Ali Shan Oolong
Ali Shan Oolong
Ali Shan Oolong

Ali Shan Oolong

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I have yet to visit Mt. Ali Oolong from Ali Shan area of Taiwan but it is definitely in my bucket list. It moved right up that list when I received this year's samples. This is already known as one of the best and most famous oolong teas from Taiwan but this year's tea is extra special!

Consisting of 18 mountains, Alishan (Ali Shan) mountain is the largest mountain range in Taiwan. This tea grows on the high mountain area - Mountain Ali. Tea grows on the height above 1300 m, and together with unique climate this gives to the tea very soft and sweet taste.

Tea bushes growing in these high mountain gardens are in as pristine an environment as is available on this planet.  The Tea is harvested several times a year with the first flush coming in late March to early April and picked throughout spring and autumn. The tea buds are picked along with the 2 young leaves growing directly below the bud.  The combination of time and temperature of roasting is held in complete secrecy as is the defined tea leaf rolling and heat treatment.  The entire process has been perfected to keep the high level of tannins and catechins.



depending on how you steep the tea, you will get rich floral and fruity aromas, a golden emerald liquor and a soft and sweet taste.

Traditional method of preparation:

You can use any kind of tea pot, but clay tea pot suits are much better to get the best out of this tea.

Warm up the tea pot with the boiling water, put 2-5 grams of tea, and pour small amount of the boiling water into the tea and pour out, then pour 225-250 ml of boiling water and cover tea pot for three minutes before serving.

Boiling temperature – 90-95°C (195-205°F).

the tea can be steeped in this manner up to 3 times and can provide excellent flavor each time.  I recommend giving the tea a quick rinse to invigorate the leaves and then get ready for the most amazing experience which is true to the feeling of enjoying an award winning tea.


You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.