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Líshān Hóng Oolong
Taiwan
Líshān Hóng Oolong梨山红乌龙
Lí shān hóng wūlóng, Lí shān hóng wūlóng
- Origin
- Líshān mountain massif (梨山, Lí Shān), Hépíng District (和平區, Hépíng Qū...
- Tea type
- Oolong Tea
- Caffeine Level
- Medium
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Rare Taiwanese high-mountain oolong with a deep honeyed-fruity taste, produced without roasting.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 5–7 g per 100–120 ml water.
- Teaware
- White porcelain gaiwan (allows evaluation of liquor color) or Yixing teapot. For drinking — cups of 30–50 ml volume.
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95°C for first infusions, gradually reducing to 85°C for infusions 5–7+.
- Gongfu Water Temperature
- 92.000000
Origin
- Tea Type
- Oolong
- Origin Country
- CN
- Province
- Taiwan
- Classification and Origin Notes
- Since 2016, the Hépíng District administration officially registered the origin certification mark (產地證明標章) for the designation "Lishan Cha" (梨山茶), establish...
- Category
- Taiwanese high-mountain oolongs (台灣高山烏龍茶, Táiwān Gāoshān Wūlóng Chá).
- Coordinates
- Approximately 24°15′ N, 121°15′ E.
Taste
- Dry Leaf Appearance
- Dense tightly rolled balls 6–8 mm in diameter. Color dark olive, transitioning to brownish with burgundy streaks — consequence of high oxidation. Surface slightly matte; under m...
- Dry Leaf Aroma
- Complex, multi-layered. Floral notes dominate (trans-β-ionone, rose), complemented by light menthol undertones (methyl salicylate) and grassy freshness (hexenol). In depth — sof...
- Liquor Aroma
- Intense, warm honey-floral bouquet with distinct fruity notes (ripe pear, apricot, peach). When hot, light woody undertones are present (nerolidol). As it cools, the aroma becom...
- Liquor Color
- Bright amber-orange, clear, with light golden cast.
- Spent Leaves
- Leaves fully unfold, dark brown with orange edges — classic "green belly, red rim" (綠腹紅鑲邊) of oxidized Taiwanese oolongs. Leaf tissue is elastic, fleshy, leathery.
- Taste
- Rich, smooth, oily. Pronounced natural sweetness (fructose, glutamic acid) combines with soft barely perceptible bitterness of catechin gallates. Notable umami (theanine) gives ...
Details
- Oxidation
- 70.000000 - 85.000000
- Oxidation Maximum
- 85.000000
- Oxidation Maximum Detail
- 85
- Cultivar
- Predominantly Qīng Xīn Oolong (青心烏龍, Qīng Xīn Wūlóng; literally "blue heart oolong"), also known as Ruǎn Zhī Oolong (軟枝烏龍, Ruǎn Zhī Wūlóng — "soft branc...
- Picking
- Hand-picked. Main seasons — spring (春茶, chūnchá; late May — early June) and autumn (秋茶, qiūchá; August). Winter harvest (冬茶, dōngchá; late October) is practiced o...
- Phase
- Early
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