Alishan Qing Xin High Mountain Baked Oolong Tea, Lot 922

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
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Loose Leaf
Caffeine
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Certification
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Edit tea info Last updated by LuckyMe
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  • “Another baked high mountain oolong from the backlog. Out of the bag, mellow aroma of sweet caramel. Steeped grandpa style using 195 F water then topped off twice with boiling water. This was a very...” Read full tasting note
    90

From Taiwan Tea Crafts

This beautiful scenic area of central Taiwan, which is also classified as a Natural Reserve, produces one of the most well known and referenced teas to define the Gao Shan (high-mountain) taste of Taiwanese oolongs. Our Alishan Oolong is from Shi Zhou area in Chiayi County. The gardens are situated at a slightly lower elevation than the highly rated Lishan, Dayuling and Shanlinxi areas. This allows growers to use a variety of tea plants successfully. Qing Xin cultivars dominate, like in the case of this tea, but Jin Xuan strives as well (see our Alishan Jin Xuan) and give magnificent teas. This township has a soil structure that is more gravelly and layered in shale and has numerous gardens that produce fragrant, well balanced teas that are pleasant and mellow with a well defined sweetness. The light baking this tea underwent, under the supervision of our resident Tea Master, has brought out the honey sweetness of the tea and caramelize the flowery notes to more heady sensuous aromas. The liqueur develops a thicker feel that is so soothing making it a perfect afternoon tea. If you like a good Dong Ding and still like the aromatics of the greener high-mountain tea, this tea will bring the best of both worlds into one cup. It’s quite addictive. This Lot 922 was slow-baked in three separate sessions in April 2020 from a properly mellowed spring 2019 production. It is another stellar contribution from our resident Tea Maker.

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1 Tasting Note

90
593 tasting notes

Another baked high mountain oolong from the backlog.

Out of the bag, mellow aroma of sweet caramel. Steeped grandpa style using 195 F water then topped off twice with boiling water.

This was a very clean and easy to drink tea with a rich honeyed flavor reminiscent of gui fei. Accented with notes of wildflowers and toasted almond. Next time, I’d like to brew it gongfu and see if I can get even more nuance and complexity out of this tea.

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