Alishan, Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Creamy, Earth, Floral, Grass, Butter
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Erik Dabel
Average preparation
200 °F / 93 °C 3 min, 0 sec 7 g 32 oz / 946 ml

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2 Tasting Notes View all

  • “I love a good Oolong. This one is on the subtle side, with floral notes and a creamy feel. It’s light and smooth, and very drinkable. Great on a not-so-cold but wet and rainy day. Like… Today!” Read full tasting note
    86

From Red Blossom Tea Company

Hand-gathered in late April 2017 at 1600 meters above sea level, our Alishan oolong comes from a garden that has provided us with tea for the past seven years. It’s a garden that for the past few years have won repeated accolades for the quality and character of its tea. Their harvest season spans twelve days, and during that time, tea-picking, oxidation, roasting and rolling occurs around the clock. Each step in the process is mindfully controlled to ensure that the tea is crafted to optimize its aroma, taste and finish.

This year’s harvest season was marked by days of heavy rain interspersed with unseasonably warm days. The result was a significantly lower quantity of tea picked, but skilled craftsmanship turned that small amount into an exceptionally wonderful tea. This batch counts as one of the best we’ve tasted – intensely flavorful and aromatic, without sacrificing mouth feel or sweetness.

High elevation oolongs from Alishan usually carry notes of citrus and apples. This year’s harvest has suprised us with a thick buttery character.

About Red Blossom Tea Company View company

Company description not available.

2 Tasting Notes

86
240 tasting notes

I love a good Oolong. This one is on the subtle side, with floral notes and a creamy feel. It’s light and smooth, and very drinkable. Great on a not-so-cold but wet and rainy day. Like… Today!

Flavors: Butter, Creamy, Floral

Preparation
200 °F / 93 °C 3 min, 0 sec 7 g 32 OZ / 946 ML

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