Shanlinxi High Mountain Winter Oolong Tea, Lot 661

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Astringent, Floral, Gardenias, Vegetal, Corn Husk, Cream, Grass, Green, Orchids, Resin
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by LuckyMe
Average preparation
195 °F / 90 °C 6 g 4 oz / 120 ml

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2 Tasting Notes View all

  • “Here’s another blast from the past. I finished off this tea back in the spring but forgot to review it. 2017 was a ho-hum year for Taiwanese oolongs and this tea very much exemplifies that trend....” Read full tasting note
    80
  • “As a fan of this terroir, I bought the Shan Lin Xi, Long Feng Xia, and Shibi winter harvests for comparison. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 30, 45, 60, 90,...” Read full tasting note
    88

From Taiwan Tea Crafts

We like to say that this superb high mountain tea terroir is just up the mountain from us. Ok, maybe a few mountains away up, but we are very proud to say that Shanlinxi has developed into one of the highly reputed growing areas in our own Nantou County, and rightfully so. The spectacular tea gardens are situated at an elevation of 1500 to 1800 meters and some of them have such vertiginous inclines that mountaineering equipment is required to go and pick the leaves. Shanlinxi oolong distinguishes itself from other Gao Shan oolongs in that it features clearly defined balsam notes that make it particularly appealing to the palate and nose. Many say that the luxuriant fir tree forests surrounding the gardens have something to do in conveying this fresh evergreen feeling in the cup. This Winter 2017 offering is one of the best we’ve seen. It offers a wonderful multi-layered experience which will reveal sweet buttered corn at first, then fresh balsam notes and a flowery finale as if your were eating tender wild flowers. Very addictive.

About Taiwan Tea Crafts View company

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2 Tasting Notes

80
394 tasting notes

Here’s another blast from the past. I finished off this tea back in the spring but forgot to review it. 2017 was a ho-hum year for Taiwanese oolongs and this tea very much exemplifies that trend. It had fantastic aromas of gardenia and tropical fruit, but the aroma didn’t translate into the flavor. The taste of the tea was thin and flat with a slight astringency. There were subtle floral hints of wildflowers, lillies, and what tasted like magnolia along with clover honey but they appeared only briefly. It peaked around the 4th infusion turning vegetal and accompanied by bitterness.

Not one of TTC’s best offerings and way different than the SLX from the previous spring which was richer, more flowery, and had a thicker mouthfeel. Overall a fairly unremarkable tea in nearly all respects.

Flavors: Astringent, Floral, Gardenias, Vegetal

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88
159 tasting notes

As a fan of this terroir, I bought the Shan Lin Xi, Long Feng Xia, and Shibi winter harvests for comparison. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 30, 45, 60, 90, and 120 seconds.

In the teapot, the leaves have heady aromas of flowers and sweetness. The first steep offers notes of wildflowers, orchids, and lilacs, although my palate for flowers is not too great and I’m kind of guessing. I also get grass, cream, and resin. The body is a bit thin, but the aftertaste is persistent.

The next few steeps are even sweeter and more floral, though I wouldn’t have identified this sweetness with corn. The balsam note is also very prominent, as is the “greenness” that accompanies it. Although this greenness gradually increases, there’s enough floral and sweet notes to keep it tasty. It only starts getting overwhelming around steep nine.

If you like floral oolongs with strong balsam notes, you’ll enjoy this tea. It also has good staying power for a green oolong. I highly recommend it!

Flavors: Corn Husk, Cream, Floral, Grass, Green, Orchids, Resin

Preparation
195 °F / 90 °C 6 g 4 OZ / 120 ML

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