2026 spring Li Shan, medium roasted, from the Pear Mountain area, often above 2,000 meters.
Tea Profile
At a glance: 2026 Spring · Taiwan oolong · Medium roast · our A+++++ grade · Sample 7g to 1000g
- Dry leaf: Tight, substantial balls in green and warm brown tones, with a light fruity scent.
- 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 the medium roast 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 and comparing styles side by side.
Brewing Guide
- Measure about 5–6g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (10 seconds for the first infusion so the leaves can open, then 5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Store airtight in the refrigerator, away from strong-smelling food. Allow the bag to come to room temperature before opening.
About the Leaf
These can show up now and then:
- 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.
