oolong Origin: Alishan, Chiayi — Taiwan

Alishan

Grown above 1,000 m in Taiwan's Alishan range: lightly oxidized, cream-textured, with high-mountain florals.

Essential Brewing Parameters

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Water Temperature

90–95°C (194–203°F)

Do not overheat — preserve aromatics

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Steep Duration

45–60 s (gongfu) / 3 min (Western)

Decant fully to prevent over-extraction

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Dose & Resteeps

1 tbsp (6 g) · 5 steeps

Medium (~28 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Alishan

High-mountain growth (slow, cool, cloudy) builds the amino-acid creaminess that defines modern Taiwanese oolong — Alishan is the accessible flagship, Li Shan the luxury above it. Light oxidation means gentler water than roasted Wuyis: 90–95°C keeps the buttery florals intact. The resteep arc runs cream → floral → green-grassy; stop when it stops being interesting.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →