Ali Shan High MountainHand Picked Spring 2016, Taiwan
This exquisite, lightly oxidised oolong is both delicate and complex. A fresh palate is followed by a gently sweet and almost pastry-like note on the long, smooth finish.
Ali Shan Mountain, in the southern district of Chia Yi, is one of Taiwan’s most prized areas for the production of gao shan cha, or high altitude tea. This tea is an exceptional example, and regular winner of regional tea competitions. Produced from the high quality qing xin cultivar (also known as chin shin), it is a favourite with Taiwanese growers and tea drinkers alike for its fragrance.
Grown at the Chiu family’s estate at an altitude of 1500m, the cool climate slows growth and increases the concentration of aromatic oils in the leaves, while daily mists filter the sun’s rays and encourage higher levels of amino acid and nitrogen. 2016 was a particularly cool year, with even slower growth than normal and a delayed harvest.
- 2 mins
Use freshly drawn and filtered water at around 85°C. Quickly rinse the leaves in hot water and discard immediately before brewing.
For Western-style brewing in a teapot, steep 3g per cup. Infuse for 2 minutes before serving. Re-steep an additional 2 times (or more) for 2 minutes each time.
For Asian-style brewing in a gaiwan or small teapot, steep 6g of tea for up to 5 or 6 infusions. The first infusion can be as short as 30 seconds, and increase the infusion times thereafter.
The leaf quantity, infusion time and temperature can be adapted to suit your personal preference.