2017 Chi Lai Shan oolong tea

Chi Lai Shan

$30.00$232.00

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Oolong Tea
High Mountain Oolong – gao shan

 

Hehuanshan Spring Pluck

 

Appearance: large-sized pellets of tea from mature bushes, 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; hints of melon &  thirst-quenching pear
Aroma: Booming, pervasive & wonderful
Liquor: pale, silver-green colored  liquor

 

High Mountain Oolong – gao shan

Hehuanshan Tea Harvesting District
Nantou County, Taiwan
Garden Elevation: 4,200 – 4,500 feet

 

2017 Spring Pluck
(mid-May)

 

The Spring pluck on Hehuanshan 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

 

coming soon!

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 oolong steeping instructions for details.

 

This is a very special tea and we here at Tea Trekker are very excited to be able to offer it to our tea enthusiast customers for the first time in 2017.

This tea farm, on Chi Lai Shan (Qilai Shan) in the Hehuanshan, is located at one of the highest points of the Central Mountains of Taiwan. It is also among the highest altitudes at which tea is grown in Taiwan.  This is a mountain range that is quite popular with hikers and outdoors enthusiasts, and one of the few locations on Taiwan in which snow will fall during most winters (the peaks rise to almost 12,000 feet). This popular recreation area is located on the border of two counties: Nantou and Hualien counties; however, in tea terms we think of this place as being in Nantou County because it is in tea-famous Nantou County that these remote tea farms are located.

There are only a handful of tea gardens on Taiwan that produce tea at this high an elevation (it is not unusual for tea gardens in this area to be at or above 5,000 feet in altitude, and gao shan gardens are at an even higher altitude). It is remarkable that Tea Trekker has been able to procure and offer this very delicious and limited-quantity oolong. Because of environmental preservation concerns and landslide issues in this area, the amount of tea offered from Hehuanshan is quite limited each tea season.

Tea Trekker’s spring pluck Chi Lai Shan (Qilai Shan) is lightly roasted, which keeps the aromatics high and bright, and gives the tea liquor clarity and a lovely pale silver/green color in the cup. This spring tea has a booming, pervasive, and subtly sweet, honeyed fragrance and very full body reminiscent of ripe melon. It is the ‘buttery’ mouthfeel and deep body that attracts us most to this oolong, in a similar way that we admire JinXuan oolong. It is flavorsome and satisfying in the cup without being bossy or overly floral. The flavors that one notes are melon and the simple astringency of pear, which is very thirst-quenching.The leaf is fairly large and a bit chewed, in the style of JinXuan. The leaf can and should be steeped many times to pull all the flavor out of the leaf, so it is a great oolong for steeping in a teapot or a single cup.

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. The water content of the leaf has been brought down to less than 3%, which insures that the tea will stay flavorsome and aromatic throughout the coming year.

All in all, Tea Trekker’s Chi Lai oolong is a treat and we are happy to have it in our selection.

 

Want to know more?

img-more_gao_shan High Mountain Gao Shan: Taiwan’s Most Distinctive Teas