March 2018
#28 - Roasted Leafhopper High Mountain Oolong Tea

Last November, Eco-Cha Tea Club members got to experience the original unroasted flavor profile of a Leafhopper High Mountain Oolong, also referred to simply as "bug bitten tea", or "yeh nah day" in the Taiwanese dialect. When we sourced that batch of tea, we conceived of a "secret" plan to first share half of this batch of tea unroasted, then roast the other half in order to give our members the opportunity to taste the difference between the unroasted and roasted versions of the very same batch of Leafhopper High Mountain Oolong Tea.

Specific Information About This Batch

Eco-Cha Tea Club: Roasted Leafhopper High Mountain Oolong Tea

This month's tea is the very same batch of tea that we shared in the Eco-Cha Tea Club last November but was roasted twice, for about 20 hours total. This amount of roasting classifies as a light-medium roast. This crop was harvested in June, when the new leaf growth following early spring harvest was allowed to grow naturally. In effect, it was an invitation for the legendary Green Leafhopper to come and perform its magic. This tiny grasshopper-like insect likes to feed on the sap of the new leaves, which results in a chemical composition in the leaf that offers a unique honey-essence flavor in the tea. The Leafhopper is what creates the renowned Oriental Beauty Oolong Tea from northern Taiwan, and the subsequent Concubine Oolong produced in central Taiwan.
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Eco-Cha Tea Club: Roasted Leafhopper High Mountain Oolong Tea Tasting Notes

The fresh vibrant unroasted flavor profile in the November batch has now been cured and balanced by the roasting effect, and a mildly roasted character has been attained. If you look back at the appearance of the dried leaves in November's tasting notes blog, they had a distinctly greenish-yellow highlights resulting from the bug-bitten effect on the leaves. Now the leaves are considerably darker, yet still maintain deep green hues.
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Watch The Tasting Video

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