Alishan, Spring

Hand-gathered in late April at 1600 meters above sea level, our Alishan oolong comes from a garden that has provided us with tea for the past seven years. It’s a garden that for the past few years have won repeated accolades for the quality and character of its tea. Their harvest season spans twelve days, and during that time, tea-picking, oxidation, roasting and rolling occurs around the clock. Each step in the process is mindfully controlled to ensure that the tea is crafted to optimize its aroma, taste and finish.

This year’s harvest season was marked by days of heavy rain interspersed with unseasonably warm days. The result was a significantly lower quantity of tea picked, but skilled craftsmanship turned that small amount into an exceptionally wonderful tea. This batch counts as one of the best we’ve tasted - intensely flavorful and aromatic, without sacrificing mouth feel or sweetness.

High elevation oolongs from Alishan usually carry notes of citrus and apples. This year's harvest has suprised us with a thick buttery character.

Brewing Guide

Properly brewed, Alishan has a balance of floral and fruit notes, with an engaging but not overbearing creaminess.

In a gaiwan or small tea pot, we prefer steeping 4.5 grams of this tea at 200 degrees for 2 minutes on the initial brew, then increasing that in increments of 30 seconds after the second brew. For lighter infusions, use cooler water and extend the steeping time.