Alishan Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Almond, Apricot, Bread, Brown Sugar, Brown Toast, Cedar, Floral, Fruity, Geranium, Honey, Licorice, Malt, Mineral, Peach, Pear, Pine, Raisins, Red Apple, Wood, Creamy, Roasted, Smooth, Caramel, Thick
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 oz / 129 ml

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5 Tasting Notes View all

  • “Harvested November, 2022 (not sure if the vendor changed source for the October 2023 harvest?). 3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then...” Read full tasting note
  • “It seems that the deeper I get into tea, the more impressed I become with the black teas produced in Taiwan. I ended up purchasing a pouch of this tea after seeing several good reviews for it. I...” Read full tasting note
    96
  • “Backlog, Sipdown. 2min, 200F, Western caramel, thick, creamy I really like this tea (even when I’m confused if it is a black or oolong tea). I’d like to purchase more eventually.” Read full tasting note
    86
  • “GCCTB I can’t remember who included this in the teabox but i took their recommendation and have been doing a gonfu session with this. I’m not sure though how to describe it as i am REALLY enjoying...” Read full tasting note
    87

From Floating Leaves Tea

This is the first time we carry a Black from Alishan(Taiwan) region. This Alishan Black tea is very fruity and sweet. Its tea broth is medium body and smooth. When I taste this tea, it gives me the feeling that I am tasting 甘草Glycyrrhiza uralensis, which is known as the Chinese liquorice. If you are a black tea drinker, this will be something new to try!

Our popular Alishan Black tea is back! Compared to the previous batch, this Alishan Black is more smooth and fuller. The fruity notes are not as high as the previous batch but the signature sweetness is there.

About Floating Leaves Tea View company

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5 Tasting Notes

75 tasting notes

Harvested November, 2022 (not sure if the vendor changed source for the October 2023 harvest?).

3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup, then a small porcelain cup.

Dry leaf is sweet and distinctly tropical with papaya/guava notes with some hints of chestnut and hay.

Saffron to xanthous gradient. Some tropical notes remain in the liquor’s aroma, though joined with river stones, wheat, and floral scents. Potent and complex over multiple infusions.

More prominent baked flavor balances the fruit and floral notes on the palate, though there is never a hint of char in the roast. Linear, lengthy finish. Rounded, smooth and slightly nutty.

Very good red oolong, strongly aromatic but with delicate flavor.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 5 OZ / 140 ML

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96
1048 tasting notes

It seems that the deeper I get into tea, the more impressed I become with the black teas produced in Taiwan. I ended up purchasing a pouch of this tea after seeing several good reviews for it. I almost exclusively associate Floating Leaves Tea with high quality oolongs, so I wasn’t sure what to expect, but after trying this, I can only say that it was a truly exceptional black tea.

I normally gongfu Taiwanese and Chinese black teas, and that is how I ended up preparing this one. After a flash rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 205 F water for 5 seconds. This infusion was followed by 14 subsequent infusions. Steep times for these infusions were as follows: 7 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves produced clear aromas of honey, baked bread, wood, and stone fruits. After the rinse, I found an emerging aroma of brown toast. The first infusion brought out a vanilla aroma coupled with a rather perfume-like floral scent. In the mouth, the liquor expressed light notes of baked bread, brown toast, honey, and wood underscored by very subtle touches of brown sugar. Surprisingly, there was nothing in the way of any sort of fruitiness or floral character. Subsequent infusions brought out stronger notes of baked bread, honey, brown toast, and brown sugar, as well as distinct notes of cedar, pine, roasted almond, apricot, peach, nectarine, malt, spiced pear, red apple, vanilla, black licorice, raisin, and minerals. The floral notes emerged too but they were elusive. They kind of reminded me of both marigold and geranium, but I could be way off base. They were very difficult to place. The later infusions offered lingering touches of roasted almond, malt, minerals, pine, cedar, baked bread, and black licorice balanced by fleeting impressions of brown sugar and stone fruit sweetness and a hint of floral character.

This tea was so ridiculously deep and complex. I honestly wish I had gotten around to trying it sooner. Some of the aromas and flavors it offered reminded me of both Taiwanese GABA and Gui Fei oolongs, but with much more of an edge. Definitely seek this out if you are a fan of Taiwanese black teas. I doubt it will disappoint.

Flavors: Almond, Apricot, Bread, Brown Sugar, Brown Toast, Cedar, Floral, Fruity, Geranium, Honey, Licorice, Malt, Mineral, Peach, Pear, Pine, Raisins, Red Apple, Wood

Preparation
205 °F / 96 °C 6 g 4 OZ / 118 ML

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86
536 tasting notes

Backlog, Sipdown.
2min, 200F, Western
caramel, thick, creamy

I really like this tea (even when I’m confused if it is a black or oolong tea). I’d like to purchase more eventually.

Flavors: Caramel, Creamy, Thick

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87
15123 tasting notes

GCCTB

I can’t remember who included this in the teabox but i took their recommendation and have been doing a gonfu session with this. I’m not sure though how to describe it as i am REALLY enjoying it. I am a huge fan of this one…sweet, smooth..delicious. More to come if inspiration strikes on one of these rounds.

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