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Flavor: Fresh savory pastry aroma. Mildly sweet, soft floral/herbal character. Hints of marjoram and sage. Clean, satisfying finish.
Garden: This garden is located on the west side of the Li Shan region, situated directly above a reservoir, and at the top of a ridge. It is managed by a couple with 30 years of High Mountain Tea farming experience.
Harvest: Hand-picked, Heping District, Taiwan. Fall 2024..
Elevation: 2000m
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This fall batch of tea is a well rounded profile of aromatic herbal notes and substantial composition. The fall batch is slightly more oxidized than the previously spring batch, and offers a satisfying savory/sweet brew with balance and body. It has a full bouquet in its aromatic profile, with a balanced floral/herbal character and a heady, long lasting finish.
This crop of high elevation Qing Xin Oolong tea offers a fresh, vibrant flavored brew that strikes a fine balance between sweet creamy and softened herbal and floral notes in its flavor profile.
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The source is a family we befriended several years ago, and have since developed a solid relationship. They are based in Meishan, the northern side of the Alishan tea growing region and manage a renowned tea factory. They cooperate with local growers, supplying them with their preferred fertilizers and guidelines on farm management. This offers farmers (mostly relatives) the security of selling their produce on a seasonal basis without any pressure of processing and selling the finished product. This arrangement is one form of sustainable practice in the tea industry.
This family run business is in high demand by local tea merchants for producing competition grade award winning tea for many years now. They leased a plot of tea on the western side of the Lishan region, on the top of a ridge, directly above a reservoir. This micro-climate is a significant asset. Their tea making skills are in high demand among wholesalers in the local industry. Their most loyal wholesale clients fully rely on the tea makers to select their supply on a seasonal basis.
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Mug: 8g tea in 300ml 100°C water. Steep for 4 minutes. Re-steep. Adjust to taste.
Cold Brew: Use 5g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day.
Gong Fu: We recommend starting with a 1:15 leaf to water ratio. So, 10g of tea for a 150mL teapot. You can see how this works for you and then adjust accordingly. Use boiling temperature water and brew for one minute on the first brew, 50 seconds on the second brew, then increase brewing time about 10-15 seconds with each successive brew. The leaves can be brewed 5-6 times. You can also go with a higher leaf:water ratio, and brew for shorter intervals, and get more brews overall.
