Harvest: Hand-picked Region: Pinglin, Taiwan Oxidation: Heavy Season: Spring 2018 Elevation: 500m Roast: Heavy
Flavor: Caramelized aroma. Bold mineral and dried fruit character. Notes of candied yams and bourbon. Dry, never ending finish of wet stone and flowers.
BREWING GUIDE: 6g 300ml 95ºC 3 minutes
GARDEN Muzha Tie Guan Yin Oolong. The that our Tea Club is about sourcing and puts it in the category of Assam, and wild made 20+ kg of finished product in total. large-leaf type leaves need special sharing batches of tea that represent strains of tea, along with the Taiwanese Since this traditionally made tea is This batch of tea was made by our treatment to coax them into the Taiwan's Tea Culture at the micro, hybrid cultivar — Red Jade #18. Despite well-oxidized and roasted repeatedly, it's source of Tie Guan Yin Oolong in Muzha, extensive stages of oxidation that are singular batch level. In other words, this the fact that virtually all large leaf type quality improves with several months of Taipei. He procures very small batches prerequisite to producing this character is a batch of tea that we ourselves have strains of tea are cultivated for Black Tea "rest". He wisely let it do so. We tasted it of fresh leaves from the nearby Pinglin of tea. The leaves are then tightly rolled, never had the pleasure of sharing, and production in Taiwan, Fo Shou has found when it was freshly made, and it was region, and processes them similarly to like most Taiwanese Oolongs. This is this in itself is cause for elation! its unique niche in the making of (partially "interestingly intense". Then, when we his traditional Tie Guan Yin Oolong. Fo followed by repeated roastings to both oxidized) Oolong Tea. Similar to its tasted it again in late September, it was an We also have thoroughly enjoyed this Shou is a large leaf cultivar from mellow and enhance the flavor profile. predecessor in mainland China, this batch exemplary descendant of a traditionally tea every time we've brewed it in recent mainland China that is very rare in After completion, this batch of tea of Fo Shou was made in the fashion of made Oolong from mainland China. We weeks, from Gong Fu style to French Taiwan. It o ers a bold character of tea leaves was allowed to settle for about traditionally made Tie Guan Yin from Mu feel it is a true rarity that represents press, to Grandpa style. It's a solid brew with distinctly traditional Oolong flavor six months, non- vacuum sealed. All of Zha, Taiwan. Taiwanese tea making expertise as well as with a character that appeals to the tea notes. this spells proper curing of a traditional deep historical roots in the Oolong geek contingent. In other words, it's a Mr. Zhang showed us his newly planted Oolong Tea. tradition from the mainland. TASTING NOTES distinctive tea with substance and crop of Fo Shou a few years ago. Zhang complexity. It may take some attention employs natural farming methods on his Fo Shou, or Buddha Hand, is a The character of this tea is rich, and like to get the optimal brew, but even when own, very small plots of tea that include traditionally made Oolong Tea with the soil it grows from — it has a mineral you miss the mark, it's still very strains of Tie Guan Yin, Jin Xuan, and Fo deep roots — literally. This name refers base, with subtle smoky, sweet, fruity, satisfying in the highland single malt Shou tea plants. He also outsources to a large-leaf strain of tea, putting in and even floral notes that linger for a whisky genre of quality. produce from tea farmers in the Pinglin the same category as Wild Tea, Assam, long pleasant while. The recommended tea growing region further north of Taipei, and Red Jade #18. Large-leaf strains are ratio of leaves to water is less than the THE STORY OF THIS TEA which is where this batch of Fo Shou Tea a category that is distinctly separate norm, around 1:22. So about 7g/150ml was grown. He processes these from the majority of small-leaf tea tea:water when brewing Gong Fu style, This month, we are celebrating the third outsourced leaves in his own very small strains cultivated for Chinese Oolong, perhaps 5g/300ml for Grandpa style. anniversary of the Eco-Cha Tea Club by sharing a batch of Fo Shou Oolong Tea factory in Muzha, embodying his own Green and Black Tea production. This month marks the 3rd anniversary of for the very first time. The Chinese Fo local heritage as a traditional artisan of the Eco-Cha Tea Club, and this is the This batch of Fo Shou leaves, harvested Shou (佛手) means Buddha Hand. The Tie Guan Yin Oolong Tea. last spring, were processed using very first batch of Fo Shou that we've name refers to the tea plant, or cultivar, Mr. Zhang procured a small amount of Taiwanese traditional tea making shared. We feel that it couldn't get which classifies as a large leaf type. This leaves from last spring's harvest that methods — basically in the fashion of much more appropriate, in the sense
[email protected] | eco-cha.com | ȍ @ecochateas TEA CLUB Fo Shou Oolong Tea
Harvest: Hand-picked Region: Pinglin, Taiwan Oxidation: Heavy Season: Spring 2018 Elevation: 500m Roast: Heavy
Flavor: Caramelized aroma. Bold mineral and dried fruit character. Notes of candied yams and bourbon. Dry, never ending finish of wet stone and flowers.
