Fall Harvest 2022 Reveal

Hi all,

Happy first days of Fall!

I'm wishing you excellent sweater weather and all the pumpkin spice your heart can handle. This past weekend I made my first batch of pumpkin jam from my favorite spot in Boston, Sofra. I make this pumpkin jam every year and put it in black tea or coffee, on toast, in pastries, with pork chops... really it goes with anything. It cooks up super fast and everyone will think you're fancy. Enjoy!

More importantly, we have new teas to discuss. Let's get down to it!

weather report
Leading up to harvest temperatures were pretty consistently in the high 70s to low 90s and happened to be slightly cooler than the 2021 season. Fall harvest overlaps with the tail-end of Taiwan's typhoon season that runs from May through September. If you're in Taiwan during these months you'll often experience short, intense bursts of rain, sometimes daily. Thankfully, leading up to harvest we had decent weather and were able to complete processing before a Category 5 typhoon formed near Taiwan on August 30th.

Fall tea collection
This season we've produced two (2) oolongs for your supreme enjoyment. I say this every time Fall harvest comes around: if you're not drinking it, you're missing out. These oolongs will be your dependable "house" brews for daily drinking.

unroasted green oolong
A diamond in the rough! This year's Fall harvest has brought us a deliciously juicy green oolong that is mild, but not as ethereal or delicate as a baozhong style. In a blind taste test, you might think this tea was grown and picked in the Winter. It lacks the slight bitterness that we usually experience in a standard Fall harvest green oolong, but I'm not complaining! If you're new to oolongs this would be a great start to your journey. If you drink a lot of oolongs, your wallet will thank you for this price point.

tasting notes: Zucchini, asian pear, watercress || shop unroasted green oolong

red oolong
If you've been fortunate enough to spend time in Taiwan, the aroma and taste of this oolong will take you right back to a hot summer day wandering around Taipei drinking an iced, lightly roasted oolong. This red oolong oozes a classic flavor reminiscent of a light roast Dong Ding and is decidedly the younger sibling to our double red. This oolong has a juicy, smooth broth with the roast lingering towards the finish. I'd place the sweetness closer to a burnt marshmallow or brown sugar. I love it!

tasting notes: Apricot, burnt marshmallow, walnut || shop red oolong

Ready to stock up on some of the new teas? Head to the store & as always, reach out to me if you have any questions!

<3
-Sam

Winter Harvest 2021 Reveal

Hello friends,

Happy holidays! Just in time for all your winter-y needs, we have a fresh batch of teas for you :)
Read on to learn more about the three teas up for grabs-- can't wait to hear what you all think of them!

Love,
Sam

P.s. stay tuned for our first teaware collaboration coming up in a few short weeks!

Winter Tea Collection 

Three teas to snag, three teas to love. This mini-collection is all about compare/contrast. Available for the first time ever, we’re offering two qingxin unroasted green oolongs with ~ equal oxidation. The only difference? Terroir..and some stylistic choices when transforming the raw leaves into oolong. Happy drinking!

(1) Alishan green oolong
shortbread// wildflowers// hearts of palm

Selected for it’s clear, crisp flavor, this tea exemplifies the high mountain style of Taiwanese oolongs. On the Alishan farm, this field of the qingxin cultivar is grown adjacent to our jinxuan plants, and while it does not have the creamy/buttery intensity of the jinxuan, it is incredibly smooth and balanced. When drinking this tea I feel it hits in the smooth/floral/medicinal flavor range — the farm definitely gets more sun than the Shanlinxi tea fields, which I believe impacts the tea by making it ever so slightly more floral vs. vegetal.

Overall the tea smells like buttery shortbread and when brewed is smooth, has a hint of fruitiness, and posses a long, well-balanced and lingering aftertaste. YUM!

If you’re a bit milk oolong fan you’re going to need to try this one… and really if you’re a fan of Uncle’s green oolongs, you’ll want to try this one to compare/contrast the impact that terroir and processing style has on flavor!

(2) black oolong
malt // agave // fig
Praise the tea masters, the stock has been replenished! If you haven't tried our black oolong before, now's the time. Made from the jinxuan cultivar (intentionally developed to for creamy, buttery qualities), we've transformed the leaves into a smooth, malty, figgy black tea via a pleasant 10-hour roast. 

