Product Overview
Description: Li Shan is part of the Jade mountain range. This is where the highest mountains of Taiwan are found. Lishan is the most renowned name in Taiwan for producing the finest High Mountain Oolong. Because of the high altitude, the tea plants grow up slow, leaf is bigger, quantity is smaller, quality is best. Lishan Tea has a substantial depth of flavor and viscosity to its texture that is produced only from higher elevation tea farms. Li Shan is the highest tea-growing region in Taiwan. Oolong tea plantations lie between 1800 meters and 2650 meters. These altitudes provide ideal conditions for oolong tea. Li Shan has a low temperature year-round with abundant moisture. The higher altitudes see winter snow and even during the spring oolong tea harvest there is a chill in the air. At an altitude of 2600 meters there are only two oolong tea harvests per year. The lower altitudes on Li Shan can produce 2 harvests of oolong tea per year, spring and winter. Compared with the spring crop, the winter one has a longer growth time. Besides, the low temperature and misty weather make it tastes mellow and pure. This year's winter tea is a particularly robust and sweet batch.
The texture is creamy, and it has a beautiful, clean flavour. The flavour has notes of lilac, cream, honey, mineral notes, and a mild underlying melon flavour. The texture is perfectly smooth, the finish mostly clean with a mild, lingering grassy vegetal taste. The tea is equally aromatic and flavourful, a rare find for any tea. The type of flavor is similar to the citrus fruit. It gives a very refreshing flavor accompanied by a sweet flowery flavor. This tea does not give any bitterness and astringency, but a very smooth mouth feel and is sweet. The base tea offers a sweet, nutty, toasty flavor and it melds really nicely with the fruity notes of the berry flavors.
Brewing Guide: We highly recommend brewing Li Shan Oolong gongfu style to appreciate its many layers of flavor. The oolong may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 80-90°C (176-194°F). Infuse for 2-3 minutes and pour off. The leaves may be resteeped 7-8 times.