2009 Winter Ali Shan High Mountain Oolong

Winter Tea Summary:  The most notable difference between Winter and other seasonal teas from the Ali Shan region is the flavor and aroma, but there are some physical differences as well.  Physically, the leaves tend to be smaller and a little bit thicker/sturdier than teas harvested in warmer seasons, a result of the plants having to work harder to flourish during more strenuous weather conditions.  As with most plants grown under moderate stress (think of the more pronounced heat of a chili pepper grown in dry/hot conditions vs one grown in a more temperate climate), more intense "high mountain" flavor & aroma tends to be present in winter harvest teas from this region.

Description:  This is an excellent example of High Mountain Oolong Tea from the Alishan (Mount Ali) Scenic Area in Taiwan.  Oolong tea is almost an obsession among the population in Taiwan, and tea grown in the higher elevation plantations on Alishan enjoys immense popularity throughout the region.  Local demand in Taiwan (and increasingly in Mainland China) is always higher than the available supply of true High Mountain Oolong tea, so I am very lucky to have formed a partnership with a fantastic tea grower from the Alishan region to bring authentic 100% Seasonal & Unblended High Mountain Oolong tea to our customers. 

This particular tea was grown at an altitude of 1,200+/- Meters (3,900+/- feet) above sea level.  This batch was harvested and processed in the first week of December at the peak of the 2009 Winter harvest season.

This tea is carefully roasted after processing to create a balance between flavor and aroma in the finished tea.  Tea masters will roast in different ways to produce many different results, and I worked with our producer to choose this particular roast based on the theory that the balance between flavor and aroma would be best suited to the tastes of our customers in the West.  Tea roasting is an art, and it is an art that our friends in Taiwan have perfected in my opinion.

It has a unique Winter "High Mountain Aroma" that can best be described as "orchidy" or floral, but it is an aroma (and resulting flavor) that is very hard to describe and truly unique to teas from this area and season.  The mouthfeel of the infused tea liquor is nice and smooth without feeling thick, and the flavor is light, crisp, and refreshingly sweet and floral as a result of the low oxidation and relatively light roasting.  The Hui Gan, or sweet  aftertaste that comes after the initial bittersweet flavor fades, is extremely lovely, unique to tea from the winter harvest season, and long lasting. 

I strongly recommend steeping this tea gongfu style to truly enjoy the layers of flavor that reveal themselves as the leaves unfurl over a series short steepings.  I would start with about 5-7 grams in a small 100-150 cc Yixing type teapot or Gaiwan, and steep the leaves with 190-195 degree Farenheit water (under a boil).  I have also enjoyed this tea many times steeped in the Western manner with good results.  Winter teas are very infusable, and I usually get 5-7 good Gong Fu steepings from this batch of tea before it starts to fade.

Each order is a vacuum sealed 50 gram package with a desiccant pack shipped in a resealable high barrier stand up pouch for short term storage and to protect the tea once it has been removed from its vacuum packaging.  Obviously, do not consume the desiccant pack, but keep it with the tea once the vacuum bag has been opened to absorb any moisture from the environment that might accumulate in the tea leaves.  This tea is not suitable for storage over a period of months once the vacuum seal has been opened.  Please consume within 30 days after opening for best flavor & aroma. 

-10% off orders of 2 or more x 50g bags (100g or more), 15% off orders of 5 or more x 50g bags (250g or more). Discounted price reflected in price displayed in shopping cart.