Andy takes a stroll onto the highest tea garden on the hill above Zhangshuhu in Alishan Country.
The Alishan mountain range is the southernmost renowned place name of Taiwan's world famous High Mountain Oolong Tea. The Tropic of Cancer runs straight through this region, and this latitude offers an abundance of a unique quality of sunlight that is considered ideal for tea cultivation. The warmer, sunnier climate at high elevation is what has given the name Alishan its Oolong fame. Our source has worked closely with a handful of farmers in this region for years to cultivate and process a quality of tea that has won him numerous awards in various tea competitions of Central Taiwan.
The Farmers' Associations in the Alishan region have adjusted their competition standards in recent years from a very green, unroasted quality to a slightly mellowed, more balanced, full-bodied and minimally roasted quality. In our experience, when Qing Xin Oolong leaves cultivated at sufficient elevation (beginning at 1100m) and processed with skill and attention to achieve optimal oxidation, they are brought to their potential in quality and substance. These sufficiently oxidized leaves are further cured by a delicate roasting that brings out more subtle flavors and offers a mild, yet complex and exceptionally balanced brew.
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This month's batch of tea being shared with the Eco-Cha Tea Club was made by Mr. Su — an 80 year-old artisan of traditional Dong Ding Oolong Tea. He planted a plot of the Tie Guan Yin strain in his backyard several years ago, and this is the second time we've sourced this tea type from him. Mr. Su is our favorite representative of traditionally made tea in Taiwan, and it brings us a special kind of joy to be able to share his tea with our tea club members.
This batch has a particularly sweet character, with slightly tangy, fruity notes and a pleasantly clean lingering aftertaste. It has just enough of that cured, almost fermented character that makes it reminiscent of a traditionally made Tie Guan Yin Oolong. But given that it was only roasted once, it maintains a mild flavor profile similar to a Hong Shui Oolong.