Grown in a region that’s known for being shrouded in a mystical sea of clouds, this lightly oxidized oolong retains the pure qualities of this unique terroir.
Flavour
Sweet corn, osmanthus, pleasant and light.
Harvest
Qing Xin (Green Heart) cultivar
Harvest date: 18 April 2024
Processing
25% oxidation, no roasting
Elevation
1,500 metres
This pleasantly light oolong is aptly named “morning mist” after the Alishan region where it grows and is the perfect cup of tea to start your day.
Once infused the buttery dry leaves reveal a pale yellow liquor with flavours of sweet corn and osmanthus. As the leaves unfurl more in the second infusion, the floral flavour is prevalent with sweet corn and a light, refreshing finish on your palate. Even though it wasn't roasted, the flavour profile has an enjoyable wow factor.
As this is a light tea you don’t want it to be dominated by strong foods. If you start off your day with a healthy breakfast, serve this tea with scrambled egg whites on a whole grain English Muffin or smashed avocado on multigrain toast sprinkled with sea salt and a squeeze of fresh lemon.
3g per 250 mls (1 cup)
First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse for 3 minutes at 90oC
Additional infusion: gradually increase steeping time for second infusion.
7g (2 tsps) in 100ml Gaiwan
First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse 20-30 seconds at 90oC
Second and third infusions: infuse 20-30 seconds at 90oC
Additional infusions: double infusion time with each additional infusion
3g per 250mls (1 cup) of room temperature water
Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.
This high mountain oolong is produced at an altitude of 1,200 metres above sea level in Alishan, one of the most famous tea growing regions in Taiwan. Alishan is known for having warm temperatures in a subtropical yet mountainous region with a continual mist that causes the plants to grow slowly because of the abundant cloud cover and reduced exposure to sunlight, thus producing tea leaves with intense flavours and aromas.
The nutrient rich soil and high elevation limits pests and chemical fertilizers are not used, which is in keeping with the tea farmer’s traditional tribal culture and spirit of purity, simplicity, community and respect of nature. The term “eco’ is used to indicate the farm is in conversion to organic when harvested.
The dense surrounding forest and nutrient rich soil are all part of this unique terroir that produces some of the best oolongs in the world.
