An amazing tea that is a great way to start your day as you're taken away to watching a sunrise on Alishan Mountain.
Flavour
Sweet corn, osmanthus, wood and spice.
Harvest
Qing Xin (Green Heart) cultivar, hand picked in small batches
Spring
Processing
20% oxidation, light roasting
Elevation
1,000 metres
The flavours in this Taiwanese oolong capture the unique terroir of Alishan Mountain.
The full sized leaves produce a sunny yellow liquor that starts with a taste of sweet corn followed by osmanthus. A full mouthfeel lingers with wood and spicy notes as your palate is treated to a hint of cinnamon. This fresh tea transports you to Taiwan and is perfect any time of the day.
A Caesar or Greek salad 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.
This high mountain oolong is produced at an altitude of 1,000 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 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.
