CUP CHARACTERISTICS:Classic oolong - top 5%. Tightly rolled leaves transition to delicate orchid and pear notes. Haunting finish.
INFORMATION: A legend told in the villages of Taiwan's Alishan National Scenic Area maintains that the Tsou Tribe of aborigines, people who inhabited the mountainous region centuries ago, first discovered wild tea in Taiwan by chance. (The name Alishan itself derives from an old aboriginal word - Jarissang.) The story goes that the Tsou discovered that leaves from a certain bush (now known to be tea) produced an elixir when boiled that had the ability to raise spirits and keep the mind alert.
During the 19th century, tea growers from mainland China visited the country and discovered what the Tsou people had known for centuries - the Alishan region, with its high mountain slopes, crisp clean air and abundance of sunlight is one of the world's greatest locations for growing tea, Oolong in particular.
Today's Alishan teas are still produced according to the methods established by the early planters. Fresh leaf is hand plucked and immediately wilted in the sun for a period of time. Next, they are placed in baskets and shaken to bruise the leaves and release the enzymes that produce flavor. This is followed by a period of oxidization after which the leaves are laid out to dry and finally fired. The result is nothing short of a spectacular Oolong - an almost perfect example of the best the Alishan region has to offer. Brew a pot today and experience what some tasters refer to as the "champagne of Taiwan"! Enjoy.