Lishan Oolong Tea

Alishan Oolong Tea is one of Taiwan’s most renowned teas, celebrated for its unique flavor and exceptional quality. Grown in the Alishan tea region at elevations above 1,000 meters, it benefits from a distinctive terroir that imparts its signature characteristics. As a semi-fermented tea, Alishan Oolong is carefully crafted to preserve both its floral aroma and mellow, smooth taste, delivering a pronounced “mountain charm.” Key Features: • Superior Terroir: The high-altitude Alishan region is shrouded in mist with wide diurnal temperature variations. This slows leaf growth, thickens the leaves, and increases pectin content—resulting in distinctive flavor and texture. • Semi-Fermentation: Lightly fermented, Alishan Oolong balances between green and black tea, preserving freshness while offering refined sweetness. • Aroma & Taste: Elegant and fresh with orchid and fruity notes. Smooth and sweet with a lingering aftertaste and excellent rebrewability. • Liquor Appearance: Honey-green with a golden sheen, bright and vivid. • Cultivars: Primarily Qingxin Oolong and Jinxuan. Qingxin offers a rich and elegant taste; Jinxuan brings a signature milky aroma and silkier texture. Harvest Seasons & Plucking: • Harvested year-round, with the best quality from spring (late March to early May) and winter (late October to late November). • Mostly hand-picked using the “one bud, two leaves” standard to ensure tenderness and integrity. Brewing Instructions: 1. Prepare teaware (teapot, fairness cup, tasting cups), hot water, and a suitable amount of Alishan Oolong leaves. 2. Preheat the teaware to enhance aroma and flavor. 3. Add tea leaves (adjust according to preference). 4. Pour hot water (90–95°C), steep for 30–60 seconds. 5. Pour into the fairness cup and distribute evenly into tasting cups. 6. Sip slowly to enjoy the aroma and evolving taste. Alishan Oolong Tea stands as a quintessential Taiwanese tea, highly regarded by tea connoisseurs worldwide.

Dayuling Oolong Tea is one of Taiwan’s most prized high-mountain teas, grown at altitudes of 2,200 to 2,650 meters—making it the highest cultivated tea region in the country. Located at the border of Nantou, Taichung, and Hualien, its exceptional environment contributes to the tea’s rich body, deep aroma, and long-lasting sweetness. Key Features: • Ultra-High Elevation: Cold climate, wide day-night temperature swings, and nutrient-rich soils create ideal growing conditions. Leaves grow slowly, enhancing aroma, taste, and depth. • Smooth and Complex: The tea liquor is velvety with rich floral, fruity, and honeyed notes. • Long-Lasting Aroma: With multiple steeps, it retains bold floral and subtle woody characteristics. • Rare and Precious: Due to the harsh environment and limited yield, Dayuling Oolong is a rare, premium tea sought after by collectors and connoisseurs. Brewing Instructions: 1. Warm up teaware (teapot, fairness cup, tasting cups) to enhance flavor. 2. Add tea leaves (adjust ratio as preferred). 3. Pour hot water at 90–95°C and steep for 30–60 seconds. 4. Transfer tea to fairness cup and then serve. 5. Enjoy its elegant transformation over repeated infusions. Dayuling Oolong stands at the peak of Taiwan’s high-mountain teas—elevated in altitude, flavor, and prestige.

Red Oolong is a modern fusion of black tea and oolong processing techniques. It is a highly oxidized oolong (80–90%), with a bright orange-red liquor, rich fruity flavor, and smooth, mellow mouthfeel—an excellent example of modern tea innovation. Features: • Rich Taste: Full-bodied with ripe fruit and honey-like sweetness; may include caramel or syrupy notes. • Tea Liquor: Color lies between oolong and black tea, ranging from orange-red to reddish-brown. • Full Aroma: Combines roasted notes with rich black tea fruitiness. • Unique Processing: Requires long withering and oxidation, followed by pan-firing and multiple roasting steps. • Origin: Taitung’s Luye Township is a well-known production area. • Versatile Usage: Flavor remains stable over time, making it ideal for long-term storage and varied applications (cold brew, milk tea, cocktails, baking). Brewing Instructions: • Hot Brew: Use 90–95°C water, tea-to-water ratio 1:50–1:60, steep for 30–60 seconds. • Cold Brew: Excellent for cold brewing; retains fragrance and sweetness, refreshing and smooth. Red Oolong is a promising innovation in Taiwanese tea, combining traditional flavors with modern beverage versatility.

Osmanthus Oolong combines the elegant aroma of natural osmanthus blossoms with the rich body of Taiwanese oolong tea. Known for its fragrant charm and gentle taste, it’s a popular floral tea that also aids digestion and boosts alertness. Features: • Captivating Aroma: A fusion of osmanthus, orchid, and fruity tea aromas, creating a refreshing bouquet. • Smooth Taste: Mild, sweet, and floral tea liquor with a lingering finish. • Processing Methods: Two main types—“scenting” (natural aroma absorption) and “blending” (mixing dried osmanthus with tea leaves before roasting). • Benefits: Aids digestion, refreshes the mind, and reduces bad breath; ideal for after meals or afternoon tea. • Origin: Commonly produced in Songboling (Nantou) and Fenyuan (Changhua). Brewing Suggestions: • Hot Brew: Water temperature 90–95°C, tea-to-water ratio of 1:50, steep for 30–60 seconds. • Cold Brew: Steep in cold water for 4–8 hours; delivers a soft and refreshing floral aroma. Osmanthus Oolong is both healthful and delicious, especially favored by women and wellness-minded tea drinkers.

Dong Ding Oolong is a renowned tea from Lugu Township, Nantou. Made from Qing Xin Oolong leaves, it undergoes medium oxidation and roasting, resulting in a rich aroma and lingering sweetness. Features: • Ideal Growing Conditions: Dong Ding Mountain sits at 700–1000 meters with humid climate and balanced sunlight, ideal for tea cultivation. • Rich Aroma: Tea liquor carries notes of ripe fruit, toasted rice, and roasted aroma—a balance of freshness and depth. • Tea Liquor: Golden and bright, with a full-bodied texture. • Long-Lasting Aftertaste: Sweet and persistent with a fragrant mouthfeel. Brewing Tips: • Water Temperature: 90–95°C. • Ratio & Time: Tea-to-water ratio of 1:50; first steep 50 seconds, increase by 10–20 seconds for subsequent infusions. Dong Ding Oolong is a historically important and iconic Taiwanese tea with enduring popularity.