This tea’s depth and complexity is a result of its stock – decades old Shuixian tea trees – and its terroir: a 2200m elevation tea garden on Lishan, Taiwan. The combination of the two produced a bold tea with incredible richness and texture, with a flavor profile unlike most Taiwanese oolongs.
The Shuixian cultivar originated in Fujian’s Wuyishan region and was brought to Taiwan by settlers in the 19th century. It was amongst several tea cultivars planted in Muzha, a hilly region immediately south of present day Taipei. Muzha is best known for its Tieguanyin, and it was on the assumption that the seeds were Tieguanyin that our tea producer purchased the seeds and planted them on Lishan four decades ago. It wasn’t until the first saplings appeared that the mistake was discovered.
The plants themselves now reach chest height – and are widely dispersed in a lush area carpeted by ferns. The longevity of the tea plants mean their root network reaches deep into the soil, while the cooler high elevation climate slows leaf development. The result is raw leaves rich in catechins, the building block of flavor, texture and aroma.
This tea was handpicked on the 7th of May, 2014. The leaves were then processed as a green style oolong with higher oxidation. Total withering time was approximately 10 hours, interrupted halfway by careful bruising to further accelerate oxidation, and then finished with a series of firings and rolling.
The resulting tea has a thick, syrupy texture, with both aromatic and flavor complexity. This is a bold, multifaceted tea with range and depth, delivering notes of nectarine