12,8840,90

High mountain, yet traditional oolong from Qi Lai Shan.

It was produced in 2016 by family of indigenous people from Seediq tribe. They were officially recognized as Taiwan’s 14th indigenous group on 23 April 2008.

It’s been 8 years since tea was produced and farmers sent it to Lugu where it was traditionally charcoal roasted by one of local masters!

Roasting notes are now quite dominant, but month by month the “fire” in taste and aroma will be getting more and more balanced.

Amazing, rustic and nostalgic oolong. It tastes like a piece of history about old style oolong.

I will leave you my tasting notes I wrote during first few tastings: burnt wood, bitter herbs, birch sap, old  cello/violin making workshop (varnish, turpentine, burnt pine needles), caramel, ash.

Amazing and unique oolong!

Description

Origin:  Qi Lai Shan, Nantou county, Taiwan,

Harvest: November 2016, charcoal roasting 2024

Cultivar/Tree Variety:  Qing Xin

Temperature of water and amount of leaves: 100 C 5-7g/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 40 second. Second infusion should be little bit shorter than first one cause the leaves are more open then. We suggest to increase brewing time for 5-10 seconds in third and each next brewing.

Additional information

Weight

30 g, 50 g, 100 g

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