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Grown at high altitudes, this tea is prized for its vibrant floral and fruity notes, layered with a comforting hint of roasted rice. Alishan’s smooth, creamy mouthfeel makes it a true connoisseur’s choice. Supports heart, brain, bone, and dental health.
Alishan Wulong (阿里山乌龙, Ālǐshān Wūlóng) — Alishan Oolong
The history of Taiwanese tea began in the early 19th century, but the first plantations on Mount Alishan were established in Chiayi only in 1920. At first, the lowland slopes were used mainly for black tea production for export. In the 1970s–80s, as Taiwan’s economy developed, tea gardens were planted higher up.
Alishan is a massif with peaks up to 2663 m (Datashan). Tea gardens here lie between 1000–2600 m. Altitude, sunlight, mist, and cool nights create ideal conditions, giving Alishan Wulong its intensity and fine aroma. A local legend says leafhopper-bitten leaves once gave rise to a fragrant tea that merchants called Formosa.
The cultivar used is Qingxin (Green Heart). Harvest is manual, one bud and two leaves, four times a year. Processing follows traditional oolong methods. In recent years, some Alishan Wulongs are also made by GABA technology, fermented under nitrogen to increase gamma-aminobutyric acid.
Alishan is also a tourist destination. The famous Alishan Forest Railway, built during Japanese rule (1895–1945), climbs from 30 m at Chiayi to 2216 m, crossing 50 tunnels and 77 bridges.
Alishan leaves are tightly rolled yellow-green balls. The golden infusion has a rich taste, delicate aroma, and sweet fruity aftertaste. Its aroma is more subtle compared to Si Ji Chun, Tie Guan Yin, and Fo Shou. Brewing is best with Gongfu Cha: Yixing teapot or gaiwan, 90°C water, 5 g per 200 ml, multiple infusions.
The Legend of Alishan Oolong
High in the misty mountains of central Taiwan, **Alishan Oolong (阿里山乌龙)** has become the island’s most famous tea. First planted in 1920, it now flourishes between 1000–2600 meters, where cool nights and mountain fog enrich the leaves with their unique sweetness.
Hand-picked from the Qingxin cultivar, its tightly rolled leaves unfurl to release a golden liquor with delicate aroma and a lingering fruity aftertaste. Revered by connoisseurs, Alishan Oolong is the jewel of Taiwan’s high-mountain teas.
Alishan Wulong (阿里山乌龙, Ālǐshān Wūlóng) — Alishan Oolong
The history of Taiwanese tea began in the early 19th century, but the first plantations on Mount Alishan were established in Chiayi only in 1920. At first, the lowland slopes were used mainly for black tea production for export. In the 1970s–80s, as Taiwan’s economy developed, tea gardens were planted higher up.
Alishan is a massif with peaks up to 2663 m (Datashan). Tea gardens here lie between 1000–2600 m. Altitude, sunlight, mist, and cool nights create ideal conditions, giving Alishan Wulong its intensity and fine aroma. A local legend says leafhopper-bitten leaves once gave rise to a fragrant tea that merchants called Formosa.
The cultivar used is Qingxin (Green Heart). Harvest is manual, one bud and two leaves, four times a year. Processing follows traditional oolong methods. In recent years, some Alishan Wulongs are also made by GABA technology, fermented under nitrogen to increase gamma-aminobutyric acid.
Alishan is also a tourist destination. The famous Alishan Forest Railway, built during Japanese rule (1895–1945), climbs from 30 m at Chiayi to 2216 m, crossing 50 tunnels and 77 bridges.
Alishan leaves are tightly rolled yellow-green balls. The golden infusion has a rich taste, delicate aroma, and sweet fruity aftertaste. Its aroma is more subtle compared to Si Ji Chun, Tie Guan Yin, and Fo Shou. Brewing is best with Gongfu Cha: Yixing teapot or gaiwan, 90°C water, 5 g per 200 ml, multiple infusions.
The Legend of Alishan Oolong
High in the misty mountains of central Taiwan, **Alishan Oolong (阿里山乌龙)** has become the island’s most famous tea. First planted in 1920, it now flourishes between 1000–2600 meters, where cool nights and mountain fog enrich the leaves with their unique sweetness.
Hand-picked from the Qingxin cultivar, its tightly rolled leaves unfurl to release a golden liquor with delicate aroma and a lingering fruity aftertaste. Revered by connoisseurs, Alishan Oolong is the jewel of Taiwan’s high-mountain teas.
| Pack Size | Pack Size: 1000g, Pack Size: 100g, Pack Size: 250g, Pack Size: 500g, Pack Size: 50g |
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