This tea is really a crowd pleaser-- newbies find this tea extremely approachable, while seasoned veterans love the delicious complexity the ever-so-slightly acidic broth delivers. Trust us, there is a reason this one is a bestseller! 

(3) unroasted green oolong
pear // dried lemon peel //artichoke

If a tea was my child, this would be the tea. All day, any day I will drink this unroasted green oolong. It's light, just slightly more delicate in flavor and body than the super nose-forward spring harvest. It tastes more like vegetables than drinking flowers (personal preference ).

This year's winter harvest has a lovely, crisp and fruity smell. If you like to steep it a little bit heavy, it produces a thick vegetal broth with subtle lemon peel notes. 

I like to think the body of the tea is a direct impact of the local flora -- the growing region is uniquely is surrounded by evergreens and bamboo forests. Oftentimes the fields have a layer of fog hovering over them, giving off a misty, magical feel!

Fall Harvest 2021 Reveal

hello friends,

I love the fall. The weather is perfect, you can wear sweaters, and people don't look at you strange for drinking hot beverages all day long. You know what else? I LOVE the fall oolong harvest.

Each fall we produce two teas that are basically a greatest hits album 📻. We make an unroasted green oolong and our signature red oolong. They are both delicious and both worth your time.

Read on to learn more about them & order some today!
- 🤘Sam

🌤️weather report

It's crazy how the time has flown. Since spring harvest, we've had intermittent rain, nothing detrimental or affecting the plants in a negative way, but certainly some more healthy precipitation than the drought we were experiencing earlier in the year. The two weeks leading up to the fall harvest we experienced warm weather and sunny skies. Shortly after harvest we fell into typhoon season in full swing, with rain on most days. Seriously some great timing! No major hitches here, and the quality of the tea is top notch as a result!

🍵fall tea collection

We have two (2) delicious teas on the menu & you should really just pick both of them up! I say it every year and I'll say it again, oftentimes the fall harvest is nearly always overlooked... but it shouldn't be when you're working with incredibly talented tea farmers! If you're into value investing this is the harvest for you 😆. You get an incredible tea, usually a tinge more bitter than spring/winter harvest, but at an incredible price.

These are your every day drinkers. You just can't go wrong.

🥦 unroasted green oolong

Usually the fall green oolongs tend to be a little on the bitter side and have a strong aftertaste that really coats your mouth/throat. Personally, I love them. The more mouthfeel the better. This year I'm actually feeling like the tea is a bit lighter and higher quality! 🤩 It's more vegetal, smoother, quite a bit broth-like that we usually experience with winter teas. I've been very pleased with the harvest and drinking it non-stop, I think you'll love it too :)

tasting notes: Butter lettuce, palm hearts, gardenia || shop unroasted green oolong

🍑 red oolong

As one of the original teas that BANGtea launched with, I'm excited to share this year's batch of red oolong! The very first time I tasted Uncle's red oolong I was blown away. It was such a distinct flavor profile, different from many Dong Ding oolongs I'd had from the nearby famous growing region. What stood out most to me then & still now, is the depth of this tea's character. Pending your brewing style this tea can be light and fruity or you prefer to steep it longer you'll find yourself with a heavier, toastier liquor that leaves your tastebuds tingling.

tasting notes: Brown sugar, walnut, apricot || shop red oolong

Spring Harvest 2021 Reveal

hello friends,

The time for spring harvest teas has come! Read on for the full collection, now available on the site here. They ROCK! We'll begin shipping on June 7th.

I'm starting to run low in stock with most oolongs, so I'd preface your shopping experience today by saying -- if there was a tea that you loved, you may want to stock up now before it's gone forever.

Finally, you know the deal -- all teas are hand picked, all organic, unavailable anywhere else in the world, etc. this is the good stuff!

Excited for you to enjoy this batch!
- 🤘Sam

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🏜️weather report

The past few months have been a bit rough with Taiwan experiencing severe drought in notable tea growing regions like Sun Moon Lake. As a result, overall tea yield has dropped and at one farm we began harvest a little later than usual, giving the tea plants more time to grow. This all being said, drought does not necessarily mean low quality tea, and we're exceptionally excited to be bringing you a slightly smaller, yet highly curated collection of the best spring oolongs.

