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 winter 2019 flush of our AliShan, we detect a slight minty herbal flavor weaving through the floral notes of Jasmine. The oxidization is noticeably lower than the spring harvest. Expect a more subtle, deep middle and last note with a long taper.
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.