Eco-Cha Artisan TeasEdit Company
Popular Teas from Eco-Cha Artisan TeasSee All 18 Teas
Recent Tasting Notes
Dry Leaves: The shape is interesting, they are rolled smaller than a normal oolong and a little flattened, almost like an oval with a flattish bottom and rounded top. They had a light floral aroma and a stronger rosemary scent.
Brewing Time: One Minute
Aroma: Mostly Vegetal, Fresh Sage
Flavor: Mostly Nutty, Green Beans, slight bitterness
Tasting Notes: I was surprised by the sage aroma; I have not encountered any Taiwanese oolongs, or any oolong for the matter, which have herb scents. I am rather fond of sage so I immediately knew I was going to like this tea.
Brewing Time: Two Minutes
Aroma: Vegetal, Cooked Sage, Rosemary and Thyme
Flavor: Nutty, Spinach. Floral and Honey
Tasting Notes: I love how savory yet sweet this tea smells! This is very smooth and easy to drink. Right now it is a nice mix of savory and sweet, I like savory scents and flavors more so then sweet. This is very balanced so if you love savory teas and hate sweet ones (or vice-versa) you’ll probably not like this. I happen to like both and find this to be a perfect balance between the two.
Brewing Time: Three Minutes
Aroma: Orchid and Honey
Flavor: Green Beans, Spinach, Nutty, Honey and Sage
Tasting Notes: I was sad to see the savory scents disappear, but the taste became more prominently savory at this point (although in later steepings, it wavered back in forth between sweet and savory). Although I could finely taste the sage I’ve smelled in the tea.
I liked this tea and it isn’t that expensive, only $7 for 38 grams. It had a nice mouthfeel, a little thicker than similar Taiwanese oolongs grown at 400 meters above sea level, but not as thick as a proper high mountain oolong. I’d definitely buy this tea when I run out, as I said before I have not encountered any oolong with a nice herbaceous aroma or taste and I am quite fond of this flavor/taste. While I adore floral oolongs, herbaceous teas are something of a rarity for me; I can often find herby tastes in Japanese greens. I was surprised at how long this tea lasted, for the price I was expecting it to last maybe six or seven steepings, but I got thirteen whooping steepings out of the leaves and while it started to lose its complexity around the tenth steeping and become distinctly nutty, it was interesting enough to continue on. This is a great value for the price.
This tea was sent to me from AnnaEA. What an excellent tea and thanks for sending some my way.
I’m on my 3rd cup of this milk oolong and this tea is outstanding! So far my favourite milk oolong has been Tealux’s Jin Xuan milk oolong. That one was very buttery , milky, sweet oolong and I don’t remember a lot of floral notes in it.
This one is milky , sweet & buttery too but a bit on the lighter side. It has wonderful floral notes that are quite prominent as the cup cools down. It’s smooth and sweet with no bitterness. Cup #2 was best for buttery & milky but Cup #3 has the best floral notes. This tea is sooooo good it has me looking into Eco-Cha’s website.
Steeped : Cup 1 190F – 2 min
Cup 2- 3 min
cup 3 – 4 min
Flavors: Butter, Floral, Milk, Smooth, Sweet
Eco Cha has consistently had some of the finest taiwanese teas I have tasted, this one is no different. It is one of the best hong yue I’ve tasted, the dry leaf are of noticeable quality as well and the tea lasted 4 gongfu style infusions.
If you not familiar with red jade, google “tai cha #18” but basically is it a hybrid cultivar that is known to have the cinnamon/clove front and a cooling camphor/mint backend all with malty/astringent “assamesque”. Truly unique so much so that I made the personal decision to not but it in my hong cha yixing. I am sure a few steepings wouldn’t hurt the seasoning of the pot but it also wouldnt add to the tea or display it’s aroma subtitles either.
Only compliant I think oxidation went a tad too far some of the complexities of past hong yue (rishi tea has had the best one i’ve tried to date) seemed to be lacking. All and all a good representation and noticeable quality in both infusions and dry leaf.
