The mountainous regions of Central Taiwan produce some of the most exquisite, light-fermentation oolong teas in the world. These teas are often called “Gao Shan Cha” (High Mountain Tea) because the tea gardens are cultivated at much higher altitudes than other oolong tea-growing regions. The mists in the high mountains shroud the tea bushes during the peak harvesting season, facilitating the gradual growth of new tea buds and the concentration of amino acids and aromatic compounds. 

One taste sensation found in superior Gao Shan Cha is what Taiwanese tea tasters refer to as Dan Bai Wei 蛋白味—"egg white aroma,” referencing the richness of umami taste and high levels of amino acids. This is also expressed in the smooth and rich, brothy mouthfeel. The high-grown oolong teas from Taiwan are greenish to golden in fermentation level and have smooth umami taste with special notes of tropical fruits and flowers.

This Shan Li Xi oolong has a fresh and silky green infusion from skillfully executed light-fermentation that captures the spring essence of the tea. The specific micro-lot was harvested from a garden located in the foggy and steep evergreen and pine forest slopes above the bamboo groves of Shan Lin Xi Mountain.

This year, the tea was harvested earlier when the leaves were very tender. This batch has a tea soup that is rich and thick with complex aromatics of gardenia, star gazer lily, kiwi, and ripe pineapples.