To be honest – this is one of the best taiwanese oolong I’ve ever tasted. It comes from small and semi-wild garden in Pinglin, and – what is most interesting – it is made from old cultivar Ai Jiao which is famous in Wuyishan. The unusual and fullbodied taste comes from the harvest period and natural farming. Cause the farmer do not uses any pesticides, the jassids can bite the tea leaves what creates interesting flowery tastes and aromas you can find in Bai Hao Oolong or Gui Fei Oolong.

This gentle roasted and medium oxidized tea delivers wide pallete of flavours! Dry leaves smells fresh, grassy and flowery (a little bit like high-end grade of fresh olive oil). When you infuse Ai Jiao, you find also lots of spring honey, raspberries with hints of sandal wood or cinnamon.

Origin: Pinglin, Nantou, Taiwan.

Harvest: May 2018

Tea cultivar: Ai Jiao 




Temperature of water and amount of leaves: 100 C 5g/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 20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. 

Additional information


50 g, 100 g


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