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Flavor: Creamy, floral aroma. Soft herbal notes. Thick mouthfeel. Hints of pistachio mascarpone. Clean, lingering finish.
Garden: This farm is managed by an innovative farmer who inherited his family farm, and has continued to expand his farm management to other plots of tea in the Shanlinxi region. Mr. Chen has been a professional tea judge for over 20 years, and continues to hone his skills as both a farmer and professional representative of specialty Oolong tea.
In recent years, he has focused on cultivating tea, and works in cooperation with a local colleague with whom he contracts the processing of his tea. We also know this colleague – Mr. Zhang, a very skilled and sought after as a contracted tea maker. Most of the tea that he supervises the processing of is procured for entry into the Lugu Farmers' Association's Dong Ding Oolong Tea Competition. Mr. Zhang is also a professional tea judge who is highly motivated in his career.
Harvest: Hand-picked, spring 2026. Shan Lin Xi, Nantou, Taiwan.
Elevation: 1400m
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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. In addition to this, Mr. Chen put our leaves in his roasting oven for several hours at approx. 75°C to remove any remaining moisture in the stems of the leaves. This cures the leaf more thoroughly, stabilizing the flavor profile and prolonging shelf life. It also subtly mellows the flavor further to offer a softer, sweeter, more balanced brew.
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Our friend who manages the plots of tea that produce our Shan Lin Xi High Mountain Tea just leased this plot of tea a couple years ago. The micro-climate of this plot is ideal in that it is nestled among surrounding forest and at the top of a gently sloping ridge. This allows it to get ample sunshine before the daily afternoon fog shrouds the mountain. 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 a factory at about half the elevation of the tea farm 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 one minute, then 50 seconds on the second brew. Increase brewing time buy 15 seconds with each successive brew. The leaves can be brewed 5-6 times.
