Shan Lin Xi Qing Xin Aged Oolong 1995

Shan Lin Xi Qing Xin Aged Oolong 1995 - this high-mountain oolong was hand-picked in the Shan Lin Xi area, where it grew at an altitude between 1,200 and 1,700 m.

The tea was processed from leaves of the Qing Xin cultivar and then stored for 25 years. About 3 years ago the tea was roasted over charcoal, and during the ageing process it was kept in hermetically sealed vessels. The tea has a rich roasted aroma and a very gentle taste with a delicate sweetness, notes of ripe fruit and dried plums. It has very low astringency, so it can be steeped longer than many other roasted oolongs. You can enjoy this tea now or let it age further.

Region: Shan Lin Xi (Taiwan)
Harvest: 1995
Cultivar: Qing Xin

9,08 €10,68 €−15 %

Lowest price in 30 days: 9,08 €

Packaging

In stock

„A charcoal-roasted Shan Lin Xi aged oolong (Qing Xin, stored 25 years) - a rich roasted aroma, gentle sweetness and ripe fruit with very low astringency.“- Tasting note

Preparation

How to prepare oolong tea

	Temperature	Dose	Time	Infusions
Gong Fu Cha Gaiwan	95 °C	5 g / 100 ml	45 s	×10
Teapot Per 1 litre	90 °C	5 g / 1 L	3 min	×1

We adjust the steeping time to taste and the colour of the infusion.

Where it's from

Locality - Shan Lin Xi

Shan Lin Xi (杉林溪, “Stream in the cedar forest”) is a high-mountain tea area in Zhushan district in the south of Nantou, central Taiwan. The gardens lie at altitudes of roughly 1,500 - 1,800 m, among cedar and bamboo forests along mountain streams. It belongs to the group of Taiwanese high-mountain areas (gao shan) together with Li Shan and Alishan.

Tea growing here is relatively young - it developed only at the end of the 20th century, in the 1980s, when Taiwanese farmers began to establish high-mountain plantations at altitudes that until then had belonged to the forest. Despite its short history, Shan Lin Xi quickly earned a reputation as one of the island's leading tea areas.

The high location brings a cool, misty and humid climate with large differences between day and night temperatures. Dense mist most days dampens the direct sun, and the cold slows the growth of the shoots - the leaves are smaller, fleshier and with a higher proportion of aromatic compounds and amino acids, the basis of a gentle, sweet taste.

The speciality is a high-mountain oolong (高山烏龍) from the Qing Xin cultivar (青心烏龍) - lightly oxidised (about 15 - 25 %), rolled into balls, mostly unroasted or only gently finished. The liquor is light to golden, the aroma markedly floral, the taste creamy and sweet with a long finish that lasts through several infusions. The spring and winter harvests are the main ones. Shan Lin Xi is among the most prized Taiwanese high-mountain oolongs.

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