Alishan Gaoshan Wulong Cha (Alishan High Mountain Oolong Tea)
Chen Huan Tang (Laoshi)
Ever true to his style, Chen Huan Tang produced a Winter 2018 Alishan tea that is a far cry from the modern green style. I held some of this tea back for ageing and, until the snafu with the USPS had not intended to put it up for sale for several years. I am doing so now for I have such little stock of other teas available.
This tea is oxidized to the “traditional” level of about 35% and it has an ever so slight roast. The dry leaf is a fairly deep color and is loosely rolled. In the cup, the liquor is a bright amber color. The tea is well balanced and has very good structure that is noticeable at the sides of the tongue. The tea finishes long in the throat and is remarkably persistent.
This Alishan is not a strong flavor forward tea. Rather, it is noteworthy for its nuance and layers of complexity.
Grower: Chen Huan Tang
Cultivar: Qing Xin Oolong
Harvest: November 2018
Very light roast
To prepare this tea in the traditional gongfu style use a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 212°F. Steep for 30 seconds. Reduce time to 25 seconds 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 212°F (100° 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.