Tian Chi High Mountain Oolong Spring 2018

Tea type
Oolong Tea
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Edit tea info Last updated by Daylon R Thomas
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From Tillerman Tea

Tian Chi Gaoshan Wulong Cha (Tian Chi High Mountain Oolong Tea)
Zhang Xie Zhu and Chen Chung Chia
Tian Chi tea seldom finds its way to North America as the very small production is eagerly swept up by Taiwanese consumers. The Tian Chi garden, directly adjacent to the Fushoushan farm, in Taichung County, is located in the Lishan range and its tea is grown at very high altitudes (2500 m), the highest legally permitted in Taiwan. This Spring 2018 tea is very high in pectin and the leaf is very thick, a blessing of the exceptional spring weather in Taiwan. The dry leaf is tightly rolled and very fragrant; the infused leaf is a robust green. The aroma is very floral with hints of green apple. In the mouth the tea exhibits a round, silky and full mouthfeel. The finish is very long, persistant and refreshing. Tian Chi is not an everyday tea but it is a delight when one does decide to indulge.

Grower: Zhang Xie Zhu
Tea Master: Chen Chung Chia
Cultivar: Qing Xin Wulong
Region: Tian Chi, (Lishan) Taichung County
Altitude: 2500m
Harvest: May 15, 2017
Oxidation: 20%
Unroasted

Brewing Suggestions:
We believe that his tea is best prepared in the traditional gongfu style using a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 212°F
(100° C). Steep for 20 seconds. Reduce time slightly for the second steep and then increase with each subsequent steep.

For an 8 oz. cup, use between 3-5 grams of tea, about a heaping teaspoon. Pour water at 212°F (100° C) over the leaves and steep for approximately 90 seconds. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.

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2 Tasting Notes

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Quick additions:

I finished it off and got some evergreen notes that I’d typically get from a Bi Lo Chun or Dragon well. Beads of sweat dripped from my forehead as my chest warmed. My fingers wiggled as my neck and abdomen tensed. I don’t know if that was from the sheer heat of the tea or the after burn of an intense workout, or if I was getting a tea drunk buzz. Nevertheless, the tea was floral and alpine.

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