[New Benchmark] 2026 Spring Taiwan Oolong "Li Shan" (Lishan), Medium Roasted, A+++++ Grade, High Mountain.

2026 spring Li Shan, medium roasted, from the Pear Mountain area, often above 2,000 meters.

Tea Profile

At a glance: 2026 Spring · Taiwan oolong · Medium roast · our A+++++ grade · Sample 7g to 1000g

• Dry leaf: Tight, substantial balls in green and warm brown tones, with a light fruity scent.
• Aroma: Clean high-mountain fragrance with warmer roasted notes layered over it.
• Liquor: Clear and bright, golden-yellow to amber.
• Taste: Refreshing at first, then sweet and mellow, with the medium roast adding warmth without covering the high-mountain character.
• Mouthfeel & body: Thick and smooth.
• Aftertaste: Long, with good hui gan and saliva production.
• Best for: Stepping up your oolong experience and comparing styles side by side.

Brewing Guide

1. Measure about 5–6g for every 100ml of your gaiwan or pot.
2. Bring water to 100°C (212°F).
3. Do one quick rinse to wake the leaves.
4. Keep early steeps short (10 seconds for the first infusion so the leaves can open, then 5–10 seconds) and lengthen by about 5 seconds.
5. Empty the pot completely into a fair cup each round.

Use this as a guide, not a rule; play with time and amount until it suits you.

Storage

Store airtight in the refrigerator, away from strong-smelling food. Allow the bag to come to room temperature before opening.

About the Leaf

These can show up now and then:

• Some fine pieces: normal for rolled oolong and harmless.
• Darker, glossier leaf: this is the roast, not spoilage.
• Leaves open up a lot: the rolled leaves expand to whole leaves, so a small amount fills the pot.