Hand picked from an ecological farm that uses no pesticides and surrounded by a dense misty forest in the Alishan region of Taiwan’s Chiayi County, this Autumn harvest promises a unique flavour experience for all oolong lovers.
Roasted nuts, apricot, spicy and floral aftertaste that lingers on the palate
Qing Xin (Green Heart) cultivar, hand picked in small batches, Autumn
35% oxidation, medium roasting
The semi-ball rolled dry leaves are dark green with flecks of light brown and a fruity, buttery aroma.
Once infused, the medium roasting is revealed in a golden caramel coloured liquor with a slightly smoky bouquet of roasted nuts and fruit. The smooth flavour complements the aroma with sweet notes of apricot and cinnamon, and a delicate floral aftertaste.
To enhance the fruity and spicy flavours this tea would pair well with a breakfast of baked goods, such as raisin bran muffins or scones with marmalade.
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 flavour.
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 unwanted 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.