Referred to as the “champagne of Taiwan”, Alishan teas are still produced according to centuries old methods. Fresh leaves are hand plucked and immediately wilted in the sun for a period of time. Next, they are placed in baskets and shaken to bruise the leaves and release the enzymes that produce flavor. This is followed by a period of oxidization after which the leaves are laid out to dry and finally fired. The result is nothing short of a spectacular Oolong - an almost perfect example of the best the Alishan region has to offer.
Steeping Instructions: 1-1.5 tsp, 180 degrees for 3-5 Minutes
Ingredients: Taiwanese Oolong Tea