Lishan Wulong Cha (Lishan Oolong Tea)
Due to its extreme altitude (Yeh Shu-Pen’s tea garden is at 2500 meters elevation) Lishan is the last of the teas to be harvested in the spring and the first to be harvested in the “winter.” The Lishan region produces only two harvests per year; spring and winter as opposed to the multiple harvest that are possible at lower elevations. The spring tea tends to be light and floral whereas the winter tea is fuller and more robust.
The dry leaf of Ms. Yeh’s winter Lishan is a dark green color and the leaves are tightly rolled. Once brewed these expand into beautiful three-leaf sets. The tea liquor is yellow-gold with nice depth. In the mouth this tea is viscous and rich. Due to the cold weather leading to the harvest, the teas are rich in pectin. The finish is long and satisfying with hints of green apple. This tea is classic Lishan at its very best.
Grower: Yeh Shu-Pen
Cultivar: Qing Xin a.k.a. Oolong
Region: Lishan (Pear Mountain)
Altitude: 2500 m
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