Taiwan Li Shan Oolong Tea from What-Cha

Taiwan Li Shan Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Butter, Citrus, Cookie, Cream, Floral, Fruity, Grass, Green Apple, Herbaceous, Honeysuckle, Mineral, Nutty, Orange Blossom, Orchid, Peach, Pine, Pineapple, Spinach, Sugarcane, Sweet, Vegetal, Coconut, Celery, Flowers, Green, Nectar, Berry, Honey, Nuts, Stonefruit, Peas, Smooth, Cherry, Creamy, Drying, Jasmine, Narcissus, Nutmeg, Osmanthus, Plants, Spring Water, Almond, Custard, Lime, Pear, Vanilla, Freshly Cut Grass, Lilac, Milk
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by hawkband1
Average preparation
195 °F / 90 °C 1 min, 15 sec 5 g 4 oz / 116 ml

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22 Tasting Notes View all

  • “I bought 50 g of this tea in my Black Friday 2020 blowout with Derk, and have finished a little more than half of it. I steeped around 7 g in my 150 ml clay oolong pot using 195F water for 25, 20,...” Read full tasting note
    94
  • “This seems to be the only Li Shan that What-cha carries so it must be this one that Kawaii433 sent me.  It was a while ago, but thank you very much again for that excellent package!  I will be...” Read full tasting note
    82
  • “This might be the the most floral tea I’ve ever had, which means it’s not as balanced as I would have liked though. However, I think objectively speaking this tea is higher quality than my current...” Read full tasting note
    85
  • “This is a fine oolong and I wanted to have a proper reflective sitting with it, but life often doesn’t go as planned, eh? I tried drinking it at the office (nasty water and not worth bringing nice...” Read full tasting note
    86

From What-Cha

A wonderful and complex oolong which evolves with each subsequent steep. It possesses a lovely floral quality while tones of citrus, fruit and nut gradually reveal themselves.

Sourced direct from Mountain Tea.

Tasting Notes:

- Very smooth texture

- Complex taste which evolves

- Floral quality with notes of citrus, fruit and nut which develop with subsequent steeps

Origin: Li Shan mountain range, Nantou, Taiwan

Cultivar: Qing Xin

Oxidation: 20%

Roast: 0%

Altitude: 2000m+

Brewing Advice:

- Heat water to roughly 85C/185°F

- Use 1 teaspoon per cup/small teapot

- Brew for 1-2 minute

- Always remove the leaves from the water once the tea has brewed

- Re-use the leaves multiple times and increase steeping time with each subsequent infusion

- Best without milk

We always recommend experimenting with any new tea, to find the parameters which suit you best

About What-Cha View company

Company description not available.

22 Tasting Notes

95
1725 tasting notes

It’s my birthday, and I had an awesome morning despite the schlew of grading, writing, thinking, resume writing, a leak from a whole into the tar roof into my mother’s rooms walls, and the sharp, icy rain. My bloodsugar is still high from some salmon and steak hibachi, and I had this tea, so I should not be complaining.

I had to visit this one to see how it pans as my favorite. I started out with the Qilan What-Cha offers at midnight, and woke up this morning with the new Taiwan Amber GABA Oolong, and this tea to gage how my preferences have changed at age 23.

I’ve found that I’ve like a little bit more baking and maturity in my oolongs, and I have not drank my nucelar Gaoshans as religiously as I used to….never mind I still cling to them like the occasional Hail Mary of an uncommitted Catholic, but a little more. The crisp apple notes and fruity florals are still there in its soothing creamy texture, but it actually came out as being noticeably grassier than the GABA and not quite as sweet. This was creamy verdant sweet, whereas the GABA is its own category of mineral, rock sugar, pear, and light yet “rocky” roast. A part of me preferred the GABA, but I still would have a hard time parting with this tea or its type. The GABA has the benefits as having the pear notes a high mountain oolong would with very short steeps, but it is not going to be as verdant or spring like as this one when I need it to be.

So in short, I have gotten more attached to oolongs with more roast, but I still cannot part with my gaoshans, or this tea for that mattter, for a while, though I might not get as large quantities of it as I used to.
8 comments
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Evol Ving Ness
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Happy birthday to you, Daylon R. Thomas!

Here’s to another year of splendid teas!

ashmanra
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Happy birthday!

Crowkettle
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Happy birthday! :)

Daylon R Thomas
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Thanks everyone!

mrmopar
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Sorry to be late. Storm took out most of my communications. Happy Belated!

LuckyMe
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happy birthday. i too have found myself gravitating away from green oolongs lately. still love them, but don’t crave them the way i used to.

Daylon R Thomas
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I started out thinking I’d be hooked to darker oolongs and ripe pu-erh’s because I love roasted coffee so much, but I went green, super green, and now a little more medium.

eastkyteaguy
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Happy belated birthday!

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95
13 tasting notes

This is for the Spring 2016 harvest.

Wow this tea is amazing! I really love high mountain teas, so I ordered a sample of this – should’ve gotten a larger bag! The liquid is a very pretty light glowing amber color. It’s very smooth and slightly floral. Had me going “mmm” every sip! I bought a tumbler of this to my all-day test and it got me through the day.

I western brewed this, but I will try gongfu with the rest of my sample to reveal the complexities of the flavor.
Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML
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