BREWING GUIDE: 6g 300ml 95ºC 3 minutes
GARDEN Muzha Tie Guan Yin Oolong. The that our Tea Club is about sourcing and puts it in the category of Assam, and wild made 20+ kg of finished product in total. large-leaf type leaves need special sharing batches of tea that represent strains of tea, along with the Taiwanese Since this traditionally made tea is This batch of tea was made by our treatment to coax them into the Taiwan's Tea Culture at the micro, hybrid cultivar — Red Jade #18. Despite well-oxidized and roasted repeatedly, it's source of Tie Guan Yin Oolong in Muzha, extensive stages of oxidation that are singular batch level. In other words, this the fact that virtually all large leaf type quality improves with several months of Taipei. He procures very small batches prerequisite to producing this character is a batch of tea that we ourselves have strains of tea are cultivated for Black Tea "rest". He wisely let it do so. We tasted it of fresh leaves from the nearby Pinglin of tea. The leaves are then tightly rolled, never had the pleasure of sharing, and production in Taiwan, Fo Shou has found when it was freshly made, and it was region, and processes them similarly to like most Taiwanese Oolongs. This is this in itself is cause for elation! its unique niche in the making of (partially "interestingly intense". Then, when we his traditional Tie Guan Yin Oolong. Fo followed by repeated roastings to both oxidized) Oolong Tea. Similar to its tasted it again in late September, it was an We also have thoroughly enjoyed this Shou is a large leaf cultivar from mellow and enhance the flavor profile. predecessor in mainland China, this batch exemplary descendant of a traditionally tea every time we've brewed it in recent mainland China that is very rare in After completion, this batch of tea of Fo Shou was made in the fashion of made Oolong from mainland China. We weeks, from Gong Fu style to French Taiwan. It o ers a bold character of tea leaves was allowed to settle for about traditionally made Tie Guan Yin from Mu feel it is a true rarity that represents press, to Grandpa style. It's a solid brew with distinctly traditional Oolong flavor six months, non- vacuum sealed. All of Zha, Taiwan. Taiwanese tea making expertise as well as with a character that appeals to the tea notes. this spells proper curing of a traditional deep historical roots in the Oolong geek contingent. In other words, it's a Mr. Zhang showed us his newly planted Oolong Tea. tradition from the mainland. TASTING NOTES distinctive tea with substance and crop of Fo Shou a few years ago. Zhang complexity. It may take some attention employs natural farming methods on his Fo Shou, or Buddha Hand, is a The character of this tea is rich, and like to get the optimal brew, but even when own, very small plots of tea that include traditionally made Oolong Tea with the soil it grows from — it has a mineral you miss the mark, it's still very strains of Tie Guan Yin, Jin Xuan, and Fo deep roots — literally. This name refers base, with subtle smoky, sweet, fruity, satisfying in the highland single malt Shou tea plants. He also outsources to a large-leaf strain of tea, putting in and even floral notes that linger for a whisky genre of quality. produce from tea farmers in the Pinglin the same category as Wild Tea, Assam, long pleasant while. The recommended tea growing region further north of Taipei, and Red Jade #18. Large-leaf strains are ratio of leaves to water is less than the THE STORY OF THIS TEA which is where this batch of Fo Shou Tea a category that is distinctly separate norm, around 1:22. So about 7g/150ml was grown. He processes these from the majority of small-leaf tea tea:water when brewing Gong Fu style, This month, we are celebrating the third outsourced leaves in his own very small strains cultivated for Chinese Oolong, perhaps 5g/300ml for Grandpa style. anniversary of the Eco-Cha Tea Club by sharing a batch of Fo Shou Oolong Tea factory in Muzha, embodying his own Green and Black Tea production. This month marks the 3rd anniversary of for the very first time. The Chinese Fo local heritage as a traditional artisan of the Eco-Cha Tea Club, and this is the This batch of Fo Shou leaves, harvested Shou (佛手) means Buddha Hand. The Tie Guan Yin Oolong Tea. last spring, were processed using very first batch of Fo Shou that we've name refers to the tea plant, or cultivar, Mr. Zhang procured a small amount of Taiwanese traditional tea making shared. We feel that it couldn't get which classifies as a large leaf type. This leaves from last spring's harvest that methods — basically in the fashion of much more appropriate, in the sense
[email protected] | eco-cha.com | ȍ @ecochateas TEA CLUB Fo Shou Oolong Tea
Harvest: Hand-picked Region: Pinglin, Taiwan Oxidation: Heavy Season: Spring 2018 Elevation: 500m Roast: Heavy
Flavor: Caramelized aroma. Bold mineral and dried fruit character. Notes of candied yams and bourbon. Dry, never ending finish of wet stone and flowers.
