-
Product description
Song Hong High-Mountain Small-Leaf Black Tea is a true delight for the senses and the finest black tea from Taiwan, offering a moment of pure tranquility and indulgence.
This High-Mountain Black Tea, crafted from the distinguished Chin-Shin oolong cultivar, is slightly bug-bitten, which offers an experience that embodies the vibrant spirit of Taiwan's Nantou highlands. This tea is a masterpiece, born from the perfect harmony of high-altitude cultivation and meticulous craftsmanship.
The first thing that captures your attention is the vivid, amber-red hue of the tea liquor—a brilliant and inviting sight that hints at the depth of flavor to come. The aroma is equally enchanting, with a captivating bouquet of floral and fruity notes intertwined with a delicate fruity sweetness.
Upon tasting, this black tea reveals its exceptional character. The flavor is rich yet remarkably smooth, with an immediate honeyed sweetness that blossoms on the palate. There’s a distinct floral-fruity profile, almost like a gentle breeze carrying the scent of fresh blossoms and ripe fruit. The mouthfeel is warm and soothing, with no bitterness or astringency and very resistant in brewing. As the tea finishes, a lingering sweetness coats the tongue, inviting contemplation and a deeper appreciation with each sip.
Tea Information
Oxidation: 90-100%
Roasting: No
Aftertaste: Lingering, sweet, no bitterness
Cultivar: high-mountain Chin-Shin oolong cultivar
Origin: Mingjian, Nantou, Taiwan 1800 meters
Competition: Golden Prize Winner from 2023-2025
Flavour Profile
Aroma of Dry Leaves: candied lychee and longan, candied dates
Flavours: Rich and mature rose floral, the fragrance of the brewed tea carries hints of citrus and stone fruits, like apricot or peach, alongside the delicate floral undertones typical of high-mountain oolong teas.
Tastes: Thick, elastic silky texture, very smooth and honey sweet and full bodied.
How to Brew
Gong Fu Cha
Unlike normal black tea, this high-mountain small-leaf black tea is very suitable for careful and Gong Fu Cha brewing.
Use 90-95°C water, 4g -5g per 100ml water (about 2/3 -1/2 Gaiwan/teapot).
30-40s; depend on the taste to adjust, about 30-40s; 40s ; 60s; 80s ; 100s…
Cold Brew is very suitable: 1g: 200ml room temperature water, sit for 6-8 hours
Mug/Western:
Tea / water ratio 1:50 to 1:70, 90°C, brew for 4-5 minutes, can be re-steeped more than 3 times with longer infusion periods.
Behind the Tea
Unlike the typical Assam black teas made from large-leaf varieties, our High-Mountain Small-Leaf Black Tea is made from the Chin-Shin oolong cultivar, traditionally grown in Taiwan’s high-altitude regions. This is what sets this tea apart from others on the majority of the market— it’s a sophisticated brew that carries the legacy of high-mountain oolong teas.
One of the most enchanting aspects of this tea is its unique citrus-like aroma, which is not merely a coincidence. During its growth, the tea plants are naturally visited by the small green leafhopper, an insect that plays a crucial role in developing the tea’s flavor profile. When these leafhoppers nibble on the tea leaves, the plants activate a natural defense mechanism, producing compounds like dimethyl, octadiene, and diol. These compounds contribute to the tea’s distinctive fruity and floral aromas, which can range from citrus and apple to lychee.
The Chin-Shin oolong variety’s small leaves contribute to a balanced structure of sponge-like and palisade tissues, produce a tea with a unique texture. Unlike large-leaf teas, which can be bold and robust, using Chin-Shin oolong cultivar in black tea is gentle on the palate, offering a silky and nuanced flavor that is both sweet and aromatic, ensuring that each cup offers a moment of tranquility and indulgence.
Product description
Song Hong High-Mountain Small-Leaf Black Tea is a true delight for the senses and the finest black tea from Taiwan, offering a moment of pure tranquility and indulgence.
This High-Mountain Black Tea, crafted from the distinguished Chin-Shin oolong cultivar, is slightly bug-bitten, which offers an experience that embodies the vibrant spirit of Taiwan's Nantou highlands. This tea is a masterpiece, born from the perfect harmony of high-altitude cultivation and meticulous craftsmanship.
The first thing that captures your attention is the vivid, amber-red hue of the tea liquor—a brilliant and inviting sight that hints at the depth of flavor to come. The aroma is equally enchanting, with a captivating bouquet of floral and fruity notes intertwined with a delicate fruity sweetness.
Upon tasting, this black tea reveals its exceptional character. The flavor is rich yet remarkably smooth, with an immediate honeyed sweetness that blossoms on the palate. There’s a distinct floral-fruity profile, almost like a gentle breeze carrying the scent of fresh blossoms and ripe fruit. The mouthfeel is warm and soothing, with no bitterness or astringency and very resistant in brewing. As the tea finishes, a lingering sweetness coats the tongue, inviting contemplation and a deeper appreciation with each sip.
Tea Information
Oxidation: 90-100%
Roasting: No
Aftertaste: Lingering, sweet, no bitterness
Cultivar: high-mountain Chin-Shin oolong cultivar
Origin: Mingjian, Nantou, Taiwan 1800 meters
Competition: Golden Prize Winner from 2023-2025
Flavour Profile
Aroma of Dry Leaves: candied lychee and longan, candied dates
Flavours: Rich and mature rose floral, the fragrance of the brewed tea carries hints of citrus and stone fruits, like apricot or peach, alongside the delicate floral undertones typical of high-mountain oolong teas.
Tastes: Thick, elastic silky texture, very smooth and honey sweet and full bodied.
How to Brew
Gong Fu Cha
Unlike normal black tea, this high-mountain small-leaf black tea is very suitable for careful and Gong Fu Cha brewing.
Use 90-95°C water, 4g -5g per 100ml water (about 2/3 -1/2 Gaiwan/teapot).
30-40s; depend on the taste to adjust, about 30-40s; 40s ; 60s; 80s ; 100s…
Cold Brew is very suitable: 1g: 200ml room temperature water, sit for 6-8 hours
Mug/Western:
Tea / water ratio 1:50 to 1:70, 90°C, brew for 4-5 minutes, can be re-steeped more than 3 times with longer infusion periods.
Behind the Tea
Unlike the typical Assam black teas made from large-leaf varieties, our High-Mountain Small-Leaf Black Tea is made from the Chin-Shin oolong cultivar, traditionally grown in Taiwan’s high-altitude regions. This is what sets this tea apart from others on the majority of the market— it’s a sophisticated brew that carries the legacy of high-mountain oolong teas.
One of the most enchanting aspects of this tea is its unique citrus-like aroma, which is not merely a coincidence. During its growth, the tea plants are naturally visited by the small green leafhopper, an insect that plays a crucial role in developing the tea’s flavor profile. When these leafhoppers nibble on the tea leaves, the plants activate a natural defense mechanism, producing compounds like dimethyl, octadiene, and diol. These compounds contribute to the tea’s distinctive fruity and floral aromas, which can range from citrus and apple to lychee.
The Chin-Shin oolong variety’s small leaves contribute to a balanced structure of sponge-like and palisade tissues, produce a tea with a unique texture. Unlike large-leaf teas, which can be bold and robust, using Chin-Shin oolong cultivar in black tea is gentle on the palate, offering a silky and nuanced flavor that is both sweet and aromatic, ensuring that each cup offers a moment of tranquility and indulgence.