An extraordinary high mountain Taiwanese oolong with a pleasant buttery mouthfeel.
Buttered corn, roasted nuts and honey
Qing Xin (Green Heart) cultivar, hand picked in small batches
20% oxidation, light roasting
The flavours in this Taiwanese oolong brought out by light roasting will wow you and continue through multiple infusions.
The full sized leaves open up significantly after one infusion and produce a warm yellow liquor that starts with a taste of buttered corn followed by lightly roasted nuts. A full mouthfeel lingers with sweet and spicy notes as your palate is treated to subtle nuances of wood and cinnamon. This complex tea is a treat for your cup and shows why some of the best oolongs in the world come from Alishan Mtn.
Poached salmon in a Beurre Blanc sauce with a side of steamed asparagus would pair well with this tea.
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.
Alishan is one of the most famous tea growing regions in Taiwan. This high mountain oolong is produced at an altitude of 1,500 metres above sea level. The moist, cool climate creates a continual mist that causes the plants to grow slowly because of the abundant cloud cover and reduced sunlight.
Harvested from an ecological farm that uses no pesticides and is surrounded by a dense misty forest, the tea grower insists on planting and processing tea based on tea grower spirits, thus ensuring the tea contains the real taste of tea called the “taste of nature.”
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.