Alishan oolong is famous for its exquisitely sweet candy-like, floral and fruity notes.
This famed Taiwanese high mountain oolong is carefully and tightly hand-rolled, then roasted lightly. It is hand-plucked from a Jin Xuan varietal, grown in fields that lie in the shadows of Mount Ali, in Chiayi county, Taiwan. This high mountain status along with tight rolling allow the leaves to be steeped many times before they begin to lose their outstanding flavor.
Alishan bushes are grown between 1,000m-1,400m (3,300ft - 4,600ft). Higher elevation results in superior tasting teas, and due to extreme climatic conditions, the plants produce hardier leaves, which results in lower yields. Teas grown at high elevation are therefore given greater care during production and, given the lower yield, they are generally more expensive. But all these factors create a much more flavorful, well-made tea.
Ingredients
Hand-picked, high-elevation, lightly-oxidized, lightly roasted Taiwanese oolong.
BREWING INSTRUCTIONS
Serving Size: 8 fl oz (237 ml)
BY THE CUP:
1. Heat water to 195°F.
2. Scoop one level teaspoon of tea into an infuser and place it into your teacup.
3. Pour 8 fl oz (237 ml) of hot water over tea leaves.
4. Steep for 3-4 minutes.
5. Remove infuser and enjoy. Can be steeped multiple times.
POTFUL:
1. Determine the capacity of your pot in cups (8 fl oz servings).
2. Heat water to 195°F.
3. Place infuser in pot.
4. Add tea leaves to your infuser. Use a ratio of one heaping teaspoon of tea for each cup of water you intend to add.
5. Pour hot (195°F) water over the tea leaves.
6. Steep for 3 to 4 minutes.
7. Remove infuser and enjoy.
GONG-FU STYLE BREWING
1. Fill the pot 1/5 full of dry leaf.
2. Add 195°F water and allow to stand for 60 seconds before decanting and drinking.
3. For subsequent brews:
- Second brew: Steep for 20 seconds.
- Third brew: Steep for 45 seconds.
- Fourth brew: Steep for 1 minute 20 seconds.
- Fifth brew: Steep for 2 minutes 20 seconds, etc.
4. Note: As flavor particulates sink, decanting into a pouring pitcher and from there to cups works best. Alternatively, cups can be partially filled, then topped off in reverse order, so flavor in each cup will be approximately the same.
BREWING ICED TEA:
For a concentrated brew:
1. Use the same leaf quantities as above but halve the water.
2. Allow it to cool.
3. Pour over ice and enjoy as it dilutes to proper strength.
