Today’s Alishan teas are still produced according to the methods established by the early planters. Fresh leaf is hand plucked
and immediately wilted in the sun for a period of time. Next, they are placed in baskets and shaken to bruise the leaves and
release the enzymes that produce flavor. This is followed by a period of oxidization after which the leaves are laid out to dry
and finally fired. The result is nothing short of a spectacular Oolong - an almost perfect example of the best the Alishan
region has to offer. Brew a pot today and experience what some tasters refer to as the “champagne of Taiwan”! Enjoy.
