Tea
Taiwan Alishan High Mountain - Medium Oxidized
The medium oxidised oolong is also known as Shu Xiang style tea which means ripe fragrant. The dry tea leaves are gently roasted for many hours and develop their deep green and yellowish colour with strong concentration of fragrance. Once steeped, the tea liquor is transparency and shine, the first fragrance you can notice is like a very familiar and naturally sweet roasting smell, and then followed by naturally sweet fruity aromatic like ripe peaches and hints of roasted nuts just taking out of oven. Notably, delicate and naturally sweet in taste with a very refine characters, complete lack of astringency and bursts with natural sweetness that lingering in your mouth and throat. What's more, after sipping for many infusions, you will feel totally refreshed, relaxed and energised at the same time. ORIGIN Alishan (between 1400m and 1500m slope), Taiwan PRODUCER Zhuang Yu Duan HARVEST TIME 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 flavour of tea, and then the young stem with one bud and 3/4 leaves are rolled tightly togehter into a single ball. Above all, sTEEP IN A POT OR MUG Using soft water at 95°C, 1g leaves per 100ml of water, brewed for 3-4 minutes STEEP IN GONG FU CHA Using Gaiwan or Yixing Teapot Soft water | 100°C | Leaf to water ratio: 5g per 100ml Heat up all tea wares with boiling water before the first infuse 1st infusion - infused for 40-45 sec | 2nd to 3rd infusion - infused for 10-15 sec | 4th - 5th infusion - infused for 45-50 sec | 6th and onwards infusion - brew for 60 sec or longer to your palate.
About this product
The medium oxidised oolong is also known as Shu Xiang style tea which means ripe fragrant. The dry tea leaves are gently roasted for many hours and develop their deep green and yellowish colour with strong concentration of fragrance. Once steeped, the tea liquor is transparency and shine, the first fragrance you can notice is like a very familiar and naturally sweet roasting smell, and then followed by naturally sweet fruity aromatic like ripe peaches and hints of roasted nuts just taking out of oven. Notably, delicate and naturally sweet in taste with a very refine characters, complete lack of astringency and bursts with natural sweetness that lingering in your mouth and throat. What's more, after sipping for many infusions, you will feel totally refreshed, relaxed and energised at the same time. ORIGIN Alishan (between 1400m and 1500m slope), Taiwan PRODUCER Zhuang Yu Duan HARVEST TIME 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 flavour of tea, and then the young stem with one bud and 3/4 leaves are rolled tightly togehter into a single ball. Above all, sTEEP IN A POT OR MUG Using soft water at 95°C, 1g leaves per 100ml of water, brewed for 3-4 minutes STEEP IN GONG FU CHA Using Gaiwan or Yixing Teapot Soft water | 100°C | Leaf to water ratio: 5g per 100ml Heat up all tea wares with boiling water before the first infuse 1st infusion - infused for 40-45 sec | 2nd to 3rd infusion - infused for 10-15 sec | 4th - 5th infusion - infused for 45-50 sec | 6th and onwards infusion - brew for 60 sec or longer to your palate.
