• Ecocha,  Jinxuan,  Oolong,  Taiwan Tea,  Taiwanese Tea,  Tea Review,  Teaappreciation,  Teareview

    2017 Premier Crop Organic Jin Xuan Oolong

    This is my third tea from Eco-Cha that I am very honored to review here on Tea Reviews with Shinzo. Andy expressed about how surprised he was about this tea, especially for it’s unique mouthfeel and character.  Let’s dive straight in and analyze this tea!

    Olive green, and is very vibrant. Smells super green.

    Basic info about this special tea:

    • Jin Xuan Oolong Varietal
    • 2017 Winter Tea
    • From Songbolin, Taiwan
    • Premier batch
    • 400 m above sea level.

    Temperature ( 90 degrees celsius)

    Brewing Vessel (150 ml Jingdezhen gaiwan)

    Grams of Leaves ( 6 grams)

    Steeping Time ( less than 15 seconds per infusion, and every  infusions increasing the time by 20 seconds after the second brew)

    Main Info

    Number of Total Steepings: Over 5 strong infusions.

    Aroma of Dry Leaves: Veggies, green pepper. Floral spiciness, with a splash of fresh milk

    Aroma of Wet Leaves: Fresh artichoke, somewhat savory

    Taste Profile: See Below

    Texture Profile: Super sweet and delicate, if you push the tea enough, it will become very thick and creamy.

    Price: 29 dollars/75 grams

    Rating 6.8 out of 10.


    1st brew: Very light, but full of aroma and robust flavor.

    1st infusion; Light, but clean. Extremely easy to drink, and tastes full. The aroma is most present in this infusion. Notes of green beans, fresh avocado and some pistachios. Very soothing. Light, creamy and very soft.

    2nd brew: Less vibrant, more grassy and punchy.

    2nd infusion: Wow. The mouthfeel changed completely. While the fragrance seemed to buzz off a bit, the mouthfeel is super thick and rich. The savory character is also very nice, creating more of a brothy feeling than a tea feeling. A little sea foody, but not sticky or anything. It’s just got some strength and richness.


    3rd brew: Color changed, and so did the taste.

    3rd infusion: This infusion was also very unique, as the bitterness started to welcome me and reminded me of how much strength these leaves have. Notes of very green veggies, like spinach or kale were also prevalent.  The bitterness adds more complexity and enjoyment to the experience. I very much enjoy the freshness but also how much strength and power this tea reveals in every infusion.


    4th infusion: Similar in the sense that the tea has a lot of strength, but the fragrance is really starting to fall off the cliff. But, in return, the sweetness has become even better and is really nice.

    4th brew: Thick, and is very soothing.

    5th infusion: The tea becomes fairly basic, and the freshness of the tea starts to become dull. Notes of stewed vegetables, broccoli and the taste becomes slightly sour. It’s not that it’s become bad or anything, but just not my style.


    In conclusion.

    Beautiful!

    It’s a very interesting tea, because of its nature of being so green and fresh yet having so much to give. It reminds me more of a Japanese sencha than of a Taiwanese oolong. I feel this tea works great especially in the mornings, as it’s slightly milder than a green tea but still greatly resembles one. Nothing crazy, but a nice tea to begin the day with. I would suggest people to experiment, and see what you like the best. If you want to extract more of the aroma, perhaps decrease the temperature and brew for slightly longer. On the other hand, if you want more of the mouthfeel, you can brew it with hotter water and fairly quick steepings. You cannot really over-brew it, which is really nice for people that wishes to brew more care-free.

  • Ecocha,  Gongfucha,  Jinxuan,  Taiwan Tea,  Taiwanese Tea,  Tea Review,  Teaappreciation,  Teareview,  Tieguanyin

    Tie Guan Yin Oolong- Eco Cha

    Tie Guan Yin Oolong from Eco-Cha Teas

    Basic Info about this special Tea
    From Pinglin and Muzha, Taiwan
    Half Tieguanyin/half Jinxuan varietals. 
    45 dollars/150g
    500m/300m altitude. 
    Brewing Parameters
    Temperature (95 degrees celsius)
    Brewing Vessel (Jingdezhen Gaiwan 90ml)
    Grams of Leaves ( 6 grams)
    Steeping Time ( less than 15 seconds per infusion, after the third infusion increasing by 10 seconds every infusion)
    Main Info
    Number of Total Steeps (6)
    Aroma of Dry Leaves (charcoal, ripe plum)
    Aroma of Wet Leaves ( coffee, cream, chocolate)
    Taste Profile ( see paragraphs)
    Texture Profile ( medium)
    Feeling/ Aftertaste (huigan after first infusion, cherry aftertaste)
    Attitude Rank: 7 out of 10.

     

    Dry leaves before expanding. Both Tie Guan Yin and Jin Xuan cultivars!

     

    Tea made from two cultivars intrigue me as it makes me wonder how the characteristics of the two cultivars affect each other and affect the final result. This tea, made from Tieguanyin and Jinxuan cultivars, should match very interestingly. I was excited to see how the milky aspect of the Jinxuan cultivar might affect the TGY. The results are expressed below.

    1st infusion, starting light! But nice fragrance!

    Initially strong, the tea when warm smelled like wild bushes, wood, and some dry mango. The TGY cultivar probably supported the flavors and fragrance of the tea, while the Jinxuan made sure that it’s smooth and well structured. The tea has a good amount of roasting on it, and because of the style of processing being the Muzha style, the tea has a lot of depth, strength as well as richness in the mouth. The fragrance is good, starting with a nutty, roasty fragrance and slowly changing into a dry to juicy mango. Robust, and reminds me of a Shui Xian Rock Oolong from the Wuyi Mountains. Although it doesn’t have the same rock yun or Yan Yun that I associate with Rock Teas, the characteristics of this tea is very similar; without the sweet savory turn I find in a lot of Yanchas. Boiled potato is another one, after the heavy, roasted note comes that warming, potato skin aroma that I get in a lot of Jin Xuan Oolongs.

    Getting darker! 2nd infusion

    The third brew

    The second infusion was much more thicker, rounder, and sweeter. The best infusion, as it had everything from raisins to coffee to grains, to sweet huigan that lasted ten minutes or so. Good minerality, a little drying and nice strength. Gongdaobei smells sweet, like honey and chocolate. The lid of the gaiwan had that sourness that many Muzha TGY have, with intense veggie notes.

    Third and fourth infusions in, the fragrance and aroma started to fade away, but maintains a very nice mouthfeel and huigan still persists. Nice caramel, honey, and a grainy sweetness that remains in your mouth. Very nice color as well.

    The 4th brew. Super creamy, almost zero astringency.

    Fifth and sixth infusions were definitely lighter, and by the sixth, I knew that the tea was done. There is just no flavor and thickness in the tea. Perhaps doing this tea western style might impact how the taste comes out differently. It might work better for this tea.

    Intriguing colored leaves! Half and half;)

    I think that this Tieguanyin Oolong made by Eco-Cha offers the sweetness, bite, and aftertaste that people look for in a nice dark roasted oolong. However, I expected the tea to last a little longer, and gave off a little bit more in infusions two, three, and four. It’s a good everyday type of tea, and can be enjoyed inside a larger cup or mug without worrying too much on how the taste changes on each infusion. Solid oolong for a good price!