Taiwan Alishan High-mountain Oolong

Tea type
Oolong Tea
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Autumn Leaf Pile, Compost, Roasted, Butter, Salt
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Edit tea info Last updated by tea-sipper
Average preparation
190 °F / 87 °C 1 min, 0 sec 6 oz / 177 ml

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4 Tasting Notes View all

From Dragon Tea House

The Alishan National Scenic Area is a mountain resort and natural preserve located in the mountains of Jiayi County in Taiwan. It is 415 km² in area. It includes, among other things, mountain wilderness, four villages, waterfalls, high altitude tea plantations, the Alishan Forest Railway and several hiking trails. The area is popular among tourists and mountain climbers, and Alishan or Mount Ali itself has become one of the major landmarks associated with Taiwan. The area is also famous for its production of high mountain tea and wasabi.

Alishan was developed in the early 1980s to produce alpine teas. The tea produced at elevations between 800-1,600 meters has a gentle and deep flavor. The entire area has been designated as a quasi-national park for its scenic beauty. It is also famous for its mountain railway, and as the source of fine timber.

The Alishan Oolong is a high mountain oolong tea from Formosa. It is lightly oxidized, it has a wonderfully creamy texture and rich taste with a delicate sweetness. Excellent clarity, the tea is pale greenish yellow with a floral taste, brisk aftertaste, and faint sweet aroma, this tea taste as it is scented with orchid. Easily make 6 brews.

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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4 Tasting Notes

53 tasting notes

Thank you Liquid Proust for this sample!

Tasting #1 – Steep Time 2 Minutes
Light in color and light in flavor. Hardly anything to get excited about.

Tasting #2 – Steep Time 4 Minutes
The flavors and and colors are slightly more noticeable. Light roasted qualities are lingering on my tongue.

Tasting #3 – Steep Time 6 Minutes
Roasted flavors are becoming more prominent, but it just doesn’t taste finished. Its not even or unique, its just generic. Its not bad tea, but at this point in my tea drinking life, I demand more from my tea drinking experience.

Flavors: Autumn Leaf Pile, Compost, Roasted

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1583 tasting notes

Thank you again, Liquid Proust!

I was kinda disappointed with this one. Great mouth feel like a buttery milk or any other mountain oolong I’ve had, but a little bland. All I got was roasted, butter, and salt notes with every steep, with only a little bit of variation. I tried to do it Gongfu, 15 second rinse, then 50 seconds, then nearly two minutes, then three. It might be better western, it might not be. I admit that I’ve gotten pickier with every cup, but I was wanting something more.

Flavors: Butter, Roasted, Salt

190 °F / 87 °C 1 min, 0 sec 1 tsp 6 OZ / 177 ML

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1113 tasting notes

Morning brew let down…
This was like an oolong oiled up in a bit of salt and then given to me in a warm cup.

Daylon R Thomas

I got the same reaction. I chose it for this mornings tea, and it was kinda bland. There’s definitely some complexity, but I only got a roasted taste with hints of salt and butter. Nice mouth feel, but not that flavorful.

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3866 tasting notes

Thanks again for your sale, Ost! Eventually I’ll get a chance to try everything. :D I had this one RIGHT before the Lewis & Clark teabox arrived… otherwise I’ll be sampling from that until I mail it out!

Steep #1 // 1 1/2 tsp // 10 min after boiling // rinse // 2 min
This is a super dark green oolong… I haven’t seen many oolongs this dark! However, the color of the steeped tea is still very light, the mellowest yellow. The flavor isn’t dark or light. Neither sweet nor tough. It’s difficult to describe! I would say it is more savory, with hints of butter and salt. Not my favorite type of oolong but this is a good one of this type.

Steep #2 // just boiled // 3 min
I thought this one might be oversteeped but not at all, just a stronger flavor than the first steep without being astringent. More butter! I like this steep even more and the leaves could definitely keep going! I’ve been thinking about which type of oolongs are my favorite and I’d have to say the Wen Shan Bao Zhong and the Ti Kuan Yin.

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