Harvest: May 20th, 2018
In Taiwan, tea gardens situated above 1,000m in elevation are considered to be high mountain growing regions. Li Shan ("Pear Mountain") rises about 1,800m above the Pacific Ocean, making it one of the higher growing regions in Taiwan. Gardens at this high elevation get short durations of morning sunshine. The gardens are mostly shrouded by foggy mists and cloud cover and are subjected to extreme differences of daytime and nighttime temperatures. These conditions provide for a slow growing flush with concentrated aromatics and flavors unlike other teas. The dense cloud cover reduces the intensity of the Sun and UV exposure which encourages the tea bushes to produce more amino acids in their struggle to photosynthesize. The low light growing conditions also reduces the development of catechins, the polyphenols in tea leaves responsible for astringency. The dynamic environment of Li Shan stresses the plants, making them hardy and able to produce teas of richly concentrated flavor and aroma.
This 2018 spring micro-lot has a tightly integrated and lively tannin structure with a very lightly oxidized and spring green profile. The lofty fragrances of stargazer lily, delicate hints of mountain pine and sweet guava stand out in the aroma of the cup, which evolves with each brew. Li Shan teas have really supple and vibrant green tea leaves that yield a deep, golden liquor infusion, making for an excellent cold brewed tea using approximately 14 grams per liter of cold water, sealed away in the refrigerator for 10-12 hours.
8 grams | 1 tbsp
Add 1 tbsp (8g) tea per 8 ounces water into a small gaiwan or teapot.
Use 195°F water
Add water and infuse for 1 minute.
Repeat for a second infusion. Decrease the steeping time to 30 seconds.
Repeat for another 3+ infusions. Increase the steeping time by 30 seconds with each additional infusion.
Gaiwan Brewing from Rishi Tea on YouTube.