This tea can definitely compete with any high mountain oolong from Taiwan. It’s just perfect. Tea bushes grow on very steep slope ended with amazing cliff.

Mr. Ye- the owner of the garden don’t use any herbicides and pesticides so the tea grows naturally.

The taste- grassy freshness, mountain spring water and notes of white flowers enriched by notes of strawberries and peaches. 

Thanks to gentle charcoal roasting this tea is very balanced: creamy and buttery with aroma of fresh, green hazelnuts.

It’s so good to taste this tea. High mountain oolong finished by skilful charcoal roasting. 



Origin: 1400 meters above sea level, Ruifeng,  Ali Shan, Jiayi county (Chiayi), Taiwan

Harvest: Winter 2018

Varietal: Qing Xin (Chin Shin)

Roasting: very gentle charcoal roasting (2x8h)

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 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


30 g, 50 g, 100 g


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