Flavor: Complex savory/forest aroma. Delicate, smooth mildly sweet, buttery/vegetal character. Fresh, vibrant, 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 2021.
This winter batch of tea is a classic representative of Li Shan High Mountain Tea. It was oxidized as a standard high elevation Oolong. It has a full bouquet in its aromatic profile, with a balanced savory 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 fresh foresty and softened herbal notes in its flavor profile. You can watch our tasting video for the full details.
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.