Studio pack
Shānlínxī Hóng Oolong
Golden cup
Brewing profile
Origin notes
Tea origin
Taiwan Oolong
Shānlínxī Hóng Oolong杉林溪红乌龙
Shānlínxī hóng wūlóng
- Origin
- Taiwan, Nántóu County (南投縣, Nántóu xiàn), Zhúshān Township (竹山鎮, Zhús...
- Tea type
- Taiwan Oolong
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
SKU · SHANLINXI-HONG-WULONG-CN
Tea dossier
Provenance and specifications
- Origin
- Taiwan, Nántóu County (南投縣, Nántóu xiàn), Zhúshān Township (竹山鎮, Zhúshān zhèn), Shānlínxī tea district (杉林溪, Shānlínxī)
- Tea type
- Taiwan Oolong
- SKU
- SHANLINXI-HONG-WULONG-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- ཆུ་གྲང་མོའི་ནང་དུ་ ༥ གྲམ་ཁོངས་ ༥༠༠ མི་ལི་ལི་ཊར། མཁོད་ཁང་ནང་དུ་ཆུ་ཚོད་ ༦–༨ བཞག ཧོང་ལིན་ཧོང་གི་ཨུ་ལུང་དམར་པོ་ནི་གྲང་མོའི་ཐབས་ཀྱི་ཆེད་དུ་ལེགས་ཤོས་ཀྱི་མིང་འཛིན་ཞིག་ཡིན། ཇ་ནི་གཙང་མའི...
- Tea amount
- 5–6 g per 100–120 ml (gongfu method); 2.5–3 g per 200–250 ml (European method, 2–3 minute steeping).
- Teaware
- Porcelain gàiwǎn (蓋碗, gàiwǎn) — best choice for first acquaintance and aroma evaluation. Clay teapot (Yixing or Taiwanese clay) suits roasted versions, emphasizing dep...
- Water temperature
- 90 °C
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
Origin
- Tea type
- Oolong
Taste
- Dry Leaf Appearance
- Tightly rolled semi-spherical granules, identical in shape to standard gaoshan oolong. Color — dark, from deep olive-brown to almost black with glossy sheen; significantly darke...
- Dry Leaf Aroma
- Fresh and sweet — notes of green apple, ripe apricot and honey. In «mixiang» versions — distinct honey-floral component. Coniferous-woody undertone characteristic of S...
- Liquor Color
- From golden-orange to rich amber-red or cognac color, clear and transparent, with pronounced brilliance. Color intensity approaches red tea, but transparency and oiliness reveal...
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 1
- Sensory Source Descriptor Li Intensity
- 1
Details
- Pluck Standard
- Hand picking (手摘, shǒuzhāi) — bud with 2–3 unfolded leaves. For red oolong, slightly more mature shoots are acceptable than for classic gaoshan oolong.
- Alkaloids
- Caffeine — moderate level (typical for Taiwanese oolongs), theobromine, theophylline.
- Essential Oils
- Qingxin Oolong cultivar is characterized by high content of alcoholic aromatic compounds (50–70% of volatile profile). With heavy oxidation, they transform into ester and terpen...
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine — profile enriched due to multi-component mountain soils of Shanlinxi.
- Vitamins
- Vitamin C (in non-roasted versions), B-group vitamins, vitamin A.
- Early harvest months
- 4, 9
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Region coverage: Taiwan, Nántóu County (南投縣, Nántóu xiàn), Zhúshān Township (竹山鎮, Zhúshān zhèn), Shānlínxī tea district (杉林溪, Shānlínxī)
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