3,7435,09

Not many high mountain styl” oolong here – the reason is that the most of high mountain oolongs are produced in very “green” way with very raw and grassy taste profile. You know, I like more traditional oolong style and finally I found what I like. This tea comes from very clean garden in Rueili. It’s 2019 spring material from high elevation area on Ali Shan slopes. Big and well rolled leaves were roasted in medium level of electric roasting. Now you can sit and enjoy incredibly clean taste when you will find notes of nuts, dried strawberries and pleasant sweet and oily-round texture as a signature of well-made high mountain oolong.

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Description

Origin: 1500 meters above sea level, Rueili,  Ali Shan, Jiayi county (Chiayi), Taiwan

Harvest: 05.05.2019

Varietal: Qing Xin (Chin Shin)

Roasting: medium electric roasting (hongbei)

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

Weight

30 g, 10 g, 50 g, 100 g

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