AliShan is a mountainous region that has been gaining a lot of attention in Taiwan the last few decades as a land that consistently produces quality oolong. Finding the perfect spot to plant tea is an endeavor: the elevation, exposure to sunlight, yearly average weather patterns, the condition of the soil, and a dozen other intangible factors all affect the garden's potential to yield exceptional leaf. Take a sip of this tea and we think you will agree that AliShan has that special quality.
Some gardens choose high yield tea cultivars to maximize harvests on the limited arable land area, but we've decided to aim higher and set down QingXing plants; these are prized among drinkers for their bold and nuanced flavor, and notorious among growers as a fickle leaf that is slow to mature and vulnerable to the elements.
The Spring 2018 harvest of AliShan is sharp with the notes being nasal, high in the mouth. The floral flavors we detected were mostly jasmine, along with flashes of something herbal, like a rosemary or mint. The powerful floral notes might make it a challenge to uncover the subtle complexity of this green oolong, we suggest savoring it without an accompanying meal or snack! The liquor is light and airy like a classic spring high mountain oolong.
Prepare 3 grams of tea leaf (slightly less than a teaspoon) per 100ml of water(about half a cup).
For the first two steeps, 90°c water for no longer than 60 seconds will provide plenty of flavor. From the third steep onward it is fine to add up to thirty additional seconds per steep. This should provide between four and six re-steeps depending on the quality of the tea. For larger vessels (teapots of over 500ml) re-steep potential is usually lower.
We’ve added American ginseng, grown in Wisconsin, to our Oolong. The health benefits of Ginseng have made it prized in the East and the ...$10.00
We’ve added American ginseng, grown in Wisconsin, to our Oolong. The health benefits of Ginseng have made it prized in the East and the West. In China, Ginseng was historically said to sharpen the senses, cure illnesses, and even prolong life. While not quite as fanciful, modern medicine has shown...
Many of the tea cultivars discovered and perfected in Taiwan have numbers for nicknames: JinXuan is called #12, Jade cultivar is known as...$14.00
Many of the tea cultivars discovered and perfected in Taiwan have numbers for nicknames: JinXuan is called #12, Jade cultivar is known as #13. Ruby #18 is one of these; a cross between a wild Formosan tea plant and Assam, developed specifically to make phenomenal black tea. Grown near the...