Oolong from Taiwanese mountains

High-mountain tea or gaoshan tea (Chinese: 高山茶) refers to several varieties of oolong tea grown in the mountains of central Taiwan. They are light oolong varieties with sweet, milky flavours and floral aromas. It is grown at altitudes higher than 1,000 metres above sea level. The high humidity and natural precipitation in the high mountain ranges of Nantou and Chiayi Counties make the region a suitable environment for growing tea plants.

Shan Lin Xi oolong

Shan Lin Xi oolong


Gaoshan tea leaves are usually hand harvested, and grow slowly due to the thin air in high altitudes. Hence, the yield of gaoshan tea is relatively low every year. It takes about 36 to 40 hours to process a batch of gaoshan tea. Farmers emphasize on the quality of the tea rather than the quantity.

Shan Lin Xi Oolong

Shan Lin Xi – high mountain oolong from Chin Xin Cultivar

Lightly oxidized high – high mountain Taiwanese oolong from Shan Lin Xi mountain range. Today it is already a tradition to roll the leaves into middle sized quite tight balls that unroll during steeping.
Light golden green in a cup with a quite heavy heady aroma full of exotic flowers, orchidea scent and local lilly-in-the-valley.
Local name: 杉林溪烏龍茶
Picking: April 2019
Cultivar: Chin Xin Oolong
Origin: Da Lung, Nantou County, Taiwan
Altitude: 1200 – 1300 m
Oxidation level: 15 – 20 %
Farmer: Mr. Chen

Preparation: we recommend to prepare the tea in Gong Fu style. Put 5 g of tea into a warmed teapot (150 ml) and pour the boiled water in. Let is steep for 15 – 30 seconds, then pour into a cup. Tea will endure more infusions.

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