Lala Shan Gaoshan Wulong Cha (Lala Shan High Mountain Oolong Tea)
Chen Huan-Tang (Laoshi)
I tasted this tea, made by my laoshi (teacher,) while visiting his shop in Taipei. Although it is very expensive, it is an exemplar of the very pinnacle of Taiwanese oolong tea. I wanted to feature it in our shop so I hand carried a small quantity back to North America.
Chen laoshi hails from Mingjian and he is a very traditional man. This tea, despite being from a newer gaoshan (high mountain) region, is produced in a time-honored manner. The loosely rolled leaf was organically grown and oxidized to about 33% (one third red, two-thirds green.) The tea now has almost 5 years of age on it and is a marvelous drink. The tea liquor is a deep amber color and the aroma heady and fragrant. In the mouth is is very clean with good grip at the back and a long, persistent finish with a wonderful sweet return. This is tea!
Producer: Chen Huan-Tang
Cultivar: Qing Xin Oolong
Region: Lala Shan, Taichung City
Harvest: Spring 2103
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 212°F (100° C) . Steep for about 25 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 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.