Nowadays, the most famous high-mountain growing regions in Taiwan are Yu Shan (1400 m), Ali Shan (1600 m), Shan Lin Xi (1700m) and Li Shan (2500 m). Higher elevation usually lead to higher quality of tea and it also comes hand-in-hand with organic cultivation and processing methods.
Shan Lin Xi Mountain is surrounded by misty clouds all year round, with cool and wet climate, regardless of the actual season. Huge temperature differences between mornings and evenings are typical in this part of Nantou County. What makes Shanlinxi tea special is the presence of fir tree and bamboo forests growing close to the plantations; many say it has a lot to do with the tea soup’s natural fir fragrance. In addition, because the tea farms are located at different altitudes (the elevation ranges from 1000 meters to 1700 meters), the taste of the brews also noticeably follow this difference.
The flesh of the tea leaves is thick, soft and they are hand-picked for processing. The lightly fermented leaves are then rolled into plump ball-shapes.
The main features of Shanlinxi tea are low bitterness and mellow sweetness. The tea soup is clear, golden yellow and slightly green, with the unmistakeable aroma of the before mentioned fir trees, complemented by the scent of agarwood.
Its tasting notes are smooth, but also very complex and astringent at the same time, that makes it feel marvellously refreshing. Shanlinxi is mildly spicy with vegetal overtones, the notes of green bean and a lingering aftertaste.
