Shan Lin Xi Mi Xian Red Oolong

Taiwanese oolong with a high oxidation rate (70-80%) from the Shan Lin Xi Mountains in Nantou County in the central part of the island. The Chin Xin cultivar shrubs were grown by farmer Mr Chen at an altitude of 1300 m. The leaves were hand-picked this August and lightly baked after processing.
Recently, the increasingly popular Red Oolong is the name given to tea that has been processed using the classic method of repeatedly rolling the leaf into small regular balls. It is just oxidized much more intensively. This creates an appealing flavor spectrum with a rich palette of sweet floral notes.
A dark brown, regularly rolled leaves with a pleasant sweet, honeyed and spicy aroma with notes of dried fruit and resin. Lighter, golden infusion of full-bodied complex, creamy smooth, intrinsically sweet flavors with notes of stone fruit, maple syrup and vanilla.

How to prepare Shan Lin Xi Mi Xian Red Oolong: Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.