Flavors: Astringent, Camphor, Cinnamon, Clove, Malt, Menthol
Thank you for the teas, Beorhthraefn! This one looks like Butiki’s Taiwanese Assam (especially since they are both Taiwanese) but the flavor is much different. The long black wiry leaves almost have a similar steeped fragrance to the flavor… though both the flavor and scent are similar. It’s like a raisin, molasses thick bread… maybe with hints of maraschino cherry, maybe a little champagne. I really thought about it a while and realized it tastes like those Roman Nougat flavored chocolates (the pink filling) that I’ve had occasionally in a box of chocolates. Apparently the pink stuff is cherry and nuts. Awesome. It’s very different and I’d have to disagree with most of Steepster here… I love it. The second steep didn’t have as much of the awesome of the first steep. I didn’t use the entire package for my infuser.. maybe a teaspoon was left, which I have another sample from a teabox to split it with. It’s a very unique tea, and it always amazes me that similar looking leaves can taste so different. If anyone doesn’t want theirs… my cupboard has some room. :D
Steep #1 // few min after boiling // 3 min
Steep #2 // couple min after boiling // 4 min
Interesting! I just tried this in the clay teapot it came with, and it wasn’t as good as I remembered. I suspect this is a combination of me not having the steeping parameters quite right, and my teapot still being very “thirsty”. I had some leftover tea at the end of the session, so instead of throwing it in the fridge for tomorrow morning I poured it into the teapot and I think I’ll just leave it overnight to think about life. Maybe I’ll try it in the gaiwan next…
Oh yum. Yum yum yum.
Ok, this is the tea I got for contributing to Eco-Cha’s Indiegogo campaign (https://www.indiegogo.com/projects/promote-sustainability-get-great-tea). Basically the entire inaugural harvest was sold to the campaign contributors, so I don’t think it’s possible to buy this particular tea from Eco-Cha. But I bet there will be future harvests!
As a $50 contributor I also got a little clay gongfu teapot. I cracked open the vacuum-packed bag to get some tea to use for teapot seasoning, and couldn’t resist brewing some up Western-style while I wait. :)
This is a really lovely light oolong. The scent of the dry tea is quite mild – slightly vegetal and surprisingly sweet. Brewed, the liquor is light yellow and it smells amazingly fresh, sweet, and slightly floral. I definitely get flavours of baked squash, and light notes of toasted grains. The aftertaste is indeed lingering and delicious. I’m so happy to have some of this tea. :)
Flavors: Butternut Squash, Floral, Grain, Sweet, Toasted
I found this in one of my boxes. I really don’t recall who sent it to me. Apologies.
This is an interesting tea on many levels. The dry scent is awesome – malt, honey, sweet potato. The leaf is beautiful. The first sip is Mmmmm. It starts honey, sweet potato, and woodsy. Then after reading BrewTEAlly Sweet’s review I realize I am tasting cinnamon and clove, but without the sugar I normally associate with it. So, I am chugging this cup down when I begin to notice the white wine dryness. I’m still thinking where is the mint. That is when the cheek tingle kicked in. It has staying power. My cheeks tingled long after drinking. The first cup went straight down and immediately I started number two. What I thought was woodsy in the first is now much stronger and it is like apricot without the sweetness, surrounded by the spices. The mint sensation is also amplified. So this cup went straight down as well.
I am left perplexed. I just drank two cups straight down – that means I had to enjoy it, right? Yet, I find I am not craving any more of it. I’ve never had this experience before.
With the remaining leaf I will add sugar or honey and see if additions change my view one way or the other.
I’m still sipping down some of my Lewis & Clark TTB samples.
1st steep (60s): Leaves still tightly furled. Rich buttery aroma with hints of spice. Light flavor, strong buttery finish. 2nd (60s): aroma of green beans/asparagus. The taste is more of a straw/spice/wood blend. Much less buttery. Finish is still excellent. 3rd (60s): Still good, with flavors similar to the second steep. This probably could have handled more steeps, but I got distracted and reached the point where I didn’t want more caffeine for the day.
This was a really pleasant tea: flavorful with absolutely no off-flavors. It’s not quite my favorite style, but I still enjoyed it a lot.
A very pretty, big perfect full leafed oolong! Tsui Yu gong fu steeped dances in between notes of savory, buttery, sweet, steamed vegetal (green bean) and floral (butter cup, orchid) with a lovely silky body. Each sip tastes super clean and fresh.
Full review on my blog, The Oolong Owl http://oolongowl.com/tsui-yu-jade-oolong/
In the end, I quite liked this jade oolong, however it tasted more of a tea I’d enjoy in the Spring.
I won! Thank you Eco for sending me this delicious tea.
It’s just what I’ve been craving… a barely roasted green oolong. YUM!
Unfortunately I accidentally steeped this for longer than I should have. The dirty dishes distracted me and I got carried away sorting them out. Sighs.
