“This was a sample Garret threw in with one of my orders. So nice! Steeped this one in my gaiwan complete with rinse and more leaf and all that—I’ve decided for straight oolongs that’s my method of...” Read full tasting note
“I agree with ifjuly that the first couple of steepings didn’t do much for me. Just a bit too delicate for my tastes, I guess. On the third steeping, I finally got that base note that hits me in...” Read full tasting note
“I had a cup of this before and after work today. Used pre-boil water for the first and second steep, for about a minute each. It’s light and lovely with a floral undertone. Kind of sweet and...” Read full tasting note
“I got this as a sample with my last purchase, along with a lovely note. I’ll definitely be getting more of this. It’s a bit like their milk oolong, but more toasty.” Read full tasting note
We have a limited quantity of this exquisite tea to offer. Alishan is a region in Taiwan known for its natural beauty and, since the 1980’s, its climate perfectly suited for growing interesting tea.
Anyone fascinated with “Milk” style oolong will want to try this Alishan. There is a subtle toasted charactaristic that augments the creamy and floral flavors so nicely. We had a lot of fun trying to describe this combination to one another in the shop. What does this remind us of?…toasty, fruity, creamy, subtly sweet…memories of a coveted breakfast cereal from childhood! After that realization, our discussions of orchid and creme brulee seemed pointless. Wherever this tea transports you, we’re pretty certain you’ll go there with a big smile on your face.
We recommend doing one rinse of 5-10 seconds (at 195 degrees) and then beginning with a couple 30-second infusions before slowly increasing steeping time. We also got great results with using hotter water (at 208 degrees) for long infusions of 2 minutes or more. If you have a yixing pot for high mountain oolongs, all the better.
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