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Lishan, Spring by Red Blossom Tea | Teatico

Lishan, Spring

Lishan, Spring

by

United States

88

teas

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$288•Unit: 453g (16 oz.)

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Steep time

2–5 min

Recommended

Steeps

5

Recommended

Water temp

95°C

Recommended

Leaf ratio

—

Brew methods

Gongfu

From database

Caffeine

medium

Typical

Tasting notes

Vendor says

Floral Gardenia Citrus Tropical Fruit Sugarcane Cream Vegetal

Taste & body

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Overview

Description Brewing Guide 漢字梨山烏龍春茶 origin Lishan, Taiwan craft qing xiang flavor notes gardenia, sugarcane, fresh cream 漢字梨山烏龍春茶 origin Lishan, Taiwan craft qing xiang flavor notes gardenia, sugarcane, fresh cream Peaking at 2200 meters above sea level, Lishan is the third highest mountain in the Lishan Range. The garden from which this tea is harvested lies at approximately 2000 meters (6500 feet) above sea level, an elevation that yields temperate weather in the summer and light snow fall in the winter. At this elevation, the tea plants are exposed to strong sunshine only in the morning before they are quickly enshrouded in mist. This short sun exposure allows the leaves to produce intense flavor compounds, but tempers the bitterness that can result from over-exposure. The cooler temperature also slows the plant's metabolism, enabling the leaves to retain and store more flavor compounds. Initial infusions yield a tea that is smooth and sweet with a hint of sugarcane and tropical fruits. Longer infusions yield intense floral and citrus notes over a viscous foundation of buttercream that seems to cling to our palates. 1g per 1oz at 185°F for 2m This is our go-to brewing method for Formosa oolongs, since it balances each element of this style’s character. For an even sweeter and richer taste, decrease you water temperature while extending brew time; for a brighter and more vegetal taste, increase your water temperature while slightly decreasing brew time. Learn the fundamentals of tea brewing and master your technique here.

Red Blossom Tea

Red Blossom Tea

Red Blossom Tea

Tip: steep high-altitude oolong at 75°C for 4–5 minutes to capture floral sweetness.

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