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🍵spring tea collection

We have four (4) delicious teas on the menu & I think you'll have a hard time picking just one... I love them all! In general, folks prize spring harvest above other seasons and the teas are more competitive in competition and to acquire due to their nigh bombastic flavors at times :D

🥬unroasted green oolong

mmmmmmmm! High mountain greens are likely my favorite category of oolongs, especially when they lean vegetal in flavor...which also means that I'm super picky. Every harvest this is the first tea I taste, and when I tasted this one I was so excited! I brew my oolongs strong, but if you're looking for something more delicate but still possessing flavor, you'll be able to achieve it with a lighter brew here.
tasting notes: fiddlehead, gardenia, artichoke || shop unroasted green oolong
🍫black oolong This oolong is SUCH a crowd pleaser, and this season does not disappoint. This harvest's flavors are a little deeper, even a touch earthier than in previous seasons. The spring always has a slightly lighter body than it's maltier, winter sibling, making it a great tea for hot summer days & an excellent cold brew!
tasting notes: cacao, agave, plum || shop black oolong
🔥double red oolong
There's so much energy trapped in this one. You can approach this in two ways -- (1) snag some and let it rest for a few weeks and enjoy when the leaves have calmed a bit OR (2) buckle up and enjoy the ride. This is our most intense tea in the collection and not for the faint of heart. If you enjoy strong flavors or dong ding oolongs, this might be your jam.
tasting notes: grilled pomelo, papaya, cacao nibs || shop double red oolong

🧪XXPERIMENTAL NO.5

.....and of course we're messing around with teas. When are we ever not! I'm on a hunt for the perfect high mountain black tea, here's the latest attempt ⚗️

For XXPERIMENTAL NO.5 we've created a black tea created using qingxin oolong leaves from our farm on Shanlinxi. This time around we've harvested our gem of spring tea leaves and brought them to about ~80% oxidation before roasting them straight away for ~40 hours. Processed in a strip style, this black tea is smooth, a hint fruity, supremely easy to drink straight, and maybe your latest addiction?
|| shop XXPERIMENTAL NO.5

🍯💎 Bug-bitten Oolong Reveal

hello friends,

something good happened. no... something GREAT happened.

TL;DR: a rare visit from the tea jassids (bugs that are very good) has transformed (nibbled on) some of our Alishan qingxin winter harvest crop resulting in a green oolong that has a delightful & unusual honey-scented aroma.

You’ll love it 🤤

If this sounds all familiar... you're right! These are the same jassids that nibble on the tea leaves that produce both oriental beauty and gui fei oolongs. They roam around the island noshing on tasty tea plants, but don't usually make their way this high up into the mountains. However once every few years it happens and well, the resulting tea is truly something special!

Let's double-click  

Our Bug-bitten Oolong is a winter harvest green oolong hailing from our farm on Alishan.  To create this tea, a swarm of tea jassids, also commonly called leafhoppers, made their way to our of qingxin oolong garden and attacked a large amount of the plants.  In other words, these leafhoppers were feasting on our tea leaves.

🦗 When the tea plants were attacked, they threw up a line of defense by producing a compound to repel the jassids. This compound is precisely what gives the tea it's unique honeyed aroma and flavor!

️✌️ It's important to note that the leaves are hand harvested-- it's a very slow process as we only collect leaves that have been bitten by the jassids. As you might expect, yield is tremendously lower than a regular harvest and much more labor intensive. We are so thankful we were able to snatch this small batch to enjoy!

🌱 Tea jassids only come to organic gardens, because yuck who wants to eat chemicals!

️🕰️ We can't predict when the jassids will arrive, only that so far we've seen them make their way high up into the mountains every 2-3 years.

✨ Taiwan is also home to a few other varieties of bug bitten teas that tend to be grown at lower elevations. The most famous of which is the delicious oriental beauty tea (東方美人). Who knows, maybe we'll add more bug-bitten teas to the line-up in the future!

this is an extremely limited batch release.

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What's next? Spring harvest is still a few months away -- pending weather, harvest usually begins in mid-late April and we can hope to have the teas in hand by the end of May.

