When reviewing this tea, I learned that Shanlinxi is in Nantou county, Taiwan, and sits a mile above sea level.  The leaves that hail from this plantation in the mountains are incubated in fog and temperatures cool enough to put a slight strain on the  plants.  The result is a more intense, concentrated flavor. Taiwanese tea experts rate Long Feng Xia "ding ji" (world's best.) As I write this, it is sold out.  I can see why.

These spinach-colored, ball-shaped leaves smelled like orchids, jasmine and honey in the package.  Once brewed, they unfurled into huge, lanky, leaves that emitted an even more intense honey/flower aroma.  The taste, too, was sweet, vivid, and perfume-like, with hints of ripe banana.

At the risk of sounding corny and insincere, I must say that this tea spoke to me.  It said, "I went through a lot for you.  I love you.  Please enjoy me."  So I drank unabashedly.

Despite its complex and commanding nature, this tea was simple to prepare.  I added a teaspoon of leaves to 8 ounces of boiling water and let it steep for five minutes.  This method only produced one infusion worth drinking. More experienced Asian-tea drinkers could use the Gongfu or Gaiwan brewing methods to get several batches.  Both methods are expertly explained on T-Oolong's website.

No matter how you brew it, I would recommend it.  I rate it a 10.

 

— To purchase T-oolongtea.com Shanlinxi Long Feng Xia Oolong, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.

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