Alishan Oolong represents Taiwan high mountain tea and is the most famous tea type among Taiwan Oolong Tea. Benefited from the unique natural conditions of Alishan, Alishan Oolong is featured by freshness and sweetness with the taste of cold fever tea in high mountains.
Brewing difficulty: General difficulty,
Best reason to taste: Summer
Origin: Alishan tea district of Jiayi County in Taiwan
Recognizing
The top Alishan Oolong appears green with red edge after brewing. It tastes fresh and delicious and also has the quality of "beautiful rock and fragrant flower". Its color, aroma and taste will not change after 6 to 20 infusions. While the second grade Alishan Oolong tea can be brewed for over 7 times with obvious sweet aftertaste and significant rock charm. And the aroma of 3rd grade of Alishan Oolong tea is fresh and lasting, yet the taste is not very dense and aftertaste is not quite sweet.
Tea ceremony
Water temperature: It is better to use boiling water to brew Alishan Oolong, yet you need to pay attention to low-flush the water in order not to scar the tea leaves.
Infusion time: as the old saying goes "the first infusion is liquid, the second is tea, and the third and fourth infusion is the essence". the 3rd and 4th infusion of Alishan Oolong are better.
Alishan tea producing area
Alishan district is located in Jiayi County of Taiwan, which is a famous tea-producing area. Alishan tea can be taken as the representative of Taiwan high mountain tea and the source of it. Tea gardens are located at the altitude between 800 meters to 1400 meters. The tea districts are distributed among the mountain tribes of Longmei, Xiding, Guanghua, Shizhou, Shizilu, Dabang, Lijia and Fengshan. The teas produced by these mountain tribes are generally called Alishan high mountain tea.