Li Shan High Mountain Oolong Tea

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  • Flavor: Delicate fruit/floral aroma. Substantial, balanced, mildly sweet, buttery/floral character. Soft, complex lingering finish.

    Garden:  This garden is located on the west side of the Lishan 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, medium batch, Heping, Taiwan. Spring 2020.

    Elevation: 2000m

  • This spring batch of tea was picked about 5 days earlier than scheduled to avoid wet weather that was on its way. It was very slightly more oxidized in its processing than a classic Lishan High Mountain Oolong. A bit more oxidation results in a more substantial, balanced brew. The character of the tea becomes more buttery, sweet, balanced and substantial, as opposed to fresh green with delicate floral notes

    Being harvested a bit early offered more uniform leaf growth, which is more easily processed to produce optimal results. Out of 3 days of harvest, we chose that batch that was slightly more oxidized than the other two days — offering a very full flavored brew that strikes a fine balance between fresh green spring and softened fruity notes in its flavor profile. You can watch our tasting video for the full details.

    In a word, we think it's the best batch of Lishan tea that we've had in the last few years! Unfortunately, a frost that hit early in the growing season, along with the early harvest time have impacted the yield. We have a very limited amount of Lishan spring tea to share. So we suggest you get your share before it's gone!

  • The source is a family we befriended a few year 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.

  • 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 1:17 leaf to water ratio. So, 10g of tea for a 170mL 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.


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