Elevation:1,200 – 1,500m
Harvest Season: May 2014
This year's Shan Lin Xi comes from a unique region of Shan Lin Xi with a unique microclimate. Here, the robust, red soil of this garden is different from other high mountain areas in Shan Lin Xi; in fact, there are very few gardens throughout all of the high mountain areas of Taiwan that have the very old, stable red soil, rich in minerals that help create the amazing fruity-floral aromatics found in this tea. The leaf appears bright, verdant green in color, its infusion is a rich golden amber. The skill (gongfu) of the master who made this tea creates an anomalistic aromatic complexity and the profound, expressive tea energy (chaqi) of the spring harvest. The aromatic profile is lush and tropical and accented by brilliantly distinctive notes of passion fruit. Its opulent qualities evolve from one infusion to the next, best sipped using the gongfu cha brewing method.
Tasting Notes: Lush and floral pale yellow infusion with elegant, long-lasting aromas of freesia and Lily of the Valley.
Ingredients: Oolong tea.
Shan Lin Xi, Taiwan
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Water Temperature: 190°F
Leaf to Water Ratio: Fill 25% of a porcelain guywan with tea
Steep Times: 1st infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes
Guywan Brewing from Rishi Tea on Vimeo.
For the best infusions, we recommend brewing this tea in a Guywan
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.
1 Reviews Total - Overall User Rating
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By Elph on February 7, 2014
Ann Arbor, AL United States
Really enjoying this tea! Using a gaiwan, enough tea to cover the bottom plus a little, 180 degree water. Infusions of a minute or two. Flavor stays consistent through multiple steepings. Whole leaves, on stem, all the way down to 4th leaf (called souchang?).Nice finish - sweet note arising and lingering.
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