BREWING GUIDE: 6g 300ml 95ºC 3 minutes
GARDEN Muzha Tie Guan Yin Oolong. The that our Tea Club is about sourcing and puts it in the category of Assam, and wild made 20+ kg of finished product in total. large-leaf type leaves need special sharing batches of tea that represent strains of tea, along with the Taiwanese Since this traditionally made tea is This batch of tea was made by our treatment to coax them into the Taiwan's Tea Culture at the micro, hybrid cultivar — Red Jade #18. Despite well-oxidized and roasted repeatedly, it's source of Tie Guan Yin Oolong in Muzha, extensive stages of oxidation that are singular batch level. In other words, this the fact that virtually all large leaf type quality improves with several months of Taipei. He procures very small batches prerequisite to producing this character is a batch of tea that we ourselves have strains of tea are cultivated for Black Tea "rest". He wisely let it do so. We tasted it of fresh leaves from the nearby Pinglin of tea. The leaves are then tightly rolled, never had the pleasure of sharing, and production in Taiwan, Fo Shou has found when it was freshly made, and it was region, and processes them similarly to like most Taiwanese Oolongs. This is this in itself is cause for elation! its unique niche in the making of (partially "interestingly intense". Then, when we his traditional Tie Guan Yin Oolong. Fo followed by repeated roastings to both oxidized) Oolong Tea. Similar to its tasted it again in late September, it was an We also have thoroughly enjoyed this Shou is a large leaf cultivar from mellow and enhance the flavor profile. predecessor in mainland China, this batch exemplary descendant of a traditionally tea every time we've brewed it in recent mainland China that is very rare in After completion, this batch of tea of Fo Shou was made in the fashion of made Oolong from mainland China. We weeks, from Gong Fu style to French Taiwan. It o ers a bold character of tea leaves was allowed to settle for about traditionally made Tie Guan Yin from Mu feel it is a true rarity that represents press, to Grandpa style. It's a solid brew with distinctly traditional Oolong flavor six months, non- vacuum sealed. All of Zha, Taiwan. Taiwanese tea making expertise as well as with a character that appeals to the tea notes. this spells proper curing of a traditional deep historical roots in the Oolong geek contingent. In other words, it's a Mr. Zhang showed us his newly planted Oolong Tea. tradition from the mainland. TASTING NOTES distinctive tea with substance and crop of Fo Shou a few years ago. Zhang complexity. It may take some attention employs natural farming methods on his Fo Shou, or Buddha Hand, is a The character of this tea is rich, and like to get the optimal brew, but even when own, very small plots of tea that include traditionally made Oolong Tea with the soil it grows from — it has a mineral you miss the mark, it's still very strains of Tie Guan Yin, Jin Xuan, and Fo deep roots — literally. This name refers base, with subtle smoky, sweet, fruity, satisfying in the highland single malt Shou tea plants. He also outsources to a large-leaf strain of tea, putting in and even floral notes that linger for a whisky genre of quality. produce from tea farmers in the Pinglin the same category as Wild Tea, Assam, long pleasant while. The recommended tea growing region further north of Taipei, and Red Jade #18. Large-leaf strains are ratio of leaves to water is less than the THE STORY OF THIS TEA which is where this batch of Fo Shou Tea a category that is distinctly separate norm, around 1:22. So about 7g/150ml was grown. He processes these from the majority of small-leaf tea tea:water when brewing Gong Fu style, This month, we are celebrating the third outsourced leaves in his own very small strains cultivated for Chinese Oolong, perhaps 5g/300ml for Grandpa style. anniversary of the Eco-Cha Tea Club by sharing a batch of Fo Shou Oolong Tea factory in Muzha, embodying his own Green and Black Tea production. This month marks the 3rd anniversary of for the very first time. The Chinese Fo local heritage as a traditional artisan of the Eco-Cha Tea Club, and this is the This batch of Fo Shou leaves, harvested Shou (佛手) means Buddha Hand. The Tie Guan Yin Oolong Tea. last spring, were processed using very first batch of Fo Shou that we've name refers to the tea plant, or cultivar, Mr. Zhang procured a small amount of Taiwanese traditional tea making shared. We feel that it couldn't get which classifies as a large leaf type. This leaves from last spring's harvest that methods — basically in the fashion of much more appropriate, in the sense
[email protected] | eco-cha.com | ȍ @ecochateas