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Product description
Grown in the remote indigenous village of Smangus (司馬庫斯) in Taiwan, this exceptional high mountain oolong tea is nurtured in one of the island’s most pristine and untouched environments. Known as the “Tea Garden of God,” the tea fields lie above 1,500 meters in elevation, nestled within the ancestral lands of the Atayal people. Smangus is not easily accessible—its remoteness has preserved ancient forests, fresh mountain air, and a unique biodiversity that profoundly influences the tea’s character.
At this high altitude, cool temperatures and misty conditions slow the tea’s growth, allowing the leaves to develop rich compounds and full-bodied structure. This results in thicker, more resilient leaves with enhanced brewing endurance. Each infusion reveals a vibrant golden-green liquor with a soothing clarity and elegant depth.
This tea offers a gentle yet layered profile: fresh floral notes reminiscent of wild orchids, soft fruity sweetness like sugarcane and stone fruits, and a clean, lingering aftertaste. What sets it apart is a subtle yet unmistakable hint of pine resin and forest woodiness, imparted by Smangus’ rare ecosystem. It's a tea that carries the soul of the forest in every cup.
Behind this tea is third-generation tea master Lee Ming-Cheng from Lugu, a revered name in Taiwanese tea craftsmanship. With decades of experience and uncompromising dedication to quality, Master Lee manages his own tea garden in Smangus, bringing traditional skills to one of Taiwan’s most sacred tea-growing regions.
Unlike the current trend of lightly oxidized high mountain oolongs that resemble green tea, Master Lee insists on a deeper oxidation level that enhances fruitiness, smooth sweetness, and digestive comfort. This approach takes more time, labor, and precision; but it yields a tea that is rich in aroma, gentle on the stomach, and deeply satisfying.
In short, it’s a masterful expression of balance between nature, time, and human care.
Tea Information
Oxidation: 25-30%
Roasting: Deep charcoal roast, handcrafted with longan wood
Aftertaste: Long lasting sweetness in the mouth
Cultivar: Chin-Shin Oolong
Year / Season: 2024 Spring
Origin: Lugu, Nantou, Taiwan
Flavour Profile
Aroma: Forest pine, orchid, fresh green fruits, sugar can
Mouthfeel: Thick and smooth with sweet aftertaste at the throat.
How to Brew
Gong Fu Cha style:
5g / 100ml , 100°C, Zu Ni clay pot
50 sec / 40 sec / 50 sec / add 20 secs each steep from the 4th steep
Western Teapot:
Tea / water ratio 1:50, 100°C, brew for 6 mins.
Behind the Tea
Lee Ming-Cheng is a third-generation tea master whose tea estate is located in Lugu, the heart of Taiwan's tea industry. In an era dominated by lightly fermented and floral teas, Master Lee remains steadfast in preserving the traditional craft of Dong Ding oolong tea. His dedication to this heritage involves a meticulous process, requiring both higher costs and effort, to produce teas with a rich, full-bodied flavor that is gentle on the stomach.
Master Lee’s roasting techniques are unparalleled. He not only captures the quintessential roasted aroma of classic Dong Ding oolong but also tailors each tea’s roasting level to highlight its unique characteristics. His Dong Ding oolong tea recently won the Grand Prize in the 2024 Lugu Tea Competition, and his Gui Fei tea boasts an unparalleled forest honey aroma that lingers on the palate.
With an unwavering commitment to traditional craftsmanship and a keen eye for perfection, Master Lee is truly a top-tier tea artisan.
Product description
Grown in the remote indigenous village of Smangus (司馬庫斯) in Taiwan, this exceptional high mountain oolong tea is nurtured in one of the island’s most pristine and untouched environments. Known as the “Tea Garden of God,” the tea fields lie above 1,500 meters in elevation, nestled within the ancestral lands of the Atayal people. Smangus is not easily accessible—its remoteness has preserved ancient forests, fresh mountain air, and a unique biodiversity that profoundly influences the tea’s character.
At this high altitude, cool temperatures and misty conditions slow the tea’s growth, allowing the leaves to develop rich compounds and full-bodied structure. This results in thicker, more resilient leaves with enhanced brewing endurance. Each infusion reveals a vibrant golden-green liquor with a soothing clarity and elegant depth.
This tea offers a gentle yet layered profile: fresh floral notes reminiscent of wild orchids, soft fruity sweetness like sugarcane and stone fruits, and a clean, lingering aftertaste. What sets it apart is a subtle yet unmistakable hint of pine resin and forest woodiness, imparted by Smangus’ rare ecosystem. It's a tea that carries the soul of the forest in every cup.
Behind this tea is third-generation tea master Lee Ming-Cheng from Lugu, a revered name in Taiwanese tea craftsmanship. With decades of experience and uncompromising dedication to quality, Master Lee manages his own tea garden in Smangus, bringing traditional skills to one of Taiwan’s most sacred tea-growing regions.
Unlike the current trend of lightly oxidized high mountain oolongs that resemble green tea, Master Lee insists on a deeper oxidation level that enhances fruitiness, smooth sweetness, and digestive comfort. This approach takes more time, labor, and precision; but it yields a tea that is rich in aroma, gentle on the stomach, and deeply satisfying.
In short, it’s a masterful expression of balance between nature, time, and human care.
Tea Information
Oxidation: 25-30%
Roasting: Deep charcoal roast, handcrafted with longan wood
Aftertaste: Long lasting sweetness in the mouth
Cultivar: Chin-Shin Oolong
Year / Season: 2024 Spring
Origin: Lugu, Nantou, Taiwan
Flavour Profile
Aroma: Forest pine, orchid, fresh green fruits, sugar can
Mouthfeel: Thick and smooth with sweet aftertaste at the throat.
How to Brew
Gong Fu Cha style:
5g / 100ml , 100°C, Zu Ni clay pot
50 sec / 40 sec / 50 sec / add 20 secs each steep from the 4th steep
Western Teapot:
Tea / water ratio 1:50, 100°C, brew for 6 mins.
Behind the Tea
Lee Ming-Cheng is a third-generation tea master whose tea estate is located in Lugu, the heart of Taiwan's tea industry. In an era dominated by lightly fermented and floral teas, Master Lee remains steadfast in preserving the traditional craft of Dong Ding oolong tea. His dedication to this heritage involves a meticulous process, requiring both higher costs and effort, to produce teas with a rich, full-bodied flavor that is gentle on the stomach.
Master Lee’s roasting techniques are unparalleled. He not only captures the quintessential roasted aroma of classic Dong Ding oolong but also tailors each tea’s roasting level to highlight its unique characteristics. His Dong Ding oolong tea recently won the Grand Prize in the 2024 Lugu Tea Competition, and his Gui Fei tea boasts an unparalleled forest honey aroma that lingers on the palate.
With an unwavering commitment to traditional craftsmanship and a keen eye for perfection, Master Lee is truly a top-tier tea artisan.