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Although Taiwan originates from Fujian, China, its flavor is quite distinct with Fujian Oolong tea. Like this Taiwan High Mountain Oolong Tea, it is recommended for beginners of Taiwan oolong. Different from the high aroma of Fujian Oolong, this tea has light floral fragrance. When sip the liquid, you can feel the sweet taste. If you want to taste new flavor, or try Taiwan Oolong, you can start with this Taiwan High Mountain Oolong Tea, by experiencing its flower scent and sweet flavor.
The tea tree of this tea grows at the altitude around 800 meters. The tea garden lies in Mingjian Village in Nantou, which was one of the main production areas of Taiwan Oolong in early period. The tea garden pays attentions to the tea’s processing. The leaf produced here is naturally sweet and fragrant. High mountain tea refers to the tea grown above the altitude of 800 meters. Those grown in the area lower than 800 meters are called low altitude tea. High mountain tea has obvious distinction comparing with low altitude tea, which is the thick leaf, unique floral fragrance. With the altitude getting higher, the tea will have better aroma and brighter liquid, as well as stronger and longer sweet aftertaste.
In Taiwan, the teas planted above 800 meters high can be called as High Mountain Tea. Main representative High Mountain tea includes Ali Shan Oolong Tea (altitude between 1000 meters to 1500 meters), Ali Shan LuZhu Tea, Shan Ling Xi Oolong (altitude at 1600 meters), Li Shan Oolong Tea (altitude over 2000 meters), and Da Yun Lin High Mountain Cha Wang Oolong Tea (altitude over 2500 meters).
Vertical Distribution of High Moutain Tea
Due to the cold, cloudy and short sunlight time, High Mountain tea is better in quality than teas grows in lower altitudes.
Mingjian Village (名间乡) is a famous tea area in the early ages. Now it has 250 thousand acres tea gardens. As an old tea area, Mingjian mainly plants Qingxin Oolong, Qingxin Damao. In 1980s, the village began to bring new species, including Jinxuan tree, Cuiyu tree and Sijichun Dingzu. This is the first place using machines to manage tea garden, such as weeding control, fertilize, clipping, watering, picking and so on. Consistent process guarantees the tea’s stable quality.
The altitude there is around 800 meters to 1600 meters. Soil contains abundant organic matters, meanwhile the climate is moisture with plentiful water. Annual average temperature here is around 20℃.
Si Ji Chun is the most widely cultivated Oolong tea tree in Nantou. This species sprouts early, can be picked in four seasons of the whole year (more than 6 pick times per year). It is consequently called “Si Ji Chun (Four Season Oolong)”.
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Temperature: 95ºC Duration: long rinse (because it's not organic), 20 seconds, 25 seconds, 30 seconds... Notes: steamed greens (particularly the wet leaves, though lightly in the flavor and scent of the tea itself), lightly floral, sugar syrup, milky/buttery, light gardenia Mouth/throat feeling: very subtle feeling in the mouth and throat, what is present is more deeply floral as opposed to the high floral notes found in other oolongs. What I felt, I felt lower down, as opposed to in my nose or mouth. Favorite things about this tea: Its flowery notes are very subtle, it's much more green and deep than many other oolongs I've tried, and has some delicious sweet notes like sugar syrup. There were also some great (though fleeting) buttery and milky notes. It also imparted a very nice, pleasant feeling upon drinking it. Who I'd recommend it for: If I knew somebody who primarily had experience with green teas, wasn't used to flowery notes or didn't like them, and wanted to branch out into drinking non-roasted oolongs, I'd recommend this to them. I'd also recommend this to anybody who would prefer a greener, sweeter, less floral oolong, because it's quite delicious and enjoyable. Other notes: The depth of this tea is subtle, but it's there. It's also inexplicably rich. There are many teas that I can drink and drink, but this one felt like it satiated me very early on. It's not decadent, but I did find it filling and fulfilling. Do I recommend it: Yes. At the very least, I feel like it's worth a try, because I found it quite unique.
This is a very nice oolong for everyday drinking. I was surprised at how sweet it was. It isn't my favorite oolong, but I would be perfectly happy to drink it as an everyday tea.
Прекрасный, ароматный чай с отличным вкусом. A fine, fragrant tea with excellent taste.
The best oolong, very strong flavor.
7g of dry leaf from a sample pack in a 110mL Gaiwan. Used water temperature of around 205 degrees. This tea has a very nice, elegant taste. Nothing out of the ordinary for a high elevation taiwanese oolong. Quite floral and buttery. The buttery notes appeared the most on the second and third steepings. It is easy, enjoyable drinking. At around the 8th steeping the taste became more earthy, so I stopped, but the tea definitely had more in it.
Very decent, straightforward Taiwan High Mountain tea. Nothing special about it but nothing particularly special about it either. A good everday Oolong. I prefer 7g per 100ml Gaiwan with this tea with 90°C water.
Very surprised by this lovely tea. Wonderful fragrant flowery scent both when dry and after brewed. Very nice jade green clear broth. A pleasant sweet aftertaste. An oolong on the greener side which is very much my preference.
I received à sample of this tea, very nice pleasant fragrant cup. My expérience is that Taiwan Oolongs are quite different to Chinese Oolongs, theyre ont quite as rounded and are more brisk. High mountain teas perhaps.
An excellent light and fresh tea!
I had oolong before and maybe even high mountain ones but, back then, I wasn’t taking tasting notes. I made this Taiwan high mountain oolong the gongfu style, with the recommended parameters. I found it to be grassy and mineral in its first infusion (very good), and more prominently floral in its second infusion. Normally, I start the timer as soon as I start pouring the hot water in the teapot and I start pouring it in my cup 5 sec before the end of the recommended steeping time, but I steeped this 2nd infusion 5 sec more than recommended, and it turns a bit bitter. I also decided to reduce the water temperature for the next infusion. Usually, I found the subsequent oolong’s infusions to be too floral for me, but I tried a 3rd infusion anyway... and it was very floral. I also tried a 4th infusion, out of curiosity, and found it to be more subtle (I guess it was simply starting to fade). I like oolongs because I am always very curious to see what the next infusion will taste like. With that one, I found that, apart from the first infusion, the subsequent infusions tasted about the same, and gradually more floral. I didn’t find it particularly special. This oolong is definitely not my favorite. I will keep trying oolongs to see if I can find one that I really enjoy. (I did enjoy the Da Hong Pao or “Big Red Robe”. I also tasted a highly oxidized purple oolong from Indonesia that was very good. So, there is hope for me!)
Reply: This Taiwan High Mountain Oolong Tea is made from tea leaves of C.sinensis cv. Si Ji Chun which is a developed cultivar from Taiwan. The tea garden is Baoshu Ecologic Tea Garden which locates in Mingjian Township, Nan Tou County, subjected to Song Boling tea area in Taiwan. Besides, in Taiwan, the teas planted above 800 meters high can be called as High Mountain Tea.
Reply: This Taiwan High Mountain Oolong is made of leaves with lower grade than the Ali Shan Oolong. Also the tea tree specie of the two tea are different, which are from two different places. This makes the High Mountain Oolong's flavor less rich than Ali Shan's, but still has the typical high, brisk aroma of oolong tea.
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