Oh well, the tea tastes great anyhow. Very floral. The smell reminds me of tulips. or perhaps magnolias. A little earthy in that flowery way. I like it!
The taste is floral as well, but also a bit sweet like the flower is caramelized, and just slightly creamy. The lingering aftertaste is really nice as well. Sweet like a pastry, though not really bready. I can’t wait to try it out in a gaiwan :D
The last couple days have been crazy hectic for me, but also really fun! Since I am leaving in a few weeks I am tying up loose ends and visiting with people who I won’t see for months. Of course I also had my fun at game night, joining a space themed goofy RPG campaign, which in hindsight might have been silly since I will be gone, though they said I can just ‘be on leave’ and if the campaign is still ongoing I can jump back in as ship scientist. Typing this I realize I am utterly tea drunk after a fun afternoon of trying tea with one of my friends, tea drunk is a wonderful state to be in.
Today’s tea is from Eco-Cha Artisan Teas, Charcoal Roasted Dong Ding, specifically the 2014 harvest. Grown at 700m on a small farm in Phoenix Village, free from chemicals and painstakingly roasted in a traditional tea roasting oven. As with all of Eco-Cha’s teas I suggest reading the origin of this tea on the website, it is wonderful knowing about the tea and the people who create it. As readers of this blog probably know, I have an addiction to roasted oolongs, Dong Ding with a charcoal persuasion being my favorite, it is my go to comfort tea that always puts me in a better state of mind and body when drinking it. The aroma of the dry leaves is delightfully rich, a blend of tobacco, bamboo coal, wood, earthiness, and a delightfully sweet sesame butter and honey finish. You can tell this tea was created by those who are very proficient in their art because it has the charcoal notes you expect, but they are mellow and it is not a kick to the face with a boot full of coal.
The brewed leaves are great, it is like a gaiwan full of autumn memories! There are notes of smoke, bamboo coal, a touch of honey, a tiny hint of dried orchids, and a sharp finish of tobacco. The aroma of the liquid starts off mild, it will gain intensity as the leaves unfurl. It is sweet with notes of squash, bamboo, sesame seeds, and charcoal.
As I take my first steep you can hear me sigh with relief, well if you were in the same room as me you would hear it. The taste is mild, it starts off with creamy sesame butter and orchids with a touch of tobacco, this transitions to bamboo coal and dried fruit giving the first steep a sweet finish. The mouthfeel starts smooth and transitions to a slight dryness.
And on to the second steep we go, you know me, I can never stop at just one. The aroma of the liquid is a blend of tobacco, coal, bamboo, and toasted pine nuts with an underlying sweetness that ties all the notes together. Once I finally manage to pull my nose out of the teacup (a hard task) and take a sip, I notice the mouthfeel has a sparkling quality, it does not bubble or feel like a soda, but it has that tingly dryness I associate with fizz, it is quite subtle but enjoyable. The taste is sweet, like plums that have been roasted over hot coals and then sprinkled with a bit of floral spice. This transitions to toasted sesame seeds and a touch of pine nuts with a smoky finish.
The aroma of the third steep is gently smoky and sweet with notes of bamboo, pine nuts, and honey. It blends sweetness, smoke, and nuttiness very well. The taste starts out with sharp notes of coal and tobacco and quickly mellow out to mild coal, bamboo and sweetness. This steep is certainly the most coal filled so far, it is mostly smoky until the finish where the aftertaste is delicately fruity.
Onward to the fourth steeping! The aroma is a mellow blend of coal, bamboo, pine nuts, and a bit of tobacco, there is no sweetness here. The taste is strong, almost entirely coal and tobacco, the mouthfeel is dry and sharp. The fun thing is when I move on to the fifth steeping, the aroma is yeasty bread and only a hint of coal. The taste is mild with a touch of bamboo and minerals with a delicate sweet finish. This tea is an experience that should not be missed, especially if you are a fan of charcoal roasted teas, the essence of this tea is balance, it keeps the coal notes balanced with the others as it grows in intensity.
This is not the first time I’ve had this tea, but it’s the first time I’ve written a tasting note.
It’s really good. Sweet. A little floral. A touch almost nutty, but not really. Delicious.
I love oolong at work when things are awful here, because a good cup can keep me company all day. It provides comfort. Multiple infusions.
I’m doing this one western style today because I just don’t have time to deal with even my pseudo gongfu. It works. It works well.
But I think I will take this tea home so I can try it with my cute oolong clay pot. (My tea kitty also wants to drink some of this delicious tea.)
