Elevation: 1800 meters
Harvest: April 29, 2019
Taiwan is a celebrated origin of highly- specialized teas. Tea gardens above 1,000 masl are designated as Gao Shan Cha, directly translating as "High Mountain Tea." Tea from these elevations is extremely precious, as the gardens only produce twice a year.
In our Li Shan Spring Harvest Day 2, we taste lilac, hyacinth, white peach, and papaya. The harvests differ greatly with an abundance of water-based aromas in Spring and oil-based aromas in Winter. Another notable taste found in superior Gao Shan Cha is Dan Bai Wei -"egg white's aroma," referencing the richness of amino acids and creamy mouthfeel. Some tasters perceive this as a buttery or even umami. The flavors are densely packed due to the influx of nutrients from the plants coming out of their winter hibernation.
Lilac, hyacinth, white peach, and papaya.
Fill a Gaiwan or Porcelain Teapot 20% with tealeaves.
Use water cooled to 195°F
Add water to fill gaiwan. Infuse for 1 minute.
2nd infusion: 30 seconds
3rd: 1 minute
4+ add 15 seconds per infusion.
Gaiwan Brewing from Rishi Tea on YouTube.