2017

Alishan Spring Pluck

$30.00$232.00

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Oolong Tea
High Mountain Oolong – gao shan

 

Alishan Spring Pluck

 

Appearance: large-sized pellets of tea, attractive velvety green colored leaf
Style/Shape: semiball-rolled leaf style with few stems
Plucking Style: hand-plucked
Oxidation: 20% oxidation
Roasting: very light roasting in an electric roaster
Flavor: fresh-taste with’ high mountain clarity and finesse; hint of moss and mineral, abundant sweetness in the cup
Aroma: Pervasive, subtly sweet, earthy fragrance
Liquor: soft, golden-green colored  liquor

 

High Mountain Oolong – gao shan

Alishan Tea Harvesting District (Plum Mountain)
Chiayi County, Taiwan
Garden: Elevation: 4,200 feet

 

2017 Spring Pluck
(mid-May)

 

The Spring pluck of Alishan normally begins towards the end of April but this year it was well into May before the leaf was ready

Western-style steeping in a medium-large teapot 25-32 ounces:

 

Use 2 teaspoons (2-3 grams) of tea for each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid. Add additional hot water to start the 1st steeping
Re-steep 3 additional times (or more!) for 2 minutes each
Water temperature should be 180°F-190°F

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Use 4 teaspoons (4-6 grams) of tea for each 5-6 oz water
Rinse the tea in your tea vessel with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 additional times (or more!) for 35 seconds to 1 minute each
Water temperature should be 180°F-190°F

 

NOTE:

 

Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

NOTE ON STEEPING OOLONG:

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This practice works best when the leaf is steeped in a small vessel, but it also work somewhat well using a large teapot. Please refer to our steeping instructions for details.

Alishan is one of the most beautiful tea growing places on earth. High altitude vistas from certain vantage points offer views over lush tea gardens that spread this way and that and which are only interrupted by thickly forested areas or a sharply defined drop-off to the valley below. A combination of sun and clouds and mists bless this area with perfect weather for producing the fine complexity of Alishan tea. At this altitude, the air is clean and crisp and the light possess a softness and clarity that would make fine art painters swoon.

The owner of our Alishan tea farm is a third generation tea grower and a tea master. Both our 2017 spring high mountain Alishan and 2017 spring Jin Xuan oolongs are produced on this family tea farm.

Our spring pluck Alishan is lightly roasted, which keeps the aromatics high and bright, and gives the tea liquor clarity and a lovely pale golden/green color in the cup. This spring tea has a pervasive, subtly sweet, earthy fragrance, with a hint of moss and mineral flavor. It is flavorsome and satisfying in the cup without being bossy and without being overly floral.

The tea was rolled and roasted three separate times and given a three day rest in between each roasting, for a total of 10 days in process. This brings the water content of the leaf to less than 3%, which insures that the tea will stay flavorsome and aromatic throughout the coming year.

 

Want to know more?

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