“It’s been 2 weeks since I’ve temporarily switched residence. My new tea station is at the kitchen table (as opposed to my bedroom/teacave) and I’m living with 2 people, so I’m drinking tea more...” Read full tasting note
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Alishan Gaoshan Wulong Cha (Alishan High Mountain Oolong Tea)
Sheng Yu Ye and Chen Chung Chia
Grown at 1300 meters in the Tai He region of Alishan Mountain, this tea is a good choice for those learning about gaoshan (high mountain) tea; it is more forward and less subtle than some others. Mr. Sheng’s Winter 2019 tea is one of the successes of the winter harvest in Alishan. It has a fragrant and fruity aroma and yields a yellow green infusion. It has balanced acidity and pronounced length.
Grower: Sheng Yu Ye
Tea Master: Chen Chung Chia
Cultivar: Qing Xin Wulong
Region: Alishan, Chiayi County
Altitude: 1300m
Harvest: May, 2019
Oxidation: 22%
Unroasted
Brewing Suggestions:
To prepare this tea in the traditional gongfu style use a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 212°F (100° C). Steep for 20 seconds. Reduce time to 15 seconds for the second steep and then increase with each subsequent steep.
For an 8 oz cup, use between 3-5 grams of tea, about a heaping teaspoon, for an 8 oz. cup. Pour water at 212°F (100° C) over the leaves and steep for approximately 60 seconds. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.
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