Lishan black Oolong

Lishan Black Oolong is a distinctive tea that masterfully merges black tea techniques with traditional oolong processing, resulting in a rich oxidation level of approximately 80%. Grown in the famed Lishan region of Taiwan, this tea thrives in high-elevation conditions, characterized by cool temperatures, dramatic day-night contrasts, and persistent mountain mist. All of which enhance its aromatic depth and flavor complexity.

What makes this tea especially unique is its hybrid production method. It begins with traditional oolong techniques: withering, tossing, and gentle shaking to initiate oxidation. After a short period of partial oxidation, the leaves are transferred to a rolling machine, a step more typical of black tea processing, which helps to further bruise the leaves and enhance oxidation. This is followed by a longer oxidation phase, allowing the tea to develop deeper color and flavor. The process then returns to oolong tradition with pan-firing (kill green) to halt oxidation, and a final careful drying to preserve the tea’s character. The result is a tea that elegantly bridges the worlds of oolong and black tea.

Crafted from the esteemed Qingxin cultivar, known for its refined character and long-standing use in Taiwanese high mountain teas, Lishan Black Oolong offers a captivating sensory experience. Its deep amber infusion reveals a bold yet balanced profile, featuring notes of ripe fruit, mild spice, and orchid-like florals. The oxidation adds roundness and richness, while the minimal roast allows the purity and elegance of highland tea to shine through.

On the palate, it delights with a smooth, velvety mouthfeel and a lingering natural sweetness. Unlike lighter oolongs, this tea delivers a full-bodied, intense experience without any harsh bitterness, even when steeped longer. Its complexity evolves across multiple infusions, inviting thoughtful appreciation.

A rare tea with cross-boundary craftsmanship, Lishan Black Oolong is an ideal choice for those who appreciate both the strength of black tea and the finesse of Taiwanese high mountain oolong.

Harvest date: spring 2024
Aroma: floral, with notes of osmanthus and honey
Oxidation: approx. 80%
Roasting: light
Cultivar: Qingxin
Terroir: Lishan, Nantou, Taiwan
Preparation: In this blogpost you will find a description of how to brew Oolong tea.
Tip: The aroma in the mouth unfolds best when Lishan Black Oolong is not drunk too hot. Wait briefly until it has cooled down a little in the cup.
This tea is also particularly suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not have to be poured off, simply let the tea leaves sink to the bottom.