HISTORY
Taiwan's Alishan Oolong Tea was introduced to Taiwan 200 years ago, originating from northern Fujian, China. After being improved and cultivated into new varieties, a Taiwanese tea farmer returned to his hometown Zhangping, in the 1980s and discovered that the high mountain basin here had similar conditions to those of Taiwan's Alishan, making it perfect for growing oolong tea. He brought back advanced cultivation methods, tea-making equipment, and techniques, leading to the settlement of three generations of Taiwanese tea farmers since the 1990s. This beautiful mountain city is fondly known as the 'Mainland Alishan' by Taiwanese farmers.
As a family-run Taiwanese tea farmer, we also export our tea back to Taiwan. Since my family personally manages all aspects of the tea garden, including tea processing, roasting, and packaging, we save a lot on costs. This allows more tea enthusiasts around the world who love Oolong tea to enjoy such high-quality tea at an affordable price.
FEATURES
Ali Shan high mountain tea is grown at hillsides around between 1,000 and 1600 meters in altitude. The region's high elevation provides a cool and moist climate with frequent mists and clouds, creating ideal conditions for growing high-quality oolong tea. The leaves are usually vibrant green, tightly rolled into small, round pellets. When brewed, the leaves unfurl to reveal their full size and shape. The tea soup is honey green in color with a bright golden hue. It has a creamy texture and fresh floral aroma and imparts a lingering sweet aftertaste.
HARVESTING
It is often hand-picked to ensure the best quality leaves are selected. The processing involves traditional methods that enhance the tea's natural flavor and aromas.
INGREDIENTS
Oolong tea leaves
HOW TO BREW
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Use 10 g of tea leaves per serve.
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Add 150 ml of around 90℃ waters.
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Steep for 30-40 secs and serve.
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6 infusions or more.
STORAGE
Keep in a cool and dry place away from direct sunlight.