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Mei Shan Full Aroma Oolong (梅山濃香高山茶)

  • $18.00


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Mei Shan Full-Aroma Tea is light oxidized tea from Riley village near Mei Shan Township in Chaiayi County. This tea is hand plucking, lightly fermented and this gives delicious taste with little bake taste with finally throat tea exposure.

This a spring 2014 oolong.

Winter 2013-2014 was rather cold and with a lot of rains. Cold weather is good for tea grows and rains make tealeaves richer. 2014 spring oolong is very good in taste.

Leaves: delicately hand-rolled into small, green colored balls

Taste

Clean and clear brew is lightly golden colored.

Brewing

The general recommendation for this tea is to brew it as all light oxidized tea.

We recommend glass or porcelain pot. You can also use clay pot, but check that before no stronger teas were brewing there (for example red tea).

The temperature of water must be lower. We recommend to use water about 80-85°C (175-185°F).

Use approximate 3 grams of tealeaves for 250 ml of water. It requires a longer brewing time than most of other Taiwan teas. 3-5 minutes is recommended and then increase steeping time for every next brewing.

Same amount of tea can be prepared for several times.

Additional information

This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 35s to 5 minutes.

You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.

Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.

Tags: full aroma oolong, lighty fermented oolong

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From our blog

All about tea fermentation

All about tea fermentation

Tea production is a series of various steps, which starts with freshly-plucked leaf and ends with dry tea leaves which are ready to brew. Some steps are common for all kinds of tea and (plucking, sorting etc) and other are unique for different kinds of tea. Fermentation is one of them and tea is often described as either not-fermented, semi-fermented or fermented.