Strip Leaf

Ālǐshān Hóng Chá阿里山红茶

Ālǐshān hóngchá

Origin: Táiwān (台灣, Táiwān), Chiayi County (嘉義縣, Jiāyì Xiàn), Ālǐshān mountai...
Tea type: Strip Leaf
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

High-mountain Taiwanese red tea with honey-fruity flavor, smoothness, and a long aftertaste, born in the famous Alishan mountains.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5 g per 150 ml water (gongfu method); 3 g per 200 ml (European method).
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn)—best choice for revealing multi-layered aroma; porcelain teapot; Yixing teapot is suitable, but clay may muffle delicate high-mountain no...
Water Temperature: 90.000000
Brewing Notes: Alishan Hong Cha is excellent for cold brewing: 5 g tea per 500 ml room temperature water (10–15°C), refrigerate for 6–8 hours. Result—delicate, sweet liquor with fruit-flo...
Water Temperature Detail: 90–95°C.

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Category: Taiwanese high-mountain teas (高山茶, Gāoshān Chá). Belongs to a new direction—high-mountain red teas (高山紅茶, gāoshān hóngchá), which has been actively developing in ...
Coordinates: Approximately 23°30′ N, 120°48′ E.
Origin: Táiwān (台灣, Táiwān), Chiayi County (嘉義縣, Jiāyì Xiàn), Ālǐshān mountain region (阿里山, Ālǐshān). Tea gardens are located within the Alishan National Scenic Area...

Taste

Dry Leaf Appearance: Depends on rolling method: either dense semi-spherical granules of dark brown color with golden tips inclusions (semi-spherical rolling, characteristic of Alishan), or slightly ...
Dry Leaf Aroma: Delicate, sweet, with predominance of honey and fruity notes (ripe plum, peach, dried apricot). In versions from Qing Xin Oolong—delicate orchid and floral shades; from Jin Xuan...
Liquor Aroma: Bright, multi-layered. Leading notes: honey, ripe fruits (apricot, plum, lychee), caramel. In middle notes—floral shades (orchid, rose), light spices. In aftertaste—sweetish woo...
Liquor Color: Clear, from light amber to red-amber, with warm, honey shade. Lighter and clearer than most lowland red teas.
Spent Leaves: Whole, elastic leaves of reddish-brown color, often retaining semi-spherical form for the first 1–2 infusions. As they unfold, demonstrate even oxidation and tender, elastic tex...
Taste: Full, but surprisingly soft for red tea. Medium-dense body, silky texture. Bitterness practically absent—this is the main difference from lowland red teas. Sweetness pronounced,...

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Strip
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: For Alishan Hong Cha production, the same cultivars are used as for the region's famous oolongs—this is its uniqueness. Main varieties:
Picking: Spring (春茶, 3rd–5th month) and winter (冬茶, 10th–12th month) provide the highest quality raw material. Summer harvest (夏茶) is used for mass categories; sometimes honey red tea (蜜...

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