In the meantime, we have a really strong collection of delicious oolongs for you to enjoy!
Sam

INFO: Decoding Tea Labels

Overview

You should know what you’re drinking. Whether it’s to track down similar teas in the future or to justify pricing, once you enter the premium oolong game there is a baseline set of information you should have before purchasing any tea.

Below I’ll walk through these pieces of information-- which just so happen to be on all our packaging labels ;) -- and I’ll share why these attributes are important clues to understanding your oolong’s identity. Enjoy!

Origin

Also known as terroir, the specific location or distinct ecosystem where the tea is grown. We’re looking for country, county, and mountain. If folks don’t want to share the specific tea garden’s address, I can’t knock ‘em for that - it’s one of our trade secrets.

Cultivar

The cultivated variation of the camellia sinensis plant used to create your oolong. Each cultivar has specific qualities or traits that make it more suited to particular climates, processing styles, and goals (for example, high yield). 

The Taiwanese government has been particularly active over the past 40 years in conducting significant research to develop new tea cultivars. Some famous examples include the jinxuan varietal, prized for its creamy, milky flavor (which we use for our milk oolong and black oolong), and ruby #18, a spearmint flavored black tea that is a hybrid of an indigenous taiwanese and assam tea plant. 

Elevation

The metered height above sea level where the tea is grown. Elevation impacts flavor.

Low-lying tea growing regions tend to be hotter and more humid, causing the tea plants to grow faster and result in more frequent harvests. Depending on the origin and cultivar selected, these teas are more often processed into delicious black teas or commodity teas.

High mountain tea growing regions tend to sit at or above the cloud layer, causing dramatic swings in both temperature and direct sunlight. As a result, the new growth takes longer and the leaves and the resulting teas have less astringency than their lower-elevation siblings. Tea plants grown at high elevations have infrequent harvests, sometimes only 3-4 harvests/year. 

Oxidation

This is the critical and defining characteristic of transforming tea leaves into an oolong tea. Sometimes oxidation is referred to as ‘withering’, which is certainly a more inclusive term as it is possible to create oolongs in oxygen deprived environments e.g. GABA tea is created by using nitrogen instead of O2.

Once tea leaves are detached from the tea plant, oxidation commences. Two things are happening here:  (1) the leaf slowly dehydrates as moisture is released, causing the cell walls to break down and make the leaves more pliable, and (2) without the cell walls to act as natural barriers, the enzymes present in the leaf are able to interact with raw plant material, transforming themselves and the plant material into flavorful compounds that we love to drink!

It’s worth remembering that creating an oolong is an art form, so our tea masters will be looking to control or regulate the oxidation process by way of time and sun exposure in order to achieve their desired flavor. 

We mark our oxidation level by %. An oolong that has been oxidized 10% has barely experienced flavor change, whereas an oolong that is at 90% is both considerably dehydrated and has allowed the active enzymes to interact with raw plant material for a considerable amount of time. Different strokes for different folks!

Roast

In order to halt the flavor changing process, we’ll flash-roast the tea to kill off the active enzymes. This is called ‘kill green’ or sha4qing1 (殺青). 

Beyond that, depending on the flavor profile we’re striving to achieve, we may choose to continue roasting our tea leaves. We can roast tea leaves in any style (green, red, or black oolong). The trick is how long & at what temperature. 

Flavors

Because we aren’t drinking these teas together in person, I provide tasting notes to act as a simple tool selection process. They are ~ vibes ~ and certainly not gospel :) Feel free to come up with your own! 

Water and temperature tend to greatly affect flavor, so if you’re ever looking to experience a tea as closely as my tasting notes, just know I use poland spring water whenever a new harvest arrives :D

Oolong names and their meanings

When naming our teas, we lead with processing style so that you have an immediate understanding of which section of the flavor spectrum to expect. 

• A green oolong will be more marine, floral, or vegetal. 

• A red oolong will be more like a toasted wheat/hay or nutty. 

• A double red oolong extends into leather, tobacco, or a stout beer.

• And a black oolong tends to be more malty or chocolatey. 

