Pack size: 2 x 150g +/- 5% (2 x 5.3 oz) loose leaves in 2 vacuum-sealed foil bag
Cultivar: Qingxing Oolong
Zhu Lu Alishan High Mt. Tea was developed in 1980, the tea estate in the Alishan area is the origin of the beginning plants and produces the newest type of high mountain oolongs in Taiwan. At the elevation of 1400 meters, the mountainsides are covered with fog or clouds which are ideal for growing Oolong. The tea estates are nestled in a beautiful scenic area with a 1000-year-old forest nearby.
Due to the unique local climate and leaf selection criteria, this tea is a high-grade quality Alishan Oolong. The tea liquor has a pale yellow hue matching its faintly fresh aroma. Once tasted, the tea presents itself with a fresh taste followed by a faintly sweet aftertaste.
The water to steep this tea is about 85-90 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should be uncurled for full flavor.
For ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half-filled with leaves and initially steeped for 15 seconds (depending on an individual's preference) with the steeping time increased by an additional 5 seconds for each successive steeping. The leaves may be steeped multiple times.