Tea
Taiwan Alishan High Mountain - Lightly Oxidized
The lightly oxidised oolong is also known as Qing Xiang style which means light, fresh and aromatic. Above all, the tightly rolled tea leaf buds will slowly open during multiple infusions, and produce clear green and yellow hue liquor with a strong floral aroma reminiscent of lily and honeysuckle. Above all, delicate and honeyed in palate with a very refine characters and smooth, creamy texture that covers the palate leaving a long lasting honeyed aftertaste. Notably, this oolong is very invigorating and reviving, will be great to have at moments when a fresh dose of energy is needed. What's more, this is also a very versatile tea that can be prepared in gong-fu style as well as by simply infusing few leaves-balls in a mug. ORIGIN Alishan (1200m – 1500m), Taiwan PRODUCER Zhuang Yu Duan HARVEST TIME Spring harvested in May 2025 PROCESS Hand plucked top bud with three or four leaves, then withered under the sun and warm winds, lightly oxidised in a low temperature to maintain the original taste of tea, and then the young stem with one bud and 3/4 leaf buds are rolled tightly togehter into a single ball. In fact, iNFUSE IN A POT OR MUG Using soft water at 95°C, 1g leaves per 100ml of water, infused for 3-4 minutes INFUSE IN GONG FU CHA Using Gaiwan or Yixing Teapot Soft water | Boiling water then cool down to 95°C | Leaf to water ratio: 5g per 100ml Warm all tea wares with boiling water before the first steep 1st infusion - steeped for 40-45 se | 2nd to 4th infusion - steeped for 10-15 sec | 5th - 7th infusion - steeped for 30-45 sec or to your taste.
About this product
The lightly oxidised oolong is also known as Qing Xiang style which means light, fresh and aromatic. Above all, the tightly rolled tea leaf buds will slowly open during multiple infusions, and produce clear green and yellow hue liquor with a strong floral aroma reminiscent of lily and honeysuckle. Above all, delicate and honeyed in palate with a very refine characters and smooth, creamy texture that covers the palate leaving a long lasting honeyed aftertaste. Notably, this oolong is very invigorating and reviving, will be great to have at moments when a fresh dose of energy is needed. What's more, this is also a very versatile tea that can be prepared in gong-fu style as well as by simply infusing few leaves-balls in a mug. ORIGIN Alishan (1200m – 1500m), Taiwan PRODUCER Zhuang Yu Duan HARVEST TIME Spring harvested in May 2025 PROCESS Hand plucked top bud with three or four leaves, then withered under the sun and warm winds, lightly oxidised in a low temperature to maintain the original taste of tea, and then the young stem with one bud and 3/4 leaf buds are rolled tightly togehter into a single ball. In fact, iNFUSE IN A POT OR MUG Using soft water at 95°C, 1g leaves per 100ml of water, infused for 3-4 minutes INFUSE IN GONG FU CHA Using Gaiwan or Yixing Teapot Soft water | Boiling water then cool down to 95°C | Leaf to water ratio: 5g per 100ml Warm all tea wares with boiling water before the first steep 1st infusion - steeped for 40-45 se | 2nd to 4th infusion - steeped for 10-15 sec | 5th - 7th infusion - steeped for 30-45 sec or to your taste.
