An oolong like no other where the roasting level enhances the tea flavours and creates a balanced tasting experience.
Flavour
Buttery, roasted nuts, apricot, sweet and spicy with a hint of floral
Harvest
Qing Xin (Green Heart) cultivar, hand picked in small batches
Spring
Processing
30% oxidation, light to medium roasting
Elevation
1,200 metres
The dry leaf aroma is a precursor to what you can expect in the brew. Once the leaves are infused, the roasting is revealed in a layered flavour of roasted nuts, golden syrup and fruit. The buttery flavour is complemented with notes of apricot and cinnamon, and a smooth aftertaste with a hint of floral that coats the palate.
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. For dessert, pair this tea with a piece of spice cake.
3g per 250 mls (1 cup)
First infusion: rinse leaves with 90C water for 10 seconds and discard water; infuse for 3 minutes at 90C
Additional infusion: gradually increase steeping time for second infusion.
7g (2 tsps) in 100ml Gaiwan
First infusion: rinse leaves with 90C water for 10 seconds and discard water; infuse 20-30 seconds at 90C
Second and third infusions: infuse 20-30 seconds at 90C
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 unwanted pests and chemical fertilizers are not used, which is in keeping with the tea grower’s traditional tribal culture and spirit of purity, simplicity, community and respect of nature. After years of being called an "ecological" farm, the grower achieved EU Organic Certification.
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.
