Origin: Taiwan, China
Description: Song Bai Chang Qing, literally evergreen pine is harvested from the mountain which is located in the center of Taiwan called Nantou. Unfortunately, this oolong tea, produced at high mountains is getting very rare nowadays on account to its increasing demand and reputation. Our Song Bai Chang Qing is produced from Qing-Xin Oolong. This is the cultivars traditionally used for Taiwan oolong that gives a very refreshing taste.
Tea grown at organic garden appears to be less active and less productivity as tea gets less nutrition and pesticide as compared to the ordinary tea garden. As the identical characteristics, tea leaf turns into yellow color and sweetness in flavor and taste is outstanding. Plucking is carried out in Spring, Summer, Autumn and Winter. The best quality is produced either from Spring or Winter.
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.
The lot we selected was harvested at springtime in Nantou district and is particularly remarkable for its traditional style. What is more, this is a gold award product from competition. With a more complete oxidation, the leaves deliver an amber-coloured liquor carrying a deep flavor and woody, fruity and honey-like aroma. Lovingly created using fine leaves, this exceptional tea offers a deliciously liquor with the most wonderfully clean, milky-sweet flavour. Imparting the usual delicate apricot notes which are so distinctive of Taiwanese high-mountain Oolongs, this naturally sweet and buttery tea offers the most refreshing and satisfying infusion, which can be enjoyed at any time of the day.
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.