High Mountain Shan Lin Xi Roasted (2 oz)

This high mountain oolong is grown at elevations over 4,500 feet on Shan Lin Xi, a pine-forested peak in central Taiwan. The cool weather and frequent fog lead to slow leaf growth, allowing its distinctive balsam notes to develop. When brewed, the tightly rolled leaves unfurl with a sweet, resinous aroma and hints of ripe plums and roasted chestnut. A roast adds light caramel flavor to this tea's characteristic floral profile- slightly darker than previous lots, it's a wonderful pick for this season.

Infuse the leaves multiple times to savor the rich, velvety texture of this exquisite tea.

Country: Taiwan
Region: Nantou County
Tasting Notes: pine, plum, chestnut
Year of Production: Fall 2016

Stock Status:In Stock

Product Code: OTS22

In Pursuit of Tea High Mountain Oolongs
A general term that denotes excellence
"Gao Shan cha" translates into 'high mountain tea', a term often used by the Taiwanese to describe a premium oolong that is grown at high elevation. People in the west are sometimes confused by the vagueness of this category, so we wanted to explain in more detail as to what makes a "high mountain" tea.
Famous Mountains
San Lin Shi is a beautiful mountain in Taiwan that is renowned for its excellent oolongs. Narrow roads wind up to 2000m, revealing magnificent views of lush tea fields hugging the steep slopes. The Tung Ting varietal is grown here, which was originally brought over by the scholar Lin Fong Chi, who returned from his studies in Fujian at the end of the 18th century. He brought back 36 tea plants, all from the Wuyi, Fujian area, and 12 were successfully cultivated. Now Taiwan has several hybrids and over forty different types of oolongs, along with red teas.

Another mountain famous for growing high mountain tea is Ali Shan. This mountain is also very popular as a scenic tourist destination, which actually lowers its cache in some tea circles.

Both our Twelve Trees & High Mountain are grown in the
San Lin Shi area.
Elevation matters
At higher elevations, the climate change is much more dramatic. With colder nights and hotter days, the greater temperature changes occur in a much shorter time frame, with morning dew giving way to blinding sun often within minutes. These factors give high mountain tea leaves a unique characteristic that is somewhat tougher, thicker, almost leathery. When met with the hands of masters, the results are richer, deeper flavor characteristics that cannot be replicated from average tea leaves.

High mountain oolongs usually get three pickings - in spring, summer and winter. Spring crops are usually more fragrant, and the yields are higher, whereas winter crops produce less, yet are more rich in flavor.

Tea pickers usually pick one month straight per season. Taiwan has recently been experiencing a labor shortage at tea farms, so during the peak season many family members are brought back from the cities to help out, along with bringing in workers from Indonesia, or elsewhere.
The best way to prepare high mountain tea
Use a gaiwan or yixing tea pot to prepare these teas gong-fu style. The irregular ball shaped leaves are tightly rolled and benefit from a quick rinse to begin the steeping process. The complexity of oolongs are best tasted through several short infusions.

For more information on gong fu style tea brewing, click here...
  • Start with your favorite spring or filtered water. Do a quick rinse to preheat the teaware and awaken the leaves. We recommend using a gaiwan or brewing gong-fu style - use a small clay pot and lots of leaf for multiple infusions.
  • Temperature: 212 F (boiling)
    Time: 10 seconds (more with subsequent steeps)
    Amount: 7g / 3 oz gaiwan = 1 heaping tablespoons
  • Play with the amount of tea, the water temperature, and steeping time to re-steep. Get to know the tea!
  • For more about brewing tea, visit our Brewing Notes page.

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