Alishan High Mountain Oolong
Alishan, Taiwan
From the misty peaks of Alishan—floral, creamy, with a buttery texture that coats your palate in orchid and cream.
The Story
Alishan is Taiwan's most famous tea region, where gardens cling to mountainsides between 1,000-2,300 meters elevation. The near-constant mist, significant day-night temperature variation, and acidic soil create the perfect conditions for high mountain oolong. These teas are lightly oxidized (20-30%) and rolled into tight balls that unfurl dramatically when brewed. The orchid-like fragrance is so distinctive that experienced tea drinkers can identify Alishan by aroma alone.
Flavor Notes
Perfect For
- Afternoon gongfu sessions
- Meditation
- Floral tea lovers
- Understanding Taiwanese terroir
- Special occasions
Pairs Well With
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
195°F
(90°C)
Amount
6g per 100ml (gongfu) or 3g per 200ml (western)
Steep Time
45 sec first steep, +10 sec each (gongfu) or 3 min (western)
Resteeps
6-10 steeps (gongfu)
Recommended Vessel
Porcelain gaiwan or Taiwanese teapot
Brewing Tips
Don't rinse high mountain oolong—the first steep is precious and floral. Watch the tight balls unfurl over multiple steeps; the flavor evolution is part of the experience. These teas are best brewed gongfu style to appreciate each transformation.