Taiwan is a celebrated origin of highly-specialized teas. Li Shan translates as “Pear Mountain” and the tea grown on the mountain is considered to be Gao Shan Cha, or High Mountain Tea. Tea from these elevations are extremely precious, and the best lots are produced in the winter and spring harvests. The intense floral scent pervades the air during brewing and translates equally into the cup.
This winter harvest differs significantly from the spring harvest with stimulating, oil-based aromas in winter and an abundance of water-based aromas in spring. Another notable taste found in superior Gao Shan Cha is Dan Bai Wei—“egg white’s aroma,” referencing the richness of amino acids and creamy mouthfeel which some tasters perceive as buttery or umami. In this winter harvest look for its supreme freshness and tender green leaf quality. The tea has strong umami and Dan Bai Wei and is light, sweet, with almost no tannin but very fresh evergreen aroma. Really pristine and elegant, it drinks like a green tea or leaves picked fresh from the garden.
Origin
Li Shan, Taiwan
Description
Taiwan is a celebrated origin of highly-specialized teas. Li Shan translates as “Pear Mountain” and the tea grown on the mountain is considered to be Gao Shan Cha, or High Mountain Tea. Tea from these elevations are extremely precious, and the best lots are produced in the winter and spring harvests. The intense floral scent pervades the air during brewing and translates equally into the cup.
This winter harvest differs significantly from the spring harvest with stimulating, oil-based aromas in winter and an abundance of water-based aromas in spring. Another notable taste found in superior Gao Shan Cha is Dan Bai Wei—“egg white’s aroma,” referencing the richness of amino acids and creamy mouthfeel which some tasters perceive as buttery or umami. In this winter harvest look for its supreme freshness and tender green leaf quality. The tea has strong umami and Dan Bai Wei and is light, sweet, with almost no tannin but very fresh evergreen aroma. Really pristine and elegant, it drinks like a green tea or leaves picked fresh from the garden.
Tasting Notes
Tender green leaf quality with strong Dan Bai Wei and very fresh evergreen aroma
Ingredients
Oolong tea
Traditional Preparation
Fill a Gaiwan or Porcelain Teapot 20% with tealeaves Use water cooled to 195°F First infusion: 1m 2nd: 30 sec 3rd: 30 sec 4+ add additional 30 per infusion
