Taiwan

Shānlínxī Oolong杉林溪乌龙

Shānlínxī wūlóng

Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Zhúshān Townsh...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

High-mountain oolong with a cooling (cryptomeria) and orchid aroma, buttery taste, and long sweet aftertaste.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 6–8 g per 150–200 ml (gongfu); 3–4 g per 250 ml (European style).
Teaware: White porcelain gàiwǎn (蓋碗, gàiwǎn) — ideal for revealing "cold aroma" and evaluating liquor color. Yíxīng teapot from zǐshā clay (紫砂, zǐshā) — suitable...
Water Temperature: 90.000000
Brewing Notes: Don't over-steep first infusions — excess extraction will lead to unwanted astringency that will "close" the delicate pine aroma. Short steeps better reveal the la...
Water Temperature Detail: 90–95°C for standard batches; 85–90°C for the most delicate spring harvests of "Special" class. Competition style (roasted) tolerates 95–100°C.

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese high-mountain oolongs (高山烏龍, gāoshān wūlóng). According to Taiwanese classification — tea grown at altitudes above 1,000 m above sea level.
Coordinates: Approximately 23°38′ N, 120°46′ E.
Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Zhúshān Township (竹山鎮, Zhúshān Zhèn), Shānlínxī mountain area (杉林溪,...

Taste

Dry Leaf Appearance: Tightly rolled semi-spherical granules (半球狀), size from medium to large. Color — dark green with oily luster (墨綠油潤). In highest grades, granules are heavy and dense. Light down ...
Dry Leaf Aroma: Dominant "cold" note (冷香) — clean, cool, with distinct pine shade of cryptomeria. In the background — orchid, lily of the valley, and light creamy sweetness. Spring te...
Liquor Aroma: Rich floral-pine spectrum with growing honey sweetness. Orchid note interweaves with the woody "base" of cryptomeria — this is the signature feature distinguishing Sha...
Liquor Color: Honey-green with golden shade (蜜綠透金黃), high transparency, noticeable colloidal shine on surface (光暈).
Spent Leaves: Fleshy, elastic, whole leaves, opened to full size. Color — from bright green to olive, with reddish border along the edge. Stems and petioles — elastic and juicy.
Taste: Full, oily, smooth (甘滑醇厚). Pronounced freshness (鮮), due to high amino acid content. Sweetness — "sugar cane" in winter tea, more floral and light in spring. Light and...

Details

Oxidation: 30.000000 - 30.000000
Oxidation Maximum: 30.000000
Oxidation Maximum Detail: 30
Cultivar: The main cultivar is Qīng Xīn Oolong (青心烏龍, Qīngxīn Wūlóng), also known as Ruǎnzhī Oolong (軟枝烏龍, Ruǎnzhī Wūlóng) — "Oolong with soft branches." This is a lat...
Picking: Main seasons — spring (春茶, chūnchá; May) and winter (冬茶, dōngchá; November). There is also late-winter "winter leaf" (冬片, dōngpiàn) — harvest around the...
Phase: Early

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