2026 spring Shan Lin Xi, medium roasted, from the 'Fir Forest Stream' gardens in Taiwan's central mountains.
Tea Profile
At a glance: 2026 Spring · Taiwan oolong · Medium roast · our A++++ grade · Sample 7g to 1000g
- Dry leaf: Tight, semi-spherical pellets in green with warm brown tones.
- Aroma: Clean high-mountain fragrance with warmer roasted notes layered over it.
- Liquor: Clear and bright, golden-yellow to amber.
- Taste: Refreshing at first, then sweet and mellow, with a light toasty note adding warmth without covering the high-mountain character.
- Mouthfeel & body: Thick and smooth.
- Aftertaste: Long, with good hui gan and saliva production.
- Best for: Stepping up your oolong experience; a good next step for a newcomer who wants more depth.
Brewing Guide
- Warm a gaiwan or small teapot and add about 5–6g of leaf per 100ml.
- Use water at 100°C (212°F).
- Give the leaves one fast rinse.
- Start with 10 seconds for the first infusion so the leaves can open, then 5–10 seconds, then add roughly 5 seconds per round.
- Decant fully into a fair cup each time.
Treat these as a starting point and adjust to your taste.
Storage
Zip the bag tight and keep it in the fridge to protect the fresh fragrance. Let it warm to room temperature before opening to avoid condensation.
About the Leaf
You may see some of these; they vary from bag to bag:
- Some fine pieces: normal for rolled oolong and harmless.
- Darker, glossier leaf: this is the roast, not spoilage.
- Leaves open up a lot: the rolled leaves expand to whole leaves, so a small amount fills the pot.
