Alishan is famous for its high-mountain oolong tea. It is a broad area with many distinct oolong tea producing areas. Mount Ali is one of the most popular tourist areas in Taiwan. It is rich in scenic beauty and features fresh air and clear mountain passes. Wood from Mount Ali is highly prized. Some say it carries the spirit of the mountain. The oolong tea growing areas are situated between 1000 and 2300 meters in attitude. The high mountain conditions offer plenty of fog and low temperatures which are ideal for oolong tea, and the water used for irrigation is from pure mountain springs.
Our supreme grade tea is a fine representative of Alishan oolong tea. Tea bushes grow on high-mountain plantations in the ecologically clean environment. Tea is harvested several times a year, in spring and autumn. The raw stuff for the production of this tea is freshly picked rich bud with 2 young leaves. After harvesting bud and leaves mash to raise a juice, and fermentation begins. Tea leaves are oxidized by the air. After that fermented tea is fried in boilers for some time. The combination of time and temperature of roasting is held every plantation in the strictest confidence. Modern technology of tea leaf rolling and heat treatment can keep the high content of tannins and catechines.
Our supreme grade Alishan tea is characterized by its sweet fragrance with overtones of flowers and fruit. Clean and clear brew is golden emerald colored. Aroma is rich floral-fruity with a hint of peach. Taste is very soft with sugar and floral aromas and vanilla - creamy aftertaste.
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 1-3 times.