Tsou Alishan Mountain Breeze Winter 2016 - 30g

A high mountain, medium oxidised and unroasted oolong from a beautiful part of central Taiwan. I discovered this garden during my travels in Formosa last year (2023), when I was trying to find the best of the area.
 
This whole leaf tea comes from the Chin Xin cultivar and is hand-picked and winter harvested in 2016. Medium and more oxidized teas are left to age for at least 3 years to get better flavor and character, basically they are not even drunk fresh. Thus, the dogma of bringing only fresh teas does not apply here, on the contrary, with age the tea gains its sophistication and refinement.
 
The aroma of the dry leaf is reminiscent of a combination of nuts and sweet, edible chestnuts.
 
As for the taste, it combines the scent of the local mountain forests with the sweet taste of tropical fruits, perhaps pineapple and mango, medium-bodied, with a smooth and refreshing aftertaste.
 

Delicacy.

Location: Alishan Mountain Range
Altitude: 1200-1500m
Cultivar: Chin Xin
Type of leaf: whole leaf tea
Harvesting type: hand picking, bud and two leaves
Usage: Gong-fu or Cold-brew
Oxidation: 35%
Level of baking: Unbaked.
 
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Gong-fu preparation per 100ml - Gong fu Cha: 6-7g, 90-100°C, 40-50s for first infusion.
Second and third infusion 35-45s, then extend the interval by 20-30s each time compared to the previous one.
Lasts for 5 or more infusions, depending on preparation method.