This is something rare. Handpicked, high mountain oolong from Alishan – stored for 12 years in super dry condition we can call “sealed storage” cause during the storage humidity of leaves was kept at very low level – to maintain the moisture level not higher than 5%. It was re-dried in electric oven few times but originally teas tea was unroasted. I bought it from my Taiwanese friend who kept this tea from the year of the harvest. From the first sips you can appreciate smooth aged notes – like wood, honey and some wild herbs nuances. Bitterness is close to something I call “walnut bitterness” but it’s very balanced. What makes the biggest difference between natural or more humid storage – here, with very dry storage, you won’t find any plum sourness. After sipping the cup, just sit and relax because the best is yet to come. Aftertaste is overwhelming – sweet and long lasting. Exceptionally clean and pleasant.

Origin: 1300- 1400 meters above sea level, Shi Zhou,  Ali Shan, Jiayi county (Chiayi), Taiwan

Harvest: Spring 2008

Varietal: Qing Xin (Chin Shin)



Temperature of water and amount of leaves: 100 C 6-7g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 15-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8 nice brewings!

Additional information


14g, 30 g, 10 g, 50 g, 100 g


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