About This Tea

The mountainous regions of Central Taiwan produce some of the most exquisite, light-fermentation oolong teas in the world. These teas are often called “Gao Shan Cha” (High Mountain Tea) because the tea gardens are situated in very high altitudes compared to all other oolong tea growing regions. The mists in the high mountains shroud the tea bushes during the peak harvesting season, facilitating the gradual growth of new tea buds and concentrating the amino acids and aromatic compounds. One taste sensation found in superior Gao Shan Cha is what Taiwanese tea tasters refer to as Dan Bai Wei 蛋白味—"egg white aroma,” referencing the richness and depth of umami tasting amino acids, glutamic palate sensations and the smooth broth mouth-feeling. The high-grown oolong teas from Taiwan are greenish to golden in fermentation level and have smooth umami taste with special notes of green mango, tropical fruits, fragrant lilies and orchids. This Shan Li Xi oolong has a fresh and silky green infusion from skillfully executed light-fermentation that captures the spring essence of the tea. The specific micro-lot was harvested in a garden that is located in the foggy and steep evergreen and pine forests’ slopes above the bamboo groves of Shan Lin Xi Mountain. This year the tea was harvested earlier when the leaves were very tender. This batch has a focused green clarity with intense floral notes of star gazer lily and fragrant green mango.