Li Shan High Mountain Black Tea

Li Shan High Mountain Black Tea

  • 50g

  • 8 servings
    $3.36 per cup
  • Out of Stock
  • Description
  • Origin
  • Brewing Guidelines
  • Customer Review (2)
Elevation: 1,700 - 2,100 meters above sea level
Cultivar: Qingxin
Season: Late Summer - Early Autumn

Our Li Shan High Mountain Black Tea is a special import micro-lot that we bought this winter after meeting Taiwan tea artisan Mr. Tu on our travels. This rare tea has a vibrant, ruby red cup with a silky sweet mouthfeel and subtle hints of rose, chocolate, and lychee in the aroma. You may recognize the name of its origin, Li Shan ("Pear Mountain"), which is a high-elevation growing region in Taiwan famous for its Gao Shan Cha ("High Mountain Oolong") cultivation.

The high-elevation growing environment helps to concentrate the amino acids and aromatic compounds into the tealeaves just before harvest. After picking, the tealeaves undergo a very skillful processing method which emphasizes a deep oxidation degree with very gentle baking. The result is a very smooth and easy sipping cup with lingering sweet rose aroma. We recommend brewing this tea in a traditional Porcelain Guywan, paired with our Tea Fragrance Cup, to help concentrate and savor the aromas.

Tasting Notes: An amazingly aromatic black tea with a sweet, smooth taste and incredibly full notes of rose and lychee.

Li Shan, Taiwan
Guywan Brewing Guidelines:
Water Temperature: 200°F
Leaf to Water Ratio: Fill guywan 60% full with tea leaves
Steep Times: 1st infusion 45 seconds, 2nd infusion 30 seconds, 3rd infusion 1 minute,4th infusion 2 minutes

Guywan Brewing from Rishi Tea on Vimeo.

Standard Brewing Guidelines:
Water: 200°F
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 1st infusion 1-2 minutes, 2nd infusion 2-3 minutes, 3rd infusion 3-4 minutes

We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
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By Jordan Scherer on March 22, 2014
Chicago, AL United States
Just finished brewing the first infusion of Li Shan black tea. I notice on the aroma many similarities to Li Shan oolong. I pick up notes of baby's breath flowers, and apricots. The body is very thick and heavy, with a fish oil like consistency. Picking up notes of stone fruit, cornflower, and rose on the finish. Superb Tea.

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By Kevin Kreiger on April 17, 2014
Los Angeles, AL United States
So let's be clear: I am not a black tea drinker. I've worked in/around the tea industry for 15 years (including with the wonderful guys at Rishi), and am an unflinching gaoshancha devotee. Having said all that.... you've already noticed the 5 stars. This tea caught my eye due to its gaoshan origins, and something said take the plunge. For me, it exists in the sweet spot between high mountain green oolong (with all its lingering resonance and rich mouthfeel) and darker oolongs (deeper and more robust). Really the best of both worlds. Bravo, guys. And thanks.

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