2009 Spring Ali Shan High Mountain Oolong

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 excited and lucky to have formed a partnership (and friendship) with a fantastic tea grower from the Alishan region to bring authentic 100% 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 is from the second pluck of the Spring season of 2009, which happened a week or so later than the first pluck under slightly different weather conditions, resulting in different tasting unroasted or unfinished tea. 

The way this tea was roasted created a balance between flavor and aroma in the finished product.  A lighter roasting would have resulted in more aroma, but less mouthfeel and Hui Gan (aftertaste), while a heavier roasting would have decreased the aroma but increased the strength of flavor and final mouthfeel of the steeped liquor.  Tea masters will roast in different ways to produce many different results, and I worked with our producer to choose this roasting style 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 really perfected in my opinion.

It has a unique "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.  The mouthfeel of the infused tea liquor is nice and smooth without being too 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 lovely and long lasting.  

I 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 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.

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 quickly after opening for best flavor & aroma. 

End of Vintage Discount.  25% off any quantity.  While supplies last.