Coastal Mountain Deep Water Oolong
**We have finally made some more of this legendary tea! As the first Deep Water Oolong was an accident, we tried to recreate the conditions of the original and we where close, but it isn't exactly the same. There is more vegetal in the fruit notes and the flavors aren't quite as crisp as the original. If you fell in love with the first batch get a smaller amount before buying large quantities! The Taste is similar but not exactly the same. The good news is that as Matt helped make it himself, it is even cheaper than last time. Unlike other companies, if we save money by making it ourselves we charge less, not more. While this batch isn't perfect, we are getting closer and look forward to trying again this winter!
Don't let the affordable price of this tea fool you! This is a top shelf tea produced high in the mountains of one of the most unique terroirs of Taiwan, the Eastern Coastal Mountain Range. The muddy, fertile soil and copious amounts of Pacific Ocean fed rain give this area's tea a fascinating and distinct 'coastal' character.
The upfront taste of this mid-oxidized oolong can only be described as 'oceanic', like a light, fresh and flowing, slightly salty ocean breeze. This quickly transforms in the mid mouth to a rich ripe dark fruit and thick wide mouthfeel so familiar to the Jinxuan(Milk Oolong) cultivar.
The affordable price of this tea comes the fact that it is from a lesser known area and that it was machine picked. The fact that a good friend of ours picked it also helps! The flavor and generally character of this tea is truly unique, and should be more well known. We will try to get the word out as best as we can!
**This tea has been one of the most common teas we reach for in the warehouse and has quickly become a 'classic' tea for many of our customers. We highly recommend it!
Elevation: 1000m
Status: Agrochemical Free Farming
Cultivar: Jinxuan
Oxidization: 45%
Season: April 2025
Method: Machine picked, processed on site, very small batch
Region: Cikashan, Hualien
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5 steeps.
Western Style: 3g per 100ml, ~95c water for 2 minutes. Lasts 2-3 steeps
