Alishan Chin Xin Oolong Competition Grade

Taiwanese Competition Oolong

This tea won an award at the Alishan High Mountain Oolong Competition in the Chin Xin cultivar category. It's a high mountain oolong from the Alishan region, processed in the traditional way, where the leaves are rolled into regular balls. The leaves are only slightly oxidized, have a fresh green color, and a wonderful floral aroma of lilac, jasmine, and lily of the valley. The light green infusion has a delicate, creamy taste with a rich floral aroma and a hint of vanilla. (photo of original packaging added for illustrative purposes only)

How to brew Alishan Oolong

These tea leaves are suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.

An award-winning tea from a competition of high mountain teas grown in the legendary Alishan Mountains. The competition, which is held by the Alishan Farmer's Association every late May or early June, focuses on high mountain teas from the spring harvest that has just taken place. This tea met the standards of the competition and made it through to the finals from which the winning teas are selected. The competition rules require the tea to be lightly baked to meet the standard. The baking is another challenge for the contestants. Not only must the tea be of the highest quality, but the baking must be masterfully executed. The original floral notes must remain and not be covered up. The honey sweetness and sweet to heady floral notes are typical.