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“This is actually the Ali Shan Spring 09, but, since there wasn’t an entry for the Spring offering, and Norbu no longer has the Spring available, I decided to just use the fall. Delicious. In my...” Read full tasting note
“Norbu sure does know how to do an Ali Shan, let me tell you! Brace yourselves… I like this Ali Shan better than Adagio’s! :) You can’t get any more pure of a coloring than this! Oh-so-slight...” Read full tasting note
“You know, when I run out of this, I’m going to have to buy more of it. Currently there’s only one tea that I replace regularly (Earl Grey Creme – my morning staple), but I really feel like there...” Read full tasting note
“First time logging, not first time drinking. This is a lovely, mellow, forgiving tea that steeps and steeps. I have infused a few grams of tightly furled balls and filled up my 1 quart thermos...” Read full tasting note
Highlights:
-Fall Harvest 2009
-Gowing Area: Alishan Scenic Area, Chiayi County, Taiwan
-Varietal: Qing Xin (Green Heart) Oolong
-Oxidation: 20%
-Roasting: Light
-Vacuum Sealed with desiccant in 50 gram portions
-Ships in resealable stand up pouch
-10% off orders of 2 or more x 50g bags (100g or more), 15% off orders of 5 or more x 50g bags (250g or more). Discounted price reflected in price displayed in shopping cart.
This is an excellent example of High Mountain Oolong Tea from the Alishan (Mount Ali) Scenic Area in Taiwan. Oolong tea is almost an obsession among the population in Taiwan, and tea grown in the higher elevation plantations on Alishan enjoys immense popularity throughout the region. Local demand in Taiwan (and increasingly in Mainland China) is always higher than the available supply of true High Mountain Oolong tea, so I am very excited and lucky to have formed a partnership (and friendship) with a fantastic tea grower from the Alishan region to bring authentic 100% High Mountain Oolong tea to our customers.
This particular tea was grown at an altitude of 1,200+/- Meters (3,900+/- feet) above sea level. This batch is from the Fall harvest season of 2009.
The way this tea was roasted created a balance between flavor and aroma in the finished product. Tea masters will roast in different ways to produce many different results, and I worked with our producer to choose this particular roast based on the theory that the balance between flavor and aroma would be best suited to the tastes of our customers in the West. Tea roasting is an art, and it is an art that our friends in Taiwan have really perfected in my opinion.
It has a unique “High Mountain Aroma” that can best be described as “orchidy” or floral, but it is an aroma (and resulting flavor) that is very hard to describe and truly unique to teas from this area. The mouthfeel of the infused tea liquor is nice and smooth without being too thick, and the flavor is light, crisp, and refreshingly sweet and floral as a result of the low oxidation and relatively light roasting. The Hui Gan, or sweet aftertaste that comes after the initial bittersweet flavor fades, is lovely and long lasting. The most notable difference between Spring and Fall teas from the Ali Shan region is that the fall teas are not as infusable. On average, I can get 3 solid Gong-Fu steepings out of this tea, as opposed to the 5+ steepings that can be expected from a spring tea.
I recommend steeping this tea gongfu style to truly enjoy the layers of flavor that reveal themselves as the leaves unfurl over a series short steepings. I would start with about 5 grams in a small 100-150 cc Yixing type teapot or Gaiwan, and steep the leaves with 190-195 degree Farenheit water (under a boil). I have also enjoyed this tea many times steeped in the Western manner with good results.
Each order is a vacuum sealed 50 gram package with a desiccant pack shipped in a resealable high barrier stand up pouch for short term storage and to protect the tea once it has been removed from its vacuum packaging. Obviously, do not consume the desiccant pack, but keep it with the tea once the vacuum bag has been opened to absorb any moisture from the environment that might accumulate in the tea leaves. This tea is not suitable for storage over a period of months once the vacuum seal has been opened. Please consume within 30 days after opening for best flavor & aroma.
-10% off orders of 2 or more x 50g bags (100g or more), 15% off orders of 5 or more x 50g bags (250g or more). Discounted price reflected in price displayed in shopping cart.
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This is actually the Ali Shan Spring 09, but, since there wasn’t an entry for the Spring offering, and Norbu no longer has the Spring available, I decided to just use the fall.
Delicious. In my opinion, Norbu offers the best Ali Shan. And I love drinking it out of my new Yixing mug. It makes Ali Shan even more special by distinguishing it with it’s own mug.
The flavor is only slightly nutty, pleasantly floral, buttery, rich, absolutely SUPERB!
Norbu sure does know how to do an Ali Shan, let me tell you! Brace yourselves…
I like this Ali Shan better than Adagio’s!
:)
You can’t get any more pure of a coloring than this! Oh-so-slight yellowish clear liquid.
A Slight floral/sweet grass scent interrupted by a lovely sweetness both in scent and taste! It’s so refreshing I would do backflips if I could!
Awesome!
You know, when I run out of this, I’m going to have to buy more of it. Currently there’s only one tea that I replace regularly (Earl Grey Creme – my morning staple), but I really feel like there will be something significant missing from my tea cabinent and my life if I don’t get me some more Ali Shan from Norbu after this. I’m upping the rating for this reason.
Also, I seem to have developed sixth sense for this tea. I no longer time it. I’ve never gotten a REAL water temp on it. I just kind of wing it each time and it has never failed me. In fact, it gets better every time.
It’s also become my work tea. It is so forgiving and giving at the same time. I can get three, four steeps out of this at work easy. At home I may even stretch it to five. I can use such a small amount of leaves (last night at work I used a teaspoon for an 11 oz mug and did three solid steeps). At work, I add a little cold water from the fountain to the mug, set the basket in and then pour in the hot water from our hot water contraption. It’s so easy. For ever steep I just add a little time.
Can I please tell you… this is the only tea that never gives me that weird choke type feeling at the back of my mouth if it’s been steeped too long/too many times/wrong temp water/etc. I don’t even know what to call that feeling, but I dislike it. This is the only tea I drink (besides southern style sweet) that never does that to me.
This tea is such a winner. I am in love. Don’t tell my boyfriend. He hates this tea enough as it is.
First time logging, not first time drinking. This is a lovely, mellow, forgiving tea that steeps and steeps. I have infused a few grams of tightly furled balls and filled up my 1 quart thermos today, and there is still more to get from these leaves. Sweet, floral, haylike, beautiful.
Can’t give grams or ounces or exact temps today, because I’m brewing in the office with a kamjove and the other tools are elsewhere. But it is giving wonderful results even without that specificity. A good general starting point for me is about 1 gram per ounce, so 2 grams for a small 2 ounce gaiwan, and the wetted leaves will fill the cup.