Though roasted, this tea is still light. The aroma is of roasted corn, nuts, and leaves—perfect for the first crisp day of Autumn. Sipping on the tea after brewing, I get a strong taste of barley, but it isn’t strong enough to be off-putting. This would be great brewed as an iced tea with some honey, or brewed extra strong since the flavor was a bit watery for me.
Flavors: Autumn Leaf Pile, Roasted Barley, Roasted nuts
very sad sipdown
And since it’s the end of the packet, it seems to have quite a few broken leaves in it, all from my mishandling of it. My own fault.
It still tastes delicious, though.
And I still apparently haven’t written a good note for this tea. So I’ll have to rectify that today.
A touch floral, somewhat fruity, creamy….no, this is more buttery than creamy. But Oh Emm Gee delicious.
I really, really like this tea.
Interesting. I have had the empty packet of this tea from the one (free) Steepster Select box I got sitting on my desk so I’d remember it and order it if I ever placed an order with Eco-Cha for months. I never wrote a review or added it to my wish list, apparently.
And I didn’t take tasting notes today because I was sure I’d written a review before. I just don’t see it.
But this oolong has kept me company all day long. It’s been a cruddy day at work, but the tea has been excellent.
This Jade oolong is my afternoon tea today. Very vegetal, almost grassy with a hint of citrus. It leaves very clear and cool aftertaste, almost in a way that mint does, which also makes it very refreshing. It’s kind of hot out there today, so this works great, even though it’s warm. I bet it would also work great iced but as it is now I am trying to “get rid of” teas I care less about by cold brewing them for work. This tea I definitely care more about, so… it stays as a refreshing but hot drink!
The reason I don’t rate it higher is because I consider jade oolongs to be a little too… unsophisticated in general, although this one is definitely the most sophisticated of the ones I’ve tried. Good stuff!
This tea embodies what I love about oolong.
First, the dry leaf is green, I mean, really green. Emerald City green.
Anticipation. A premiss of what is about to happen. Cause I just know it won’t disappoint.
The dry scent is floral and a little spicy.
I do a quick rinse to bring the leaves to life.
And boy to they come alive.
First steep and I already get tons of flavours. It’s as green as can be for oolong, vegetal and very floral.
Nice buttery and creamy mouthfeel going on, with a touch of spice. The finish is so fresh, like an evergreen breeze.
I did multiple infusions, and the later steeps lost that floral imprint in the mouth as more piney notes emerged.
And the leaves took so much room in my little gaiwan as they expanded, just beautiful!
Another amazing product from Eco Cha. All three oolongs I have purchased from them are fantastic.
I’ve been exploring my Eco-Cha tea…I must admit I am impressed at the quality so far.
This tea is stunning, in every way possible.
First, it just looks perfect to me. Fifty shades of green.
You can feel the love and care in every single little nugget.
The taste is remarkable. A clean high mountain fresh mouthfeel.
Floral breeze, buttery and creamy. It’s vegetal with a soft mineral rock taste. The wet leaf smells heavily of spinach.
I could drink this forever, just beautiful and so soothing.
The dried and unfurled leaves looked so perfect, they inspired me to photograph them.
I highly recommend this.
Pics of the session:
First, I’d like to thank Eco-Cha for giving me the opportunity to be one of the 10 lucky people to get a free yixing clay pot on their recent giveaway. I got my order today with such a lovely little pot! Came in a nice box, all wrapped in a pretty asian style red towel.
I am already brewing one of their tea in it tonight.
I did not know what to expect from this award winning Dong Ding. If anything, award winning won’t necessarily make me like a tea.
I do a quick rinse. This is heavily roasted so I’m expecting some big char notes, and this is pretty much what I get on steep one. Nothing special, just very roasted.
Then…vavavoom! Whoa, fruit! I get a mango mouthful. Yes I know, it’s not really supposed to be there, but that’s what I get! And it’s not subtle, I get that even from the wet leaf.
But that’s not it, this tea is kind sweet and savoury. It’s paired with creamy butternut squash…and roasted root vegetables.
Wow, it is so fragrant, every time I open the pot, I get tropical mango wafts.
As expected, it produced many steeps, but of course, I never count when I get caught up in the moment.
This tea was expensive, but totally worth the bucks.
My first Eco-Cha experience, and I am quite impressed. Quality in every possible way, with an impeccable presentation.
Pics of the order and session:
Flavors: Butternut Squash, Mango, Roasted