Alishan High Mountain Oolong (阿里山高山茶)

tea imagery: Deer among clouds

Alishan names a tea-growing region of Taiwan, not a single cultivar. Its high-mountain oolongs are often made in a light style, with floral aromas and a smooth texture. Look for the cultivar as well as “Alishan” on the label: Qing Xin or Jin Xuan tells you more about the tea.

History

The Greater Alishan tea region includes several parts of Chiayi County, among them Zhuqi, Meishan, Fanlu and Alishan townships. Shizhuo is a well-known centre where tea growing expanded in the 1980s. Leaves are commonly rolled into tight clusters. Light processing is widespread, but ask about the roast and harvest season of the particular batch.

The deer among clouds is our artistic interpretation of a mountain landscape. It illustrates this page; the tea’s own story lies in the gardens and the work of local growers.

Terroir

Alishan tea region, Chiayi County, Taiwan. Varies between gardens; ask where the leaves were grown. Many gardens have loamy soils; local conditions vary with slope and drainage. Mountain plots are cool and humid, with frequent cloud and mist. Elevation is only part of a batch’s identity. Compare cultivar, season, freshness and roast as well.

Leaf

dry leaf: Tight green or olive clusters that unfold into leaves, sometimes with stems attached.

aroma in a warmed vessel: A warmed vessel helps reveal floral and fresh vegetal notes.

aroma after brewing: Once the leaves open, compare the lid’s aroma with that of the wet leaves.

taste: Often floral and mellow, with gentle sweetness; fruity or creamy notes are possible. A creamy impression does not mean milk has been added.

finish: Compare sweetness, freshness and astringency after the tea cools a little.

Properties

Traditional descriptions: Describing lightly processed tea as “cooling” is a traditional convention, not a substitute for information about its composition and effects.

What to know: Tightly rolled pellets hold more leaf than they may appear to. Weigh the tea and leave room in the vessel for the leaves to unfurl.

Over a cup of tea: Sip slowly and notice how the tea’s smooth texture and floral aroma work together.

Caffeine: The amount in a cup depends on the leaves and brewing; high-mountain origin does not provide an exact figure.

How to brew

A 110 ml gaiwan or small teapot, with room for the leaves to open. Start at 95 °C with 5 g per 110 ml; try 90 °C if it is astringent. Time for each infusion: 25 s, 20 s, 25 s, 35 s, 50 s, 75 s.

When to drink

Morning or daytime, especially if caffeine affects your sleep. Any season; spring and winter harvests make an interesting comparison. For an introduction to lightly processed Taiwanese oolongs. Pear or plain biscuits; try the first cup on its own. For a chat over tea or a comparison of Qing Xin and Jin Xuan

What to notice

Look at how much space the opened leaves occupy.
Compare the first two infusions at the same drinking temperature.
Which has more aroma, and which has more body?

Questions and answers

How do you brew Alishan High Mountain Oolong?

A 110 ml gaiwan or small teapot, with room for the leaves to open. Start at 95 °C with 5 g per 110 ml; try 90 °C if it is astringent. Time for each infusion: 25 s, 20 s, 25 s, 35 s, 50 s, 75 s.

What does Alishan High Mountain Oolong taste like?

Often floral and mellow, with gentle sweetness; fruity or creamy notes are possible. A creamy impression does not mean milk has been added.

How much caffeine is in Alishan High Mountain Oolong?

The amount in a cup depends on the leaves and brewing; high-mountain origin does not provide an exact figure.

What else should I know about Alishan High Mountain Oolong?

Tightly rolled pellets hold more leaf than they may appear to. Weigh the tea and leave room in the vessel for the leaves to unfurl.