Fall Harvest 2020 Reveal

hello friends! 

fall has arrived along with some new teas fresh out the roaster! while you wait for these to arrive in the mail, happy mid-autumn festival 🥮 🎉

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  weather report 🌤️  

each year we see variation in flavor due to a number of factors including..

• general temperatures

• rainfall/humidity during new plant growth

• rainfall/humidity leading up to harvest 

and so the challenge for our tea masters is to determine just how far off the conditions are from the *ideal* and then adjust the oxidation and roasting process accordingly to give us delicious oolongs.

some harvests present a larger challenge to overcome, others are more straightforward.

for this year's fall harvest we had pretty superb weather! it rained when it needed to, we had stable levels of sun, the temperature wasn't too hot or too cold -- and the three days leading up to harvest in the beginning of September was sunny with low humidity-- ideal for tea processing!

so, what to expect flavor-wise? read on!

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  introducing the fall oolongs 💫 

we've produced 2 new teas this fall, both from our farm in the Shanlinxi high mountain growing region.

as many of you know, I often wax poetic about how underrated fall oolongs are. you can find some truly, truly delicious flavors at more reasonable prices than winter/spring. try these two -- they should be your daily drinkers!

 green oolong // artichoke, dried lemon peel, magnolia  
 red oolong // brown sugar, resin, dried jujube 

 <-- green oolong 
overall, it's quite balanced as the leaves continue transitioning from spring's floral notes to winter's vegetal body. as it's a little less bitter than last year's batch, i've been brewing it pretty hot, 210°- 212°F and enjoying it grandpa style. this tea is my personal morning wake-up 🤩

 red oolong  -->
we generally produce this style once per year in the fall (the batch from summer was a bonus). this batch is the best I've tasted in 3 years, no joke -- and absolutely SLAMS, especially in a gaiwan. fingers crossed we produced enough to last us all the full year 🤤

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so the million dollar question is, are you trying one or both?  😜
🖖
- Sam 

p.s. we still have some xxperimental no. 3 in stock! snag it before it's gone forever 🔒

Summer Harvest 2020 Reveal

hello friends! 

so summer harvest, eh? yeah, we thought it wasn't happening too.

but then we got a call from Uncle, and he was like "the summer harvest will be good this year, I'll let you have some." and well, these days we're desperate for some good surprises. 

first I'll tell you a quick bit about summer harvest.
then we'll look at the two new teas you can buy.

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pt I. where I tell you about summer harvest high mountain oolongs and if they are even good.

you tell me! you've probably drank a lot of summer harvest high mountain oolong without knowing it. think about every time you've had an oolong from a shop that doesn't share harvest or producer details, or sells an oolong tea blend. in all likelihood, those teas were from a tea producer in an off-season (summer/fall).

why is that? summer teas lack nuanced flavors that colder seasons are able to achieve and tea consumers prize. on average, summer teas are more astringent or bitter, have a lighter body, and can be steeped fewer times than their winter/spring counterparts. with their more subdued flavors, they make great bases for a tea blend or tea infused with flowers. as a result, they are generally viewed as a lower quality tea. because summer teas (and to some extent fall teas) have a long tradition of not being notable, they are inexpensive... which is phenomenal for those who do enjoy these flavors.

why is this the first year we have summer harvest? easy, the weather finally cooperated! it's not rocket science :) summer harvest is highly dependent upon the weather being a bit more mild, in order to get decent flavors. this year the weather was tolerable, so I have some really solid summer oolongs to share with you!

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pt II. the part when we look at the teas you can buy

I was going to release 4 teas this harvest, but alas DHL has lost half my shipment. I don't even want to mention what those other teas were, or you'll be super upset if they never arrive. so for now you'll have access to two delicious oolongs, both from our farm in Shanlinxi. what is that in baseball, batting 1000? go sports!

what to expect from our 2020 summer harvest oolongs:

• these teas have a light body. high humidity and high temperatures prior to harvest are going to cause the leaves to grow fast and with fewer opportunity to store up extra nutrients aka. flavor.

• these teas taste great! consider them your new daily drinkers.

• these teas aren't in the same echelon as our spring/winter oolongs. but who cares! they taste good and that's all that matters. they are straightforward, mellow, and extremely relaxing on a hot summer day (or if you're me, night).

