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$5 fast USA shipping for all the tea and tea ware you want! International shipping details are HERE. "Wow! This is an amazing tea!" - Sororitea Sisters NEW LARGER SIZE - 75g instead of 56g This tea comes to us from the highest elevations of Shanlinxi, one of the best growing areas in Taiwan. Each afternoon misty clouds come in so thick you can hardly see anything. It's quite remarkable and very zen. Premium Gaoshancha* has a heavier liquor delivering a smoother drinking experience not to be missed. Not dry at all or bitter, but simply clean and refreshing with a calm but energetic chaqi (tea energy). Explore this tea slowly with many infusions and you might catch such notes as butterscotch. Like our other teas, this tea is expertly grown, hand-picked, hand-processed and vacuum packed at the source! Only our "Face-to-Farmer" sourcing insures you authentic tea and premium quality. In fact, this tea is grown by Chia's cousin's Husband's Uncle, haha! Note: Winter crop leaves and stems are a bit thicker with better drinking texture and storage potential. Spring crop is more floral and delicate with more top notes. Both are good! *Gaoshancha refers to "High Mountain Rolled Oolong Tea" Varietal: Qingxin Location: Shanlinxi Elevation: 1700M Harvest: Winter 2025 Brewing: Standard Gaiwan (about 130ml or half a cup of liquid) Warm up your gaiwan with hot water first, pour it out, then add 3-6g of dry leaf, depending on how strong you like your tea. Fill your gaiwan covering the leaves with fresh hot water (195°/90°c), pour out this "rinse", then add a second round of water. Cover your gaiwan and wait for 30 to 45 seconds. Pour everything into a decanter through a strainer, let it cool to a comfortable drinking temperature, then enjoy. Repeat this process several times, gradually increasing the steeping time by 5-10 seconds for each infusion. You can find a good decanter HERE, a good strainer HERE, and some nice cups to share tea with friends HERE. Traditional Teapots Depending on the size of your "gongfu" teapot, the old-school advice is to loosely cover the bottom of your teapot in High Mountain Oolong dry leaf. Follow the same perimeters of gaiwan brewing. Teapot brewing is highly individual so use this as a starting point and develop your own style based on what you like to get out of each tea. You can find suitable teapots at all price ranges HERE. The Easy Ways Coffee cup - Add one teaspoon to one cup of hot water (195°/90°c) for 4 minutes. Strain and enjoy. Repeat up to three times. Coffee press - If you have a coffee press or a nice traditional western teapot you want to enjoy, just double the above - 2 teaspoons to 2 cups of fresh hot water. Or with practice, you can use less tea and longer brewing times. NOTE: Tea balls and similar brewing methods are not recommended. On-the-Go Grandpa-Style When I'm out working, I like to use an drinking thermos like a Yeti. The key to these is to use less dry leaf. I use about 1/2 teaspoon or 3g. You can use boiling water and let it set for around 5 minutes until you cover it. It should be at a good drinking temp for quite a while now. When you're dry, just refill and repeat all day long.