LiShan, translated as Pear Mountain, is nestled within the Northern regions of Nantou apart of the Jade Mountain Range. The title is well earned: here you’ll find the best climate across all of Taiwan for cultivating apples and pears, which require crisp cold weather to properly flourish. Tea is also perfectly suited to the high elevation—from 1500 up and beyond 2000 meters—and misty mornings of LiShan. This means that the land is an incredibly precious commodity, and accordingly oolong from the mountainside plantations are considered the pride of the country.
This flush of LiShan Spring has a higher oxidization compared to last year's spring harvest. Typically, this tends to result in a more complex oolong with a mix of floral and fruity notes. We believe the top notes are mostly fruity, with a bit of peachy sweetness. This transitions into a sharply floral middle note, with citrus blossoms taking center stage. The taper is sweet and understated. This is a particularly good crop that will leave your senses tingling.
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.