We opted to procure our summer harvest of Alishan High Mountain Jin Xuan Oolong Tea from an alternative source, since our ongoing source had an unusual crop of summer produce that was bug bitten and consequently processed differently. The outcome was a flavor profile that varied significantly from the classic High Mountain Jin Xuan character. But fall harvest from our regular source was right back on track, and we are really enjoying the flavor profile that this batch of tea has to offer.
It brews a clear, bright, yellow/green tea with a balanced creamy savory aroma and a satisfying savory scone flavor profile, with subtle floral notes in the finish. It's character really comes forth after the brew has cooled to room temperature.
We recommend a 1:16 ratio of leaf to water for brewing gongfu stye. So 12-13g of tea leaves for a 200mL teapot, brew for 60 seconds, then 50 seconds, then add 10-15 seconds for each successive brew.
The crop of harvested leaf is fairly uniform in both the leaf growth and the oxidation level. The leaves were picked when they were still young and tender, but mature enough, and then oxidized significantly, but lightly enough to maintain their fresh, vibrant character.
Watch the tasting video for more commentary on this final batch of our High Mountain Oolong fall harvest selections. And BTW, this is the very likely best price to be found for a hand-picked Alishan High Mountain Tea that you will find! Happy Mid-Autumn Festival from Eco-Cha! Grab some of this tea now here!
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