Alishan Competition Fine Grade Qing Xin Oolong

Alishan Competition Fine Grade Qing Xin Oolong

An award-winning tea from a competition of high mountain teas grown in the legendary Alishan Mountains. The competition, which is held by the Alishan Farmer's Association every late May or early June, focuses on high mountain teas from the spring harvest that has just taken place. This tea met the standards of the competition and made it through to the finals from which the winning teas are selected. The competition rules require the tea to be lightly baked to meet the standard. The baking is another challenge for the contestants. Not only must the tea be of the highest quality, but the baking must be masterfully executed. The original floral notes must remain and not be covered up. The honey sweetness and sweet to heady floral notes are typical.
A distinctive green leaves shaped into traditional balls with a pleasant sweet roasted aroma with heavier floral notes. A light green infusion of light, delicate, sweet flavor with a lovely florality in perfect combination with creamy roasted notes.

How to brew Alishan Oolong

These tea leaves are suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.