Shan Lin Xi oolong tea

Shan Lin Xi Oolong originates from the mountainous tea plantations around Zhushan, in Nantou County, central Taiwan. The cool, humid climate and frequent mist encourage slower leaf growth, which can contribute to the development of complex aromas.

Its small, tightly rolled leaves display deep green and olive-green shades, gradually unfurling into larger leaves during brewing. The infusion is clear and pale golden-yellow, with a subtle greenish hue.

What makes Shan Lin Xi particularly distinctive is its remarkably rich floral fragrance, which begins to unfold as soon as the tea is brewed. Delicate, pure floral notes also dominate its flavour, giving the tea an elegant, harmonious character.

Light yet wonderfully aromatic, this oolong is particularly appealing to those who enjoy the fresh, floral character of Taiwanese teas.

The history of Taiwan’s high-mountain oolong teas is closely linked to the development of tea cultivation on the island during the 20th century. As mountain plantations gradually expanded, growers increasingly recognised the advantages of cooler, more humid conditions at higher elevations.

The Shan Lin Xi tea-growing region lies in the mountainous area around Zhushan, in Nantou County. The landscape is characterised by frequent mist, considerable differences between daytime and night-time temperatures, and abundant rainfall. These conditions favour slower leaf growth and contribute to the teas’ rich aromatic character.

Shan Lin Xi is a well-known example of Taiwanese Gao Shan Cha, or high-mountain tea. Local oolongs are generally produced with a relatively low level of oxidation to preserve the leaves’ fresh, floral qualities.

Today, Shan Lin Xi is highly regarded among enthusiasts of Taiwanese high-mountain teas, its name closely associated with clean, fragrant and elegant oolongs.

Shan Lin Xi’s delicate floral aromas are best explored through several short infusions in a gaiwan or small teapot.

Preheat your teapot or gaiwan, then add the tea leaves. Pour over water at 85–90°C and steep for 45–60 seconds. Gradually increase the steeping time for subsequent infusions.

As you brew, notice how the tea’s rich floral fragrance develops and how its delicate aromas change from one infusion to the next