Qilai High Mountain Oolong Tea

Qi Lai oolong

This low-oxidation oolong tea is called Qi Lai because of where it comes from. The plants from which it is made are found on the mountain of the same name, located approximately in the centre of the island of Taiwan. This mountain is one of the highest points on the island and around 2000 metres above sea level is where these shiny, fragrant leaves are gathered. Altitude is always a very important factor in the development of a tea plantation as it prevents the presence of insects that can destroy the young and tender leaves and also favours a cooler climate while still ensuring good moisture for the plants given the constant low clouds that arrive from the ocean and settle on the mountain slopes.

As a result of all these factors, the leaves of this tea already have a very rich natural oil component to the eye and aroma, which stands out together with a vegetable scent. When tasting this tea, one of the most surprising things is the aftertaste, which at first suggests flavours such as toasted sunflower and sesame seeds but then changes to something more spicy, almost reminiscent of a light peppercorn.

In this richness of flavours we also find a sweetness somewhat similar to that of malt and at the end of our tasting we will find ourselves with a very fresh sensation in the mouth. Because of the strong oily component in this tea, you should also smell the cup once you have finished drinking the tea as you can still smell the aromatic tinge of this tea in it.

Place of origin

Hualien, Taiwan

Production

After harvesting, the leaves wither in the sun for a few hours before resting on bamboo trays under cover. From here, oxidation is initiated by a manual massage of the leaf by the master producer. Due to the low oxidation of this tea (about 20%), it takes only a short time before the tea moves on to the next stage where the leaves pass through a charcoal-heated oven to stop the enzymatic activity and fix the characteristics of the product. After this stage in the oven, the leaf is given its final shape by rolling it up by hand so that its aromas can be better preserved. The product is ready for consumption once it has completed its drying process, which allows it to keep its rolled shape.

How to prepare

We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 4 grams of leaves (about 2 teaspoons) can be used in a gaiwan of about 100 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 95°C, an initial infusion of 15 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 3 seconds compared to the previous infusion (15 – 18 – 21 …).

These leaves could be steep about 9 times.

For a classic preparation according to the Western style we recommend 2 grams of leaves (approx. 1 teaspoon) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes.

If you would like to experiment with infusing this tea with different amounts of leaves try to think of a suitable amount to allow the leaf to expand freely into the liquid without being compressed or hindered in doing so. By doing so, you will make the most of this product without hindering the extraction of flavour substances.

The tea can be filtered for easier tasting and also the above brewing times are purely indicative so can be adjusted according to personal taste.

Store in a cool, dry place away from direct sunlight.