• they are also cheaper. that's right, no qualms tellin' it like it is. so stock up because once they're gone, they're gone.

 the green oolong.  it's unroasted, it's very balanced, it's refreshing. it's not too bitter, I think it should be steeped pretty heavy, and it reminds me of the tenderest baby spinach with a light floral aroma.

 the red oolong.  it's our standard 20 hr roast that we usually make once a year in the fall. it reminds me of brown sugar boba tea with a touch of toasted hay. 🤤 drooling here. do i need to say more?

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in conclusion, don't write off summer teas entirely until you've tried these. they're quite good! if you have any questions please reach out!

can't wait to hear which oolong you like more! 🖖
<3 Sam 

Spring Harvest 2020 Reveal

hello my friends,

good news! our first tea harvest of 2020 was 🤩🤩🤩. keep reading, I'm going to pack this letter with as much good news as possible.

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weather report 🌤️
direct from the tea masters mouth, this year's harvest had perfect conditions.

cooler weather in the weeks leading up to harvest caused the plants to develop thicker leaves, resulting in more flavor in the brew. the rains also held off, giving us the ideal temperatures and humidity for tea harvest and subsequent processing.

spring is widely regarded as the most highly anticipated tea harvest of the year, so without further adieu, let me introduce the line-up ;)

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new teas 🍾
I promised you 3 teas, and I'm delivering you 4. underpromise and overdeliver, that's what they say 😘

green oolong // spunky, tastes like candy, snap peas, spruce tips \\
milk oolong // subtle, tastes like sweet cream, bartlett pears, wildflowers \\
black oolong // robust, tastes like cacao, red plum, tupelo honey \\
double red oolong // intense, tastes like cognac, burnt caramel, tropical fruits \\

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...but which tea is the best? 🤨

c'mon, that's an impossible question to answer. the teas are all so different! guarantee you're going to dig them, so stock up.

if you're into the double red oolong, i'll give you my usual advise and say that you may want to let it rest for a few months before drinking, it ages fabulously. it always has a bit of a bark right after roasting, and will settle into its flavors nicely. that being said, if you need a thrill right now, throw down your gaiwan and get after it-- this one can handle 8+ steepings.

the black oolong is down right insane this season. i really enjoyed the winter harvest, but with a fuller body to the liquor I struggled to drink it in large quantities. the spring is just slightly more floral and will melt your face it's so good.

and if you're like me and you love your green oolongs, plz give a round of applause to Uncle, the tea master responsible for nailing it yet again. this oolong literally smells like candy 🍭


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what's a "milk" oolong? 🥛

commonly referred to as 'milk' oolong in foreign markets for it's creamy, buttery texture and flavor reminiscent of milk, this oolong is a cultivar developed by the Taiwanese tea research entity (TRES) and called jin1xuan1. if that sounds familiar, it is! this is the same cultivar/farm/tea plants that we use to produce our famed black oolong.

both our milk oolong and black oolong are harvested at the same time and roasted at the same temperatures + duration, yet their appearance and flavors are wildly different. how? it's all in the oxidation process. we let the milk oolong oxidize for ~25% and the black oolong hit ~90%. the oxidation process breaks down the cell walls in the tea leaf causing flavor change and making the leaf more pliable and susceptible to heat. outcome? the milk oolong tastes more floral and vegetal, whereas the black oolong is malty and chocolatey. delicious!

finally, it's important to note that there's a bit of a counterfeit market for milk oolongs. because the milky characteristics are so highly desired, many tea producers and distributors will add fake flavors to the teas. so here's a tip, if you ever find yourself smelling a milk oolong and it's fragrance is a little too good to be true, do some digging into the supply chain - you may not be drinking just tea leaves. and while you all know it, it's worth sharing again here, all my teas are organic and tested within Taiwan. this stuff is pure 💎

i have a small amount in stock right now, but don't worry, a larger shipment is en route. i'll ping everyone when it arrives ✈️

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virtual tea anyone? 📞
it's been an absolute blast getting to meet many of you over the past few months. if you ever want to hang and talk tea, just drop me an email and we'll get it on the books!

Until the next update 🖖
_Sam

p.s. here's a pic of the black oolong fresh out the roaster