Alishan tea is primarily grown within 50 kilometers of the Tropic of Cancer, at altitudes ranging from 1,000 to 1,800 meters. This makes it an ideal region for tea cultivation, producing premium-quality Alishan tea that is deeply loved by consumers.
The main tea varieties grown in Alishan are Qingxin Oolong, JinXuan, Sijichun, and CuiYu. Oolong tea makes up the vast majority of the produced teas, alongside small quantities of Oriental Beauty and Honey Black Tea. The tea can be harvested up to 5 times a year, with spring and winter teas offering the highest quality. Spring tea yields the highest volume, followed by autumn tea. Winter tea yields the least, making it the most expensive.
How to Brew Alishan Tea:
Clay teapots are best for brewing, followed by porcelain pots. Spring water is the best choice for brewing, followed by store-bought mineral water. Tap water can be used if necessary, but distilled water and pure water should be avoided.
Fill about one-third of the teapot with tea leaves. Heat spring water to 100 degrees, then pour it into the pot. Because the leaves may have dust on them, discard the first brew. Steep for 1 minute for the second brew, and add 30 seconds for each subsequent brew. You can adjust the steeping time based on your preference if the flavor is too strong or too weak. Alishan tea can be steeped about 5 times.
Cold Brew Method:
Put the tea leaves into a water bottle and let them steep for 10 minutes before drinking. Because cold brew uses lower water temperatures, it usually takes longer to steep. You don’t need too many leaves to avoid an overly strong flavor—filling about one-tenth of the container is plenty.