Alishan Qing Xin (High Mountain Oolong Tea)

Sourced from Mr. Wang, a 3rd generational farmer in the Chiayi, Alishan region, famous for owning one of the highest peak in the mountain region of Alishan at 1300m. His tea journey started when his grandfather purchased the land from the native Taiwanese tribe, and made a pivot from selling fruits to planting tea trees.

Qing Xin originated from Anxi County in Fujian province of China and was brought into Taiwan in 1855. The Qing Xin grown in Taiwan are distinct from Chinese Qing Xin due to Taiwan's unique climate, giving it a fruity and floral aroma.

Gong-Fu : 1:15 tea to water ratio using boiling water. First steep 50-60 seconds. Consecutive steeps increase by 10-15 seconds. Good for 3-4 steeps.

Mug / French Press: 1:35 tea to water ratio. Brew 4 minutes. Consecutive brews increase by 30-60 seconds. Good for 3-4 steeps.