ShanLinXi High Mountain Oolong Tea, 杉林溪高山茶, Spring 2020
ShanLinXi High Mountain Oolong, Spring 2020
Season: Spring 2020
Tree Variety: 青心乌龙 QingXin Oolong
ShanLinXi 杉林溪 oolong has the refreshing mineral mouth feel and taste that characterize Taiwanese High Mountain Tea. It also has the characteristic floral aroma and subtle sweetness of High Mountain oolong teas. The tea growing area is extensive in the ShanLinXi Area. The elevation ranges from 1200m to 1700m. This tea was grown at 1300m. This tea was hand-picked in Spring 2020.
Kung Fu Brewing
Warm the teapot or gaiwan by adding hot water and then pouring it out.
Add around 5g of tea for every 150ml of water. Begin by adding the loose tea to the teapot or gaiwan.
We recommend using water between 95-100C. As soon as the water has come to a boil and settled, it can be added to the teapot.
Tea can be rinsed quickly with hot water. This first rinse helps to open up the tea for its first brew. This first rinse is optional.
The tea can be steeped multiple times (at least 5-6 times). We recommend the following steep times per brew, but we also recommend extending or shortening the brewing time depending on preference for a stronger or weaker brew.
1st :50s → 2nd: 45s → 3rd：50s → 4th：50s → 5th：60s
We recommend using a large coffee mug and a tea strainer or a thermos with a tea strainer for this method. Add 1 tsp of tea to the strainer and place it into the thermos or mug.
Pour hot water into the vessel. We recommend using water between 95-100C. As soon as the water has come to a boil and settled, it can be added to the mug or thermos.
The tea can be steeped 2-3 times. We recommend beginning by steeping for 2-3 minutes and then extending steeping time if desired.
Cold Brewing Method
Add 1 tsp for a 500ml thermos.
Add cold or room temperature water to the thermos.
Seal the lid and place the thermos in a refrigerator. We recommend leaving the thermos for at
least 4 hours. Thermos can be put into the refrigerator to steep overnight.
If refilling, we recommend topping up the water before the volume falls
half-way to keep the tea flavourful.