**We have a limited amount of this tea, less than 1kg, so it is best not to wait too long if you want to try some.**
The story of these leaves is fascinating and explains the amazingly unique taste of these teas. 80 years ago a farmer interbred some wild indigenous Taiwanese Tea Plants (Camellia formosensis) with his 'normal' tea plants (Camellia sinensis) and planted the seeds in an unused part of his land on Alishan. Then promptly forgot about it for about 50 years! His son, now in his 70s, rediscovered this patch of tea forest about 10 years ago and has been slowly experimenting with these wild grown hybrid tea trees and developing them enough to get a viable crop. We stumbled across this hybrid style of tea at last year's tea show and have decided to release these teas today to see what everything thinks of them! We hope to visit this garden soon and reserve some of the spring crop.
These leaves have been hand picked and meticulously produced in a unique 'tea ball' style that has some aspects of both traditional Chinese and Taiwanese processing styles. The results are rare, fascinating and fun: brews with aspects of both 'formosensis' and 'sinensis' genetics!
Green: A recognizable and familiar Alishan Oolong 'sinensis' upfront that smoothly transitions to the earth sweet green leaf litter unmistakable soul of the 'formosensis' teas.
Red: Sweet, warm 'sinensis' red oolong notes that highlight the deep, dark, earthy, clean and smooth undertones of higher oxidized 'formosensis' teas.
The Red version of this tea is very similar to our popular Taiwanese Heicha of past years. If you are missing that tea then this one is not one to miss!
Status: Wild Garden, Regenerative, Organic
Cultivar: Central Taiwan Wild Cultivar, Camellia Formosensis hybridized with Camellia Sinensis(Most likely Qin Xin Oolong), 70-80 Year old forest grown trees
Season: Spring 2023
Method: Hand picked, processed on site, very small batch
Oxidization: 95% (Red) 30% (Green)
Region: Alishan, Chaiyi
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~95-100C water(205-212f), 20 second steeps for first 3-4 steeps then adjust to taste. Lasts 7+ steeps.
Western Style: 3-5g per 100ml, ~95-100C water(205-212f), 1-2 minute steeps
This tea is best brewed somewhere in between a Puer and an Oolong. Not flash steeps, but short, hot steeps work pretty good. Experiment and find the best way to brew for you!