My favorite type of tea is high mountain Taiwanese oolongs, and this is the best that I have ever tried. Due to the high elevation it is grown at, the brewing parameters for this tea are somewhat odd. I typically brew 3g in a small round yixing for at least 6 minutes. While most teas would become bitter at such extreme brewing times, it is necessary to extract the subtle flavors from this tea.
The aroma is incredible, almost perfume-like, and the flavor is light and delicately fruity, with an amazing aftertaste that lingers for several minutes. Mouthfeel of this tea is warm and velvety. All in all, about as perfect as tea gets in my opinion.
Preparation
185 °F / 85 °C
6 min, 0 sec
Thanks for this. It helped me realize that I tend to “underbrew” the high mountains and then blame them for not being more complex.