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Supreme Organic Taiwan High Mountain Li Shan Fragrant Oolong Tea

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Specification ● Origin: Taiwan ● Tea Type: Loose leaf ● Grade: Supreme ★★★★☆ ● Expired Date: 18 Months ● Storage Conditions:...
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Product details

Specification
● Origin: Taiwan
● Tea Type: Loose leaf
● Grade: Supreme ★★★★☆
● Expired Date: 18 Months
● Storage Conditions: Dry, No odor, Well-Sealed, Sunshine Shielded;

About Taiwan High Mountain LI Shan Oolong Tea
 
As Taiwan is lucky to have great environment for tea growing, and with the developing of tea technology, Taiwan has produced many top quality teas, all can be called as “Formosa Tea”. The best known ones including "Formosa Dongding oolong", "Formosa Alishan Oolong", "Formosa Wenshan Pouchong","Formosa Oriental Beauty", "Formosa Shanlinxi Oolong", "Formosa Jade Oolong" and "Formosa Li Shan Oolong". According to the 1997 version of the Joy of Cooking, Taiwanese oolongs are considered the finest by some tea connoisseurs.The US cooks Julee Rosso and Sheila Lukins describe three Taiwanese oolongs as the "Champagne of tea". Their special quality may be due to unique growing conditions.
Oolong is harvested five times per year in Taiwan, between April and December.The July and August crops generally receive the highest grades.
Li Shan Oolong Tea Grown at altitudes above 2,200 meters, was the costliest Taiwanese tea during the 2000s, sometimes commanding prices of over $200 US dollars per 600 grams.
 
Li Shan is part of the Jade mountain range. This is where the highest mountains of Taiwan are found. Lishan is the most renowned name in Taiwan for producing the finest High Mountain Oolong. Because of the high altitude, the tea plants grow up slow, leaf is bigger, quantity is smaller, quality is best. Lishan Tea has a substantial depth of flavor and viscosity to its texture that is produced only from higher elevation tea farms. Li Shan is the highest tea-growing region in Taiwan. Oolong tea plantations lie between 1800 meters and 2650 meters. These altitudes provide ideal conditions for oolong tea. Li Shan has a low temperature year-round with abundant moisture. The higher altitudes see winter snow and even during the spring oolong tea harvest there is a chill in the air. At an altitude of 2600 meters there are only two oolong tea harvests per year. The lower altitudes on Li Shan can produce 2 harvests of oolong tea per year, spring and winter. Compared with the spring crop, the winter one has a longer growth time. Besides, the low temperature and misty weather make it tastes mellow and pure. This year's winter tea is a particularly robust and sweet batch.
This Lishan high-mountain Oolong tea when infused is a pale saffron color. The smell is special, a sweet almost buttery smell, unique and unforgettable. The taste is similar: smooth, sweet, buttery, and nowise bitter. It coats the throat, one of the best oolongs in the world.

Brewing

Generally, 3 grams of tea per 200 ml of water, or about two teaspoons of Li Shan oolong tea per cup, should be used. Oolong teas should be prepared with 200 to 205 °F (93 to 96 °C) water (not boiling) and steeped 3–10 minutes. High quality oolong can be steeped several times from the same leaves and, unlike other teas, it improves with rebrewing: it is common to steep the same leaves three to five times, the third or fourth steeping usually being considered the best.
 
A widely used ceremonial method of steeping oolongs in Taiwan and China is called gongfucha. This method uses a small steeping vessel, such as a gaiwan or Yixing clay teapot, with more tea than usual for the amount of water used. Multiple short steeps of 20 seconds to 1 minute are performed; the tea is often served in one- to two-ounce tasting cups.
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The Tea Bridge

Chinese Tea Culture

Tea plays an important role in China. It is commonly consumed at social events, and many cultures have created intricate formal ceremonies for these events. Afternoon tea is a British custom with widespread appeal. Tea ceremonies, with their roots in the Chinese tea culture, differ among East Asian countries, such as the Japanese or Korean versions. Tea may differ widely in preparation, such as in Tibet, where the beverage is commonly brewed with salt and butter. Tea may be drunk in small private gatherings (tea parties) or in public (tea houses designed for social interaction).

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