Batch 76 of the Eco-Cha Tea Club is a first for us, in the sense that we have never sourced tea from the Lalashan region before.
We hired our good friend and source of Shan Lin Xi High Mountain Oolong as well as Traditional Dong Ding Oolong to roast the tea leaves. We told him that we just want to roast it enough to remove any "green and/or muddled" aspects from the flavor profile, in order to bring for the already mildly sweet, pastry character.
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