HIGH MOUNTAIN WULONG AliShan Classic is made from hand-plucked leaves in ShiZhuo, a major tea harvest region of AliShan Mountain, at an elevation above 1500 meters (4921 feet). It is produced by Mr. Wang, a 2nd generation tea farmer whose craft is often recognized by local and regional tea competitions.
AliShan Classic is lightly oxidized, as is customary with many Taiwan high mountain teas. Light oxidation helps tea leaves to release delicate floral aromas. The high elevation environment of AliShan is characterized by soft sunlight, humid with frequent fog and mist, drastic temperature differences between night and day. Growing in these conditions, leaves become thick and abundant with amino acids, resulting in teas that are sweet with lots of "umami" (the fifth taste).
The floral aroma of AliShan Classic is reminiscent of osmanthus and magnolia flowers. This is characteristic of ChinXin oolong varietal, also used commonly to make BaoZhong oolong. Mild vegetal notes in the background create complexity and a robust taste. This tea is smooth and full-bodied, with soft creamy and buttery notes. The lingering is pleasantly floral and gently sweet. There is little bitterness.
A light roast in an electric oven preserves this tea's natural fragrances.
Region: AliShan Mountain, ChiaYi County (central Taiwan)
Oxidation: Light (20~25%)
Tea Plant: ChinXin Oolong varietal
Roast: Light / Oven
Note: Fragrance plays a critical role in enjoying this tea. For maximum enjoyment, we suggest that you consume the tea within 2-3 weeks of opening.