The tea estates on the Ali Mountain (also known as Alishan) produce the newest type of high mountain oolongs. At the elevation of 950 to 1000 meters, the mountainsides are covered with fog or clouds, which are ideal for growing Oolong. The tea estates are nestled in a beautiful scenic area with a 1000 year old forest nearby. Due to the unique local climate and selection criteria for the leaves, this tea is a high quality grade Alishan Oolong. The steeped tea has a pale yellow color matching its faintly fresh scent. Once tasted, the tea presents itself with a fresh taste followed by a faintly sweet aftertaste.
~ from the site ~
The tea is pale greenish yellow with a floral taste, brisk aftertaste, and faint sweet aroma.
The water used to steep this tea should be about 185-195°F or 85-90°C. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.