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**2010, Shan Lin Xi Gao Shan Cha, Oolong Tea
Shan Lin Xi Gao Shan Cha (high mountain tea)
Spring 2010, April 14th
Varietal: Qingxin
Elevation:1500 meters
This tea is from Lu-Gu township in Nantou, Taiwan. It is cultivated in a tea garden area near the Si-Tou scenic area. The tea-growing region in this area is known as Shan-Lin-Xi. The elevation of the highest mountain in Shan-Lin-Xi is about 2000 meters above sea level and the tea garden in which our tea is harvested is located at the elevation of about 1500 meters above sea level. For high mountain tea, this is one of the highest gardens in Taiwan. This special batch is from the north-facing hillside fields that are watered with an irrigation system fed by the Bei-Shi-Xi River that flows through this high mountain valley.
Shan-Lin-Xi is an independent and secluded area in Nantou. There is almost only one way in and out of the tea gardens. The tea from this garden has a flavor that is totally different from other areas in Taiwan. Because of the closed geography, the environmental humidity is very high and the weather changes very often. It’s so difficult to make good tea there during the rainy spring season so good Shan-Lin-Xi tea is sold at very high prices and only harvested two times a year in the spring and winter seasons.
This 2010 spring batch of Gao Shan Cha from Shan-Lin-Xi has distinctive orchid, lily and flowery aromas with a very fresh character. The clear, greenish infusion tends to light yellow with a very silky and smooth body and deep amino acid flavor. Its rich mouthfeel is characteristic of high mountain oolong and this lot has a nice, subtle bite of sharpness in later infusions, which makes this tea quite refreshing, balanced and well structured. The flowery and fresh aroma given by this tea is complemented with notes of evergreens, fresh pine, gardenia and lilac. The aftertaste is smooth without any sharpness and is full of exotic flowers. This tea is very refreshing and makes superb cold brew tea and classic gong fu cha with a guywan or gong fu teapot.
Fill 25% of a porcelain guywan with tea. Use 190˚F water. Infuse the first infusion for 1 minute, 2nd infusion for 20 seconds, the 3rd infusion for 50 seconds and the 4th infusion for 2 minutes. / Ingredients: Oolong tea. / Origin: Nantou, Taiwan.
Visit our blog on 2010 Taiwanese Oolong
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