Basic Introduction to Alishan High Mountain Tea
Alishan High Mountain Tea, a top-quality tea from Taiwan. According to many years of research and investigation by the Tea Research and Extension Station, the world's best tea plantations are concentrated in mountainous areas within about 50 kilometers of the Tropic of Cancer. The Alishan tea region is located near the 23.5-degree north latitude in Chiayi County. It encompasses the townships of Alishan, Fanlu, Zhukesi, Meishan, and Dabu in Chiayi County, Taiwan Province. The planting area covers approximately 2,500 hectares.
Product Characteristics
Alishan High Mountain Tea grows on mid-altitude slopes above 1,000 meters with low temperatures, surrounded by clouds and mist all year round. The area has ample water supply, abundant sunlight, clear and clean water, plus advanced tea-making techniques. This can be described as a combination of “blessed land and outstanding people”; the tea not only has an exquisite aroma but also a sweet, smooth taste that lingers in the mouth and is very resilient to brewing, making it a superior quality tea. Local tea farmers can grasp the characteristics of Alishan tea and use semi-fermented green tea to bring out its high-mountain qualities, which makes it widely favored in the tea community.
The Shizhuo Pearl Dew Tea and the Rui Li Dragon Pearl Tea from Alishan are most famous among the high mountain teas. Pearl Dew Tea has a clear golden-yellow broth, a fragrant aroma, and a sweet, pure taste, receiving much praise; Dragon Pearl Tea, besides having the refined quality of high-mountain tea, is also known for its excellent tea-making techniques and successful marketing channels, becoming one of the representatives of Alishan High Mountain Tea.
Preparation Method
Brewing method:
One: Good Tea, Good Water, Good Teaware
The saying goes: “Water is the mother of tea, teaware is the father of tea.” With good tea, you need good water and good teaware to fully express its essence. Water should preferably be purified or mineral water, and teaware should be “Yixing clay” or “Jingdezhen porcelain” (such as purple clay pots and covered bowls).
Two: Teapot Size and Amount of Tea
Select the teapot size based on the number of drinkers and determine the amount of tea based on the capacity of the teapot (normally 7-10 grams). If the tea is tightly rolled and semi-spherical, it should take up 1/3 to 1/4 of the teapot volume; if the tea is more loosely packed, it should take up half of the pot.
Three: Water Temperature
Since certain special aromatic compounds in high mountain tea require high temperatures to fully release their flavors, boiling water must be used for brewing. sstea tip: When using boiling water to brew small-leaf or tender-leaf oolong tea, the infusion time must be controlled between 20 to 40 seconds.
Four: Steeping Time
The first steeping of southern Fujianese and Taiwanese high mountain tea generally takes around 45 seconds, with subsequent steepings taking about 60 seconds, adding several seconds with each subsequent steeping. Northern Fujianese and Chaozhou oolong teas require much shorter steeping times, with the first steeping taking only 15 seconds. Tip: The steeping time varies based on personal taste and is largely up to the tea brewer to control.
Five: Number of Steepings
High mountain tea is said to have “seven infusions with lingering fragrance,” and with proper technique, each pot can be steeped seven times or more.
Brewing Steps:
“Oolong Enters the Palace”: Place the high mountain tea into the teapot.
“Washing the Tea”: Pour boiling water into the teapot and quickly pour it out.
“Brewing”: Pour boiling water into the teapot again, nodding the spout three times during the pour, which is known as “Phoenix Nods Three Times,” as a sign of respect to guests.
“Spring Wind Over the Surface”: The water should overflow the rim of the teapot, and the lid is used to skim off any floating tea leaves.
“Sealing the Teapot”: Cover the teapot with the lid and pour boiling water over the entire body of the teapot.
“Dividing the Cups”: Use tea tongs to arrange the aroma cups and tasting cups in groups on the tray.
“Pouring the Elixir Back into the Pot”: Pour the tea from the teapot into a pitcher so that everyone can enjoy a cup of tea with consistent color, aroma, and taste.
“Dividing the Pot”: Pour the tea evenly into the aroma cups, filling them about seven-tenths full.
“Serving Tea”: Serve tea to guests.
“Smelling the Aroma”: Guests pour the tea from the aroma cups into the tasting cups and lightly sniff the remaining aroma in the aroma cups.
“Tasting”: Guests pick up the tasting cups with three fingers and sip slowly in three parts.
Differentiating Authenticity
How to distinguish authentic Alishan High Mountain Tea
1. The tea packaging carries a DNA-based anti-counterfeiting label, including inspection swabs, etc.
2. The net weight of Taiwanese tea packaging is generally (75g, 100g, 150g, 200g, 300g).
3. Purchase well-known brands of tea.
4. The tea comes with relevant inspections, commonly the SGS inspection.
5. Look for the Alishan Township Farmers' Association DNA anti-counterfeiting label on the tea.