2017 Winter Lishan High Mountain

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Flowers, Fruity, Tropical
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by LuckyMe
Average preparation
200 °F / 93 °C 0 min, 45 sec 4 g 3 oz / 100 ml

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  • “Backlog. This was a solid Li Shan with a typical fruity-floral profile but what stood out to me were the texture and mouthfeel. I started off brewing this in the 189-200 range and didn’t care for...” Read full tasting note
    93

From Floating Leaves Tea

Lishan, which translates a ‘Pear Mountain’ is one of Taiwan’s most famous tea mountains. The misty peaks of this very high alpine region accent Taroko Gorge National Park on the East Coast of Taiwan. This tea garden is located about 1800 meters high on the mountain.

The tea itself is incredibly balanced. Wet leaves have a clear buttery scent. There are plenty of high notes in the nose like floral and citrus, and they are rounded out by creamy, brothy notes. The scent is initially floral and the aftertaste develops into a complex citrus bouquet that lingers long after swallowing. The creamy, oily texture of this tea broth makes us very happy.

In terms of brewing, this oolong can take long steeping times. We like to do a blind tasting each season when the new tea arrives, and we brew the tea leaves directly in small bowls, brewing them for 20 minutes or more. Until the tea is completely steeped into the water surrounding it. After this long steeping, this Lishan had the best structure out of all the teas this season. In the gaiwan, Dayuling has a more complex aroma and texture. But you can brew this Lishan for very long steeps until it has an almost syrupy consistency, and it still holds its balance. If you want a balanced, forgiving high mountain oolong that represents its namesake, please choose this tea.

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1 Tasting Note

93
458 tasting notes

Backlog.

This was a solid Li Shan with a typical fruity-floral profile but what stood out to me were the texture and mouthfeel. I started off brewing this in the 189-200 range and didn’t care for the results. It tasted like a flavored Jin Xuan, with milk and vanilla bean tones. Once I bumped up the temperature about 10 degrees, that’s when the tea really began to reveal it’s character.

The tea begins sugarcane sweet and buttery. Very full and luscious mouthfeel, gentle florals in the aftertaste. The flowery notes take center stage around the 3rd steep. I detected daffodils, hyacinth, and a hint of tropical fruit. Soft texture and long, sweet aftertaste leaving behind almost a tingling sensation in the mouth. The fruitiness intensifies as it continues to steep with a smooth body and a mouthfeel like thick nectar.

Although this was a good tea, it wasn’t compelling enough for me to want to repurchase. I’ve had so many excellent high mountain teas that it takes an extraordinary tea to appear on my radar these days.

Flavors: Flowers, Fruity, Tropical

Preparation
200 °F / 93 °C 0 min, 45 sec 4 g 3 OZ / 100 ML

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