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 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 year our spring harvest has given us a particularly complex, almost playful, tea. The first steep is powerfully floral, immediately recognizable as a high quality LiShan green oolong. Orchid notes, along with a hint of something tropical were detected. The second and third steeps impart a milder and well-mannered sweetness, more honeyed than fruity, to the front of the palate. For brewers that prefer the sharp floral notes we suggest steeping gongfu style, with six to eight grams per 100ml of 93-94c water, no more than thirty to forty seconds. Expect dry orchid notes to dominate the liquor well into the third and fourth cups.