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ali shan special

Based on 88 reviews
returning middle of Apr
returning middle of Apr
Ali Shan, Taiwan
Yu Ting Chen
ali shan special
Our Ali Shan Special is buttery and amazingly rich. It brews a very complex, silky cup that speaks of its high altitude origin and beautiful tender leaves. A truly satisfying cup for anyone partial to oolongs.

It is typical for tea farmers in Taiwan to harvest their crops five times a year. However, Ali Shan and other high mountain teas are only harvested twice a year. This is usually done in October and June. The picking standard consists of 2 to 4 young, hand-plucked leaves. They are then withered, reducing the moisture content and then oxidized using bamboo trays.

The leaves are then processed in cloth bags, which are rolled, removing any residual moisture and stopping oxidation. A classic Ali Shan is usually oxidized to around 30 or 40 percent, yielding a light-medium oolong.

This tea contains a medium level of caffeine | Steep at 180° for 2-3 minutes.

Customer Reviews (88)

Fresh From Origin

Located in central Taiwan, Ali Shan is a high mountain region known for its beautiful scenery and is frequently covered in dense fog. Ali Shan is considered to be one of Taiwan's best tea producing regions and notable for its Gao Shan Cha or "High Mountain Tea". These high elevations combined with the cooler climates create ideal conditions for the tea leaves to grow more slowly, allowing for the development of concentrated flavor.

Free Sample Offer

If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "ali shan special" tea to and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.

Yu Ting Chen

tea farmer

How long have you been growing tea and what got your started?
I was brought up in the tea mountains and started picking tea when I was a teenager. It's been 25-28 years.

Can you describe a typical day out in the field?
Every day I get up at 5:30 in the morning, and check in at the tea garden around 6am to 7am, around 10am I will take rest. After lunch, around 1:30, I will go to tea garden again, for weeding and fertilizing, etc. until 5 pm.

What is your favorite part of growing tea?
I like the pan-firing part, the temperature at that time is really high so it can release the leaf's flavor. It is really nice and I like when I smell the scent.

Conversely, what is the hardest part of your job?
The difficult part of tea plucking is worker problems due to the weather changes. All the tea in high altitude is harvested almost at the same time, but there are not enough workers for it, so sometimes we cannot follow the schedule to process, this problem will get worse in the future.

Are there any tips you can give on how to best brew your tea?
I usually follow my heart to make a cup of tea, see the color of liquid, take time to make your tea. You will taste different beautiful flavor.

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