A different roasting method created this new type of Alishan Mtn oolong with a bold, unique character.
Roasted nuts, toast and brown butter with caramel and spicy notes
Qing Xin (Green Heart) cultivar, Hand picked in small batches
35% oxidation, light to medium roasting
Harvesting date: 26 April 2022
Roasting Date: 16 May 2022
This oolong is a happy accident as one of the tea masters missed a step during the most important part of the process and thought the tea would be a failure. Instead, it was a success and has flavours we've not experienced from Alishan Mtn oolongs before.
The light buttery and floral flavours typical of Alishan teas are replaced with roasted nuts, toast and brown butter, which gives the tea caramel nuances. The mellow and sweet taste lingers on the palate with roasted nut flavours, and spicy notes are unvelied with multiple infusions The combination of terroir and a new, unplanned processing method give this tea a bold character that is sure to become a favourite.
This unique oolong can be enjoyed in the morning with pancakes topped with natural maple syrup or for dessert with a rich pastry like Baklava.
3g per 250 mls (1 cup)
First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse for 3 minutes at 90oC
Additional infusion: gradually increase steeping time for second infusion.
7g (2 tsps) in 100ml Gaiwan
First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse 20-30 seconds at 90oC
Second and third infusions: infuse 20-30 seconds at 90oC
Additional infusions: double infusion time with each additional infusion
3g per 250mls (1 cup) of room temperature water
Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.
This high mountain oolong is produced at an altitude of 1,200 metres above sea level in Alishan, one of the most famous tea growing regions in Taiwan. Alishan is known for having warm temperatures in a subtropical yet mountainous region with a continual mist that causes the plants to grow slowly because of the abundant cloud cover and reduced exposure to sunlight, thus producing tea leaves with intense flavours and aromas.
The nutrient rich soil and high elevation limits pests and chemical fertilizers are not used, which is in keeping with the tea farmer’s traditional tribal culture and spirit of purity, simplicity, community and respect of nature. The term “eco’ is used to indicate the farm is in conversion to organic.
The dense surrounding forest and nutrient rich soil are all part of this unique terroir that produces some of the best oolongs in the world.