Gaoshan Oolong
高山烏龍 · High Mountain Oolong
Oolong
Above a thousand metres the air thins, the nights turn cold, and fog sits on the leaf for most of the day.
The plant grows slowly in those conditions and keeps hold of its sugars instead of spending them. That is the whole reason the cup comes out sweet with almost no bitterness. It is not a choice the maker makes. It is the altitude.
The farmers rest the leaf, bruise it, roll it into small jade pearls, and keep the roast light so the mountain can still be tasted through it. What you are drinking is that altitude, floral and creamy on cold clean air.
- floral
- creamy
- alpine
- Origin
- Central Taiwan high mountains
- Water
- 95°C / 203°F
- Ratio
- 5.5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Taiwan core canon
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~5.5g of tea
The session
5 infusions, about 4m 30s of total contact time.
- Steep 145sFlorals open on cold air.
- Steep 240sCream fills the widening cup.
- Steep 350sRipe fruit rounds the sweetness.
- Steep 41mAn alpine freshness lifts through.
- Steep 51m 15sSweet mountain water lingers clean.
Also sold as
Gaoshan, Gao Shan Cha, Formosa Oolong
In Czech and Slovak shops
vysokohorský oolong, Formosa Gao Shan
Nearby in the family
- Li Shan · origin zone
- Shan Lin Xi · origin zone
- Fu Shou Shan · origin zone
- Qing Xin · cultivar
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.