Alishan Wulong Cha (Alishan Oolong Tea)
This winter 2016 Alishan has a small, tightly rolled dry leaf which expands upon steeping into fine three leaf leaf sets. The tea liquor is a rich golden yellow. In the mouth the tea is smooth and round. It is less vegital on the nose and less angular in the mouth than the spring version of the Alishan from Chen Chung-Jia. The finish is long, full and viscous.
Grower: Chen Chung-Jia
Cultivar: Qing Xin a.k.a. Oolong
Region: Alishan (Ali Mountain)
Harvest: Winter 2016
Use between 3-5 grams of tea, about a heaping teaspoon. Pour water at 195°F (90° 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.