Shan Lin Xi High Mountain Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Coconut, Floral, Milk, Peach, Pineapple, Tropical, Apple, Cake, Herbs, Smooth, Sweet, Fruity, Butter, Pine, Cream, Fruit Tree Flowers, Bitter
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Eco-Cha 一口茶
Average preparation
205 °F / 96 °C 2 min, 0 sec 4 g 7 oz / 209 ml

Available from 1 seller.

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40 Tasting Notes View all

From Eco-Cha Artisan Teas

Currently in its prime age, the tea garden is at 1,600 meters elevation in one of the largest and most popular regions of Taiwan for producing top quality high mountain oolong tea. This couple manages their farm by themselves, using only natural fertilizers, zero weed killers, and only a minimal amount of water soluble pesticides early in the growing season.

Flavor: Fruit and pine aroma. Balanced, complex, subtle sweet and astringent qualities. Enigmatic. An exemplary high mountain tea.

Garden: This farm is managed by a husband and wife team who transformed their plot of virgin high mountain bamboo forest into a tea garden just ten years ago. They produce approximately 300 pounds of tea from a typical day’s spring harvest, compared to 1000 pounds a day from larger productions in the area.

Harvest: Hand-picked. Small batch. Spring 2013.

Elevation: 1600m

About Eco-Cha Artisan Teas View company

Company description not available.

40 Tasting Notes

95
59 tasting notes

I got this from the January Steepster Select package, and it was definitely one of my favorites. I haven’t had a ton of experience with oolongs, but this one reminded me lot of a Taiwanese Pouchong I got from a tea room in Colorado – one of my favorite teas I’ve ever tried.

It has what I assume to be the characteristic flavor of a lighter oolong – very smooth and almost buttery. It takes extremely well to multiple steepings, so it can last you a while.

Preparation
Boiling 2 min, 0 sec 3 tsp 8 OZ / 236 ML

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55
100 tasting notes

This is a light, airy tea. I can imagine that it would be a great tea for meditating, so that one would have time to puzzle out its subtle flavors. However, with a long day ahead of me and a slight cold, I was hoping for a strong tea to wake me up.

Preparation
Boiling 2 min, 0 sec 2 tsp 8 OZ / 236 ML

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593 tasting notes
Lion

I am very eagerly awaiting the 2016 spring harvest, which was supposedly in early May, so should be for sale soon. It is my favorite rolled oolong!

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93
143 tasting notes

I love straight teas that taste flavored. This one smells and tastes very tropical and fruity. The wet leaf has an strong aroma of juicy fruit and honeycomb. The tea starts off with white peach and coconut, gentle florals and a soft body. Steeped further, pineapple and a little creaminess develops. There’s a bit of minerality and a delicious lingering fruitiness. The pina-colada flavors remind me a lot of WP’s Golden Lily. Come to think of it, it has some milky tones too.

Only negatives are some rather large twigs and the flavor runs out pretty quickly. By the 4th steep, most of the flavor had been wringed out. All in all, a very pleasant and satisfying tea!

Flavors: Coconut, Floral, Milk, Peach, Pineapple, Tropical

Preparation
190 °F / 87 °C 0 min, 45 sec 3 g 3 OZ / 100 ML
Rasseru

twigs arent necessarily a bad thing, they add sweeter flavour

LuckyMe

@Rasseru – interesting, i thought all the flavor was in the leaf. they’re just a little annoying because the gaiwan lid won’t stay closed

Daylon R Thomas

Now I know to get that one.

Rasseru

the stem part has catechins that add ‘mellow sweetness and aesthetically undesirable’

LuckyMe

@Daylon – let me know if you’d like a sample. it really is a good tea.

Daylon R Thomas

I’d love a sample. I’ve been debating on whether or not I wanted to try more from that company.

Whiteantlers

If you want a mind changer regarding twigs, get some Malawi Satema Antlers white tea from What-Cha. It is almost all twigs and sweet as your first kiss.

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89
29 tasting notes

Shan Lin Xi high mountain Oolong has light oxidation and roast. It contains of intact bud-and-leaf parts aswell as single intact leaves. The substantial brew starts off fragrant, incredibly sweet and smooth, somehow like apple pie. Later, it adds coconut notes and becomes more refreshing with a hint of basil in the aftertaste.

Flavors: Apple, Cake, Coconut, Herbs, Smooth, Sweet

Preparation
205 °F / 96 °C 0 min, 45 sec 2 tsp 5 OZ / 150 ML

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93
43 tasting notes

Thanks to curlygc for this one! This was my first tea of 2016! It is definitely one of the best oolongs that I have had. It’s florally like a TGY, but without the cacao notes, which is something that I like a lot more about this tea. It is also fruity—pineapple and coconut. 2015 (especially from Black Friday till now) was a year where I acquired lots of tea. I have a long way to go in my knowledge of tea and in developing my taste buds. Here’s to 2016 (raises cup of tea)!

