Tian Chi High Mountain Oolong Spring 2017

$17.35$405.00

Tian Chi Gaoshan Wulong Cha (Tian Chi High Mountain Oolong Tea)

Chen Chung Chia

This spring 2017 tea is very high in pectin, a blessing of the cold spring in Taiwan. The dry leaf is tightly rolled and the infused leaf is a robust green. The aroma is very floral with hints of green apple. The pectin gives the tea a round, silky and full mouthfeel. The finish is very long and refreshing. It’s not for everyday but it is a delight when one does decide to indulge.

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Description

Tian Chi Gaoshan Wulong Cha (Tian Chi High Mountain Oolong Tea)

Chen Chung Chia

Clearly this tea is expensive. Tian Chi seldom finds its way to North America as the very small production is eagerly swept up by Taiwanese consumers. Tian Chi mountain, in Taichung County, is part of the Lishan range and its tea is grown at very high altitudes (2500 m), the highest legally permitted in Taiwan. This spring 2017 tea is very high in pectin, a blessing of the cold spring in Taiwan. The dry leaf is tightly rolled and the infused leaf is a robust green. The aroma is very floral with hints of green apple. The pectin gives the tea a round, silky and full mouthfeel. The finish is very long and refreshing. It’s not for everyday but it is a delight when one does decide to indulge.

Grower: Chen Chung Chia
Cultivar: Qing Xin a.k.a. Oolong
Region: Tian Chi Mountain, Taichung County
Altitude: 2500m
Harvest: June 10, 2017
Oxidation: 15%
Unroasted

Brewing Suggestions:

We believe that his tea is best prepared in the traditional gongfu style using a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 195°F. Steep for 25 – 30 seconds. Reduce time slightly for the second steep and then increase with each subsequent steep.

For an 8 oz. cup, 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.

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