A rare tea with a distinct natural character brought on by the green leafhopper. It has undergone traditional charcoal roasting to develop robust aromas and a smooth flavour that will surprise your taste buds.
Flavour
Rice, sugar cane, and apple flavours
Harvest
Qing Xin (Green Heart) cultivar
Harvest date: 2 April 2024
Processing
Oxidation starts when leaves are bitten by the green leafhopper; 35% oxidation; light charcoal roasting
Elevation
1,500 metres
The harvested leaves were bitten by the same insect that is responsible for making the renowned Oriental Beauty. Together with traditional charcoal roasting, this Alishan High Mountain oolong has a unique flavour profile you've never experienced before.
Charcoal roasted tea that is done well is unique and exudes the qualities of being a handmade artisan tea. The wet leaves and liquor deceive you into expecting the tea will taste smoky, but what your palate hasn’t discovered yet is the depth of flavour that slowly reveals itself. The taste is similar to traditional oolong with rice, sugar cane, and apple flavours.
To enhance the natural fruit and sweet flavours, try pairing this tea with a dessert like apple pie or tarte tartin.
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.
According to the grower, "this tea will get best the best taste by using a Yixing purple clay teapot, but regular gaiwan is good also."
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.
This tea is harvested when the green leafhoppers are at their peak. Depending on the actions of an insect means that, in some years, the farm is not affected at all and they’re unable to make this tea. When the bugs bite the leaves the plant’s immune system responds and partial oxidation of the tea leaves begins.
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 was in conversion to organic when harvested.
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.
