Shanlinxi Oolong – A High Mountain Tea Treasure

Shanlinxi, meaning "The Stream in the Mountain Fir Forest," is one of Taiwan's most renowned tea destinations. Famous for its mesmerizing scenery and enchanting mists, Shanlinxi produces exquisite high mountain oolong teas that embody the beauty of their origin.

Characteristics of Shanlinxi Oolong

• Leaf Appearance and Aroma:
  Shanlinxi oolong is crafted from medium-sized chunks of rolled leaves. The dry leaves exude a sweet and creamy aroma, which transforms into delicate floral notes—jasmine and lilac—when the leaves are heated. As the tea steeps, the aroma evolves into a “green,” spinach-like scent, often indicative of high amino acid content.

• Flavor Profile:
  The tea’s infusion is sweet, a hallmark of high mountain oolongs, with a touch of umami that harmonizes the diverse aromas. It features creamy and floral lilac notes, complemented by a subtle green and spinach-like finish that lingers at the back of the tongue.

• Balance and Consistency:
  Shanlinxi oolong offers a perfectly balanced flavor profile, with each aroma and taste element blending seamlessly. Its consistency is jelly-like and thick, yet incredibly smooth, reminiscent of Japanese green teas like Gyokuro. This texture is likely due to the tea's high amino acid content, adding depth and richness to the experience.

Tea Details

• Origin: Taiwan, Nantou Township, Shanlinxi Mountain

• Year: Autumn, November 2024

Brewing Instructions

Western Brewing:

• Temperature: 96°C

• Tea: 5g

• Water: 200ml

• Steep Time: 2 minutes

Gongfu Brewing:

• Temperature: 96°C

• Tea: 5–6g

• Water: 100ml

• First Infusion: Steep long enough for the leaves to fully unfold.

• Subsequent Infusions: Start with 30 seconds for the second infusion, increasing each by 10 seconds.

Key Notes for Brewing Success

• The spinach-like aroma and rich texture develop best when brewed at high temperatures.

• For Gongfu brewing, brew each infusion immediately after the previous one to maintain the high temperature of your gaiwan or teapot.

• Later infusions may exhibit more pronounced umami and green notes, highlighting the tea's depth.