Reviews

Eco-Cha Shan Lin Xi High Mountain Oolong

Country of Origin: Taiwan
Leaf Appearance: dark green, tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: gold

The aromatics of Taiwanese high mountain oolong is one of my absolute favorite smells. This one is unroasted and according to +Eco-Cha Artisan Teas was oxidized a bit more than the standard. It’s definitely a tea that you need to sit down and take your time with. The taste was complex without being overly heavy or green. Floral notes were expected but I was surprised to find that it was also quite fruity. The mouthfeel was smooth and later infusions had a subtle creaminess. A slight sourness also developed after a few rounds. That probably sounds like a bad thing but it’s really not. I’ve noticed a similar taste in good quality Tie Guan Yin. Eco-Cha sources their teas directly from farmers and I love the stories that they tell. Here’s what they had to say about this tea:

This farm is managed by a husband and wife team who transformed their plot of virgin high mountain bamboo forest into a tea garden just ten years ago. They produce approximately 300 pounds of tea from a typical day’s spring harvest, compared to 1000 pounds a day from larger productions in the area. 

This is the second tea that I have tried from this company and so far I am very impressed. In case you missed it, Andy from Eco-Cha contributed a guest post about Taiwanese tea plants.

Shan Lin Xi High Mountain Oolong sample provided by Eco-Cha.

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This farm is managed by a husband and wife team who transformed their plot of virgin high mountain bamboo forest into a tea garden just ten years ago. They produce approximately 300 pounds of tea from a typical day’s spring harvest, compared to 1000 pounds a day from larger productions in the area.

This is the second tea that I have tried from this company and so far I am very impressed. In case you missed it, Andy from Eco-Cha contributed a guest post about Taiwanese tea plants.”,
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Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.