Specific Information About This Batch
This month's edition of the Eco-Cha Tea Club is from a crop of naturally culitvated Jin Xuan harvested in the summer of 2017. The leaves were significantly affected by the Green Leafhopper and other pests, so they were stunted and gnarled and far from the standard of quality that is commonly followed. But as our friend who sourced the raw leaves and processed them using traditional Oolong Tea making methods once told us "I'm more interested in odd and unusual tea!"
The brewed leaves reveal their ruddy character, and in the final analysis are testimony to the skill and painstaking, time consuming processing they have undergone. Not only did they need to be thoroughly manipulated to achieve the level of oxidation, but they were aged, charcoal roasted, and aged again (albeit for only two years, but those two years are quite significant!).