a savory green edge. I can’t quite decide...” Read full tasting note
  • “January 2019 Club Batch #38, and it’s one of my favorites so far. The tea resembles their staple Shan Lin Xi, but more creamy and savory. The leaves are huge, and can handle long brews. One of the...” Read full tasting note
    95

From Eco-Cha Artisan Teas

The tea farms on the ridge above Long Feng Xia (Dragon Phoenix Gorge) boast some of the finest yield of High Mountain Oolong leaf in Taiwan. This is due to the micro-climate in conjunction with farm management and processing of the harvests by some of the most knowledgable tea producers in the world. This farming region is partially managed by traditional tea makers in nearby Lugu, the home of Dong Ding Oolong Tea. So the generations of experience in tea making combined with ideal high elevation growing conditions offers us a next level of High Mountain Oolong Tea.

So, what do all of the above factors boil down to in the brewing of this batch of leaf? Well, it offers a mellowed, stable composition of unroasted, yet well-cured high elevation Oolong. The sufficiently oxidized, thoroughly dried leaves brew a balanced, full bodied character with a creamy texture that carries both vegetal and fresh pastry notes. It’s both soothing and stimulating. It’s not roasted, and it’s not green. It’s got a touch of mild herbs, cauliflower, heavy cream, and a hint of baked root vegetables. In short, it’s satisfying. And the original flavor is less susceptible to losing it’s original flavor over time, due to its thorough and masterful curing process.

About Eco-Cha Artisan Teas View company

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2 Tasting Notes

33 tasting notes

Yesterday’s at-work tea, just the right amount of green for my tastes. It’s nicely balanced with the sweet cream/butter and floral and just a little bit of a savory green edge. I can’t quite decide which direction the greenness leans – the description says “vegetal/straw aroma,” or “savory scone,” but I’m not quite sure it falls neatly into any particular flavor for me. Whatever it is, it makes a good tea for work; it’s interesting enough to entice me to make another cup, but not distractingly complex. I’m glad I got to try this one in the tea club, as it’s probably not something I would have thought to pick up on my own.

Flavors: Cream, Dry Grass, Floral, Green, Vegetal

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95
1124 tasting notes

January 2019 Club Batch #38, and it’s one of my favorites so far. The tea resembles their staple Shan Lin Xi, but more creamy and savory. The leaves are huge, and can handle long brews. One of the sessions on the blog had an initial rinse of 50 seconds for the first steep, and I’ve found that 3 grams is great for grandpa in a tumbler because this tea is smooth.

Their descriptors were vegetal, creamy, floral, with hints of a savory scone. This is on the savory end of oolongs, but has enough florals to keep it sweet and a creamy profile not dissimilar to macademia milk. The florals are noticeable, but generalized in the creaminess. I’d honestly miss them if I don’t pay attention. I get a faint hit of hyacinth, but more prominent violet flavor, honeysuckle hints, more pronounced vanilla, iris, a tiny bit of osmanthus, and a floral that reminds me of the aftertaste of a blossom tea. Again, they are otherwise negligible in the teas milkiness.

The rest of the tea has a smooth butter note and yields an oily body, and the herby vegetals are fresh and prominent, but they do not smack you in the face with spinach or vegetables. I’m not getting fruit notes yet, but I can maybe see some in the future. This tea is otherwise vegetal done right. Thank heavens for the more mature oxidation. I’ll write more about it in the future.

Flavors: Butter, Cream, Creamy, Floral, Herbs, Milk, Nuts, Olive Oil, Smooth, Sweet, Vanilla, Vegetal, Violet

Evol Ving Ness

And so you took the plunge! Yay you!

Happy with your decision? Have you signed up for the whole year?

Daylon R Thomas

Not quite. Been taking month by month

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