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Flavor: Fresh savory/creamy aroma. Vibrant herbal character. Refreshing floral, dry finish.
Garden: This tea is sourced from a family with 25 years experience in tea production. Their factory and services in processing High Mountain Oolong Tea has been renowned and in demand since the construction of their new factory 15 years ago. Their ongoing work in processing leaves from many different terroirs in the Shan Lin Xi tea growing region has given them an expertise that is highly valued in the local scene.
This plot of tea is on the southern slopes of Big Wheel Mountain, in the same vicinity of virtually all the Shan Lin Xi High Mountain Tea that we have sourced for the last 10 or more years.
Harvest: Hand-picked, winter 2024. Shan Lin Xi, Nantou, Taiwan.
Elevation: 1250m
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One of the prominent qualities of Taiwanese high mountain oolong is the fragrance that exudes from the freshly brewed leaves. Especially after the first and second brews, hold the un-lidded teapot near your nose and inhale slowly to experience the volatile aromatic oils that are being released from the freshly moistened and heated leaves. From there you can enjoy the evolving aroma of each successive brew. The fragrance is the most intriguing and subtle quality of a fine high mountain tea.
This tea carries distinct qualities of relatively minimal oxidation of the leaves during processing. This is evident in its fresh, floral/vegetal aroma and smooth, balanced flavor.
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Our friend who manages the plots of tea that produce our Shan Lin Xi High Mountain Tea just leased a new plot of tea 3 years ago. The micro-climate of this plot is ideal in that the gradual slope allows for sufficient drainage in the rainy season, but is not susceptible to erosion or washing away of the natural fertilizers administered at the beginning of the growing season.
Our source of this tea is firmly committed to the practice of transporting the freshly picked leaves to their factory at low elevation in order to provide ideal climate conditions for processing. Specifically, there is more sunshine and less fog at lower elevation, along with more available outdoor space to provide an optimal environment for solar withering - the initial an pivotal stage of Oolong Tea processing. It is this level of professionalism combined with the more environmentally friendly aspect of using a factory located in a residential area rather than on a remote high elevation tea farm that makes us committed to this source of quality Taiwanese High Mountain Tea.
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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 a 1:15 leaf to water ratio, so 10g of tea for 150mL of water. Use boiling temperature water and brew for about 50 seconds. Increase brewing time with each successive brew. The leaves can be brewed 5-6 times.
