Taiwan

Shānlínxī Hóng Oolong杉林溪红乌龙

Shānlínxī hóng wūlóng

Origin: Taiwan, Nántóu County (南投縣, Nántóu xiàn), Zhúshān Township (竹山鎮, Zhús...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

High-mountain red oolong from Shan Lin Xi: honeyed sweetness, fruity depth, and coniferous freshness in one cup.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5–6 g per 100–120 ml (gongfu method); 2.5–3 g per 200–250 ml (European method, 2–3 minute steeping).
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) — best choice for first acquaintance and aroma evaluation. Clay teapot (Yixing or Taiwanese clay) suits roasted versions, emphasizing dep...
Water Temperature: 90.000000
Brewing Notes: 5 g per 500 ml cold water, in refrigerator 6–8 hours. Red oolong from Shanlinxi is one of the best candidates for cold method: tea reveals pure fruity sweetness without the slig...
Water Temperature Detail: 90–95°C. Slightly below boiling — optimal for revealing the fruity-honey spectrum without risk of «burning» delicate top notes. For roasted versions, full boiling...

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese high-mountain oolongs (臺灣高山烏龍, Táiwān gāoshān wūlóng); subcategory — red oolong (紅烏龍, Hóng Wūlóng).
Coordinates: ≈ 23.65° N, 120.68° E (center of Longfengxia tea district).
Origin: Taiwan, Nántóu County (南投縣, Nántóu xiàn), Zhúshān Township (竹山鎮, Zhúshān zhèn), Shānlínxī tea district (杉林溪, Shānlínxī). Main s...

Taste

Dry Leaf Appearance: Tightly rolled semi-spherical granules, identical in shape to standard gaoshan oolong. Color — dark, from deep olive-brown to almost black with glossy sheen; significantly darke...
Dry Leaf Aroma: Fresh and sweet — notes of green apple, ripe apricot and honey. In «mixiang» versions — distinct honey-floral component. Coniferous-woody undertone characteristic of S...
Liquor Aroma: Multi-layered and developing from infusion to infusion. First steeps — bright fruity tops (apricot, peach, green apple) with honey base and spicy-berry nuances (cherry, plum). I...
Liquor Color: From golden-orange to rich amber-red or cognac color, clear and transparent, with pronounced brilliance. Color intensity approaches red tea, but transparency and oiliness reveal...
Spent Leaves: Evenly oxidized leaves, whole, elastic. Characteristically oolong pattern: central part of leaf blade — greenish-brown, and edges — reddish-brown, which testifies to deep but un...
Taste: Smooth, enveloping, with absence of bitterness and astringency — one of the main virtues of high-mountain red oolong. Body — dense, almost syrup-like, with noticeable oiliness o...

Details

Oxidation: 70.000000 - 90.000000
Roast Level: Medium
Oxidation Maximum: 90.000000
Oxidation Maximum Detail: 90
Cultivar: Qīngxīn Oolong (青心烏龍, Qīngxīn Wūlóng) — the main and most prestigious Taiwanese oolong cultivar. Originates from old Fújiàn varieties (軟枝烏龍, 矮腳烏龍), belongs to *Ca...
Picking: For red oolong from Shanlinxi, summer harvest (夏茶, xià chá) is predominantly used — June-August. Summer raw material, which gives undesirable bitterness with light fer...

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