This month's batch is exciting because it embodies all the main aspects of what Eco-Cha strives to represent. It was cultivated on a residential farm, it's a small harvest, it was processed using traditional methods, and it was naturally cultivated. All this adds up to sustainable practice in preserving the local specialty tea industry by providing tea lovers with what you want — quality, interesting tea.
Mr. Lee procured this batch of tea from a friend's winter 2015 harvest because he specializes in "bug-bitten tea". This is a category of tea that goes beyond the standard specialty classifications of cultivar, terrior, heirloom strain, and traditional processing methods. It is in a class of its own because it is the result of a natural effect of a particular insect that feeds on the sap of the tea leaves during their early growth phase.
First of all, we found that this batch of tea shows its true colors when significantly less tea leaves are used than a standard roasted Oolong. The subtle notes of aroma and flavor come forth when a lesser amount of tea is brewed. This is an essential aspect of getting to know a unique batch of tea — it demands attention and exploration. Read More