This famed Taiwanese high mountain oolong is carefully and tightly hand-rolled, then roasted lightly. It is hand-plucked from a Jin Xuan varietal, grown in fields that lie in the shadows of Mount Ali, in Chiayi county, Taiwan. This high mountain status along with tight rolling allow the leaves to be steeped many times before they begin to lose their outstanding flavor.
Alishan bushes are grown between 1,000m-1,400m (3,300ft - 4,600ft). Higher elevation results in superior tasting teas, and due to extreme climatic conditions, the plants produce hardier leaves, which results in lower yields. Teas grown at high elevation are therefore given greater care during production and, given the lower yield, they are generally more expensive. But all these factors create a much more flavorful, well-made tea. Apart from elevation, light baking is another production method that gives Alishan the exquisite candy, floral, and fruit notes for which it is renowned.
How to brew the perfect cup:
Water: 195°F / Leaves: 1- 1.5 teaspoon per 8 ounces / Infusion Time: 4 minutes
Hand-picked, high-elevation, lightly-oxidized, lightly roasted Taiwanese oolong.