Flavors: Floral, Fruity

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98
2044 tasting notes

Another lovely oolong from Eco-Cha! Thank you! These jade green bundles are larger than the milk oolong from the other day, so I went with two teaspoons for a mug. I think they brewed up wonderfully. This a unique oolong as I could swear it tastes like…. COCONUT. Buttery, creamy, coconut. The flavor is almost like the milk oolong, but that extra coconut element really stands out in all three steeps. At times, there are also hints of flowers (my favorite type of oolong flavor). As it cools, the third steep becomes very fruity, possibly like pineapple. Pineapple and coconut? Sounds like pina colada to me. All of the flavor notes here result in an amazingly tasty cup. The three steeps were very close in flavor. Again, it’s odd to me that an oolong doesn’t change more than it does here. With some oolongs, the third steep promises that the leaves could be steeped to result in many more delicious full mugs, and I don’t think this oolong was done at three steeps! I think I was close to being perfect with the steep parameters, but I like trying the same tea with different parameters, so we’ll see how 1 1/2 teaspoons works next time. But this was an extremely enjoyable oolong the way this was brewed! A lot of character and a little bit magic. Eco-cha.com has been impressing me!
Steep #1 // 2 teaspoons for a full mug// 15 minutes after boiling // 1 minute steep
Steep #2 // few minutes after boiling // 1 1/2 minute steep
Steep #3 // 7 minutes after boiling // 1 minute steep

Flavors: Butter, Coconut, Pineapple

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831 tasting notes

I am so in love with my new fishtank! When I was at the store picking it up I also collected a few more shrimp (I have six now!) and I impulse bought a Kuhli Loach. Usually I try very hard to not impulse buy fish, but there was only the one and it was lonely. Loaches are quite communal little (long) fish, so I hope to get him a companion at some point, I love Loaches, they are such fun to watch. Of course mine is missing, because they are also notorious hiders, so who knows what rock it has stuffed itself under.

Today, continuing with my themed Oolong week, is Eco-Cha’s Shan Lin Xi High Mountain Oolong, specifically the Fall 2015 harvest, so nice and fresh! I really enjoy Shan Lin Xi, it is an Oolong that I just find to taste so clean, like mountain air during the winter, so I am excited to see how this harvest compares to others I have had. If you have not, I highly recommend checking out the website for this tea, it is a wealth of information about the grower and this batch’s harvest. The leaves are quite pretty, tightly balled and vibrant green, and the aroma is both intense and gentle…it makes sense, I promise. It starts out with a gentle chestnut note, then moves to creamy sweetness, then on to clean alpine air (it is a bit pine-y, just a touch) with a finish of lily of the valley, sugarcane, and a delicate note of oatmeal.

The first steep unfurls quite beautifully, showing off the richly green leaves. The aroma has left the realm of gentle and just moved straight to intense, I first notice the alpine fresh air with gentle green notes and just cleanliness, it smells refreshing. This moves on to honey, rolled oats, and a touch of gentle flowers. The liquid is quite sweet, notes of oatmeal and lily blossoms, sugarcane, honey, and that fresh mountain air. At the tail end of the sniffing is a note of snap peas adding a bit of green.

Now it is time for sipping the pale golden liquid. The texture is smooth, not quite buttery, but certainly no dryness at all. The tasting starts out sweet, a gentle sugarcane sweetness, this moves pretty immediately to snap peas and alpine air, honeysuckles, lilies, and a touch of butteriness. The finish is a nice lingering honey and smoothness.

Time for the second steep, the leaves are more unfurled and the liquid a little darker, the aroma is sweet and sugary, with notes of snap peas and oats. The texture of the mouthfeel is creamy and very smooth, I would go all out and say it is buttery this steep. The taste is a perfect balance between sweet and green, notes of sugar cane and lilies, alpine air and snap peas, and a finish of oats. The aftertaste kinda sneaks up on you with a gentle floral sweet burst, just like nectar.

Moving right along to the third steep, the leaves are so fluffy I can barely close my gaiwan! The aroma is sweet again, the oat and sugarcane notes are stronger, the snap peas and alpine notes are more laid back, and it has a buttery undertone which is quite rich. The taste is sweet, creamy and sweet with a lean more towards flowers and green notes. Growing things, alpine air, snap peas, and a touch of crushed vegetation, the green then moves on to honeysuckle, lilies, and a touch of lilacs. The finish of flowers give the tea a nectar sweetness that lingers for a while. I went on for quite a few more steeps, these leaves just give and give, one of the reasons I love Eco-Cha’s Oolongs so much, staying power!

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/10/eco-cha-shan-lin-xi-high-mountain.html

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321 tasting notes

I obtained this last year from a free Steepster Select Box. It really held up…

Brewed semi-Western style with a gongfu glass tea pot. 20 second rinse. Steeping times: 1 minute, 45 seconds, 1 minute, 2, 4.

The dry leaf smells of sweet and tangy (unidentifiable) fruit. I don’t necessarily detect pine as the packet suggests, but I do get deciduous trees from the wet leaf – full-leaf, very green, in between field and forest. The liquor aroma has quite a sweetness. Lovely aroma to take in, overall.

The pale yellow liquor is light-bodied yet flavorful, filling the mouth. The flavor profile is consistent: it has the sweetness of maple syrup, but without the heavy, thick feel. The tasting sessions starts of as purely sweet and becomes a little more floral with each cup. The texture is thick, but the at the third infusion, it becomes wonderfully creamy. The fifth – the last – infusion is very different. Sweetness faded, there are only floral notes. Also corn husks. Never had corn husk in my tea before. Eh.

So so sweet. Great to drink on a cooler summer morning. I really like the aromas this leaf has to offer.

Preparation
Boiling 2 g 5 OZ / 147 ML

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89
276 tasting notes

I’m still sipping down some of my Lewis & Clark TTB samples.

1st steep (60s): Leaves still tightly furled. Rich buttery aroma with hints of spice. Light flavor, strong buttery finish. 2nd (60s): aroma of green beans/asparagus. The taste is more of a straw/spice/wood blend. Much less buttery. Finish is still excellent. 3rd (60s): Still good, with flavors similar to the second steep. This probably could have handled more steeps, but I got distracted and reached the point where I didn’t want more caffeine for the day.

This was a really pleasant tea: flavorful with absolutely no off-flavors. It’s not quite my favorite style, but I still enjoyed it a lot.

Preparation
190 °F / 87 °C 1 min, 0 sec 4 g 6 OZ / 177 ML

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