A dark oolong with tempting aromas and flavours that warm your palate.
Flavour
Wood, dried fruit, caramel and floral
Harvest
Qing Xin (Green Heart) cultivar, hand picked in small batches
Processing
70-80% oxidation, no roasting
Elevation
1,200 metres
With 70-80% oxidation and no roasting, this dark oolong represents a departure from our tea grower’s usual processing methods and embodies the essence of the unique Alishan Mtn terroir.
Completely different from typical dark oolongs, floral and spicy aromas emanate from the amber coloured liquor and prepare your palate for a complex flavour that starts with wood and caramel. The taste of dried apricot lingers with a pleasant mouthfeel that’s both sweet and floral, making it hard to have only one cup.
For breakfast, serve this tea with pastries or pancakes and maple syrup. For a hearty dinner try a lamb tagine made with chickpeas and apricots to complement the natural spicy and fruity flavours in the 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.
4.5g per 250 mls (1 cup)
Weigh desired amount of tea leaves and place in a pitcher
Add cold filtered water and stir; seal pitcher with a lid
Brew for 4 hours in the fridge or longer for a more intense flavour
Pour through a strainer to remove tea leaves and serve cold brewed tea over ice
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 tea is so versatile you could brew it for hours and discover new flavours after each hour.
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.
