Lishan, Spring 2010
Amongst afficiandos of Formosa oolong teas, the name Lishan is instantly recognizable. Some of Taiwan’s best teas come from Lishan and our Spring 2010 harvest is no exception.
Peaking at 2200 meters above sea level, Lishan is the third highest mountain amongst the 12 that make up the Lishan Range. The tea garden from which this tea is harvested lies at approximately 2000 meters (6500 feet) above sea level, an elevation that yields temperate weather in the Summer and light snow fall in the Winter. At that elevation, the tea plant is exposed to strong sunshine only in the morning before they are quickly enshrouded in mist. This short sun exposure allows the leaves to produce intense flavor compounds, but tempers the bitterness that can result from over-exposure. The cooler temperatures also retards the plant’s metabolism, enabling the leaves to retain and store more flavor compounds than their lower elevation counterparts.
The combination of high elevation, a more northerly latitude and skilled craftsmanship produces a tea with an initial impression that is smooth and sweet with a hint of sugar cane. That initial impression is quickly followed by intense floral and citrus notes over a foundation of butter and cream that persists through several infusions.
Water Temperature: 195-200°, or when medium bubbles begin to rise and water becomes agitated.
Brewing Instructions: Use 2 teaspoons (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 2-3 minutes. May be infused multiple times.
Recommended Method: Gaiwan, Teapot, Infuser, Yixing Tea Pot