High Mountain
La La Shan Oolong
Rich Pest.Free

Imperial Grade 98 P.

SKU
3662
Rich High Mountain oolong tea from the top terroir of La La Mountain in Taiwan. 1,400m elevation, imperial grade, pesticide-free cultivation, lightly fermented and medium-lightly roasted. 1st harvest, by hand. 100% natural, no added flavours. Directly sourced from the tea farm in Taiwan. 40g
 
Details Prize-winning tea farm in one of the best terroirs for formosa High Mountain oolong tea. From La La Mountain at 1,400m above sea level.
Character Rich, fully ripened, soft, light roasted note, light floral: osmanthus and peach.
Tea Garden Small, family-operated tea farm specialised in High Mountain oolong. Privately owned.
Terroir La La Mountain (Daguan Mountain), Fuxing, Taoyuan, Taiwan
Harvest 1st picking of the 1st harvest, mid-May, 2016. Hand-harvested
Cultivar Qing xin oolong (green heart)
Elevation 1,400m above sea level
Oxidation / Fermentation 16% (light fermentation), light oolong. Complex, two-staged withering process, partial fermentation, oven heating at 78 °C to stop oxidation, rolling, ball cloth rolling, oven drying, roasting
Roast Medium oven roasting (25%)
Organic Cert. Not EU certified; Taiwanese certified organic since 2015
Laboratory Tests Pesticides (641 substances in total)
Grade 98/100 p. (oolong category); Imperial Grade
€21.90
40g
Bundle -5%

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
3662
€547.50 / 1kg
In stock

Tea Farm

This prize-winning tea farm is specialised in the production of High Mountain oolong tea according to organic methods. For over 5 years the farm has cultivated tea according to Taiwan's official organic standards in harmony with nature. The farm benefits from ideal prerequisites, as its location in the La La Mountains constitutes an ideal terroir for the natural cultivation of High Mountain oolong.

The tea plants are approximately 10 years old and are exclusively attended to by hand. The farmer uses organic fertiliser to preserve the high quality and pH value of the soil. The small and privately owned farm was the first to be certified organic by Taiwan's official authority, the Tse Xin Organic Certification Cooperation, at La La Mountain. This certification should be recognised by the EU in the near future, as the Taiwanese organic standards are at least as strict, if not stricter than those in the EU. The tea farm is therefore applying for an official EcoCert certificate.

Character

Flavour

The qing xin cultivar used for this tea is grown at 1,400m elevation. Only the finest buds and leaves from the 1st picking are selected, lightly fermented (16%) and roasted (25%) for a rich, ripe and yet soft, toasted taste with the aroma of osmanthus and peach. Ideal as a relaxing tea for the afternoon and evening. This mild, less stimulating tea is also suitable for those who are sensitive to strong teas.

Leaf

Half pearls 球型茶

Cup

Bright, light greenish-brown

Awards

The tea farmer won 1st place in the regional 1st Cross-Strait Zhang Tianfu, Wu Zhenduo Cup Premium Oolong Tea Contest in 2016 for his GABA oolong tea.

Oolong

Oolong tea (from the Chinese for "black snake") has a degree of oxidation between that of green and black teas, which is why it is often known as a semi-oxidised tea. Oolong can roughly be categorised into lightly (10-29%), medium (30-60%), and heavily (up to 70%) oxidised varieties. After oxidation, oolong leaves are roasted, which lends the tea a special character. The wide range of production possibilities means that oolong teas are incredibly diverse. The best terroirs for oolong are generally considered to be in Taiwan and southern regions of China in and around the province of Fujian.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

This top High Mountain Oolong Tea is grown in a pristine natural environment at an elevation of 1,400m on the steep slopes of La La Mountain in Taiwan. La La Mountain is known as one of the best terroirs for High Mountain oolong in Taiwan and internationally. The mountain is located at the border between Fuxing District in Taoyuan and Wulai District in Taipei.

The landscape surrounding the tea fields is dominated by internationally recognised old-growth forests with trees that are 500-3,000 years old. Large areas of La La Mountain have been under environmental protection since 1986. The area of cultivation is within the range of the monsoon season and therefore receives both copious rain and sunlight annually. The average temperature is 20°C.

Despite the subtropical climate, wide temperature differences between day and night ensure a bracing climate that is optimal for tea cultivation. The secluded location featuring low population density as well as few agricultural businesses in the area guarantee above average air and soil quality. The tea farmer cultivates his High Mountain oolong teas according to strict organic and sustainable standards and is certified organic in Taiwan. The tea is grown in rich humus soil that is free from chemical substances. The remarkable cultivation conditions of this tea yield an impressively fine and aromatic oolong.

1. Approximately 1.5 hours of withering with sunlight under glass for the reduction of moisture a first, light oxidation phase. The leaves are turned over 1-3 times to slow the oxidation process.
2. Approximately 7-9 hours of indoor withering: the leaves are brought in from the sunlight and allowed to wither indoors. At first they are laid out broadly and then increasingly brought together in a pile. To improve the drying and fermentation process, the leaves are twice lightly and twice more forcefully thrown about. Small tears at the edges of the leaves allow liquid in the cells to flow out. Enzymes (such as phenoloxidase) as well as other compounds including polyphenols that remain in the intact cells come together and react with oxygen. This process of oxidation initiates fermentation.
3. Approximately 8-15 minutes: via "big wave stirring", the leaf cells are further broken apart. Intense movement, enabled partially by machine and partially by hand, encourages further oxidation.
4. Approximately 3-4 hours: The tea leaves are stacked in piles up to 5cm high to retain warmth and further fermentation.
5. Approximately 8 minutes in the oven at 78°C to stop fermentation and oxidation.
6. Approximately 2 minutes: the leaves are rolled in a ball machine that further breaks open the leaves. The liquid that drains out coats the leaves, producing a special aroma.
7. Ball cloth rolling: the leaves are pressed, rolled, formed into pearls, and dried in a cloth sack that is clamped down with a rotating lower plate.
8. Drying: the leaves are dried in an oven at 80°C to a moisture level of 3%. The drying and ball cloth rolling stages are repeated over a 10 hour period.
9. The leaves are roasted to the desired degree at anywhere between 85-120°C.

Oolong tea is briefly fermented and carefully monitored during production. The partial fermentation produces oolong's particular aroma and taste.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm at La La Mountain.

Sourced directly from the tea farmer.

Preparation

Brewing Guide

Steep 2 heaped tsp per 200-300ml (85 °C) water for 3 minutes.

The tea farmer's recommendation for 6 infusions:

Prior to use, preheat the teapot and teacup with hot water.

1. 85-95 °C, 50 seconds 3. 85-95 °C, 55 seconds
2. 85-95 °C, 40 seconds 4.-6. 85-95 °C, 15-20 seconds

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Oolong tea is traditionally brewed in a gaiwan (in small quantities) or a tall glass teapot with an integrated sieve so that the leaves are able to freely drift around inside the pot. For an especially aromatic infusion, we recommend a yixing teapot made from light-coloured clay.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

Our recommendations

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