Cuiruan High Mountain Tea

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Jenny Lo
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From Oollo Tea

The Champagne of Teas grown at an altitude of two-thousand meters. After the persistent notes of peony and lily, the round pearls of leaves glimmer into a refreshing long aftertaste.

TEA DETAIL
Varietal: Qingxin Oolong
Mandarin Name:翠巒三角點高山

ORIGIN
Curator: Yoshi Lo
Location: Mt Cuiruan, Nantou, Taiwan
Elevation: 2000m

BREWING INSTRUCTION
Amount: 2 tsp / 3g
Water: 250 ml
Temperature: 95 ~ 100 C
Brewing Duration: 2-5 min
Repeat Brews: 5 brews
Teaware: Porcelain
Gongfu Brewing: 150ml water, 1st brew 55", 2nd 30", 3rd 1’10", 4th 2’, 5th 2’30"

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1 Tasting Note

659 tasting notes

I’ve been looking forward to this one because I’ve always wanted to try a Cui Ruan Lishan. Here’s what I got so far.

I tried a rinse, and it was faint. Had to do the two full recommended minutes. This kind of deterred me. But the dry leaf earlier had the nice spicebush and floral peony smell, so I kept my hopes up.

Vegetal, green, and very floral. But oddly complex. At 200 F, it was more vegetal than anything else. Yet as it cooled down, the sweeter floral notes were much more noticeable and incredibly pleasant making the liquor creamier. The smell actually reminded me of cooked marshmallows. More later…

Steep two, more floral, a little bit of sugar cane sweetness that was barely present until the tea cooled down.

More spicebush, vegetals, and florals later.

This was quite enjoyable and had some staying power western, but I was hoping for the tea to be one I could Gong Fu. it reminded me of a Tie Guan Yin in its florals, and tasted like a better Li Shan overall. My expectations of fruitier and sweeter notes left me a bit disappointed. The tea was good and complex enough to change with temperature, but not worth the price I paid. I have higher hopes for the others then.

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