The Alishan for today is from Tillerman Tea. This Alishan is a light roasted, Qing Xin Cultivar, High Mountain oolong from the Meishan (Plum Mountain) District of Chaiyi County, Taiwan.
Leaf and Steeping Method
Alishan Meishan District has a candied sweet floral aroma.
I used around 1 gram of leaf per 15ml vessel size, steeped in boiling water. Again, I usually use a gaiwan but I’m too lazy to find one, so this fast pour teapot is my tea steeping vessel today.
Steeped up, the leaves are more honeyed and floral.
Tasting of Tillerman Tea’s 2020 Spring Alishan Meishan District High Mountain Oolong
First Infusion: This is light, pure, and mineral tasting. Alishan Meishan District has a soft buttery character but mostly of spring water with an oily lipped texture. The aftertaste slowly slinks in and is a crisp tulip note.
Second and Third Infusion: Alishan Meishan District is opening up a lovely sweetness like a slightly candied apple quality as it is fruit and rock sugar. The tea is still light and minerally but some sips taste of blades of tall grass.
Fourth, Fifth, and Sixth Infusion: Alishan Meishan District developed a bit of a biscuit quality, like I’m eating a biscuit buttered with grass topping. This Alishan is tangy, acidic, fruity, buttery, and hit a stronger flavor with a dance of bitterness on the tongue.
Seventh and Eighth Infusion: The oolong finished how it started – light and minerally but a bit tangy and stewed bitter grass. It has a bit of acid to it, like the taste after eating a fizzy candy.
Another monster leaf size and this is a pair!
Comments
Tillerman Tea’s 2020 Spring Alishan Meishan District High Mountain Oolong is a delicate Alishan, best for those who prefer their oolongs gentle. To a new oolong drinker, this Alishan might be too light tasting, but it took boiling water well so the brewing should be easy going.
I love the complexity and gentleness of this Alishan. I enjoyed every drop and will drink this to keep spring alive as the weather cools.
(tea provided for review)
