Product Overview
Type: Oolong
Packaging: Bag
Origin: Taiwan, China
Description: The Qing Shan Cha oolong is a premium class tea originating from the Nantou in Taiwan. The tea is planted at the altitude of 1000 meters. The tea garden gets plenty of sunshine in the mornings but is completely covered by fog in the afternoons. High altitude, dense forest, and good soil create favorable growing conditions for the tea trees. All of the above factors result in the strong, easily recognizable flavor and the sweet aftertaste of the Qing Shan Cha Tea. These tightly coiled tea leaves are green in color. Upon brewing, the concoction gives out golden coloured liquor with a naturally sweet and fruity aroma, coupled with an undercurrent of roasted notes and a distinctive honey flavour - all creating the perfect cup of bliss.
One of the main events in the life of Taiwan tea is tea competitions. Ongoing competitions were revived in Taiwan in 1976 after a long break. The aim was to determine the best tea (local oolongs), investment raising, teaching of the correct use of tea. A very important aspect was preservation of high level of Taiwan tea because take part in the competition could only the best suppliers.
Competitions are very different and interesting. There are competitions for the title of the best among specific teas, in each county there are their own competitions, and some are twice a year. The extent of competition can vary greatly from small, where are only a few hundreds of participants, to those where they are considered by the thousands of them. The scheme of tea competition is simple - district administration appoints a commission that selects the tea for the competition and range tea, which passed through try-out. Evaluation is carried out blindly tests, three grams of tea infused with 150 ml. water for 6 minutes. Taking into account five criteria: appearance, taste, aroma, liqueur color, view of brewed leaf. Teas-winners receive a medal (gold, silver and bronze) and plum blossoms and sold at auction.
We’ve taken the finest high mountain Qing Shan Cha oolong and gradually roasted it in small intervals to create a light roast worthy of your collection. A well-crafted light roast will often have two stages; the initial steep will have the spicy complexity of a roast, and the later brews will become more akin to a green oolong, fruity and slightly floral. Unique, delightfully surprising, difficult to master, all apt descriptions of a proper light roast oolong.
The leaf is a deep forest green. It is nicely balanced, sweet and tart in the first two steepings with a powdery, slightly astringent kougan. Notes of plumb, dry dates, roasted almonds and lily rise from a smooth and bright body. A sweet and inviting scent of honey and rose permeate the dry aroma. Baking spices will dominate the first few cups, a nasal cinnamon flavor most prominent with a mellow honey richness in the aftertaste. Beyond the third cup, the spiciness will segue into tropical fruitiness, pineapple and grapefruit.
Brewing Guide: We highly recommend brewing Taiwan Oolong gongfu style to appreciate its many layers of flavor. High mountain 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 5 times.
