Tea type
Oolong Tea
Ingredients
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Edit tea info Last updated by Hannerz
Average preparation
190 °F / 87 °C 1 min, 30 sec

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2 Tasting Notes View all

  • “Bakey! This is completely different from the greener shanlinxis. I was a little disillusioned at first when I bought it, because I was expecting something completely different, but this is a nice...” Read full tasting note
    67
    hgreen 19 tasting notes

From Dragon Tea House

Shan Lin Xi oolong tea is from a mountain area in Nantou county of central Taiwan and is located at 1600 meters to 1800 meters above sea level. Shan Lin Xi (Sun Link Sea) – which literally means “Fir Forest River” is a Forest Recreation Park, about 17 kilometers and an hour’s drive up the hill from Xitou. It is perhaps the largest tea growing area for Taiwan High Mountain Tea. The geography and coinciding climate are ideal conditions for cultivating prime quality tea. Oolong produced in Shanlinxi area are characterized by a smooth yet complex taste, with floral notes and a slight astringency that makes them nice and refreshing. Tea plantations in this area have been established for over 30 years, and this tea is a local favorite here in Taiwan.

This is one of the best Formosa Oolong teas. Mellow fragrance, apparant high mountain tea nutty taste, and lingering sweet aftertaste make this tea a favorite among many oolong connoisseurs. It could coat your throat evidently.

Brewing Guide: We highly recommend brewing Oolong gongfu style to appreciate its many layers of flavor. It may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 80-90°C (176-194°F). Infuse for 2-3 minutes and pour off. The leaves may be resteeped 1-3 times.

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2 Tasting Notes

67
19 tasting notes

Bakey! This is completely different from the greener shanlinxis. I was a little disillusioned at first when I bought it, because I was expecting something completely different, but this is a nice tea.
The liquor itself hints at the slight astringency, but the overall flavour of the tea is roast. This is a more traditionally made oolong, and mostly tastes like a superior, medium-roast muzha tiekuanyin (starting to wish fewer things did), EXCEPT, I’ve just noticed an almost milky aftertaste on the back of my tongue, which is incredibly intriguing. It’s a very mild-mannered tea. There’s just the very slightest hint of a floral note, but I wouldn’t describe it as a floral tea by any means. A very, very nice roasted oolong, however.

Preparation
190 °F / 87 °C 1 min, 30 sec

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